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Guy's got Rev Run in the kitchen to make beef tenderloin filets with habanero butter; garlic crab and noodles; roasted fingerlings with crimini mushrooms; shaved brussels sprouts salad with walnuts and pecorino.

Guy's Big Bite

Home for the Holidays

Guy Fieri makes special dishes with his vegetable juicer; beet risotto with pecorino; fennel citrus salad; harvest moon cocktail with vodka, fresh apple juice, pumpkin beer and a graham cracker rim.

Red Red Risotto

Guy Fieri's prepares Al Pastor tacos filled with roasted pork and topped with pineapple jalapeno salsa for taco night; Mexican chocolate avocado mousse with mezcal whipped cream for dessert.

Al Pastor All Day

The Fieri's celebrate an untraditional Thanksgiving; balsamic braised leg of lamb cooked in a pressure cooker for maximum tenderness; sweet potato gnocchi tossed in a parmesan butter sauce; peas and prosciutto.

Wham Bam Thank You Lamb

Guy Fieri reinvents comfort food classics; andouille stuffed brisket meatloaf and smashed fingerlings with BBQ sauce; Guy makes a maple pig cocktail with cherries, whiskey and bacon.

Old School Remix

Guy Fieri brings Halloween fun to his kitchen by making fried chicken with dill salt and serves it with a roasted brussels sprouts and smoked sweet potato salad; prepares a bourbon maple pecan sundae.

Trust Me, Pickle-Fried Chicken

Guy is in the kitchen with his mom, Penny, and they're cooking a juicy, buttery Chicken Kiev with zucchini and fennel noodles on the side and a blackberry Mule to wash it all down.

Butter Makes It Better

Guy is cooking with chef Aaron May again and it could be their best collaboration yet; they make spicy Thai red beef curry with tangy green papaya salad and coconut jasmine rice.

Thai Takeout Takeover

Guy Fieri's Turkey Pic-a-nic Sandwiches with roasted turkey, a sweet-savory cranberry onion jam and two kinds of cheese on pretzel buns; homemade barbecue potato chips.

Guy's Primo Pic-a-nic

Guy Fieri can't forget the roasted pork shoulder from his trip to Puerto Rico, so he recreates it with his Pernil in Adobo; serves pork with pigeon peas and rice and crispy plantain chips with sweet chili dipping sauce.

Puerto Rican Vacation

Roasted cauliflower burrito with potatoes, chickpeas and spicy refried beans topped with spicy peach chutney.

Veggin' Out

Mojo Mahi Mahi over a toasted quinoa pilaf with tomato mango cucumber relish; a grilled red cabbage salad with white miso dressing.

Mojo Mahi Mahi

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S19 E8 | Trust Me, Pickle-Fried Chicken