Guy Fieri loves Halloween, the ultimate excuse to think up playful tricks and delicious treats. For the main course, he makes Bone-In Veal Piccata Chops With Parmesan and Parsley that are pounded and pan-seared to perfection.

Guy Fieri introduces breakfast staples to lunch and dinner. Included are a grilled skirt steak hash with roasted red pepper hollandaise and a grilled fruit salad with toasted pound cake and lemon whipped cream.

Guy cooks up an often overlooked steak with his Grilled Skirt Steak with Peri Peri Sauce served with a veggie-packed Wild Rice Salad.

This Thanksgiving, Guy Fieri fills his table with an elegant meal you could make at home year-round. The menu includes Spice Rubbed Duck Breast, Cumin Roasted Carrots, Garlicky Roasted Brussels Sprouts and The Black Rose cocktail.

Guy brings his favorite Indian flavors to his family including Cast Iron "Tandoori" Grilled Chicken with cool Cucumber Mint Raita, Whole-Wheat Garlic Flatbread and Turmeric Roasted Chickpea and Lentil Salad.

Guy Fieri has a real cast of characters over for a cook-off with lamb ribs, apricot-mint chimichurri and smashed tri-color potatoes.

Guy puts a healthy spin on an elegant holiday meal for friends and family that includes Guy's Grilled Swordfish, Wheat Berry and Butternut Squash Salad and individual dishes of Apple Cinnamon Bread Pudding.

Guy's going hog wild dressing up pork with more pork with recipes for Bacon Wrapped Pork Kebabs all cooked on the grill.

Guy celebrates the Mediterranean bounty of Sonoma County by cooking a healthy meal for his friend Mark Stark.

Guy Fieri jumps on the farm to table bandwagon and cooks a Mexican-inspired meal with local celebrity Chef Duskie Estes. On the menu is Al Pastor Tacos served with Roasted Tomatillo Avocado Salsa and Tex-Mex Rice.

Guy pre-games with juicy fried Chicken and Waffle Sliders as well as a veggie-packed Black Eyed Pea Salad in a red wine vinaigrette.

Guy finds a new way to cook with chocolate by making Grilled Chicken Mole with a side of Arepas stuffed with goat cheese, chorizo, charred corn and roasted poblano peppers.