Tutta's Pizza owner Jeremy Scott shares a unique recipe that uses Thanksgiving leftovers -- Thanksgiving Pizza. It's a pie topped with a layer of mashed potatoes, smoked turkey, shredded cheddar, dried cranberries and giblet gravy.
Pastry Chef Sarah Lewis from The Ranch at Las Colinas shares the recipe for a pecan pie with a cinnamon roll crust.
Roland Dickey from Dickey's Barbecue and Chris Kelley from Dean of Barbecue University for Dickey's share recipes for maple-sage cornbread and cheddar jalapeno cornbread.
Robert Quick is a former SMU football player and now the founder of Il Bracco Italian in Dallas. He stopped by Good Day to talk about his journey and cook up a bowl of bolognese.
Chef Robbie Shoults from Bear Creek Smokehouse stops by Good Day to share a recipe that's great for Thanksgiving leftovers.
Chef Robert Luttrell from True Food Kitchen makes a vegan and gluten-free butternut squash pie. It's a healthier take on a traditional pumpkin pie.
Sunday’s Deviled Eggsfrom Pappas Delta Blues Smokehouse
Malibu Poke owner Jon Alexis stops by Good Day to make a sweet potato bowl with coconut curry sauce.
Cassidi Brown from Coolgreens makes a chopped kale salad with red quinoa, brown rice, roasted sweet potatoes, red onion and red pepper. It's topped with a yummy avocado dressing.
Te Deseo executive chef Ty Thaxton stops by Good Day to make Peru's version of fried rice with sauteed shrimp, bacon and a mix of vegetables.
Chef Danyelle McPherson from HERO in Dallas stops by Good Day to make shrimp tacos with cabbage slaw, pineapple pico and Asian salsa.
Chef Aaron Staudenmaier from Whiskey Cake cooks up a tasty recipe.
Chef Richard Chamberlain from Chamberlain's Steak and Chop House returns to Good Day to make chowder with roasted butternut squash, wild rice, sausage and leeks.
The folks at Itso Vegan stop by Good Day to share the recipe for vegan lumpia
Top Chef star John Tesar is kicking things up a notch at the Chefs for Farmers Festival. He joins Good Day to share his skillet fried chicken recipe.
Chef Eric Dreyer from Ellie's Restaurant at Hall Arts Hotel visits Good Day to make Texas beef eyeballs with boneyard gravy (a.k.a. Salisbury steak bites).
Chef Tre Wilcox from Tre Wilcox Cooking Concepts in Plano stops by Good Day to show you how to make a better burger with a mix of beef, turkey, beef and veggies.
The State Fair of Texas is over but you can still make some of your favorite comfort foods at home. Jason Napolitan, the owner of Top Round in East Dallas, visits the Good Day kitchen to make a fair-inspired BBQ Frito pie sandwich.
Chef Paris Nava from Iron Cactus in Downtown Dallas joins Good Day to make chile relleno with chicken, sun-dried cranberries, pepitas, pepper jack, toasted pecans and verde sauce.
Chef Kent Rathbun, the lead chef for Dallas Signature Chefs, joins Good Day to cook short ribs and promote the event.