Sweet Potato Coconut Curry Bowl
Malibu Poke owner Jon Alexis stops by Good Day to make a sweet potato bowl with coconut curry sauce.
Avocado Dressing
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.
Arroz Chaufa
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.
Shrimp Tacos
Chef Danyelle McPherson from HERO in Dallas stops by Good Day to make shrimp tacos with cabbage slaw, pineapple pico and Asian salsa.
Recipe: California tri-tip tacos
Chargers and Raiders fans are fired up for Thursday Night Football on FOX, so Dr. BBQ decided it was the perfect time to fire up the grill and create a dish that's fit for a fiesta.
Roasted Butternut Squash Chowder
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.
Skillet Fried Chicken
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.
Texas Beef Eyeballs with Boneyard Gravy
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).
Better Burger
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.
BBQ Frito Pie Sandwich
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.
Chile Relleno Rustico
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.
Gal-Bi Short Ribs
Chef Kent Rathbun, the lead chef for Dallas Signature Chefs, joins Good Day to cook short ribs and promote the event.
Freebirds Steak Burrito and Chicken Salad
Chris Wood from Freebirds World Burrito stops by Good Day to make a steak burrito and chicken salad.
Pepita Crusted Fish & Chips
Chef Scott Hoffner from Didi's Downtown shares the recipe for fish and chips with a fun fall twist. You can make it at home or find it on the menu at a suburban hot spot.
Asian Noodle Salad
Chef Nikky Phinyawatana just opened her fourth Asian Mint restaurant in Richardson. To celebrate, she joined Good Day share the recipe for an Asian noodle salad with pork, chicken or seafood and mung bean.
Texas Tailgate Treats
June Naylor Harris and her husband Marshall Harris have a new cookbook out called the Texas Tailgating Cookbook. They share the recipe for grilled spiedies and Tuscan bean salad.
Hawaiian Style Wagyu Beef “Loco Moco”
Chef John Sikhattana from Roy's Restaurant in Plano cooks up some fried rice for brunch. He calls it Wagu Beef "Loco Moco."
3 Dinner Board Options
Cooking instructor Lorie Fangio says if you're bored with dinner, you should try a dinner board. She shares three ideas.
Kimchi Sliders
Chef Samir Dhurandhar from Nick & Sam's shows you how to make a better burger. He shares the recipe for kimchi sliders and talks about the DIFFA Dallas Burgers & Burgundy event at Klyde Warren Park.
Buffalo Chicken Cheese Dip
Let's tailgate with a recipe from Jim Dunleavy at Eatzi's Market & Bakery. He's making buffalo chicken cheese dip.