Red Stix Peanut Sauce

Chef Uno Immanivong from Red Stix Asian Street Food stops by Good Day to make a chilled noodle salad and promote the opening of her new location near SMU in Dallas.

Butter Noodles

Families are always busy during the holiday season. Joe Bozarth from Fireside Pies shared the recipe for a pasta dish that's easy to make and delicious.

Chocolate Peppermint Parfait

Chef Andrea Meyer from Bisous Bisous stops by Good Day to make an easy no-bake holiday party dessert. The chocolate peppermint parfait leaves your breath minty fresh for socializing.

Ten Layer Carrot Cake

Chef Brandon Moore from Ocean Prime Dallas with a dessert you’ll probably share.

Turkey Rissoles

Make your Thanksgiving leftovers into something new and delicious.

Scallop, Shishito, Butternut Squash

Chef Richard Sandoval from Toro Toro Pan Latin Steakhouse shares the recipe for scallops over a butternut squash puree with blistered shishito peppers.

Thanksgiving Pizza

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.

Thanksgiving Pie

Pastry Chef Sarah Lewis from The Ranch at Las Colinas shares the recipe for a pecan pie with a cinnamon roll crust.

Friendsgiving Cornbread 2-Ways

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.

Cranberry Turkey Salad

Chef Robbie Shoults from Bear Creek Smokehouse stops by Good Day to share a recipe that's great for Thanksgiving leftovers.

Squash Pie

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.

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.