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You know Guy Fieri from his high-octane turns as a restaurateur, cookbook author, and the host of Diners, Drive-Ins, and Dives (a.k.a. Triple D.), Guy's Grocery Games, Tournament of Champions, and more smash-hit shows. You may have taken in his eye-popping onstage cooking extravaganzas at arenas and festivals like the Food & Wine Classic in Aspen, or even dressed like him for Halloween — his look is that iconic. And Fieri has become almost as well known for his philanthropy through the Guy Fieri Foundation, raising millions of dollars for first responders, veterans, culinary students, and literacy programs, and earning him a nod as a Food & Wine Game Changer in 2021.
But yeah — you're here for the rockstar recipes and we've got them, along with plenty of tips for maximizing flavor in everything you make, whether it's a Margarita, steak, chile verde, nachos, Donkey Sauce, or even the best vegan cheese burger of your life.
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Pork Chile Verde
Frederick Hardy II / Food Styling by Melissa Gray / Prop Styling by Christina Brockman
Guy Fieri's pork chile verde recipe is packed with meltingly tender pork shoulder braised in a tomatillo-and-chile-infused broth. That's four different chiles — pasilla, poblano, Anaheim, and jalapeño — because would you expect anything less from the Mayor of Flavortown?
Pineapple Habanero Margarita
Abby Mercer / Dotdash Meredith Video Studios
Food & Wine's Dylan Garret — a longtime bartender — notes that in Guy Fieri's mega Margarita, “The standard combination of tequila, orange liqueur, and lime juice is bolstered by a few extra ingredients and a ‘more is more' approach to flavor.” Those components — ginger beer, habanero peppers, and pineapple — bring a swicy (that's sweet-meets-spicy) pow to the mix for an unforgettable cocktail.
Guy's Real-Deal Veggie Burgers
You think you know Guy Fieri's off-the-chain culinary canon, but you may not be aware that the man is a vegetable wizard. In a demonstration at the Food & Wine Classic in Aspen, he shared a Real Deal Veggie Burger based on a vegetable-packed patty he created for his beloved late sister, Morgan — complete with vegan cheese, Donkey Sauce, and all the extras.
Guy's Ultimate Nacho Tips
Kevin Mazur / Getty Images; Brent Hofacker / Getty Images
You may have had nachos in a helmet-shaped vessel at a stadium, accompanying frosted pitchers of Margaritas at your favorite Tex-Mex restaurant, or meticulously stacked and layered for a festive gathering at your home, but Guy Fieri makes better nachos in a tin can than your myriad nacho experiences combined. Here's how he does it.
Guy's Favorite Inexpensive Cut of Steak
Ore HDR / Getty Images
Guy Fieri told Food & Wine's Audrey Morgan. “If you get a chance to do a tri-tip and you can cook it and you can get it to a nice medium-rare and cut it on the bias against the grain, I think it’s one of the best pieces of meat you could ever get. Go to your specialty butcher shop. Ask them for a piece of tri-tip. I promise you will wow everybody on your invite list.”
Guy's Secret Ingredient to Deepen Flavor in Any Dish
Food & Wine / Craig Barritt / Getty Images for Waterloo Sparkling Water
“Where you would typically add chicken stock but you don’t wanna add the extra liquid, this little trick — I call it the little magic flavor enhancer. I’m just telling you, have it available,” Guy Fieri told Food & Wine's Audrey Morgan. “A little sprinkle into a chicken dish that you’re making will give you that little flavor, a little sodium kiss.” Here's why he's always got chicken powder in his pantry.
Guy's Greatest Vegan Cooking Tips
In 2011, Fieri lost his younger sister Morgan to cancer. She'd first been diagnosed with metastatic melanoma as a child, survived the initial bout, and the disease re-emerged in her adulthood. While she was going through treatment, Morgan wearied of grilled vegetables and gave her chef brother a mandate: “Make me some real meals.” Guy Fieri is not a man known for his half-assery of flavor (or really anything), so he went on a mission to maximize the enjoyment of every element of these dishes while maintaining their inherent excellence — no meat, eggs, or dairy required. Here's how he does it.
Guy Fieri and the Flying Mustard Jar
Matthew Salacuse
On this episode of Food & Wine's Tinfoil Swans podcast, Guy Fieri shared his hilarious adventures as a flambé captain, how eating goat tongue in France changed his life, the most meaningful moment of his career to date, the celebrity chef encounter that knocked him for a loop, and how he wants to go out when it's all over.
How Guy Fieri Learned to Cook
Food & Wine / Getty Images
Even a mega-famous chef like Guy Fieri had to start somewhere and early on, he discovered his most valuable ingredient: failure. Here's how to get comfy with mess-ups so you can grow as a cook.
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