Guy Fieri Recipes Fans Love Making at Home: 17 Big-Flavor Dishes From Donkey Sauce Burgers to Trash Can Nachos

Guy Fieri recipes are a lot more than the diner food he tastes on TV. Long before the spiky hair and the red convertible became famous, Fieri was a kid in Ferndale, California, selling pretzels from a bicycle cart he built with his dad. He won The Next Food Network Star in 2006, launched Guy’s Big Bite that same year and premiered Diners, Drive-Ins and Dives in April 2007. His cookbooks spent more than 33 combined weeks on the New York Times bestseller list, and fans still cook from them every weekend. Below are 17 dishes he actually shares with home cooks, from his roasted garlic Donkey Sauce and a stacked tower of nachos to bucatini carbonara, tequila-lime wings and beer brats. Big flavor, simple steps and plenty to share..

Guy Fieri Recipes Start Here: The Donkey Sauce Burger

If there is one sauce that defines Guy Fieri recipes, it is Donkey Sauce, his roasted garlic mayo that shows up on burgers, fries and sandwiches. The version published in Food Network Magazine is wonderfully simple: two heads of slow-roasted garlic mashed into mayonnaise with a little yellow mustard and a few dashes of Worcestershire. Slather it on a juicy double cheeseburger and you have the kind of messy, napkin-grabbing bite he loves. For more counter-stool comfort, see our diner classics from meatloaf to milkshakes..

You will need: 2 heads garlic, olive oil, 1 cup mayonnaise, 1 teaspoon yellow mustard, 4 dashes Worcestershire sauce, salt and pepper, 1 1/2 pounds ground beef (80/20), 4 slices American cheese, 4 toasted brioche buns, lettuce, tomato and red onion.

How to make it: 1. Trim the tops off the garlic, drizzle with oil, wrap in foil and roast at 350 F for 35 to 40 minutes. 2. Squeeze out 1/4 cup of the soft cloves and mash. 3. Stir the garlic into the mayo with the mustard, Worcestershire, salt and pepper; chill. 4. Shape thin patties, season well and sear in a hot skillet 2 to 3 minutes per side, adding cheese at the end. 5. Spread Donkey Sauce on both buns, stack two patties and pile on the toppings.

Quick BBQ Brisket Sandwich With Tangy Broccoli Slaw

Brisket usually means a whole day by the smoker, but in a popular Munchies video Fieri takes a shortcut and cooks it in a pressure cooker until it falls apart. He piles the saucy meat on a toasted, buttered bun and tops it with a bright, tangy yogurt and broccoli slaw that cuts through all that richness. It is one of the Guy Fieri recipes that proves big barbecue flavor can fit into a weeknight, and the slaw is good enough to make on its own.

You will need: 3 pounds beef brisket (flat), 2 tablespoons brown sugar, 1 tablespoon smoked paprika, 1 tablespoon garlic powder, salt and pepper, 1 cup beef broth, 1 cup barbecue sauce, 2 cups shredded broccoli stems, 1/2 cup plain yogurt, juice of 1 lemon, buttered toasted buns.

How to make it: 1. Rub the brisket with the sugar, paprika, garlic powder, salt and pepper. 2. Sear it on all sides in the pressure cooker on saute. 3. Add the broth and cook on high pressure about 75 minutes, then let the pressure release naturally. 4. Shred the meat and toss with barbecue sauce and a splash of the cooking liquid. 5. Mix the broccoli, yogurt, lemon, salt and pepper, then pile meat and slaw on the buns.

Bucatini Carbonara Classica With Peas and Pancetta

On a 2011 episode of Guy’s Big Bite called “Guido’s Crazy for Carbonara,” Fieri made what he calls Carbonara Classica: thick, hollow bucatini tossed with crispy pancetta, sweet peas, plenty of black pepper and a silky egg and Parmesan sauce. There is no cream here. The heat of the pasta gently cooks the eggs, and a splash of starchy pasta water turns everything glossy. Of all the Guy Fieri recipes here, it is the 20-minute dinner that tastes like a trip to an old-school Italian spot.

You will need: 1 pound bucatini, 6 ounces pancetta (diced), 1 cup frozen peas, 3 large eggs plus 1 yolk, 1 cup grated Parmesan, 2 garlic cloves (smashed), olive oil, lots of coarse black pepper, salt.

How to make it: 1. Boil the bucatini in well salted water until al dente, adding the peas for the last 2 minutes; save 1 cup pasta water. 2. Crisp the pancetta with the garlic in a little oil, then remove the garlic. 3. Whisk the eggs, yolk, Parmesan and pepper. 4. Off the heat, toss the hot pasta and peas with the pancetta, then pour in the egg mixture. 5. Toss fast, adding pasta water a splash at a time until creamy, and serve right away.

Trash Can Nachos Stacked Sky High

Fieri’s famous trash can nachos are built inside an open-ended tin can, layer after layer of chips, toppings and melted cheese, then the can is lifted away to reveal a towering stack. He told The Takeout he likes cubed pancetta fried slowly in olive oil instead of bacon, for a crispy and chewy bite. Every chip gets coverage, which is the whole point. Like the best Guy Fieri recipes, it is pure fun. At home a large clean can with both ends removed, or a springform ring, does the job.

You will need: 1 large clean can with both ends removed (or a tall springform ring), 1 large bag sturdy tortilla chips, 3 cups shredded cheddar and Jack, 1 cup warm cheese sauce, 6 ounces cubed pancetta, 1 can black beans (drained), pico de gallo, pickled jalapenos, sour cream, guacamole, cilantro.

How to make it: 1. Fry the pancetta slowly in olive oil until crisp. 2. Set the can on a sheet pan. 3. Layer chips, cheese, beans, pancetta and jalapenos, pressing gently, until the can is full. 4. Bake at 375 F for 10 to 12 minutes until the cheese melts. 5. Slide onto a platter, lift the can away, drizzle with cheese sauce and top with pico, sour cream, guacamole and cilantro.

Guy Fieri Recipes With a Cajun Kick: Jambalaya Sandwich

Why serve jambalaya over rice when you can pile it on bread? Fieri’s jambalaya sandwich on Food Network packs bacon, cubed pork, smoked sausage and spicy andouille, chicken thighs, red onion, peppers and celery into one pot, seasons it with cayenne and lets it rest so the flavors marry. The filling goes on toasted sourdough under slices of melting Havarti. Among Guy Fieri recipes it is a true Flavortown move: the classic Louisiana dish turned into a knife-and-fork sandwich.

You will need: 1/4 pound thick-cut bacon, 1 pound pork butt (cubed), 1 pound smoked sausage, 1/2 pound andouille, 1 pound boneless chicken thighs, 1 red onion, 1 red bell pepper, 2 celery stalks, 2 garlic cloves, parsley, 1 cup green onions, 2 teaspoons cayenne, 2 sourdough loaves, 1 pound Havarti.

How to make it: 1. Crisp the bacon in a heavy pot and set aside. 2. Brown the pork in the fat, then add both sausages, onion and pepper. 3. Add the chicken, celery, garlic, parsley and most of the green onions and cook through. 4. Season with cayenne, salt and pepper, add 1/2 cup water, cover and let rest 1 hour. 5. Toast the halved sourdough, spoon on the filling, top with Havarti, bacon and green onions.

Pork Chile Verde Made With Four Different Chiles

Fieri’s pork chile verde gets its depth from four peppers working together: dried pasilla, poblano, Anaheim and jalapeno, as Chowhound explains. Instead of roasting the poblanos, he sautes them, and the pork shoulder braises low and slow in a tangy tomatillo broth until it is spoon-tender. Leave the jalapeno seeds in if you like more heat. Serve it in bowls with warm tortillas, or spoon it over rice, and you have one of the coziest Guy Fieri recipes for a fall dinner.

You will need: 3 pounds pork shoulder (cubed), 1 dried pasilla chile, 2 poblano peppers, 2 Anaheim peppers, 1 to 2 jalapenos, 1 1/2 pounds tomatillos, 1 onion, 4 garlic cloves, 2 cups chicken stock, 1 teaspoon cumin, oregano, cilantro, salt, warm tortillas.

How to make it: 1. Soak the pasilla in hot water 20 minutes. 2. Brown the seasoned pork in batches in a Dutch oven. 3. Saute the chopped poblanos, Anaheims, jalapeno, onion and garlic in the same pot. 4. Blend the tomatillos with the pasilla and a little stock, then add to the pot with the pork, cumin, oregano and remaining stock. 5. Simmer covered 2 hours until tender, finish with cilantro and serve with tortillas.

Guy Fieri Recipes for Game Night: Tequila-Lime Wings

These wings follow a smart two-step method from Fieri’s Food Network appetizer collection. First the seasoned wings bake until crisp, then they soak in a punchy marinade of lime zest and juice, tequila, agave, cumin and a spoonful of adobo sauce. A quick turn on a hot grill adds char, and the leftover marinade is simmered into a glaze. It is one of those Guy Fieri recipes that works for game night, a backyard party or a Sunday snack.

You will need: 3 pounds chicken wings (split, tips removed), salt and pepper, 1 teaspoon lime zest, 1/2 cup lime juice, 1/4 cup tequila, 1 tablespoon agave syrup, 1 teaspoon ground cumin, 1 teaspoon adobo sauce, chopped cilantro.

How to make it: 1. Season the wings and bake on a sheet pan at 350 F for about 45 minutes until crisp. 2. Whisk the zest, lime juice, tequila, agave, cumin and adobo. 3. Pour over the warm wings and marinate at least 30 minutes. 4. Grill over high heat 10 to 15 minutes, turning often. 5. Simmer the leftover marinade 8 minutes, drizzle over the wings and add cilantro.

Awesome Pretzel Chicken Tenders With Spicy Honey Dijon

The name is a nod to his childhood: at 10 years old Fieri sold pretzels from his “Awesome Pretzel” bicycle cart, a story told on his Wikipedia biography. Decades later these tenders get a crunchy coat of crushed sourdough pretzels and smoked almonds after a long soak in herby buttermilk. A spicy honey Dijon sauce with chipotle in adobo makes the dip. Kids love them, and grown-ups go back for seconds.

You will need: 3 pounds chicken tenders, 2 cups buttermilk, 2 tablespoons each dried basil, oregano and granulated garlic, salt, pepper, red pepper flakes, 1 1/2 cups smoked almonds, 12 large sourdough hard pretzels, canola oil, 1/2 cup Dijon, 1/4 cup honey, 1 chipotle in adobo, 1 teaspoon cider vinegar.

How to make it: 1. Mix the herbs, garlic, salt, pepper and pepper flakes; marinate the chicken in buttermilk with half of it for 6 to 12 hours. 2. Crush the almonds and pretzels into coarse crumbs and combine with the rest of the spice mix. 3. Heat 1 1/2 inches of oil to 350 F. 4. Press the crumbs onto the chicken and fry in batches about 5 minutes until golden. 5. Blend the Dijon, honey, chipotle and vinegar for dipping.

Rajun’ Cajun Onion Rings With a Double Coat

Onion rings get the Flavortown treatment in this Food Network recipe from Fieri. Thick red onion rings soak in a mix of sour cream, milk and hot sauce, then get double dredged in self-rising flour seasoned with celery salt, onion and garlic powder, mustard powder, paprika, chili powder and white pepper. The double coat is what makes them shatter-crisp. Like many Guy Fieri recipes, it is all about layers of seasoning. Salt them the second they come out of the oil and serve them with leftover Donkey Sauce for dipping.

You will need: 1 1/2 cups sour cream, 1 1/2 cups milk, 2 tablespoons hot sauce, 2 large red onions (sliced into rings), 2 cups self-rising flour, 1 teaspoon each celery salt, onion powder, garlic powder, mustard powder, paprika and white pepper, 1 tablespoon chili powder, vegetable oil, salt.

How to make it: 1. Whisk the sour cream, milk and hot sauce and soak the onion rings. 2. Mix the spices into the flour in a pie plate. 3. Heat 3 inches of oil to 350 F in a Dutch oven. 4. Dredge the rings in flour, dip again in the wet mix, then dredge once more. 5. Fry in batches about 5 minutes until golden, drain and salt while hot.

Bacon-Wrapped Shrimp With Chipotle Barbecue Sauce

Smoky, salty and a little spicy, these skewers are one of the most popular party bites in Fieri’s appetizer lineup. The trick is to partly cook the bacon first so it crisps on the grill before the shrimp overcook. A blender sauce of barbecue sauce, lemon, Dijon, chipotles in adobo, red pepper flakes and cayenne is brushed on as the shrimp turn pink, and half is saved for dipping. Make a double batch, because they disappear fast.

You will need: 20 strips bacon, 20 medium-large shrimp (peeled and deveined), 1/2 cup barbecue sauce, 1/4 cup canola oil, 3 tablespoons lemon juice, 1 teaspoon Dijon, 3 tablespoons chopped chipotles in adobo, 1/2 teaspoon red pepper flakes, 1/4 teaspoon cayenne, black pepper, soaked bamboo skewers.

How to make it: 1. Soak the skewers 20 minutes. 2. Cook the bacon about 4 minutes until half done, then cool. 3. Wrap each shrimp in bacon and thread 3 to 5 on each skewer. 4. Blend the sauce ingredients and set half aside for dipping. 5. Grill or broil about 5 minutes, baste, flip and cook 4 minutes more until done.

Guy Fieri Recipes Go West Coast: Chicken Avocado Egg Rolls

This is one of the Guy Fieri recipes that shows off his Northern California roots. Classic egg roll fillings of chicken, ginger, garlic, bamboo shoots, cabbage and carrots get a twist: two slices of creamy avocado tucked into every roll before frying. The avocado turns soft and buttery inside the crackly wrapper, and a jar of sweet chili sauce is all you need for dipping. Roll them ahead and fry right before the guests arrive.

You will need: 2 cups chopped cooked chicken breast, 1/2 cup minced red onion, 1/4 cup minced red bell pepper, 2 tablespoons minced ginger, 1 tablespoon minced garlic, 1/4 cup bamboo shoots, 1/4 cup celery, 1/4 cup soy sauce, 1 cup shredded cabbage, 1/2 cup shredded carrots, 12 egg roll wrappers, 2 avocados, 1 egg, oil for frying, sweet chili sauce.

How to make it: 1. Saute the onion and pepper, then add the ginger, garlic, bamboo shoots, celery and chicken; splash in the soy sauce and cool. 2. Toss with the cabbage and carrots. 3. Heat the oil to 350 F. 4. Fill each wrapper with filling and 2 avocado slices, roll tightly and seal with egg wash. 5. Fry 3 to 4 minutes until golden and serve with sweet chili sauce.

Pigs in Spicy Blankets With Homemade Sausage

Fieri never makes the easy version when a bigger flavor is possible. For his pigs in spicy blankets he mixes his own mini sausages from ground pork, maple syrup, toasted fennel, coriander and caraway, sage and red pepper flakes. They are wrapped in a cheesy buttermilk dough with mozzarella baked right in, then served with a chipotle-agave mustard. It takes a little more time than opening a can, but this is the one tray of Guy Fieri recipes your friends will talk about.

You will need: 1 1/2 pounds ground pork, 1 tablespoon maple syrup, fennel, coriander and caraway seeds, garlic, dried sage, red pepper flakes, salt, 2 cups flour, cold butter, 1 cup shredded mozzarella, 3/4 cup buttermilk, baking powder and soda, 1 egg, Dijon, yellow mustard, agave and adobo sauce.

How to make it: 1. Toast and grind the seeds, mix with the pork, maple and seasonings and chill 30 minutes. 2. Pulse the flour, leaveners and butter, add the cheese and buttermilk and chill the dough. 3. Shape and cook 16 mini sausages, then cool. 4. Roll the dough, cut 16 long triangles, wrap each sausage and brush with egg. 5. Bake at 375 F about 15 minutes; stir the mustards, agave and adobo for dipping.

Fried Provolone With Fresh Italian Salsa

Think of a mozzarella stick, then make it bigger and bolder. Fieri slices a log of provolone into thick rounds, chills them so they hold their shape, and dips them in a light batter of flour, cornstarch and ice-cold club soda that fries up puffy and crisp. On the side goes a fresh Italian salsa of cherry tomatoes, sweet onion, basil, olive oil, white balsamic and chile flakes. Guy Fieri recipes rarely get more fun. Cut the rounds into wedges and serve while the cheese is still molten.

You will need: 1 (16-ounce) log provolone, 1/2 cup cornstarch, 1 cup flour plus more for dredging, 1 cup cold club soda, salt, canola oil, parsley, 2 cups cherry tomatoes, 1/2 sweet onion, basil, 3 tablespoons olive oil, 1 tablespoon white balsamic vinegar, chile flakes.

How to make it: 1. Chop the tomatoes and onion and toss with basil, oil, vinegar, salt, pepper and chile flakes. 2. Slice the provolone into 1/2-inch rounds and chill 30 minutes. 3. Whisk the cornstarch, flour, club soda and salt into a batter and chill 30 minutes. 4. Heat the oil to 375 F. 5. Dredge rounds in flour, dip in batter and fry 2 to 3 minutes until puffy and golden; cut into wedges and serve with the salsa.

Beer-Battered Mushrooms With Lemon Garlic Aioli

Portobello strips soaked in buttermilk, dipped in a beer and cornmeal batter lightened with whipped egg whites and fried until golden: this is pub food at its best. The batter stays airy and crunchy thanks to those egg whites, and a little cayenne adds warmth. Fieri serves them with a punchy aioli of mayo, lemon zest and juice, Dijon and a full quarter cup of minced garlic. Among Guy Fieri recipes for parties, this is the vegetarian crowd-pleaser.

You will need: 1 pound portobello mushrooms (gills removed, cut into strips), 2 cups buttermilk, 2 eggs (separated), 3/4 cup lager or pale ale, 3/4 cup flour, 3/4 cup white cornmeal, salt, pepper, 1/2 teaspoon cayenne, peanut oil, 1 cup mayonnaise, 1 lemon, 1/2 tablespoon Dijon, 1/4 cup minced garlic.

How to make it: 1. Blend the mayo, lemon zest and juice, Dijon and garlic; chill 1 hour. 2. Soak the mushroom strips in buttermilk 1 hour. 3. Whisk the yolks, beer, flour, cornmeal, salt, pepper and cayenne. 4. Beat the whites to stiff peaks and fold them in; heat the oil to 350 F. 5. Dip and fry the strips 2 to 3 minutes until golden, season with salt and serve with the aioli.

Guy Fieri Recipes for the Grill: Beer Brats With Peppers and Onions

This is fall weekend cooking at its easiest. Fieri starts with diced bacon, then softens sweet onion, red and green bell peppers and garlic before simmering fresh bratwurst in lager, chicken stock and herbs. The brats finish on a hot grill for char, and the braising liquid reduces into a sauce enriched with whole-grain mustard and butter. Serve everything on a big platter so people can build their own buns. It is one of the friendliest Guy Fieri recipes for a crowd.

You will need: 2 tablespoons canola oil, 4 slices applewood-smoked bacon (diced), 1 sweet onion, 1 red and 1 green bell pepper, 3 garlic cloves, 2 (12-ounce) cans lager, 1 cup low-sodium chicken stock, thyme, rosemary, 1 bay leaf, 2 pounds fresh bratwurst, 2 tablespoons whole-grain mustard, 2 tablespoons butter, parsley.

How to make it: 1. Crisp the bacon in oil, then cook the sliced onion, peppers and garlic until soft. 2. Add the beer, stock and herbs. 3. Prick the brats, add them and simmer gently 15 to 17 minutes. 4. Score and grill the brats 2 to 3 minutes per side. 5. Reduce the liquid, stir in mustard and butter, then serve the brats over the peppers and onions with sauce and parsley.

Tequila Garlic Lime Flank Steak Tacos

A full cup of garlic, lime juice, clear tequila, soy sauce, cilantro, jalapeno and serrano go into the blender to make this bold marinade. After two hours, the flank steak hits a hot grill for cross-hatch marks, rests, and is sliced thin against the grain. The marinade is boiled and strained into a sauce, and everyone builds tacos with warm corn tortillas, radishes, queso fresco, avocado and hot sauce. It is backyard taco night, the way Guy Fieri recipes do it.

You will need: 1 cup peeled garlic cloves, 3/4 cup lime juice, 1/2 cup clear tequila, 1/4 cup soy sauce, 1 bunch cilantro, 1 jalapeno, 1 serrano, 1 teaspoon cumin, 1 tablespoon black pepper, 1 1/2 to 2 pounds flank steak, 12 corn tortillas, radishes, queso fresco, avocado, tomato, hot sauce.

How to make it: 1. Blend the garlic, lime, tequila, soy, cilantro, chiles, cumin and pepper. 2. Marinate the steak 2 hours in the fridge, then 30 minutes at room temperature. 3. Boil the used marinade and strain it for a sauce. 4. Grill the steak about 4 minutes, turn 90 degrees for 3 more, flip and cook 3 to 5 minutes. 5. Rest 5 minutes, slice against the grain and serve in warm tortillas with toppings.

Guy Fieri Recipes to Finish the Party: Caramelized French Onion Dip

Skip the packet. Fieri’s French onion dip starts with two sweet onions cooked low in butter until deeply caramelized, then sliced shallots taken to dark brown and a little garlic. Once cool and finely chopped, the onions are folded into sour cream and mayonnaise seasoned with celery salt and Worcestershire. Chill it at least an hour, or overnight for the best flavor, and serve it with a mountain of potato chips. It is the easiest of all these Guy Fieri recipes.

You will need: 2 tablespoons unsalted butter, 2 Vidalia onions (sliced), 2 large shallots (sliced), 3 garlic cloves (minced), 2 cups sour cream, 1 cup mayonnaise, 1 teaspoon celery salt, 1 teaspoon Worcestershire sauce, salt and pepper, chives, potato chips.

How to make it: 1. Cook the onions in butter over medium-high heat 15 to 20 minutes until deeply caramelized. 2. Add the shallots and cook until dark brown, then the garlic for 2 minutes. 3. Cool and finely chop the mixture. 4. Stir together the sour cream, mayo, celery salt, Worcestershire, salt and pepper, then fold in the onions. 5. Chill at least 1 hour, top with chives and serve with chips.