Good Day Recipes

Chef Fabio Viviani, the owner of Jars on Greenville Avenue in Dallas, stopped by the Good Day studio on Monday to show off some of his handheld treats.

Chef Rick Moonen with Perry's Steakhouse visits Good Day to make tater tots with a delicious garlic aioli dip.

Chef Ryan Hayes from Barrel & Bones Craft Barbecue shares a recipe to elevate your potato salad this holiday.

Executive pastry chef Leen K. Nunn from the Omni PGA in Frisco stops by Good Day to make Baked Alaska. It looks like a pie but it's made with cookie and ice cream.

If you're planning to grill steaks this Fourth of July, Chef John Pineda from Crown Block atop Reunion Tower has tips you need to hear.

Sharon Lykins, the Vice President of Innovation at Denny's, stopped by the Good Day studio to talk about the restaurant's Summer of Sandwiches.

It's the summer of sandwiches at Denny's. The restaurant's VP of Innovation stopped by Good Day to show you how to make a spicy brisket breakfast melt.

The owner of an already popular taco lounge stops by Good Day to make buffalo shrimp tacos while talking about a new location.

The triple-digit temps are here. If you don't feel like heating your home when you turn on the oven, Cooper Clinic's Meridan Zerner shares some super tasty ideas for cold dinners.

Coppell High School student Annabella Perk took home first place in this year's 4-H Food Show. She joined the Good Day team to make a delicious Melon and Prosciutto Salad.

Original ChopShop, which has several locations around DFW, has new summer menu items available through August 25.