Michael Symon and his wife Liz share recipes for their favorite holiday, Thanksgiving. The focus is on tempting supporting players, sides and dessert made to steal the show. Roasted Brussels Sprouts with a bacon, mustard, and walnut vinaigrette is a show-stopper year after year, and Michael's Cornbread and Wild Rice Dressing with Pine Nuts and Parsley never disappoints. For dessert, Sweet Pumpkin Strudel with Phyllo bridges the couple's family culinary traditions. Bonus recipes include Cranberry Sauce with Bourbon, Vanilla bean, and Orange, plus Michael's recipe for a juicy, flavorful bird.

Michael Symon's parents are in the kitchen, stirring up memories and Mom's best recipes. First up, one of Mama Symon's specialities: Italian Braised Beef with Root Vegetables and Rigatoni. On the side, Greek Feta and Cucumber Salad. For dessert, another Greek classic: Baklava.

Michael Symon shows you everything you need to know about cooking in affordable cast iron pans, with delicious recipes and easy tips that will keep your pan in top performance, year after year. Chef Symon prepares his Cast Iron Ground Beef Pie, topped with creamy mashed potatoes and served with a simple arugula salad with red grapes and honey vinaigrette. For dessert, Michael swings by the farmer's market for another cast iron recipe, Blueberry Cobbler.

Get out your beach chairs, Michael Symon is cooking a Cleveland Style Clambake! Michael visits his friends at the Lobster Place for the freshest seafood, then invites his chef buddy Jonathan Waxman over and kicks things off with a Beer Mojito and Grilled Oysters. The clambake continues with corn, sausage, clams, and shrimp, all cooked up in a spicy wine broth. Chef Jonathan Waxman whips up a warm potato salad, a new take on an old classic, and Michael shows the perfect dessert to bring this party together: an easy lime granita served with fresh watermelon.

Burgers, fries, Michael Symon and Bobby Flay -- sounds like the perfect combo meal! Michael travels to Brooklyn for some small-batch ice cream so Bobby can share his milkshake secrets. Then the two friends share tips on the perfect burger, and Bobby helps out with Michael's signature Lola Fries with Rosemary.

Michael Symon invites a friend over for dinner and drinks, but first he visits his favorite beer shop for the perfect IPA. The beer adds flavor and character to his Bloody Beer cocktail-nice and spicy with horseradish and jalapeno. Next up, Slow Roasted Beets with Buttermilk Blue Cheese, Watercress, and Toasted Walnuts. For the main course, Chicken Thighs roasted with Kale and marcona almonds.

Michael Symon shares his love of one-pot wonders like his luscious Pot Roast, beef brisket braised in beer then topped with mint, lemon zest, and a spicy Celery Giardiniera. To serve alongside, Michael visits the farmer's market for freshly ground polenta, and explores a local distillery where he picks up gin for a Negroni.

Go hog wild with Michael Symon as the chef pays tribute to one of his favorite foods: pork. There's a bacon vinaigrette on his Spinach Salad with mushrooms, and he finishes the salad with a farm fresh fried egg he picks up on a visit to a community farm. Then Michael goes whole-hog with a Pork Pie filled with ground pork, bacon and potatoes, all baked in a traditional lard crust. That flaky crust is equally delicious with sweet fillings, like chef Symon's bubbly Apple Pie.