Guy celebrates the holidays with his spin on cioppino, a regional specialty from the San Francisco Bay Area, which he makes with Dungeness crab. Also: He serves fire-roasted tomato and vegetable puree, as well as grilled pepper and Parmesan polenta.
A Thanksgiving feast is prepared. On the menu: turchetta; turkey meatballs with fire-roasted green chile; grilled cauliflower with bacon-Brie sauce; roasted bone marrow with bacon marmalade; and chocolate-babka bread pudding.
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