Michael Symon kicks dinner off with fried clams with tartar dipping sauce and avocado, and corn salad on the side; Liz sweetens things up with sweet corn panna cotta.

Michael Symon brings a little kick with his New Orleans-style gumbo topped with jasmine rice. He then dips beignets in a chicory chocolate sauce for some Southern comfort, and Liz makes a Sazerac cocktail.

Michael Symon makes mouthwatering birria-style beef tacos paired with a jicama salad that includes avocado, citrus and a spicy vinaigrette; Liz adds to the heat with a pineapple jalapeño margarita that tastes just as good as it looks.

Strawberries steal the show as Michael Symon makes spatchcock chicken with a citrus marinade that pairs perfectly with a strawberry salad; to top off this strawberry delight, Liz puts together a fresh strawberry pie that leaves everyone happy.

Michael Symon re-creates the Greek-American dishes of his childhood, including his mother's Greek-style American dish that adds Greek spices to a macaroni dinner; a classic crispy pita salad; crème brûlée rice pudding.

Michael Symon prepares smoked pork butt for pulled pork sandwiches along with crispy fried zucchini chips with parmesan; for something sweet, Liz combines bananas and hazelnut spread to make campfire toasties.