In honor of family vacation memories, Guy Fieri is cooking up some Mexican food, starting off with his Stuffed Snapper Veracruz. Beautiful pink snapper stuffed with a savory mixture of onions, tomatoes, chilies, capers, olives and oregano. Top it off with crispy tortilla strips and a squeeze of fresh lime, and chase it down with a cold beer ... what more could you want? How about a salad? Guy's making a Red Quinoa and Citrus Salad, packed with orange segments, jicama, red onion and toasted almonds in a cilantro-lime dressing.

Celebrated chef Jonathan Waxman stops by to cook with Guy Fieri. Together they make a Cold Italian Seafood Salad, with tender poached calamari, shrimp and clams in a Venetian vinaigrette on a bed of arugula and fennel. Next, Asparagus Soup — a creamy puree of asparagus, peas and baby spinach, topped with parmesan breadcrumbs, creme fraiche and a swirl of extra virgin olive oil. To snack on, Jonathan improvises, whipping up a batch of mouthwatering Pea and Ricotta Crostini.