It is that time. The best thanksgiving ever is headed your way. Today, gramercy tavern executive chef michael anthony here. I wish the tv was scratch and sniff. That's 125 never published recipes in... See More
It is that time. The best thanksgiving ever is headed your way. Today, gramercy tavern executive chef michael anthony here. I wish the tv was scratch and sniff. That's 125 never published recipes in his brand-new book. It is great to have you. I like what you did with this cookbook. You made it so the people at home can actually execute the dishes. Thank you, yeah. It was all the work went into translating the beauty of gramercy tavern, but in recipes that people can understand. We chose recipes that show off natural ingredients. Let's do it. A beautiful meatball. We're going to put this together quickly. We're going to start with some onions that are cooked with a little bit of rosemary. And then, some interesting spices. In they go. The spices are the chile peppers from dad's garden. If you want to dump all that in there. I'm going to add bread crumbs. And the rest is natural ingredients. We have -- let's drop the herbs. I'm going to add a couple of eggs. And we need to stir. And I'm going to add just a little touch of roasted garlic. This is one of those ingredients that makes it delicious. Add to taste. And you mix it a little bit. And all of the spices. We formed the oversized meatballs. This is meant to be an entree. Into the oven they go for how long? They go in for about 20 minutes. When they come out, we're going to cut them in half. And add a little more cheese to it. When the folks to our left are silent, it means it's all working out. Not only the meatballs. This monkey bread is awesome. These are the dishes that are served in our casual room called the tavern. We have the mashed potatoes. You can find it all in "the gramercy taverncookbook." And all of this, on goodmorningamerica.Com on yahoo! We have the tally so far. Do we have the tally so far? There's the tally. You have your sweet potatoes.
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