Chef Kardea Brown creates a hot and citrusy marinade of Caribbean flavors for these gorgeously charred kebabs.
Kardea Brown grills up sweet Carolina shrimp for a delicious and quick addition to this Southern cookout staple.
Kardea Brown brings some love to peppery mustard greens with this extra cheesy, one-dish breakfast casserole.
Using the shrimp shells, Kardea Brown creates a rich stock to infuse her shrimp and crab sandwiches with tons of extra flavor.
Kardea Brown pours rich, silky custard over tart cranberries for this flaky pie that is perfect for holiday dinners.
Using the juices from searing her ribs, Kardea Brown captures all beef flavor when cooking this hearty, fall-off-the-bone meal.
Kardea Brown transforms a classic Southern side with ham and cheese into a deep-fried and poppable snack.
Kardea Brown fries up a batch of juicy, crispy chicken for her Southern-style feast.
Kardea Brown creates a creamy pan sauce flavored with rosemary, thyme and Dijon mustard to finish this lightly fried chicken.
Kardea Brown turns a carrot cake into delightful bite-sized treats.
Kardea Brown uses her bacon fat to create extra flavorful and super juicy patties for these steakhouse-inspired burgers.
Kardea Brown creates a buttery, brown sugar topping loaded with tart apple bites for this fall-favorite cheesecake.
Kardea Brown is celebrating the holiday season with her closest family and a traditional Sea Island menu. The stars of the table are Maple-Glazed Cornish Hens, and for sides, she makes the Lowcountry staple Limpin' Susan with Shrimp and her Grandma's Green Beans with Potatoes and Smoked Turkey. For dessert, Kardea turns to a Gullah classic, Sweet Potato Pone.