Culture Kitchen

Bren makes some of her comfort foods: Caribbean oxtail with yucca and swiss chard, arroz con pollo, and taro chips with mint and garlic relish.

Bren cooks up Puerto Rican Seafood Monfongo and a spicy churrasco with chimichurri and grilled graffiti eggplant.

Bren and her mom make a garbanzo con chorizo and butternut squash. They top things off with a tender filet mignon with a brown sauce.

Bren cooks up vegan dumplings with ginger tamarind sauce and a roasted root vegetable plate with sweet potato puree and beetroot meringue.

Bren cooks casarecce with basil pesto, tomatoes, and sirloin tips. For dessert, it's a peach skillet with tropical granola and coconut ice cream.

Bren cooks up Jamaican-style oxtails, then her Momma's black beans, arroz blanco, and yucca con mojo.

Bren invites her friend over for a lunch inspired by the Kentucky Derby. The menu includes fried chicken biscuit sliders, deviled eggs, and more.

Bren shows us how to throw a fabulous dinner for her special guest DJ D-Nice. She keeps the meal true to her Cuban roots with a traditional Ropa Vieja, Tostones with Orange Mojo and Island Coconut Rice.

Bren cooks up a seafood paella and a meaty chicken, beef, and chorizo paella, both served with her father's famous sangria.

Bren cooks a Chilean sea bass with papaya beurre blanc and lentils, served with cauliflower char. The drink for the evening is an Old Fashioned.

Bren's best friend joins her for lollipop lamb chops with Mint and parsley relish, butternut squash puree with sage, and pistachios.

Bren puts her spin on some DC and Cuban street food, from a surf-and-turf quesadilla to stuffed yucca balls with mint relish and Agua de Jamaica.

Bren shows us how to make some of her favorite tapas, featuring a delicious ceviche and her favorite recipe for chicken croquettes.

Carne asada, arroz congri, sweetened fried plantains, along with pollo en fricase and toasted coconut Flan take Bren's siblings down memory lane.

Bren makes a pesto and garlicky Cuban-style steak sandwich and a blackened salmon sandwich, both served with shoestring potatoes.

Bren makes watermelon and chard gazpacho, spicy ancho chile and cilantro short ribs with fluffy eggs, and truffle-fried wedges.