Culture Kitchen

``The ``Pressure Cooking Queen`` elevates comfort food to gourmet heights. She whips up a rich, truffle thyme risotto in record time, perfectly paired with succulent butter-poached lobster. Then her version of a French Martini.``

``In this episode of Culture Kitchen, Bren presents a flavorful love letter to her Cuban heritage. She makes tender braised peppered oxtail stew, served with pearl couscous that is perfectly seasoned with fresh aromatic herbs with Caribbean flavors.``

Bren celebrates the flavors of Latin American cuisine with seafood mofongo, spicy churrasco with chimichurri, and grilled graffiti eggplant.

Bren is joined in the kitchen with her mom and the dynamic duo make a garbanzo con chorizo and butternut squash, and a tender filet mignon with a brown sauce.

Bren Herrera makes some of her favorite comfort food, picks up some special houseware items and lays out a great meal of Caribbean oxtail with yucca and Swiss chard, arroz con pollo, and taro chips with mint and garlic relish.

Bren cooks some healthy dishes with a Cuban twist, including vegan dumplings with ginger tamarind sauce, roasted root vegetable plate with sweet potato purée and beetroot meringue, and a healthy green smoothie.

Bren shows how to throw a fabulous dinner for guest DJ ``D-Nice,`` and keeps the meal true to her Cuban roots with a traditional ropa vieja, tostones with orange mojo, and island coconut rice.

Bren shows the ladies how to hold it down in the kitchen with Chilean sea bass with papaya beurre blanc and earthy lentils, served with cauliflower char.

Bren's best friend, Simone, joins her for lollipop lamb chops with mint and parsley relish, butternut squash purée with sage and pistachios, and pan roasted wild mushrooms, and lemon basil martinis.

Bren shares her Afro-Latina roots in her cooking style as she cooks Jamaican-style oxtails, black beans, arroz blanco, yucca con mojo, and a mango mojito that goes down easy.

Bren cooks seafood paella where lobster is the star of the show, and a meaty chicken, beef and chorizo paella; both are served with her father's famous sangria.

Bren searches for the best street food in D.C. and returns to her kitchen to put a spin on the things she tasted, including surf and turf quesadillas, stuffed yucca balls with mint relish, and agua de Jamaica.

It's all about the weekend as Bren cooks casarecce with basil pesto, tomatoes, and sirloin tips, and a peach skillet with tropical granola and coconut ice cream.

Bren lays out a brunch with all things Cuban, including a watermelon and chard gazpacho, spicy ancho chile, cilantro short ribs with fluffy eggs, and truffle fry wedges.

This episode is all about Cuban favorites that are near and dear to Bren's heart. First, it's juicy and tender pork chops with mojo sauce that's packed with flavor, served with Plantain fufu that makes the meal filling and complete.

Bren celebrates family dinners the Herrera way. She cooks up oxtails in a spicy tomato sauce served over cilantro lime rice. Then she lays out a roasted butternut, beet, and egg salad.

Bren is keeping it fresh and delicious in this episode! She cooks up fresh Black Bass smothered in a spicy tomato sauce. Then she lays out char grilled oysters with a garlic butter sauce and Parmesan cheese.

On this episode, it's super simple appetizers and drinks perfect for any party. She starts with Taro Root Fritters and a Cotton Candy Martini. Then it's her twist on guacamole with grilled pineapples, served with a smokey whisky sour.

Simple, delicious and stacked-with-flavor sandwiches, including a pesto and garlicky Cuban-style steak sandwich, and a blackened salmon sandwich; both are served with shoestring potatoes.

It's all about small plates with big flavor when Bren shows how to make some of her favorite tapas, including a delicious ceviche and her favorite recipe for chicken croquettes.

Bren invites her brothers and sisters over for some of the food they grew up eating, including carne asada, arroz congri, sweetened fried plantains, pollo en fricase, and toasted coconut flan.

Bren makes some of her favorite foods that pay homage to her mother and grandmother. She lays out a Chickpea & Tripe Stew and then sweetens things up with a salted caramel & espresso flan.

On this episode, Bren shares some of her favorite street foods from Cuba and Jamaica. First, she cooks up her version of jerk chicken patties, and then it's Papa Rellena, a stuffed potato done Cuban style.

Bren shouts out her friends and family who live in Atlanta with two of her favorite dishes. On the menu is her spin on creamy shrimp and grits. Then she sweetens things up with single serve apple crisps.

Bren lays a taco bar with all the fixings. She starts with a grouper fish taco that has big and bold flavors. Then she cooks up a tender rib eye taco that is hearty and delicious. She brings it on home with a spicy Mezcal Margarita.

Bren invites over her friend Leslye for lunch, and it's a nod to the Kentucky Derby with fried chicken biscuit sliders, deviled eggs, cream cheese stuffed guava shells on Cuban crackers, a charcuterie board, and mint juleps.