Culture Kitchen

``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.``

``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 Bren put her touch on some Afro Cuban Favorites, she makes a tender juicy, flavorful Chicken Fricassee. Then she cooks up Plantains with a Garlic Citrus dipping Sauce, and she serves it all perfectly cooked & seasoned pearl couscous.

Chef Bren celebrates her Afro-Cuban heritage with a sophisticated twist on an island classic. She prepares a delicious Chicken Fricassee, featuring tender, succulent, slow-cooked chicken. The chicken is simmered in a rich.

Chef Bren recreates her favorite global flavors, bridging the tropical shores of Fiji with the refined elegance of France. Her nod to France is pan-seared branzino with crisped skin, draped in a luxurious Champagne cream sauce and topped.

Bren elevates soulful comfort by blending her vibrant Cuban roots with modern culinary flair. The centerpiece is a decadent, fall-off-the-bone oxtail mac and cheese. On the side, she serves roasted heirloom carrots drizzled...

In this episode it's not just a rice dish, Bren puts her spin on paella that's hearty and delicious. She makes a black rice seafood, mushroom paella and serves it along with a very fruity sangria.

Bren lays out a go-to Cuban feast that her family loves. She gets started with a traditional Cuban rum and cola. Next it's a sofrito seasoned eggplant stew, then onto a pot of tender peppered oxtails.

Bren sets thing off with a fried apple turnover with bourbon caramel sauce. Then she makes a guava goat cheese pastry, and a sweet, sophisticated boulevardier whisky cocktail.

If you love burgers then check out this episode. First it's spicy chipotle mushroom cheeseburgers on brioche buns. Then it's a sirloin Malta marinate plantain burger on a sesame seed bun.

Bren keeps things super simple, as she makes sheet pan dinners. First it's Branzino with spicy African sauce and char. Then she prepares a coconut marinated roasted chicken with butternut squash.

This episode is all about delicious Jamaican flavors. First it's an espresso martini made with Jamaican coffee beans. Next it's the popular island favorite Jamaican curry goat served with the traditional bammie flat bread.

This episode is all about next level soups and sandwiches. Bren kicks things off with a creamy lobster bisque. She pairs it with a gourmet Reuben sandwich with pastrami & corned beef, topped with homemade thousand island dressing.

If you have a busy life, Bren has the recipe for quick and easy weeknight dinners. Hot honey mustard roasted chicken, served with sautéed broccoli in onion garlic butter sauce & then a quick homemade pizza.

Bren and her mom give viewers a taste of Cuban & Jamaican flavors. On the menu is coconut marinated stewed oxtails with veggies. Then they make crab stuffed red snapper.

This episode is all about food on the lighter side, but packed with flavor. We kick things off with blackened grilled shrimp salad with pickled onions, tomato jam & blue cheese. Then it's southern style collard greens made with smoked turkey.

This episode Bren celebrates brunch Atlanta and DC style. She starts out with a lavender egg white martini. Then it's Bren's version of chicken and waffles with maple bourbon syrup.

In this episode, it's savory and sweet and it's also go big or go home. Bren seasons up and grills a gigantic tomahawk steak that juicy, tender and delicious. Then she makes a huge 4-layer carrot cake topped with homemade butter cream icing.

Inspired by her travels to Italy, Bren lays out meals from the Amalfi Coast. First it's a limoncello spritzer, then a tomato based spicy seafood pasta with fresh herbs & crushed red peppers. She finishes up with a fresh tomato basil balsamic salad.

In this episode Bren cooks up the Caribbean inspired vegan delights. She kicks things off with sweet & spicy Mango Gazpacho. Then she roasts plantains & Cuban sweet potatoes with slaw and miso sauce.

On this episode Bren shows us a cultural family favorite dessert. It's all about the flan! First she lays out a caramel glazed pumpkin spiced flan, then she moves onto a shaved coconut flan infused with a dash of rum.

This episode is all about delicious grilled meals with Caribbean inspired flavors. First it's super simple marinated grilled chicken and shrimp kebobs served over couscous, then it's Caribbean seasoned skirt steak & shrimp with rice & beans.

Bren hangs out with her mom & niece Sophia. They lay out great Cuban family meals. On the menu is Carne con papa, which is a slow-cooked beef stew with potatoes. Then they make Picadillo stuffed peppers with olives and raisins.

Whether it's an anniversary, or birthday, Chef Bren is showing us some special dinners that will work for every occasion. On the menu is cheesy lobster mac and cheese and then a tarragon mustard short ribs with potatoes and veggies.

Today's episode is all about simple and delicious meals cooked in pressure cooker. On the menu is a delicious creamy Parmesan mushroom spinach risotto. Served along with blackened seared salmon.

In this episode it's all about flavor on top of flavor and your girl Bren is showing us some flavor packed meals. On the menu is Caribbean jerk chicken tacos, and then it's some picadillo stuffed plantain empanada.

If the presser is on to get a good meal on the table, then this episode is for you. Bren and her Mom show us how a pressure cooker is the answer to get meals on the table fast. On the menu is oxtail a la'orange, and a creamy chicken risotto.

Bren and her Mom cook up their favorite seafood dishes. On the menu is a curry coconut shrimp with spicy fig dipping sauce. Then they make jumbo crab cakes served with shoestring French fries.

There is no better food than comfort food, and in this episode Bren and her Mom cook up something comfy and delicious. On the menu: a ground beef and turkey Cuban-style meatloaf, that is packed with flavor, served with creamy beet mashed potatoes.

Bren takes us to her Mom's house and they lay out a weekend brunch. First it's spicy chilled Spanish Gazpacho. Then it's a traditional Cuban sandwich loaded withroasted pork, turkey, ham, cheese and pickles on Cuban bread.They finish things offwith..

On this episode, it's all about single servings Bren lays out super simple meals if you are cooking for one. On the menu is a shrimp and lobster scampi, and a raw kale, berry and grilled chicken salad topped with truffle honey dressing.

On this episode, Bren lays out some traditional flavors of Jamaica. First it's a whole-fried snapper served with steamed cabbage seasoned with Jamaican spices. Then it's fried plantains with a garlicky chimichurri sauce.

In this episode Bren cooks up some easy to make lemon pepper chicken wings with a mango habanero sauce, she also makes a smoked trout dip, all served up with her smoked black Manhattan.

In the episode as Bren shares how her mom's love of cooking has been passed down to her and the siblings. She cooks up a split pea and sirloin one pot wonder, and then lays an authentic Spanish pudding called ``natilla``.

It's all about the rice, rice baby, in this episode, Bren kicks things off with a cheese layered rice called ``Arroz Imperial``. Then it's Cuban style fried rice with shrimp and chicken.

Bren shows us some traditional Jamaican and Cuban breakfast foods. We start off with Ackee and saltfish with a sweet potato hash, served with a Cuban style goat cheese pastry. She wraps up with a creamy rum and Malta drink.

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.

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.

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 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.

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.

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.

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 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.

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 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 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 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 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.

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

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 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 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 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 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 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 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.

``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 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 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.

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

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'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 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.

``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.``

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 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.

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 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.

In this episode it's a lesson on how to get a meal on the table in half the time by using a pressure cooker. First, it's a 3 bean tarragon truffle chili, and then she onto an aromatic orange ginger chicken.

Bren shares how her Cuban family reunion is all about good food and good times. She makes her signature kicked up seafood boil, then she cooks up brisket flavored with Malta beer. Served with jalapeño corn bread and bourbon whipped butter.

It's all about the rice, rice baby, in this episode, Bren kicks things off with a cheese layered rice called "Arroz Imperial". Then it's Cuban style fried rice with shrimp and chicken.

Bren shows us some traditional Jamaican and Cuban breakfast foods. We start off with Ackee and saltfish with a sweet potato hash, served with a Cuban style goat cheese pastry. She wraps up with a creamy rum and Malta drink.

In the episode as Bren shares how her mom's love of cooking has been passed down to her and the siblings. She cooks up a split pea and sirloin one pot wonder, and then lays an authentic Spanish pudding called "natilla".

In this episode Bren cooks up some easy to make lemon pepper chicken wings with a mango habanero sauce, she also makes a smoked trout dip, all served up with her smoked black Manhattan.

On this episode, it's all about single servings Bren lays out super simple meals if you are cooking for one. On the menu is a shrimp and lobster scampi, and a raw kale, berry and grilled chicken salad topped with truffle honey dressing.

On this episode, Bren lays out some traditional flavors of Jamaica. First it's a whole-fried snapper served with steamed cabbage seasoned with Jamaican spices. Then it's fried plantains with a garlicky chimichurri sauce.

Bren takes us to her Mom's house and they lay out a weekend brunch. First it's spicy chilled Spanish Gazpacho. Then it's a traditional Cuban sandwich loaded withroasted pork, turkey, ham, cheese and pickles on Cuban bread.They finish things offwith..

There is no better food than comfort food, and in this episode Bren and her Mom cook up something comfy and delicious. On the menu: a ground beef and turkey Cuban-style meatloaf, that is packed with flavor, served with creamy beet mashed potatoes.

Bren and her Mom cook up their favorite seafood dishes. On the menu is a curry coconut shrimp with spicy fig dipping sauce. Then they make jumbo crab cakes served with shoestring French fries.

In this episode it's all about flavor on top of flavor and your girl Bren is showing us some flavor packed meals. On the menu is Caribbean jerk chicken tacos, and then it's some picadillo stuffed plantain empanada.

Today's episode is all about simple and delicious meals cooked in pressure cooker. On the menu is a delicious creamy Parmesan mushroom spinach risotto. Served along with blackened seared salmon.

Bren hangs out with her mom & niece Sophia. They lay out great Cuban family meals. On the menu is Carne con papa, which is a slow-cooked beef stew with potatoes. Then they make Picadillo stuffed peppers with olives and raisins.

Whether it's an anniversary, or birthday, Chef Bren is showing us some special dinners that will work for every occasion. On the menu is cheesy lobster mac and cheese and then a tarragon mustard short ribs with potatoes and veggies.

On this episode Bren shows us a cultural family favorite dessert. It's all about the flan! First she lays out a caramel glazed pumpkin spiced flan, then she moves onto a shaved coconut flan infused with a dash of rum.

This episode is all about delicious grilled meals with Caribbean inspired flavors. First it's super simple marinated grilled chicken and shrimp kebobs served over couscous, then it's Caribbean seasoned skirt steak & shrimp with rice & beans.

In this episode Bren cooks up the Caribbean inspired vegan delights. She kicks things off with sweet & spicy Mango Gazpacho. Then she roasts plantains & Cuban sweet potatoes with slaw and miso sauce.

Inspired by her travels to Italy, Bren lays out meals from the Amalfi Coast. First it's a limoncello spritzer, then a tomato based spicy seafood pasta with fresh herbs & crushed red peppers. She finishes up with a fresh tomato basil balsamic salad.

This episode Bren celebrates brunch Atlanta and DC style. She starts out with a lavender egg white martini. Then it's Bren's version of chicken and waffles with maple bourbon syrup.

In this episode, it's savory and sweet and it's also go big or go home. Bren seasons up and grills a gigantic tomahawk steak that juicy, tender and delicious. Then she makes a huge 4-layer carrot cake topped with homemade butter cream icing.

Bren and her mom give viewers a taste of Cuban & Jamaican flavors. On the menu is coconut marinated stewed oxtails with veggies. Then they make crab stuffed red snapper.

This episode is all about food on the lighter side, but packed with flavor. We kick things off with blackened grilled shrimp salad with pickled onions, tomato jam & blue cheese. Then it's southern style collard greens made with smoked turkey.

If you have a busy life, Bren has the recipe for quick and easy weeknight dinners. Hot honey mustard roasted chicken, served with sautéed broccoli in onion garlic butter sauce & then a quick homemade pizza.

This episode is all about next level soups and sandwiches. Bren kicks things off with a creamy lobster bisque. She pairs it with a gourmet Reuben sandwich with pastrami & corned beef, topped with homemade thousand island dressing.

This episode is all about delicious Jamaican flavors. First it's an espresso martini made with Jamaican coffee beans. Next it's the popular island favorite Jamaican curry goat served with the traditional bammie flat bread.

Bren keeps things super simple, as she makes sheet pan dinners. First it's Branzino with spicy African sauce and char. Then she prepares a coconut marinated roasted chicken with butternut squash.

If you love burgers then check out this episode. First it's spicy chipotle mushroom cheeseburgers on brioche buns. Then it's a sirloin Malta marinate plantain burger on a sesame seed bun.

Bren lays out a go-to Cuban feast that her family loves. She gets started with a traditional Cuban rum and cola. Next it's a sofrito seasoned eggplant stew, then onto a pot of tender peppered oxtails.

Bren sets thing off with a fried apple turnover with bourbon caramel sauce. Then she makes a guava goat cheese pastry, and a sweet, sophisticated boulevardier whisky cocktail.

In this episode it's not just a rice dish, Bren puts her spin on paella that's hearty and delicious. She makes a black rice seafood, mushroom paella and serves it along with a very fruity sangria.

Chef Bren recreates her favorite global flavors, bridging the tropical shores of Fiji with the refined elegance of France. Her nod to France is pan-seared branzino with crisped skin, draped in a luxurious Champagne cream sauce and topped.

Bren elevates soulful comfort by blending her vibrant Cuban roots with modern culinary flair. The centerpiece is a decadent, fall-off-the-bone oxtail mac and cheese. On the side, she serves roasted heirloom carrots drizzled...

Chef Bren celebrates her Afro-Cuban heritage with a sophisticated twist on an island classic. She prepares a delicious Chicken Fricassee, featuring tender, succulent, slow-cooked chicken. The chicken is simmered in a rich.

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.

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.