Tanya's Kitchen Table - Episode Guide

Chef Tanya Holland shares her famous Buttermilk Fried Chicken and the secrets of her Bacon Cheddar Green Onion Biscuits. Plus, she has a new take on Collard Wrapped Salmon that the whole family will love.

Spices change everything! Tanya Holland shares her Creole Spice Mix and her Jerk Spice Mix, which she uses in her Jerk Baby Back Ribs with Pineapple Glaze and a Creole Dirty Rice.

Tanya Holland's go-to fail-safe meal expands to feed unexpected guests yet is fancy enough for company. She makes Creole Meatloaf, Smoked Mashed Sweet Potatoes, Roasted Green Beans with Sesame Sauce and Apple Bundt Cake with Brown Sugar Glaze.

Tanya Holland makes her famous brunch of Grits Cakes Benedict and Sweet Potato Scones with Brown Sugar Icing. Alongside Tanya for brunch is one of her favorite chefs and dear friend, Queen of Bacon, Duskie Estes.

Tanya Holland thrives on bringing cultures together through food. She puts her own spin on Roasted Beet Soup, Soulful Cornmeal Crepes with Nutella and Shrimp Creole. Plus, there's a beautiful and tasty Aperol Spritz for a toast.

The holidays are here! Tanya's party menu: Cornmeal Coated Fried Okra, Sweet Potato Blinis with Cured Salmon, Crème Fraiche and Caviar, a southern and French masterpiece, Andouille Gougeres and a Bee's Knees cocktail to toast the holidays.

Tanya Holland serves up a family meal for the staff at her restaurant, Brown Sugar Kitchen in Oakland, CA. She makes Garlic Mustard Roasted Pork and Savory Bread Pudding with Corn, Cheddar and Thyme. Plus, Lemon Bars provide a sweet ending.