Season 6

Kardea Brown is entertaining her childhood best friend, Kimiko, for the weekend, and she decides to make them a delicious brunch inspired by the breakfasts Kimiko's grandma used to make them as kids. She starts with a Meat Lovers Quiche and dreamy Lemon Sweet Rolls for a spin on classic cinnamon rolls. Kardea also makes a Strawberry Arugula Salad in Crispy Parmesan Cups and Tropical Dragon Fruit Mimosas for a must-have cocktail.

Kardea Brown cooks up a special meal to celebrate her sister's journey to parenthood. She starts with Golden Yellow Split Pea Soup topped with a little cream and then makes Blackened Trout with Escovitch that brings all the flavor! For veggies, Kardea whips up a Ratatouille with Shrimp and Okra, and her homemade Blackberry Crunch No-Churn Ice Cream ends the dinner on a sweet note.

Kardea Brown helps out her best friend -- a busy working mom -- by sharing a few quick, easy and inexpensive meals that she can throw together any night of the week using grab-and-go rotisserie chickens. They make Green Chicken Enchiladas, Homestyle Chicken Noodle Soup with lots of vegetables and Chicken Puttanesca Pasta. Kardea also shares an easy dessert that only looks difficult, a Strawberry-Rhubarb Galette.

Kardea Brown invites a group of childhood friends over for updated and kicked-up homemade versions of favorite foods they had growing up. First, she tackles a staple of her mom's freezer, Mini Golden Beef Pockets filled with spiced ground beef. She makes her favorite after-school meal, Lowcountry Ramen Noodles with Charleston shrimp and collard greens, and for something sweet, there are homemade Delicious Dunkers and Double Berry Snack Bars.

Kardea Brown loves a challenge, so she's making classic soul food dishes -- but vegan -- for her cousins. She starts with tofu for Lemon-Pepper Fried "Chicken" Tenders with dairy-free Ranch dipping sauce. She also makes Jackfruit Pulled "Pork" Sliders, Vegan Baked Mac and Cheese and Maple-Glazed Donuts with Coconut "Bacon."

Kardea Brown is meeting up with family and friends at the high school stadium for a proper tailgate, and her menu is a cut above the average burgers and hot dogs. She grills St. Louis-Style Ribs and sets out Beer Cheese and Soft Pretzel Bites to nibble on. She gives boring coleslaw a makeover into Collard and Red Cabbage Slaw, and she layers coconut and chocolate in a graham cracker crust for Momma Pat's Goodie Bars.

Kardea Brown treats her mom and aunt to a spa day at a Charleston hotel followed by a decadent dinner at home. She starts them off with Crawfish Bisque and Escarole Salad with Warm Bacon Dressing. Then she makes rich Creamy Lobster and Corn Pappardelle and tops off the day with Chocolate Martinis and a Dark Chocolate Coconut Cream Tart.

Kardea Brown may be a born-and-raised Southerner, but she has a fondness for Italian food, too. She makes an Italian meal for her friend Julia and starts with Homemade Pasta crafted by hand, without a machine or attachment. She whips up a Carbonara sauce and Roasted Artichokes with Parmesan Breadcrumbs, and dessert is creamy Panna Cotta topped with fresh berries.

Rice is the foundation of Gullah cooking, and Kardea Brown's grandma always has a pot of it ready to go. Kardea is making four dishes using rice to show her grandma how many ways there are to transform the humble grain into something delicious and unexpected. She fries up Crispy Rice Cereal-Coated chicken, makes a Cheesy Rice Casserole with Turkey and amps up the flavor with Curried Rice Salad. There's even rice in one of Grandma's favorite desserts, Sticky Rice Pudding with Mango.

Kardea Brown is cooking for an event celebrating the restoration of Mosquito Beach, a significant place in Charleston's Gullah history. She starts off with traditional West African Peanut Stew and grills Stuffed Whole Snapper with herbs, lemons and tomatoes. She also whips up her Southern riff on cilantro rice, Collard Green Rice, and prepares Sweet Bread with Pineapple Jam for dessert.

Kardea Brown makes a few of her all-time favorite recipes that she would put in her own cookbook. Her Jerk Chicken Rasta Pasta is one of her most creative dishes, and she also makes Country Sloppy Joes with Fried Onions. Frozen Yogurt Bark with Strawberry-Balsamic Jam is a stunner, and Chocolate Sandwich Delights are one of her most requested desserts.

Kardea Brown invites her siblings over for a game night, and she makes some tasty dishes for everyone to munch on while they roll the dice. First up are Kardea's Reubens with her Sea Island Dressing and Twirly Tornado Chips made with sweet potatoes. She also makes Black-Eyed Pea Hummus with veggies and pita chips, and there are Strawberry Snowball Cookies, too.

It's citrus season in the South! Kardea Brown is cooking up a meal to celebrate the fruits at their peak, and she's sharing it with her friend Germaine, who grows produce and herbs at Fresh Future Farm, an urban farm in North Charleston. Kardea makes Tequila Tangerine Chicken, Crispy Smashed Potatoes with Key lime-herb oil, a Citrus Salad with tangerines and grapefruit and, for dessert, a lip-puckering Limoncello Trifle.