Delicious Miss Brown - Season 10

Kardea Brown lets her friend and local news meteorologist Dave Williams in on her childhood dream -- to report the weather live on air! Dave makes a deal that if Kardea cooks for the crew, he'll make her dream come true. She raises her chances with Mustard Greens and Artichoke Dip with Pita Chips, Roasted Grape Chicken Salad with Tarragon and Pecans, Herb Roasted Potato Wedges, and No-Bake Peach Pie Cheesecake Bars.

Sunday is family day, and Kardea Brown gets the family together for a delicious meal -- a steakhouse supper with the works! She serves up Cold Deviled Crab Dip, Spice Rubbed Rib-Eye Steaks with Frizzled Onions, Broccoli and Cheese Twice Baked Potatoes, and Buttercake with Macerated Berries and Whipped Cream.

Kardea Brown visits a historical spot with African American historian Kevin Mitchell to discuss the meaning behind Juneteenth and how it impacted the country. She invites Kevin over for a meal, and they continue the conversation over Chicken and Sausage Gumbo, NOLA-Style Potato Salad, Marinated Watermelon Salad and Red Velvet Swiss Roll with Cream Cheese Frosting.

There's no better way to celebrate the end of summer than with some great food and great friends in the backyard! Kardea Brown hosts a summer BBQ on the porch with a menu of Steak Burgers with Hot Pepper Bacon Jam and Beer Cheese, Grilled Corn with Garlic Butter, Spicy Sausage Baked Beans and Homemade Pineapple Whip with Toasted Coconut and Macadamia Nuts.

Grandma Jo and her neighbors are throwing a block party! Kardea Brown cooks up some party favorites to celebrate summer, including her Summer Veggie Pasta Salad, Chopped Italian Sliders, Grilled Kielbasa Kebabs and Spicy Mustard Dipping Sauce, and Southern-Style Ambrosia Salad.

Kardea Brown loves spending time with the two most important women in her life -- her mom and her mother-in-LOVE to be! She celebrates these ladies and let's them know their loved with a meal of Asparagus Salad, Lobster Tail Thermidor, Confit Garlic Mashed Potatoes and Salted Honey Budino.

Kardea Brown and her fiancé, Bryon, went on a bright, colorful and delicious trip to Belize last year. Kardea shares stories and highlights as she cooks up a trip-inspired menu featuring Belizean-Style Stewed Chicken, Coconut Rice and Beans, Taco-Style Fry Jacks and Horchata.

Charleston is one of the largest port cities in the United States, and Kardea Brown has family ties to the industry. Her brothers are longshoremen and have worked on the docks for a while. Kardea visits them at work with a hearty lunch of Fried Shrimp and Okra Po'boys, Lima Bean Hummus, Sour Cream and Chive Potato Salad, and Brown Butter Sesame Crispy Treats.

Everyone loves a chicken supper, and Kardea Brown has two dinners with complimenting sides that will satisfy the whole family. She sets the table with Tuscan Chicken Soup, Southern-Style Chicken Cordon Bleu, Spinach and Candied Walnut Salad with Blueberry Vinaigrette and Cornbread Croutons, and Fried Brussels Sprouts with Tomato Gastrique.

Kardea Brown leans into her freezer and pantry on a night she doesn't have much inspiration to cook. She uses some prepared items to make a full, fresh, delicious and hearty meal with a Salad Bar Salad, Chicken Pot Pie Stuffed Biscuit Cups, Corn Soufflé with Jalapenos, and Semi-Homemade Chocolate and Caramel Shortbread Bars.

Aunt TC is home sick from work, and Dr. Kardea Brown is in the office! She cooks up some simple elixirs to get her feeling better quickly, including Roasted Chicken and Dumplings, Seasoned Saltine Crackers, Tuna Melts on Pumpernickel Rye, and Citrus, Ginger and Honey Ice Pops.

Kardea Brown loves to cook with seasonal ingredients grown locally and in her garden, so she takes that inspiration and throws a beautiful garden party for her girlfriends. She stays fresh with Creamy Leek and Steak Pasta, Low Country Style Shrimp Toasts with House Pickled Okra, Mixed Berry Crumble and White Sangria.