Recipes from Brown Sugar Kitchen

Brown Sugar Kitchen Cookbook

Brown Sugar Kitchen, the cookbook, stars 86 recipes for re-creating the restaurant’s favorites at home. Tanya’s interpretations of soul food star locally grown, seasonal produce, too, in crisp, creative salads such as Romaine with Spring Vegetables & Cucumber-Buttermilk Dressing and Summer Squash Succotash. Rich visual storytelling reveals the food and the people that made and make West Oakland what it is today. Brown Sugar Kitchen truly captures the sense—and flavor—of this richly textured and delicious place.

A white bowl filled with Creole shrimp and grits, with a spoon above the bowl with a shrimp in it.

Creole Shrimp and Grits

Tanya Holland gives us Southern comfort food with Big Easy flair. That’s what we think of these perfectly spiced shrimp swimming in a slightly spicy sauce with ample cheesy grits to soak it all up.

A spiced sweet potato bundt cake on a piece of parchment, being drizzled with chocolate glaze.

Spiced Sweet Potato Bundt Cake

This cake from Tanya Holland has all the warming spices and subtle sweetness you crave come fall. In a delivery system that’s either dress-down or glam-it-up, depending on your occasion.

A round glass baking dish filled with peach nectarine cobbler and a spoon on the side.

Peach Nectarine Cobbler

Sorta rustic, sorta refined, sorta irresistible. That’s what we’re hearing about this nuanced cobbler from Tanya Holland with its cakey biscuits and subtly cinnamon-inflected fruit filling.