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Chef Deborah VanTrece prepares two dishes inspired by Chinese wontons, including an all-American dish made with apple wontons and milk jam and a collard green dumpling inspired by Southern cuisine.

Global Soul Kitchen

Collard Green Dumplings & Apple Pie Potstickers

Chef Deborah VanTrece prepares a pasta version of Paella, a traditional Spanish dish, and gives it a Southern mac and cheese twist.

Paella Macaroni

Chef Deborah VanTrece blends flavors from Latin and South America, adding her southern charm to create encocado shrimp with poblano stuffed grits, also known as Latin shrimp and grits.

Encocado Shrimp With Poblano Stuffed Grits

Chef Deborah VanTrece makes Country Captain Chicken Stew, a flavorful Southern dish with an Indian influence made with bone-in chicken, curry, tomatoes, and coconut milk and served over rice noodles and toasted peanuts.

Country Captain Chicken Stew

Chef Deborah VanTrece puts a Southern twist on the iconic Peruvian dish Lomo Saltado by using pork and adding sweet potato fries.

Lomo Saltado With Pork and Sweet Potatoes

Chef Deborah VanTrece cooks a dish inspired by American meatloaf, blending the recipe with an English-style Wellington; she adds a Southern favorite, sorghum mustard, and prepares smothered potatoes to bring this global meal together.

Meatloaf Wellington With Sorghum Mustard

Chef Deborah VanTrece makes a soulful Southern twist on Steak Diane, a pan-fried beef steak, by adding Cajun spices to the marinade and serving it with Foie Gras and Creole dirty rice.

Cajun Steak Diane With Foie Gras Dirty Rice

Chef Deborah VanTrece makes a classic German dish of smothered chicken meatballs and Spaetzle inspired by the traditional southern meal of chicken and dumplings.

Smothered Meatballs With Spaetzle

Chef Deborah VanTrece makes a smothered chicken gizzard poutine, which mixes traditional, Southern fried chicken gizzards with French-Canadian fries, gravy, and cheese curds for a decadent global meal.

Chicken Gizzard and Poutine

Chef Deborah VanTrece makes a southern-style Fried Chicken Monte Cristo served with a cranberry sauce, inspired by and similar to a Croque Monsieur, a delicious warm French ham and cheese sandwich.

Fried Chicken Monte Cristo

Chef Deborah VanTrece combines the flavors of Morocco, Tunisia, and Louisiana by making savory cheddar cheese grits topped with eggs in purgatory, a dish made with spicy tomato sauce, similar to and inspired by Shakshuka.

Soul Eggs in Purgatory

Chef Deborah VanTrece brings a Southern twist to a traditional Dutch Baby by adding bacon, lettuce and tomato to the Dutch Baby pancake, and serves it alongside a colorful asparagus, pea, and radish salad.

S1 E7 | Meatloaf Wellington With Sorghum Mustard

E12 | Collard Green Dumplings & Apple Pie Potstickers

E11 | Paella Macaroni

E10 | Encocado Shrimp With Poblano Stuffed Grits

E9 | Country Captain Chicken Stew

E8 | Lomo Saltado With Pork and Sweet Potatoes

E7 | Meatloaf Wellington With Sorghum Mustard

E6 | Cajun Steak Diane With Foie Gras Dirty Rice

E5 | Smothered Meatballs With Spaetzle

E4 | Chicken Gizzard and Poutine

E3 | Fried Chicken Monte Cristo

E2 | Soul Eggs in Purgatory

E1 | Southern BLT Dutch Baby