Chef Deborah VanTrece prepares her Southern-style chicken confit by seasoning the chicken, adding vegetables and herbs, and slow-cooking it in oil.

Chef Deborah VanTrece kicks off this incredible meal with crispy purple yam "Jojos," inspired by the Pacific Northwest.

Chef Deborah VanTrece brings together Southern and Indian flavors with her black-eyed pea biryani. She sautés the peas with vegetables, spices, and coconut milk, then bakes it with rice for a rich and flavorful dish. It's served with a coconut curry gravy and crispy country fried mushrooms, making it one of her most popular and requested recipes.