The chef's influences range from the South to North Africa, French technique to Jewish tradition—and these recipes have made her a superstar in Oakland.

For years, we’ve loved the cooking of Oakland’s Tanya Holland, whether the chef was firing up smoky briskets at B-Side BBQ or crafting elaborate Passover menus for our own magazine. With a degree in Russian lit from the University of Virginia, a diploma from Burgundy’s La Varenne cooking school, and whatever they give you for surviving a season on Top Chef, Holland represents a melding of influences and experiences that speaks to the singular (and delicious!) nature of the West, and we’re proud to collect her recipes here.

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