Justine hosts a traditional English high tea, with flaky scones, strawberry jam and finger sandwiches, in the Season 3 premiere. Meanwhile, Joseph Simmons (aka Rev Run) makes Parmesan meatball sliders.

A sushi craving leads to a Japanese meal of miso soup, chicken teriyaki, a simple salad with carrot-ginger dressing, and maki rolls.

Homemade ravioli is prepared by Justine, in hopes of impressing her sister, who's a professional chef. Also on the menu: cheesy bruschetta; and tiramisu.

Inspired by their recent trip to Mexico City, Justine makes tender carnitas tacos with her own roasted salsa verde and homemade guacamole. Rev Run and his manager Michael Lehman fire up the grill for crispy chicken quesadillas.

A classic Caribbean meal is made, in honor of Justine's visiting parents. On the menu: beef patties; Jamaican jerk chicken; rice and peas.

Justine plans a stay-cation with a Hawaiian luau theme. On the menu: green papaya salad; banana leaf-steamed pork; and a tropical banana-guava pie.

Rev challenges his manager Michael and Perry to grill and fry their signature dishes. Michael grills juicy beef tenderloin and Perry makes a crunchy fish fry. Rev throws down with irresistible deep-fried hush puppies.

A healthy meal is prepared, including glazed salmon with a refreshing mango salsa; Parmesan-roasted broccoli; naturally sweet baked apples with homemade honey Greek yogurt.

Favorite bowling alley snacks receive a healthy twist. Included: classic buffalo flavors and Asian-inspired teriyaki sauce are used, when Rev and his son make wings two ways.

Justine gets her sister Chelle to share her secret recipe for hearty braised oxtail, and Justine makes warm spoon rolls to soak up the oxtail gravy. Chelle also introduces the family to a colorful carrot cabbage medley.

In the Season 3 finale, Justine's craving classic comfort foods, so the Sunday supper menu includes fried chicken, smoky green beans and creamy cheddar cheese grits. The family reminisces about the past and looks to the future.