Welcome to the companion site to my public television series, Sara’s Weeknight Meals, which started airing in April 2008. This show is based on my last cookbook, Sara’s Secrets for Weeknight Meals, and it’s all about getting quick tasty meals on the table during the work week. The series is made up of 20 shows. I’m flying solo in 14 of them. The other six feature great guests, including Madhur Jaffrey, Jasper White, Andrew Carmelini, Roberto Santibanez, Corinne Trang, and Michael Psilakis. The show was produced by my dream team – the folks I most enjoyed working with during my years at the Food Network.
This week’s show is about sandwiches. Everyone likes sandwiches, so why should they just be for lunch? A well-made sandwich is a thing of beauty, but many of us don’t think of it as dinner.
Hearty soups have always struck me as meals in themselves. They’re not only substantial, they’re easy to make. After all, you can toss nearly anything and everything into a broth and call it soup.
Now lots of folks prefer breakfast to any other meal. These range from the relative few who pour themselves a bowl of cereal in the evening and call it dinner to the zillions of restaurant-goers who order breakfast no matter what time of day it is.
I just love Indian food; I find the layering of flavors and textures very exciting. But most home cooks are reluctant to cook it because of all the ingredients (mostly spices) involved.
If the convenience of a meal’s preparation is your prime consideration, this week’s show is for you. The sheer number of time-saving, pre-prepped ingredients in today’s supermarkets is amazing.
This show is about vegetable main dishes. These meatless but intensely-flavored entrees should appeal to vegetarians and carnivores alike.
This show is about Burgers. Everybody loves them and they can be dressed up endlessly so why save them for cookouts.
This week’s show, “Just Open the Pantry,” is about making hearty and delicious meals from supplies most of us have on hand all the time.
My guest for this episode is Michael Psilakis, Chef/Owner of restaurants Kefi, Anthos, and Mia Dona in New York City. Chef Psilakis divides his cuisine into tradition and inspiration.
This week’s show is about meat entrees. Tender cuts of meat are perfect for weeknight meals because they cook up quickly and adapt easily to all kinds of preparations.
My guest this week is Roberto Santibanez. A native of Mexico City, Roberto graduated with honors from the Cordon Bleu in Paris and has worked as a restaurateur, chef, culinary consultant, and teacher in both Mexico and the United States.
This week’s show is about cooking poultry. Poultry is one of America’s favorite weeknight meals – it is versatile, affordable, and almost everyone likes it.
My guest this week is Andrew Carmellini, Chef at restaurant A Voce in New York City. The restaurant has received 3 stars from the New York Times and Chef Carmellini was the James Beard Foundation’s Best Chef New York in 2005.
This week’s show is about seafood. For most of us growing up, our fish options were square, breaded, and fried. Now, finally, you can find fresh seafood in your neighborhood and it’s the perfect candidate for a quick, healthy, and delicious weeknight meal.
Why devote a show to slow-cooked recipes in a series whose prime purpose is speed? Because if you cook one of these dishes ahead of time on a weekend, when you have a little extra time, there’s nothing left to do on a weeknight but pull it out of the fridge and heat it up.
My guest for this episode is Corinne Trang. I had her on my show on the food network when she came out with her first cookbook and just loved her recipes, so I challenged her to come up with some noodle entrees that could be made quickly on a weeknight.
Like soup, salad can be built up into an eminently respectable stand-alone entree with a minimum of muss and fuss. Indeed, most of my entree salads, like my soups, contain all of the usual dinner food groups.
My guest for this show is Jasper White, a long time friend from Boston. Although he and I have never worked together, we have many connections.
This week’s show is about pizza. Most people don’t think about making pizza from scratch on a weeknight but I have come up with a six-minute crust so there is no excuse anymore.
The fewer the ingredients, the faster dinner gets to the table – that’s why I rustled up some delicious recipes featuring only 5 ingredients, and boy are they tasty. Try the Roasted Salmon with Hot Mustard Cracker Topping – crunchy on the outside and oh so tender on the inside. Buffalo Rice mixes the best tastes of Buffalo chicken wings – hot sauce, blue cheese, celery, and chicken –in a quick and flavorful rice bowl. Sautéed Duck Breasts have an Apricot Szechuan Peppercorn sauce that’s packed with sweet and spicy flavors. And nothing could be simpler than Peppery Broccoli Pasta with Feta Cheese – a satisfying meat-free alternative. When it comes to time, less is always better.
To truly save time in the kitchen, I’ve got a simple solution: cook once, eat two completely different meals. For example Grilled Lamb Chops with Steak Butter are fantastic on their own, but the leftover chops makes a second meal special when the cooked lamb is ground and turned into Herbed Lamb and Feta Burgers. Peruvian Baked Chicken Thighs are going to be a hit with your family. Who knew they could be reincarnated so successfully in Chicken and Tomatillo Salsa Nachos?
Women of America, pick up your tongs, put on your aprons and man the grill! It’s easy with my buddy Elizabeth Karmel to guide you. First is an easy Chicken Paillard with Greek Farmers Salad and Tzatziki to get the basics down. Then –pizza! This one is a Blistered Corn and Asparagus Pesto Grilled Pizza. Finally, we’ll go all out with Elizabeth’s famous Texas Hill Country BBQ with a universally loved finger lickin’ sauce. Tonight, Boys drool, Grill Girls Rule.
Turn the day upside down with easy egg based meal like Indian Scrambled Eggs – infused with exotic flavors on a crispy platform of pappadam wafers. How about a savory BLT and Egg Pie? – a fun take on the lunchtime classic which includes a tutorial on making crust for the pastry impaired? When there’s no time to cook, reach for the eggs.
Who doesn’t love a sandwich? Mine are hearty with layers of flavors and textures. Make your own easy Beer Bread, then stuff it with a cheating Pulled Chicken Barbecue and Quick Homemade Pickled Cucumbers you make yourself – it’s simpler than you think! Fried Catfish BLT’s bulks up the traditional sandwich with some crunchy fish fillets and tricked up basil mayonnaise. Then, amaze your family by making your own Ricotta cheese, the star of Roasted Vegetable and Fresh Ricotta Sandwiches.
Versatile, easy to make salads will please even the hungriest eater the way I do it, with enough protein to stick to your ribs and a huge supporting cast of vegetables. Think about Warm Steak House Salad with Blue Cheese Dressing – it’s so rich and filling you’ll forget it’s a salad. Crunchy Falafel Salad with Creamy Garlic Dressing will give vegetarians something to shout about. Then there’s Seared Scallops and Butter Lettuce Salad with Grapefruit Vinaigrette–perfect for a hot weeknight but elegant enough for company.
Top Chef Masters winner Floyd Cardoz joins me to cook the food he grew up on in India, made famous at his NYC eatery Tabla. First Wild Striped Bass Curry swimming in coconut and mild spices. Chicken Pilaf is simple but satisfying with a gingery yogurt sauce. Finally Beef Kebabs are flavored with the heat of chilies, ginger and cumin to kick start your taste buds.
I will cover the essentials -how to buy, defrost, brine, roast, and time the bird with Top 10 Thanksgiving Mistakes and How to Avoid Them. Your Thanksgiving dilemmas are solved with my One Size Fits All Stuffing (you pick the mix ins); how to prep delicious wine infused Gravy in Advance, and how to keep and reheat tasty Mashed Potatoes. I’m your one stop expert for Thanksgiving advice.
Hearty soups are meals in themselves and mine are both substantial and easy to make. There’s a cool Seafood Gazpacho, loaded with juicy shrimp and crab with a little kick of heat. Nothing warms the belly more than the New Orleans inspired Red Beans and Rice Soup flavored with Creole seasoning and smoky ham, and to take advantage of all that late summer squash you can’t beat Sunny Squash Soup, as yellow as the sun with a crispy fried zucchini garnish. Soup – it’s a tasty bowl of comfort.
A thoughtful homemade gift is the nicest gift you can give during the holidays. A tasty edible treat is the present everyone loves. I am going to teach you how to make Homemade Marshmallows with a Hot Chocolate Mix. For the wine enthusiast, I will demonstrate Savory Rosemary Walnuts to pair beautifully with a bottle of special wine. Peppermint Bark looks very fancy and expensive but couldn’t be easier to make.
I travel to a beautiful vineyard in Napa, California to cook farm fresh meals locally sourced with Bay Area chef Joey Altman. After a field trip gathering ingredients from nearby farms and farm stands, we cook Grilled Salmon, Arugula & Grilled Corn Salad, Sweet Pea & Avocado Crostini. And with Grilled Duck Breast, Honey Roasted Carrots, Farro-Herb Salad and Cider Jus, the best of the farm is on the plate.
Seafood expert David Pasternack from New York’s fish temple, Esca, shows why he loves food with fins with three favorite recipes from his arsenal – Fettuccine with Rock Shrimp, Corn and Jalapeño, Grilled Mahi Mahi with Panella and Chickpeas, and Salt-Baked Pesce per Due with Braised Greens. David takes the fear out of cooking fish (and attempts to give me a little lesson in fly casting).
Why rush on the one day you have a little more time to cook? Sunday meals are all about comfort, familiar dishes made with love and eaten with family and friends. On the top of the list is Roast Chicken Stuffed (under the skin) with Zucchini and Cheese to keep it moist and flavorful. Deviled Bones sounds gothic, but they’re meaty, tender short ribs coated with a kick of mustard for heat. Odd Lots Mac and Cheese is a winner with the whole family, and the best part – any leftover cheese will do! And Sara’s Creamsicle Dessert will bring back comforting memories of the ice cream truck in summer.
Guiseppe Fanelli is the chef at one of my favorite neighborhood Italian restaurants, Tre Dici, and today he shares home-style Italian recipes like Bruschetta al Tonno – a simple and delicious tuna bruschetta. His Agnello Scottadito with Heirloom Tomato Salad mixes tender lamb with the freshness of a homegrown tomato salad. And of course, there’s pasta. His is tossed with homemade Pesto, String beans and Potatoes. Bellissimo.
Flavorful, rich, satisfying vegetarian food? It seems impossible to carnivores, but when you try these hearty veggie entrees, you won’t even miss the meat. My Rustic Potato and Greens Pie couldn’t be more filling – and versatile too. There’s nothing bland about Spicy Mushroom Enchiladas, cooled off with a blanket of sour cream and avocado. Mu Shu Vegetables in Pancakes are packed not only with vegetables but crunchy cashews and creamy eggs as well.
My old friend Ming Tsai shares his favorite one-pot meals with an Asian twist. His Lemongrass-Coconut Chicken Soup is a perfect showcase for a lesson on cooking with lemongrass. Black Bean Scallops and Zucchini is cooked in a wok and delicious with Ming’s signature 50-50 rice. Ming’s Ginger Orange Duck “Cassoulet” brings fresh Far Eastern flavors to a traditional French dish.
We get it. Most of America runs on beef, pork and chicken. So today, I’ve got three special meat dishes. America’s favorite juicy burgers marry up with Korean barbecue for my Korean Burgers. (I’ll even show you how to grind your own meat, no special tools needed.) Hey porkitarians, Buttermilk fried Pork Chops have two great things going for them – they’re super juicy on the inside, extra crispy on the outside. And really, really tasty. You’ll love my Polenta Lasagna with crispy polenta cakes in place of traditional noodles, it’s even easier and much quicker to make.
For the big game try appetizers – simple foods you can eat with your hands. I’ve got Chorizo Chicken Wings with a most unusual ingredient. Asian style Pork Sliders marry juicy pork with the cool crunch of fresh veggies. Beer Batter Shrimp is super crispy yet light – and marries well with a zesty Asian dipping sauce. These simple foods deserve a classic drink – Old Fashioned Egg Creams – straight from the deli and into your home.
Famed Latin American chef and food historian Maricel Presilla shares her favorite dishes and cooking techniques with me. Her Zucchini Cuban Style Cherry Tomato Sofrito with Almond Cacao Picada is a fresh vegetable stew flavored with a surprise secret ingredient. And she prepares one of her Dad’s recipes with me – a thick and hearty Cuban Okra Stew with Green Plantain Dumplings Stew.
Shopping and cooking for two has its own challenges, but I have tips and tricks to make two intimate dinners that simple to prepare and romantic. Chicken Saltimboca with Artichoke Sauce features chicken scallopine layered with, sage and prosciutto enveloped in a creamy Marsala based Artichoke sauce. Eggs Baked in Red Wine is a cozy, classic French recipe, perfect for dinner by the fireplace. And I end the meal with a Warm Chocolate Cheesecake that’s simply seductive.
Sara gets tons of winter veggies from a farm where her nephew works, and learns how they are grown in the winter months. And she uses them for Root Vegetable Latkes, paired with Smoked Fish Chowder, perfect for a cold and rainy day.
America’s favorite food just gets better as Sara pursues the ultimate burger. First, a trip to the butcher for a lesson on the best grind of meat, which Sara uses in her Spanish Burgers. Then a side trip to taste triple beef tallow cooked french fries at Philly’s Dandelion Restaurant. Back at home, Sara makes her own version with simple Oven Baked Fries and a comfort food mashup, Meatloaf Burgers.
Sara and chef Marc Vetri plunge into Philadelphia’s Italian Market to source the rustic ingredients his Philly eateries are known for. Back in Sara’s kitchen, they make two weeknight friendly Italian dishes – Sal’s Meatballs in Pizza Sauce, and Spaghetti in Parchment with Clams and Scallions.
How does Sara get great food on the table every night with no effort at all? She cheats! Lucky for you she’ll reveal all her tricks and secrets in this episode. She’ll show you fast Sticky Buns without the yeast, a way to bake risotto instead of stirring it with Baked Risotto with Red Wine, Sweet Potatoes and Duck Confit, and cheaters Wonton Ravioli stuffed with spinach, ricotta and mozzarella. Plus, tips, tips, tips!
Top Chef contestant and Asian-American restaurateur Dale Talde shows Sara his secret sources in Chinatown for pulled noodles and other ingredients, then they come back to cook in Sara’s home kitchen to cook up Pad Thai with Oysters and Bacon and his signature dish, Angry Chicken, spiced like kim chee and marinated in yogurt with lots of potatoes to soak up the sauce.
Sara pays tribute to her mentor, Julia Child by cooking favorite dishes from their years together on Julia Child and More Company and Good Morning America. With lots of never seen photos and archival footage, Sara whips up her versions of Julia’s French favorites such as Broccoli and Goat Cheese Soufleed Omelet, Fish Meuniere and Chicken Cassoulet.
The flavors of Brazil come alive as Brazilian chef Leticia Moreinos Schwartz takes Sara to some of her favorite bodegas and Brazilian neighborhoods in Connecticut, then they return to prepare traditional Salt Cod with Bacon, Onions, Eggs and Potatoes plus Chicken, Shrimp, Peanut and Cashew Stew.
Sara’s easy strategy for quick meals is to cook once, eat twice. Spicy Roast Pork is a simple and delicious meal any night, but a visit with her brother to a Vietnamese food joint inspires Sara to turn that pork into delectable pork Banh Mi Sandwiches later in the week. Sautéed Duck Breasts one night become delicious Peking Duck Wraps the next. Magic!
Friends drop by at the last minute, but even on a weeknight, it’s not a problem for Sara because she just pulls ingredients from the pantry. No need to go to the store with Linguine with White Bean, Sun Dried Tomato and Olive sauce, decadent Nacho Pie made healthier with home made tortilla chips, and surprisingly Savory Waffles topped with a poached egg in hollandaise.
Every country has it’s own weeknight food. Sara takes a special journey to Turkey to discover how home cooks in Turkey use its abundant natural resources to cook delicious everyday meals. We’ll travel to remote farms to cook from the land – Kebabs, meatballs, pumpkin fritters and quince liquor. We’ll visit vibrant, bustling open-air markets with Turkey’s top chefs, and go to a home in Istanbul to cook traditional Turkish weeknight meals that are as easy to make in your kitchen as they are on the Bosphorus.
A salute to the big spicy flavors of the Southwest with three winning recipes: first, Sara’s Duck Tacos and then Spicy Mushroom Enchiladas. Finally, Sara makes a special trip to Charlotte, North Carolina to cook with one of our viewers – Susie Trevisinno and make her surprising Dessert Fruit Tamales.
Sometimes its just too hot to turn on the oven. Sara’s got the summertime solution with two easy heat free recipes. First, her friend chef Giuseppe Fanelli joins Sara in the kitchen with a terrific meal sized Bruscetta al Tonno. Then, Sara whips up Asian Chicken Salad with Carrot Ginger Sauce. Cool off with Watermelon Screwdrivers and life is good!
Food just tastes better outside, especially at sporting events, outdoor concerts and holiday celebrations. Sara’s got some great choices – Homemade Beer Bread with Pulled Chicken Barbecue and Quick Cucumber Pickles. Then a cool, sweet and salty Two Melon Salad with Feta and Prosciutto, and finally Cold Pea Soup with Shrimp and Carrot Salad. She’ll even show you how to pack it all for an outdoor feast.
Both Huffington Post and Buzzfeed call Cinnamon Snail one of the top 5 food trucks in America. The food is that tasty – and without a trace of any animal product. Chef Adam Sobel will reveal his secrets to Sara when he cooks Korean Barbecue Tofu Tacos as well as Ancho Chili Black Bean Potato Skins.
Less is more when you use just 5 ingredients – less time, less money but with Sara’s easy recipes, much more flavor. Jean Anderson’s Oven Fried Chicken will knock you out along with two 5 ingredient sides, Southern Braised Mustard Greens and Creamed Corn and our Salmon with Wasabi Crust is just spicy enough.
Sometimes the fastest route to dinner is to saute or quick fry a piece of meat or fish. Sara shows the proper technique, and then how to make a quick pan sauce with the drippings. First, Hungarian Pork Sauté with Homemade Spaetzle; then spicy Blackened Fish with a Creole rub.
The French call cooking fish in a wrapper of foil or parchment ‘En Papillote’. We call it simply brilliant. Special guest Marc Vetri joins Sara with a delicious recipe for Clam Pasta en Papillote, then Sara shows us her own Salmon in a Bag with Citrus and Chiles– so full of flavor and moist you’ll use this easy technique on seafood from now on. And Sara throws in The Husband’s favorite side dish, Borscht Beets.
Parents rejoice! Sara has two kid friendly recipes, fast and easy for a weeknight, that will satisfy a picky palate but tasty and sophisticated enough to satisfy an adult. First up: Beer Batter Shrimp, then Sara and the kids cook Pasta Pizza. And tips for easy backseat snacks for the family on the go.
Sometimes the easiest way to get dinner on the table on a weeknight is to cook ahead on Sunday. Eat these hearty comfort meals on Sunday; reheat or use in tons of other ways during the week. Sara’s got Braised Brisket with ‘Flying Discs’ and Roast Chicken Stuffed with Zucchini and Cheese.
Embrace your leftovers with Sara’s quick and clever recipes using last night’s meal in an entirely new way. You’ll love Tomato, Chicken and Tortilla Soup, and any kind of cooked pasta can star again in Sara’s Brie, Bacon and Spaghetti Frittata.
Michele Scicolone has elevated the humble slow cooker to an instrument of high art, and we’ve got two of her best recipes – Pork Ragu with Broken Lasagne and Meatball Tagine with Couscous.
Spending less doesn’t mean less flavor or less healthy. Sara shows tricks for using inexpensive ingredients in big ways for inexpensive, but delicious meals like a Greens and Potato Pie and tasty Italian Onion Soup with a poached egg floating on the top.
What’s faster and easier than cooking a meal in one pan? Sara shares this secret for weeknight success with two flavorful recipes: Sunny Summer Soup with Zucchini Crisps, and Hearty Pearl Couscous and Shellfish Stew.
Chef Joey Campanaro such a cult following in New York City that it’s impossible to get seats in his restaurant, the Little Owl. Lucky for us, he’s showing us how to make those prized dishes at home. First – easy Salad Dressing Chicken with Escarole and Bean Salad. Then Grilled Scallion Dijon Lamb Chops with Parmesan Watercress and Pickled Onion.
Give Mom a break for a day with Sara’s easy but elegant recipes, with step-by-step instructions even cooking novices (like Dad and the kids) can master in a snap. She’s got a clever Cheese Sandwich Soufflé and glazed individual Meatloaf Burgers – both very easy for a non cook to master.
Dinner is in the pan with Sara’s Dinner Pies – savory meat and vegetables enclosed in a hearty crust. We’ve got BLT Pie, a twist on the popular sandwich, plus use Sara’s easy Speedy Pizza Dough recipe or store bought dough for a belly filling Broccoli Calzone.
The Chinese have mastered the quick weeknight meal with stir fry, and the master of stir fry is chef Grace Young. She’s got two favorite recipes – Chinese-Burmese Chili Chicken and Peppery Vegetarian Rice. Both have so many elements they form a meal in a wok. Plus, Grace’s great tips on seasoning a wok.
Entertaining is easy with Sara’s elegant but super simple recipes, even if your only guests are your immediate family on a weeknight. Try her Duck with Gingered Grape Sauce for an impressive entrée, and for food that’s fun, you can’t go wrong with the fabulously interactive Japanese Beef Fondue.
Who doesn’t like chicken and it’s feathered companions, turkey and duck? In a salute to our favorite birds, Sara presents: Duck Confit with Braised Leeks and Sauerkraut and Angry Chicken, cooked with special guest, Top Chef’s Dale Talde. Plus, the best way to carve a roast turkey, chicken or duck.
Lamb is the go-to meat of the Middle East and in this episode, Sara combines two favorite lamb dishes with recipes she learned on a recent trip to Turkey. She’s got Lamb Chops with a Turkish Pear Salsa, plus Herbed Lamb and Feta Burgers. On top of that – an addictive Turkish Mushroom and Cheese Dip.
Sara is passionate about seafood, but also about eating it responsibly, without depleting the vast culinary gift the ocean offers. That’s also the mission of our guest, Top Chef winner Hung Huynh. He brings us a favorite seafood dish with a nod to his native Vietnam – Grilled Shrimp and Lettuce Wraps. Then his Roasted Branzino for a pull out the stops culinary experience for fish lovers!
Tailgating is even more enjoyable with a fun, substantial and easy to make sandwich, with portable salads and desserts. Sara’s Chorizo Chicken Wings are perfect for the game day meal, especially with her version of Egg Cream. And in Ask Sara we’ve got simple tips for packing a picnic. Finally, Sara’s Kielbasa Sandwiches with Kimchi and Cheddar is a crazy mash up of cultures, but it works deliciously. She takes it to a rowing regatta to eat with friends and cheer the team!
Sara’s guest Einat Admony of New York’s Balaboosta has legions of fans for her Israeli/Mediterranean cuisine and she’s bringing it to our kitchen with a traditional Sinaya, sort of a Middle Eastern Shepard’s Pie. We’ll discover more about Einat’s fascinating background, including a stint in the Israeli Army. And, one of Sara’s favorites – Falafel Salad.
Sara’s son Sam stops by to cook a fast favorite based on a simple technique – Sautéed Lemon Chicken with Capers. Sam is also a fan of Sara’s Buttermilk Fried Pork Chops, another entree on the menu. And Sara will answer viewer questions about vegetables.
Spanish food is having a moment because, really, what’s not to like? Ham, chorizo, great seafood, tapas. Sara’s got some great recipes like Pork with Spanish Olives and Toasted Pasta Spanish-Style with Shrimp and Chorizo, a paella like dish that uses noodles instead of rice. We’ll also visit a specialty maker of chorizo, the spicy sausage beloved throughout the Spanish-speaking world.
If you feel a slave to takeout, this is your episode. Sara will show how to make traditional Chinese takeout dishes at home faster than driving to pick them up. First stir-fry queen Grace Young shows her fast and easy Chinese Burmese Chicken. Then Sara makes homemade Baby Egg Rolls with Soy Dipping Sauce. Her goal? To have it on the table before her two staff members can pick the same dish up at a Chinese restaurant. It’s beat the clock – Sara style.
There are so many exciting vegetable choices at the supermarket these days why not designate one day a week as a no meat meal. Amanda Cohen, chef of the much talked about NY restaurant ‘Dirt Candy’ introduces Sara to a fantastic new tool, called a spiralizer which Amanda uses to cut up zucchini for her Zucchini Pasta with Garlicky Yogurt Sauce. Then she prepares her spiked Kentucky Lemonade which is actually made in the oven! And Sara makes one of her favorite vegetarian dishes, Mu Shu Vegetables, which are served wrapped in homemade crepes.
Sara has two kids of her own, so she’s always found ways to please finicky palates with food adults love too. Take her easy weeknight Mini Meatloaves baked free form, that kids will love to make themselves. We’ve got two kids helping Sara in the kitchen to prove it. Or Odd Lots Mac and Cheese, homemade with leftovers from the fridge. Sara tops that off with a cool and refreshing Creamsicle drink for dessert. And speaking of cheese, we visit a Benedictine nun who is the world’s foremost expert on raw cheeses.
David Pasternack of NY’s Esca and Eataly demonstrates his fish expertise with Rock Shrimp Fettuccine. And on “Ask Sara”, Sara explains how to make homemade ricotta. Then, plain old pasta it’s not, but with one of my favorite cheating ingredients, it’s just as simple to prepare as one of your usual weeknight dishes. That’s the story with Sara’s Spicy Greens Ravioli, a snap to make on a weeknight, while sophisticated enough for your next dinner party.
Bivalves are the name of the game today. First, Sara meets Chef Dale Talde in New York City’s Chinatown to get the ingredients for a unique Oyster and Bacon Pad Thai. Then, speaking of oysters, we’ll discover how they are harvested when we take to the sea with an oysterman. Finally, Sara prepares Mussels and Bok Choy with Black Bean Sauce served over Darjeeling Tea Pilaf. The Oyster Company featured on this show is Hemlock Oyster Company, based in Cos Cob, Connecticut.
There has to be one day to kick back and enjoy cooking and that’s Sunday. Sara’s got satisfying meals for a family gathering like hearty Roast Duck with Green Peppercorn Sauce served with a side of Duck Fat Popovers. Then a British favorite, Deviled Bones. And in “Ask Sara,” a viewer’s questions about that Sunday favorite, mashed potatoes, get answered.
Turn the day upside down by having breakfast for dinner. First Sara will make a breakfast version of the Italian Spaghetti with Bacon and Eggs, topping it off with toasted bread crumbs. Then Sara answers a viewer’s question about how to roll out pizza dough. And finally its time for Savory Waffles Benedict, a fun twist on the usual classic.
It’s everything you wanted to know about burgers, plus two delicious recipes. Sara’s Turkey Spinach Burger is a light but flavor packed version of the American standard, while her Spanish Burger puts an international spin on an old favorite. We discover the best grind of meat for burgers from a venerable Philadelphia butcher and while we’re there, Sara discovers the secret to great fries at Philly’s Dandelion restaurant, then makes her own slimmed down baked fries at home.
Farm fresh food is a priority for Sara and so many chefs. Sara’s off to California’s Napa Valley to visit chef Joey Altman, a three time James Beard Award winner. They visit a winery and gather ingredients at a local farm for an al fresco meal of Salmon and Corn Salad with Pea Pesto Crostini. Then Sara makes her own farm fresh salad: Duck Breast Salad with Pear Walnut Dressing and Blue Cheese.
When it comes to comfort food, chicken is the number one ingredient the world over. It’s the star of Jean Anderson’s Fried Chicken. Put away your fryer because this chicken is baked. Then Sara comes through with a cozy winter Chicken Chili to warm your bones.
It’s Mardi Gras any time of the year with Sara’s easy Duck Creole. And because Louisiana’s iconic cuisine is one of America’s favorites, we journey to the bayou to catch some crawfish for a traditional crawfish etouffee.
Summer means more of everything and if you have extra herbs, this is the show for you. We start with a traditional basil Pesto, String Beans and Potato Pasta from guest Giuseppe Fanelli. On Ask Sara, I offer tips on growing your own windowsill herb garden and how to chop herbs. And then I demo my Brown and Wild Rice Bowl with Broccoli Pesto.
Using just one pan for dinner makes both the cook and the dishwasher happy, plus it’s so easy. We start with guest Ming Tsai and his Lemongrass Chicken Soup. Then on Ask Sara, tips for using the original pot, the wok. Finally, I help a young bride with an easy one-pot meal – Greek Shrimp, Farro and Greens.
If you’ve packed on the pounds lately, we’ve got a solution. A salad that cuts the calories without cutting the flavor, like Sara’s Steak, Mushroom and Tomato Salad, or her Scallop and Grapefruit Salad. And we’ll visit the quintessential farmers market to shop for clean greens.
Just 5 ingredients and cooked outside too? What’s not to love about Sara’s Scallop, Basil and Prosciutto Kebabs? Especially served with her Quick Pink Sangria. And, since we’re barbecuing, we decided to go to the master. Carolina Cue To Go’s Elizabeth Karmel joins us with her definitive Texas Hill Country Market Style Barbecue Brisket. Sara cools it off with Watermelon Lemonade. And finally we’ll visit with Bob Ahlgreen and the BBQ Pit Boys, a You Tube sensation.
No time to cook? No problem. Sara’s got great recipes to help you get food on the table fast. First up – Indian scrambled eggs with the crunch of the Indian flatbread, pappadom. On Ask Sara, Sara answers a viewer’s question about eggs, especially how to hard boil them without that ugly green ring around the yolk. We’ll visit a dairy where every cow is a lady and is treated like one, down to a daily shampoo of her tail. Finally, Sara’s brother Peter joins her to make steak and butter. And we really are making butter. It’s easy!
They say opposites attract. There’s something sensational about the sweetness of fruit with the savory taste of meat. Grilled Pork Tenderloin is a fantastic summer meal with a dressing of watermelon and cucumber. And Sara’s son Sam joins her to make a family favorite, Chicken with Lemon and Capers. It’s easy and delicious.
The winter is full of big family meals where you really have to be on your game to get food on the table all at once. Sara is showing a little love to the unsung heroes of the big meal, the sides. She’s got delicious winter vegetables like shredded butternut squash with dates, Brussels sprouts with panko breadcrumbs and a creamy tahini sauce, plus a creamy Root Vegetable Soup that can stand on its own as a main course or serve as a first course. And for the hungry cook – Apple Nutmeg bites to tide you over until dinnertime.
It’s a well-known fact that honeybees are a precious resource for pollinating the food we eat, but they are mysteriously dying off. Sara joins a beekeeper in Savannah, Georgia to discover the secrets of bees and beekeeping. Then they’ll make a honey centered dish that’s pure Georgia – Rosemary Honey and Georgia Peach Chutney Burgers. Next, she’ll travel to Napa, California to gather ingredients at a farm and cook with chef Joey Altman. His Grilled Duck Breast with Honey Roasted Carrots, Farro-Herb Salad and Cider Jus is easier than it sounds, and delicious as well.
The big game and a cold night are both perfect times to enjoy a heart bowl of soup, like Sara’s take on traditional New England chowder, her Smoky Fish Chowder, made even more delicious with bacon. On Ask Sara she’ll show ways to pack for a tailgate, including safely transporting hot soups. Then she’ll join Brazilian chef Leticia Moreinos Schwartz on a shopping trip to a Brazilian market before they make Leticia’s Chicken, Shrimp, Peanut and Cashew Stew. Soups on!
A sandwich might be the ultimate weeknight meal – hearty, portable and easy enough for anyone to make. Sara’s got two great ones: her Picadillo Sloppy Joe with the terrific counterpoint of prunes and green olives. Surprisingly, she’ll show you how to grind your own meat! Roasted Vegetable and fresh Ricotta Sandwiches are another winning combo, and Sara even shows you how to make the ricotta. We’ll also visit a worth bakery for bread lovers – Hot Bread Kitchen. This non-profit food incubator helps struggling women get a leg up by teaching them baking skills so they may move on to jobs at other bakeries. We’ll sample some of their delicious bread. Recipes: Picadillo Sloppy Joes Roasted Vegetable and Fresh Ricotta Sandwiches
Sara travels to Charleston, South Carolina and the Grace Church Tea Room, where they open their doors every spring to serve Low Country classics like Crab Soup, Pimento Cheese and Huguenot Torte. Parishioner Susan Cromwell leads the way. Many of these Charleston classics are found in ‘Charleston Receipts’, and Sara discovers the secrets of this hugely successful community cookbook with locals Martha Humphreys and Nathalie DuPree. Recipes: Crab Soup Pimento Cheese Huguenot Torte
Sara is all about empowering women in the kitchen, whether it’s at home or in a restaurant. In this show she visits two up and coming female chefs who are changing their worlds. First, Mashama Baily of Savannah’s The Grey, a hot new restaurant in that cities former Greyhound Station. They will cook together, and Mashama will take Sara on a cook’s tour of Savannah. Back in Sara’s kitchen, Amanda Cohen of New York’s Dirt Candy stops by to cook her Zucchini and Pasta Noodles with Garlicky Yogurt sauce. On the side, her Kentucky Lemonade spiked with a good dose of bourbon and beet juice for color. Recipes: Zucchini and Pasta Noodles with Garlicky Yogurt sauce Kentucky Lemonade Dirty Duck Rice
There is nothing like the height of summer for delicious produce, simply prepared. Sara’s friends stop by to celebrate the season starting with Top Chef winner Hung Huynh. His Grilled Shrimp in Lettuce wraps is delicious, portable and light in calories. Then Sara’s buddy Giuseppe Fanelli makes a gorgeous lamb dish dressed with fresh heirloom tomatoes – Agnello Scottadito. And on Ask Sara, answers to a viewer’s question about avocados. Recipes: Grilled Shrimp in Lettuce Wraps Agnello Scottadito with Heirloom Tomatoes
Sara celebrates the Jewish holidays with two traditional dishes that are often tricky to prepare. She takes us through the process, step by step, starting with wine braised brisket. On the side, her husband’s Aunt Rifka’s recipe for matzo balls they call ‘flying discs’. Next, Sara and her nephew visit Stone Barns, the farm and food incubator in Westchester, New York to get fresh winter vegetables for her Root Vegetable Latkes, Sara’s version of the traditional Hanukah dish. Recipes: Braised Brisket with Flying Disks Root Vegetable Latkes
Sara travels to Charleston, South Carolina to learn the secrets to the legendary fried chicken at Martha Lou’s Kitchen. Then, a hidden history of Southern cooking and ingredients developed by African American cooks. Back in Sara’s kitchen, she’ll make her version of a Southern classic, Red Beans and Rice Soup
Tasting Chianti wines at Villa Dianella; homemade Chianti red pasta filled with goat cheese and spring asparagus.
A lemon farm in Sorrento, Italy; Italian lemon aperitif limoncello; local farm cheese called caciotta (with lemon); homemade lemon pasta.
Catalonian versions of classic tapas, including meatballs with peas and cuttlefish, tomato toast and the potato omelet called tortilla Espanola.
Gathering ingredients for a special paella cooked the traditional way -- outside in the open air.
Arroz con gandules; a sandwich version of a Puerto Rican classic, picadillo; making a salad in a jar.
Israeli-American chef Einat Admony makes a casserole called sinaya; baked chicken thighs with artichokes and lemon pickles.
Chicken and prunes; shrimp tikka with mango chutney; the BBQ Pit Boys -- a cooking club for men.
A farmer documents his life on the vlog ricefarmingtv.com; a local sushi chef makes a California roll, inside out cucumber rolls and a sushi burger; peppery vegetarian rice.
Preparing whole branzino; Vietnamese immigrants adapt Cajun foods into their Vietnamese cuisine; adapting traditional Korean bimimbap recipe to make an Asian grain bowl using ancient grains instead of rice.
A professional forager supplies New York restaurants with found food; mugwort soup and asparagus with wildflowers; a college professor rescues heritage seeds.
Lovers of Cuban food love Miami and so does Sara. Today she’s in the Magic City to sample the best of Little Havana on a walking tour that includes bracing Cuban Coffee, delicious empanadas, ice cream and of course, mojitos. Then she cooks with a real Cuban Abuela who shares an old school recipe for Shrimp Enchilados. Finally, with legendary Cuban cook Maricel Presilla Sara makes a Cuban Style Vegetarian Picada. Delicioso, and easy enough for a weeknight.
Sometimes all you need are a few simple ingredients to make a fast weeknight meal worthy of a dinner party. That’s what Sara does with her Pork Loin in a creamy mustard sauce spiked with prunes. In Savannah, Georgia, Sara joins Mashama Bailey, the James Beard Award winning chef of The Grey, to make an elegant and easy Dirty Duck Rice plus a simple salad of Dandelion Greens. Later, a tour of Savannah’s hidden culinary hot spots.
The focus is on foods of Latin America, but with a twist. Sara goes to Charlotte, North Carolina to join a viewer with a unique take on tamales – this one is for dessert. Then she joins a Miami food blogger with her own take on traditional Vaca Frita. This one’s with Chicken and is served in a taco. And it's so good.
Which came first, the Poulet or the Oeuf? Today its eggs cooked in classic French recipes like a Ham and Egg Galette and classic Eggs Baked in Red Wine, plus Sara’s version of a Julia Child favorite, Broccoli Goat Cheese Souffléd Omelette. Weeknight meals made simple with eggs – tres bon.
Ginger has it all: it’s good for you, has depth of flavor, and works in many kinds of dishes. That’s why we’re mixing it up today with three completely different takes. First Mussels and Bok Choy gets complex with a gingery broth; then ginger gives ordinary burgers a Korean flavor profile. And finally, homemade ginger beer - a bartender shows Sara a deceptively simple recipe that’s the secret to a delicious Dark and Stormy cocktail.
Leafy greens plus meat equals a delicious, fast and healthy dinner. First grilling Queen Elizabeth Karmel shows Sara how a grill chicken paillard punches up a Greek Farmers Salad with Tzatziki sauce. Sara comes in with a Warm Steak House Salad of her own. And then, a take on the classic appetizer, a Two Melon Prosciutto and Feta Salad perfect for an al fresco meal.
They call Key West the Conch Republic, but this quirky little island has some of the best seafood around. Sara’s there to cook with Norman Van Aken who put Key West food on the map. First up, a spicy Bahamian Soup followed by the Key West version of a pot luck, the ‘Cut up’ Salad. On Ask Sara, tricks for cutting Avocados and Cherry Tomatoes.
The simplest weeknight meal starts with two pieces of bread and today Sara’s got takes on two American favorites. First, she joins a beekeeper in Savannah, Georgia to make a Rosemary Honey and Georgia Peach Chutney Burger. Next, midwestern Kielbasa Sandwiches get an added kick with Kimchee and Cheddar Cheese.
Chicken is a weeknight staple and we’ve got three amazing ways to prepare it. First, Sara goes to Charleston, South Carolina to learn the secrets behind a local favorite – Martha Lou’s Fried Chicken. Then, Sara’s got a killer recipe for White Chicken Chili. And on Ask Sara, an easy way to flatten chicken breasts.
Sara tours the South for some mouthwatering favorites, starting in the Church Tea Rooms of Charleston, South Carolina, where every spring parishioners serve local favorites like She Crab Soup, Huguenot Torte and Pimento Cheese Sandwiches. Then it’s off to the Louisiana Bayou where Sara catches some crawfish with a local Cajun, then joins him to cook a delicious Crawfish Etouffee served at a big local party.
The unique food of New Orleans, including blackened fish with Creole spice and zucchini; jambalaya.
Jamon; Spanish omelet; bread with tomatoes; tasting cheese in Turkey; mushroom string cheese dip.
Fish meuniere; steak with a special flavored butter; peas and salmon; poached eggs.
Korean barbecue tacos; spaghetti squash with goat cheese sauce; vanilla beans.
Chinese barbecued pork; Yangchow fried rice; grilled pork with melon and cucumber salsa; thickeners.
Japanese beef fondue; an easy way to flatten chicken breasts; skillet apple pie with cranberries.
Baked penne with prosciutto and fontina; chicken cassoulet; duck spiked with ginger and orange.
Shrimp roll; a turkey burger with spinach; pork sliders filled with chopped vegetables.
Homemade ravioli with asparagus, goat cheese and Chianti; homemade ravioli stuffed with spicy greens.
Visiting a Brazilian cafe and speciality market with chef Leticia Moreinos Schwartz; a Brazilian twist on salt cod; arroz con gandules.
Sara travels to Juneau to learn how locals are turning wild and foraged food into culinary delights. She talks to a fish biologist about wild salmon's journey to return to their home streams. She learns the traditional way to make Cedar Planked Salmon and foraged sea asparagus with an Alaskan Native. Back home Sara shows us an easy way to make any fish with her salmon-in-a-bag with borscht beets.
Chinese immigrants were the backbone of Vancouver as Sara discovers on a culinary tour of Chinatown. At a local tea shop, she learns to make two deceptively simple appetizers cooked with tea. Local Judy Lam Maxwell shows her a Chinese dumpling mashup filled with Korean bulgogi. At home, Sara races the clock to prove she can make Chinese takeout faster than it can be delivered from a restaurant.
Ravioli made with wonton skins; lasagna make with polenta; butternut squash farrotto, made with farro and topped with fried sage.
Spot prawn risotto; camarones enchilados; a spirited food tour of Miami's Calle Ocho neighbourhood.
Fast and easy six ingredient meals include frittata made with leftover spaghetti, brie and bacon, peppery broccoli pasta with feta and duck confit with braised leeks and sauerkraut; perfectly flattened chicken breasts.
Roasted glazed pears topped with shortbread pecan brittle and creme fraiche for Thanksgiving; a Christmas Eve menu includes warm chocolate cheesecake; sticky buns for Christmas morning; vanilla beans.
In Turkey, they have a meatball on a stick called simit kebabs. Sara travels to the farm of a Turkish cooking teacher to learn to make them along with pear salsa and quince liquor. In Catalonia, Sara joins local cook Juame Vidal to make meatball tapas with peas from his garden. Moroccan meatball tagine with couscous is achievable with a slow cooker, and master Michele Scicolone shows us how.
When it’s hot and muggy outside Sara keeps things cool with three recipes made without turning on the oven. First, seafood gazpacho to use all the bounty from the garden. Grilled steak tops a cool mushroom and tomato salad, and then, a refreshing watermelon screwdriver.
Making sushi with a video-blogging farmer in Sacramento, Calif.; shrimp tikka with a Napa cookbook club.
Duck tacos and nacho pie; a Cuban taco mashup with blogger Patty Ruiz -- chicken vaca frita tacos.
A street food tour in Rome; pastries and Roman deep fried rice balls; baked penne.
Sara's guest Cristina Bowerman is the only Michelin starred female chef in Rome. The two of them go on a delicious journey through Trastevere to pick up ingredients for her meatless Celeriac and Orange pizza topped with tea and herb oil. In her own kitchen Sara continues the vegetarian Italian theme with a Spaghetti Squash pasta with walnuts and a creamy goat cheese sauce.
Naples and Sorrento, are neighboring Italian seaside towns with wildly different food traditions. In Naples, Sara’s on the hunt for the perfect pizza in the place where it all started. Across the bay in Sorrento, it’s all lemons all the time as Sara visits a proud family of lemon growers. They make a citrus flecked cheese and Grandma’s Lemon Pasta in a lemon grove overlooking the Mediterranean.
Parma, Italy is a small town with a huge culinary footprint, home to Parmesan cheese, Prosciutto di Parma and some of the best tomatoes in Italy. All three go into a dish Sara cooks with a local chef right on the farm where the food is grown and is served with Sara's Parsley salad on the side. Later, Sara cooks with Italian American chef Joey Campanaro.
How do you make any dish even more delicious? Some would argue, just add cheese. To prove this point Sara’s got two recipes elevated by our favorite milk product: a French Onion Soup Burger topped with melty, gooey cheese and an equally gooey Alsatian Onion Pie with caramelized onions and melted Gruyere. Later, a visit to a dairy farm where the cows are treated like queens and a homemade ricotta.
Easy weeknight cooking takes strategy, and Sara has one of the best: cooking a dish one night, then repurposing it into a different meal for another night. Food entrepreneur Maya Kaimal joins Sara to make Turkey Keema with sweet potatoes and ground meat, which morphs into Indian stuffed peppers another night. Then Sara Sautee’s Duck Breasts for a quick meal. She uses those in a Peking Duck Wrap.
Holidays and special occasions call for showstopping main courses that take a little extra time. Vegetarians, this one’s for you – Sara’s elegant Butternut Squash and Date Crostata sits comfortably next to the holiday turkey as a main dish. Or you can wow them with Sara’s crispy Roast Duck with Duck Fat Popovers.
Cooking fish can be tricky but not with these easy, foolproof fish recipes. First, Sara is joined by food journalist and influencer Anna Gass (who also happened to be her former intern) to make Pesce all’Acqua Pazza - a simple fish poached in a cherry tomato sauce that prevents overcooking. Then Sara goes to tiny, romantic Key West to cook with renowned seafood chef Norman Van Aken.
In Spain, paella is so popular there are competitions between towns for the best recipe. It is especially so in Valencia, where Sara cooks with local chef Franck Garanger. At the local market, he finds his secret ingredients for a showstopping paella, cooked outdoors, on the open fire, overlooking the sea. Then, Sara sautés fish topped with a colorful Gazpacho Vinaigrette.
Sara travels to Arkansas to discover how local farmers turn their land into sanctuaries for migrating birds in the off season. One of the farmers shows her his family’s favorite deep fried Rice balls and Catfish. In Sara’s kitchen, her old friend Airis Johnson digs deep to her Louisiana Creole roots to show how quick Jambalaya can be. It’s the hands down best recipe for this New Orleans favorite!
