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Temporada 11
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
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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
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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.
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.
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.
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.
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
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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
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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.
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.
Duck tacos and nacho pie; a Cuban taco mashup with blogger Patty Ruiz -- chicken vaca frita tacos.
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