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Season 5
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
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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,
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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.
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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
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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
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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.
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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.
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.
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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
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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
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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
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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.
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