On the charming Greek island of Lesvos, I discover their legendary ouzo paired with regional mezzes at a local café, Café Mousiko, and hang out with my guest and Lesvos local, Marina .. show full overview
On the charming Greek island of Lesvos, I discover their legendary ouzo paired with regional mezzes at a local café, Café Mousiko, and hang out with my guest and Lesvos local, Marina Leonidhopoulos. Then we head to her heritage kitchen to make a filo wrapped Zucchini, Feta and Herb Pie and a tasty White Bean and Red Onion Salad, both Greek favorites. On my new set I continue the Mediterranean theme with Spiced Lamb and Hummus Pita Pizzas, special because everyone at the table gets their own personal pizza.
In this episode I get to cook at a Sultan’s Palace in Istanbul with the palace chef, Alexis Atlamazoglu, who shows me how to make dishes, Salt Crusted Sea Bream, and Turkish Steamed Fish .. show full overview
In this episode I get to cook at a Sultan’s Palace in Istanbul with the palace chef, Alexis Atlamazoglu, who shows me how to make dishes, Salt Crusted Sea Bream, and Turkish Steamed Fish with fish caught right out of the Bosporus in front of the palace. But first I take a boat ride on the Bosphorus with a Turkish food historian, Gamze Ineceli, to learn the history of Istanbul’s waterways. Later, on my new set, A cooking instructor, Katherine Kelly, teaches me how to make a Moroccan classic – Chicken Tagine with Three Sauces.
I take a winding tapas tour of Barcelona, from a historic nut roasting shop to an unmarked dive with a secret recipe for its viral mashed potato and meat delicacy, the Bomba. Then I .. show full overview
I take a winding tapas tour of Barcelona, from a historic nut roasting shop to an unmarked dive with a secret recipe for its viral mashed potato and meat delicacy, the Bomba. Then I answer questions about Salt and Garlic with two guests on “Ask Sara.” Later – a guest from Lyon, Damien Lacroix, makes two dishes that show why it’s the culinary capital of France – Poulet au Vinaigre (Chicken in Vinegar Sauce) and Cervelle de Canut (a cheesy dip).
Near the Turkish ancient ruins of Ephesus, the most modern of chefs, Damla Ugurtas, shows me her grandmother’s recipe for Braised Lamb Shanks with Eggplant Tomatoes and Orzo at her .. show full overview
Near the Turkish ancient ruins of Ephesus, the most modern of chefs, Damla Ugurtas, shows me her grandmother’s recipe for Braised Lamb Shanks with Eggplant Tomatoes and Orzo at her country inn and restaurant, Ciy, after a hearty breakfast, the Turkish way. Later, a trip to a farm on the Aegean Sea, run by teacher Hande Bozdogan, yields a delicious Quince Liqueur and a meal of fritters made with fresh picked pumpkin, and traditional Turkish grilled ground meat – Simit Kebabs. Finally, a chef-instructor, Kathryn Kelly, shows me how to make 10 Day Limoncello.
An Italian American home cook, Pasqua Laghezza, shows me how her family makes a simple, delicious Frittata back home in Puglia, paired with a Salad with Roasted Lemon Dressing. Then it’s .. show full overview
An Italian American home cook, Pasqua Laghezza, shows me how her family makes a simple, delicious Frittata back home in Puglia, paired with a Salad with Roasted Lemon Dressing. Then it’s off to Rome for a street food tour with an American ex-pat, Katie Parla, who shares a secret place for a killer mortadella sandwich and Suppli, Roman deep fried rice balls. In the kitchen, we make three Roman pastas from one simple base – Gricia made with guanciale transforms into Amatriciana by adding tomatoes or Carbonara by adding eggs.
It’s all salmon all the time on this episode that starts way up North in Alaska, where I join a fish biologist to learn about salmon’s incredible migration. On my new set, I make a .. show full overview
It’s all salmon all the time on this episode that starts way up North in Alaska, where I join a fish biologist to learn about salmon’s incredible migration. On my new set, I make a unique crumb crusted salmon with an old friend. It’s coated with the Italian poor man’s ‘cheese’ muddica, and we make a second dish with muddica – Sicilian Roasted Cauliflower Linguine. In Alaska, I join a tribal leader who demonstrates how Alaskan natives cooked salmon on cedar planks.
Tuna and caper pasta; quick bread; a woman determined to save the recipes of Italian grandmothers who make pasta by hand; a farm where three local products turn into a fast pasta with Parmesan, prosciutto and tomatoes.
Tuna and caper pasta; quick bread; a woman determined to save the recipes of Italian grandmothers who make pasta by hand; a farm where three local products turn into a fast pasta with Parmesan, prosciutto and tomatoes.
Eggs and eggplant are the base of some tasty recipes with a twist. First, Sara deconstructs Eggplant Parmesan to make lighter, individual, Inside Out Eggplant Parm Rollups. In Vancouver, .. show full overview
Eggs and eggplant are the base of some tasty recipes with a twist. First, Sara deconstructs Eggplant Parmesan to make lighter, individual, Inside Out Eggplant Parm Rollups. In Vancouver, Canada, we go to Chinatown to make an ancient version of hard-boiled eggs. Next, Sara joins an old pal to make a viral favorite – eggs baked in individual cups of ham with a tasty topping.
Sara and a chef-Instructor start the week with an easy hack for three easy meals – Roasting root vegetables to make a Pureed Soup, an egg topped hash, and a Buddha Bowl of grains and .. show full overview
Sara and a chef-Instructor start the week with an easy hack for three easy meals – Roasting root vegetables to make a Pureed Soup, an egg topped hash, and a Buddha Bowl of grains and veggies. Dinner solved! In Rome, a Michelin starred chef takes Sara on a food shopping tour of Trastevere, then to her kitchen to make a unique Celeriac and Orange pizza.
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