SARA'S WEEKNIGHT MEALS Season 14


#1401 - MAGIC MEDITERRANEAN MEALS
On the charming Greek island of Lesvos, Sara discovers legendary ouzo paired with regional mezzes at a local café. Later, she goes to a heritage kitchen to make a filo wrapped Zucchini Pie and a satisfying White Bean Salad. On her new set Sara continues the Mediterranean theme with personal sized Spiced Lamb and Hummus Pita Pizza.

#1402 - SPICE ROUTE: ISTANBUL TO MOROCCO
Who gets to cook at a Sultan’s palace in Istanbul? Sara does! She and the Palace chef make two local fishes – traditional Turkish Steamed Sea Bass and Salt Crusted Sea Bream. Later, she takes a boat ride on the Bosphorus to see how local fishermen catch their meals in the middle of a city and learns to make a Moroccan classic – Chicken Apricot Tagine.

#1403 - FRANCO SPANISH FEAST
Sara goes on a 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. On Ask Sara, answers questions about Salt and Garlic. Later, a guest from Lyon makes two dishes that show why it’s the culinary capital of France – Poulet au Vinaigre (Chicken in Vinegar Sauce) and Cervelle des Canuts (a cheesy dip).

#1404 - THE TURKISH TABLE
Near the Turkish ancient ruins of Ephesus, a modern of chef shows Sara her grandmother’s recipe for Lamb Shanks and Ouzo after a hearty Turkish breakfast. Later, a trip to a farm on the Aegean Sea yields a meal of fritters made with fresh picked pumpkin and traditional Turkish grilled ground meat Simit kebobs. Finally, a chef-instructor shows Sara how to make Limoncello with Italian lemons.

#1405 - MY ITALIAN KITCHEN
An Italian American home cook shows how to make a simple, delicious mint Frittata paired with Arugula Salad and Grilled Lemon dressing. Then it’s off to Rome for a street food tour with an American ex-pat who shares a secret place for a killer mortadella sandwich and Suppli (Roman deep fried rice balls). In the kitchen, they make three Roman pastas from one simple base, Gricia, which transforms into Amatriciana by adding tomatoes or Carbonara by adding eggs.

#1406 - SALMON; MAY THE NORTH BE WITH YOU
It’s all salmon all the time on this episode that starts in Alaska. Sara joins a fish biologist to learn about Salmon’s incredible migration. On her new set, Sara makes a unique salmon coated with the Italian poor man’s ‘cheese’ (muddica), and Sicilian roasted Cauliflower Linguine. Later, back in Alaska, Sara joins a tribal leader who demonstrates how Alaskan natives made Salmon on Cedar planks.

#1407 - SPEEDY PASTA: ITLAY VS U.S.
A Florida grandmother demonstrates two fast pantry favorites – Tuna and Caper Pasta and a Quick Bread. Later in Italy, we follow a woman determined to save the recipes of Italian grandmothers who still make pasta by hand. In Parma, we visit a farm where three local products turn into a fast pasta with Parmesan, Prosciutto and Tomatoes.

#1408 - CLASSICS REBORN

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.

#1409 - EDGIE VEGGIES
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.

#1410 - ON THE TABLE STAT: SOUTH ASIAN STYLE
Sara discovers that the tiny island of Mauritius is a culinary gold mine! She and a Mauritian home cook prepare an island favorite – the Magic Bowl, full of veggies, grains and eggs, and homemade Roti with a Spicy Red Meat Dip. Later, Sara and food entrepreneur Maya Kamal detail a cook once, eat twice strategy – Turkey Keema is served with sweet potatoes, which then gets stuffed into peppers for meal number two. On Ask Sara, the secrets of thickeners.