Sara's Weeknight Meals

What's not to like about Spanish food? Ham, chorizo, great seafood, tapas - Sara has some great recipes like pork with spanish olives and fideo, a paella like dish that uses noodles instead of rice.

Are you a fan of takeout?

Were you bad over the weekend? Get back on track as you clean out and veg out with the hottest vegetarian chef around Amanda Cohen.

Sara has two kids of her own, so she's always found ways to please finicky palates with food adults love too.

Plain old pasta it's not, but it's just as simple to make as your weeknight favorites.

Viewers love five ingredient meals and Sara delivers with three simple and tasty recipes from the land and from the sea.

Come summer there is nothing so tasty as grilled meat or fish nestled in a buttery bun.

Bivalves are the name of the game today when Sara makes a flavorful mussels and bok choy dish with a side of tea pilaf.

There has to be one day to kick back and enjoy cooking and that's Sunday.

Turn the day upside down by having breakfast for dinner.

It's everything you wanted to know about burgers, plus two delicious recipes.

Farm fresh food is a mantra for Sara and so many chefs.

Good for you and good for the planet, vegetarian food will have even more converts once they taste the hearty and flavorful food Sara's got in this episode, starting with a recipe by vegan cook Adam Sobel.

It's a stuffed pasta showdown as Sara travels to an ancient Tuscan villa to learn the secrets of homemade ravioli from a real Italian chef, a delicious but time-consuming task involving asparagus, goat cheese and a whole lot of chianti.

When it comes to comfort food, chicken is the number one ingredient.

It's Mardi Gras any time of the year with Sara's easy duck creole.

Summer means more of everything and if you have extra herbs, this is the show for you.

Using just one pan for dinner makes both the cook and the dishwasher happy, plus it's so easy.

If you've packed on the pounds lately, we have solution - salads that cut the calories without cutting the flavor, Sara's steak, mushroom and tomato salad, or scallop and grapefruit salad.

If you're a secret "porkatarian" then this is the show for you.

Sara tours Latin America through it's kitchens when she cooks with two amazing Latin American cooks.

Five ingredients all cooked outside -- what's not to love about Sara's scallop, basil and prosciutto kebabs? Since we're barbecuing, we decided to go to the master, Hill Country Barbecue's Elizabeth Karmel for her definitive Texas barbeque brisket.

Sara travels to Charleston, South Carolina to learn the secrets to the legendary fried chicken of Martha Lou Gadsden of Martha Lou's Kitchen; then, a hidden history of Southern cooking and ingredients developed by African American cooks.

Everyone loves Italian and we have the best Italian recipes.

The best chefs know that beans can round out a meal with extra flavor and texture, and today we have two of the best chefs.

No need to sweat when company comes if you follow Sara's simple recipes.

It's a stuffed pasta showdown as Sara travels to an ancient Tuscan villa to learn the secrets of homemade ravioli from a real Italian chef, a delicious but time-consuming task involving asparagus, goat cheese and a whole lot of chianti.

It's a stuffed pasta showdown as Sara travels to an ancient Tuscan villa to learn the secrets of homemade ravioli from a real Italian chef, a delicious but time-consuming task involving asparagus, goat cheese and a whole lot of chianti.

It's a stuffed pasta showdown as Sara travels to an ancient Tuscan villa to learn the secrets of homemade ravioli from a real Italian chef, a delicious but time-consuming task involving asparagus, goat cheese and a whole lot of chianti.

Sara has got nearly a week's full of meals with the simplest idea - cook once, eat twice.

It's a stuffed pasta showdown as Sara travels to an ancient Tuscan villa to learn the secrets of homemade ravioli from a real Italian chef, a delicious but time-consuming task involving asparagus, goat cheese and a whole lot of chianti.

It's a stuffed pasta showdown as Sara travels to an ancient Tuscan villa to learn the secrets of homemade ravioli from a real Italian chef, a delicious but time-consuming task involving asparagus, goat cheese and a whole lot of chianti.

Sara travels to Arkansas to prepare deep fried rice puppies and catfish with a local farmer and his family.

On a cold night there is nothing more satisfying than a warm and hearty casserole.

Nothing is quicker and easier than a five-ingredient dish, and in Sara's hands, super flavorful.

Good and good for you, fish is a staple in so many cuisines.

Come summer there is nothing so tasty as grilled meat or fish nestled in a buttery bun.