Sara's Weeknight Meals

Tailgating is even more enjoyable with a fun, substantial and easy to make sandwich, along with portable salads and desserts.

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 - a Middle Eastern shepherd's pie.

Sara's son Sam stops by to cook a fast favorite based on a simple technique - sauteed lemon chicken with capers.

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.

Sara tours the South for some mouthwatering favorites, starting in the church tea rooms of Charleston, South Carolina, where every spring parishioners serve local favorites like She Crab Soup, Huguenot Torte and Pimento Cheese Sandwiches.

Sara tours the South for some mouthwatering favorites, starting in the church tea rooms of Charleston, South Carolina, where every spring parishioners serve local favorites like She Crab Soup, Huguenot Torte and Pimento Cheese Sandwiches.

Are you a fan of takeout?

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.

The unique food of New Orleans is on the menu with two spectacular preparations.

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.

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

Snack your way through dinner with these delicious small bites from all over the world.

Snack your way through dinner with these delicious small bites from all over the world.

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

The incredible natural resources of Alaska are on the menu as Sara travels to Juneau to learn how locals are turning wild and foraged food into culinary delights.

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

The incredible natural resources of Alaska are on the menu as Sara travels to Juneau to learn how locals are turning wild and foraged food into culinary delights.

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.

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.

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

Chinese immigrants were the backbone of Vancouver as Sara discovers on a culinary tour of Chinatown.

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

Chinese immigrants were the backbone of Vancouver as Sara discovers on a culinary tour of Chinatown.

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.

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

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

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.

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

Who doesn't love Italian food? Sara's got some of your favorites made with a twist.

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

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

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

Who doesn't love Italian food? Sara's got some of your favorites made with a twist.

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.

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

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

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.

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

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

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.

Spot prawns are so beloved in Vancouver they have an entire festival to celebrate the weeks they are in season.

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.

Spot prawns are so beloved in Vancouver they have an entire festival to celebrate the weeks they are in season.

Sara's viewers love 5-ingredient recipes, so why not six? Her frittata has a secret ingredient - leftover spaghetti - enlivened with rich brie and bacon, and on the table in minutes.

Sara's viewers love 5-ingredient recipes, so why not six? Her frittata has a secret ingredient - leftover spaghetti - enlivened with rich brie and bacon, and on the table in minutes.