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SARA'S WEEKNIGHT MEALS

WATCH NOW ON DEMAND

Thursday, July 7th

7:00pm on
Runtime: 00:26:46
Widescreen

5 Ingredients Spells Dinner

Nothing is quicker and easier than a five-ingredient dish, and in Sara's hands, super flavorful. She takes everyone's favorite tailgating food, buffalo chicken, and turns it into a spicy rice dish - same flavors, but now a complete and healthy meal. Grilling enthusiasts will love her scallop, basil and prosciutto kabob with five ingredients packed with good taste. And you can't get fancier with the five-ingredient duck breasts with apricot Schezwan pepper sauce. Recipes: Buffalo chicken rice; Scallop, basil and prosciutto kabob; Duck breasts with apricot Schezwan pepper sauce.

Friday, July 8th

1:00am on
Runtime: 00:26:46
Widescreen

5 Ingredients Spells Dinner

Nothing is quicker and easier than a five-ingredient dish, and in Sara's hands, super flavorful. She takes everyone's favorite tailgating food, buffalo chicken, and turns it into a spicy rice dish - same flavors, but now a complete and healthy meal. Grilling enthusiasts will love her scallop, basil and prosciutto kabob with five ingredients packed with good taste. And you can't get fancier with the five-ingredient duck breasts with apricot Schezwan pepper sauce. Recipes: Buffalo chicken rice; Scallop, basil and prosciutto kabob; Duck breasts with apricot Schezwan pepper sauce.

Saturday, July 9th

7:00pm on
Runtime: 00:26:46
Widescreen

Fish Around The World

Good and good for you, fish is a staple in so many cuisines. Noted Indian chef Floyd Cardoz joins Sara to cook wild striped bass curry from his native Goa. Then Sara has a hearty one-pan dish of Greek shrimp, farro and greens. She then meets a Connecticut oyster farmer to discover the secrets of this popular delicacy. Recipes: Wild striped bass curry; Greek shrimp, farro and greens.

Thursday, July 14th

7:00pm on
Runtime: 00:26:46
Widescreen

Personal Pizza

Pizza started in Italy, but has become America's favorite food and today we have all kinds. Grilling expert Elizabeth Karmel joins Sara to make a blistered corn and asparagus pesto grilled pizza that is smoky and good. Sara has tips for rolling out pizza dough on Ask Sara. Then, it's a kid-centric meal of pasta pizza and veggies with peanut sesame sauce. Recipes: Blistered corn and asparagus pesto grilled pizza; Pasta pizza; Veggies with peanut sesame sauce.

Friday, July 15th

1:00am on
Runtime: 00:26:46
Widescreen

Personal Pizza

Pizza started in Italy, but has become America's favorite food and today we have all kinds. Grilling expert Elizabeth Karmel joins Sara to make a blistered corn and asparagus pesto grilled pizza that is smoky and good. Sara has tips for rolling out pizza dough on Ask Sara. Then, it's a kid-centric meal of pasta pizza and veggies with peanut sesame sauce. Recipes: Blistered corn and asparagus pesto grilled pizza; Pasta pizza; Veggies with peanut sesame sauce.

Saturday, July 16th

7:00pm on
Runtime: 00:26:46
Widescreen

Pasta in a Pan

Two of our favorite things come together in this episode - pasta and one-pan meals. First, slow cooking expert Michele Scicolone shows how to make a delicious pork ragu with broken lasagna in the slow cooker. Then Sara makes a pear couscous with shellfish, and explains what pans are essential to stock a kitchen. Recipes: Pork ragu with broken lasagna; Pearl couscous with shellfish.

Thursday, July 21st

7:00pm on
Runtime: 00:26:46
Widescreen

Leftovers: Use It Or Lose It

Leftovers are a blessing, not a curse, when Sara transforms them with these simple recipes. Leftover spaghetti gets a delicious new life with bacon, eggs and breadcrumbs. Yesterday's roast chicken becomes today's comforting tomato chicken and tortilla Soup. Yum. Recipes: Spaghetti with bacon, eggs and toasted crumbs; Tomato chicken and tortilla soup.

Friday, July 22nd

1:00am on
Runtime: 00:26:46
Widescreen

Leftovers: Use It Or Lose It

Leftovers are a blessing, not a curse, when Sara transforms them with these simple recipes. Leftover spaghetti gets a delicious new life with bacon, eggs and breadcrumbs. Yesterday's roast chicken becomes today's comforting tomato chicken and tortilla Soup. Yum. Recipes: Spaghetti with bacon, eggs and toasted crumbs; Tomato chicken and tortilla soup.

Saturday, July 23rd

7:00pm on
Runtime: 00:26:45
Widescreen

Tuscan Villa Pasta

The rich flavors of Tuscany are ours to taste at Villa Dianella, a 15th century hunting lodge once owned by the Medicis. Sara is here to taste chianti wines from the vineyard and then make a spectacular homemade chianti red pasta filled with local goat cheese and spring asparagus.

Thursday, July 28th

7:00pm on
Runtime: 00:26:45
Widescreen

Amalfi Lemons

To visit the Amalfi Coast is to taste lemons in every form, so what better place to visit than a lemon farm in Sorrento. With a local culinary tour guide, Sara makes the Italian lemon aperitif limoncello, a local farm cheese called caciotta (with lemon), and then an Italian grandmother teaches Sara how to make a homemade lemon pasta.

Friday, July 29th

1:00am on
Runtime: 00:26:45
Widescreen

Amalfi Lemons

To visit the Amalfi Coast is to taste lemons in every form, so what better place to visit than a lemon farm in Sorrento. With a local culinary tour guide, Sara makes the Italian lemon aperitif limoncello, a local farm cheese called caciotta (with lemon), and then an Italian grandmother teaches Sara how to make a homemade lemon pasta.

Saturday, July 30th

7:00pm on
Runtime: 00:26:45
Widescreen

Costa Brava Tapas

The fairy tale village of Madremanya north of Barcelona is the place for making the most Spanish of foods, the small bites called tapas. Sara joins home cook and innkeeper Juame Vidal to make his Catalonian versions of classic tapas like meatballs with peas and cuttlefish, tomato toast and the potato omelet called tortilla Espanola.

Thursday, August 4th

7:00pm on
Runtime: 00:26:46
Widescreen

French Eggs

Which came first, the poulet or the oeuf? Today its eggs cooked in classic French recipes like a Ham and Egg Galette and classic Eggs Baked in Red Wine, plus Sara's version of a Julia Child favorite, Broccoli Goat Cheese Souffled Omelette. Weeknight meals made simple with eggs - tres bon.

Friday, August 5th

1:00am on
Runtime: 00:26:46
Widescreen

French Eggs

Which came first, the poulet or the oeuf? Today its eggs cooked in classic French recipes like a Ham and Egg Galette and classic Eggs Baked in Red Wine, plus Sara's version of a Julia Child favorite, Broccoli Goat Cheese Souffled Omelette. Weeknight meals made simple with eggs - tres bon.

9:00pm on
Runtime: 00:30:00
Widescreen
Watch Now!

Creole Kitchen Secrets NEW

The unique food of New Orleans is on the menu with two spectacular preparations. Sara's contribution is a Blackened fish with Creole spice and zucchini. Then, a history of how African American foods have permeated our culture and our cooking. Finally, New Orleans chef Airis Johnson makes a Jambalaya Sara says is the best she's ever tasted. Laissez les bon temps rouler!

9:30pm on
Runtime: 00:30:00
Widescreen

Snacks for Dinner NEW

Snack your way through dinner with these delicious small bites from all over the world. Sara starts at the birthplace of appetizers for dinner - Catalonia, Spain. There she tastes the famous jamon with a local chef, who teaches her two quick tapas - a Spanish omelet and simple Bread with Tomatoes. In Turkey, Sara tastes local cheese in the bazaar, then joins some Istanbul natives for Mushroom String Cheese Dip slathered on bread. Sara answers a viewer's question about spices on Ask Sara, and finally, she makes her own favorite snack, a decadent Alsatian Onion Pie with melty Gruyere cheese from the Alps.

10:00pm on
Runtime: 00:30:00
Widescreen

5 Ingredient Surf N' Turf NEW

Viewers love five ingredient meals and Sara delivers with three simple and tasty recipes from the land and from the sea. First, Sara recalls her years working with Julia Child with one of Julia's favorite French dishes - a simple Fish Meuniere. Later Sara's brother joins her for a manly steak slathered in a special flavored butter, and then a New England summer favorite, peas and Salmon, but with the crispy skin you see at high end restaurants. On Ask Sara - a viewer learns a foolproof way to poach eggs.

10:30pm on
Runtime: 00:30:00
Widescreen

No Meat, All Flavor NEW

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. He makes Korean Barbecue Tacos with a satisfying kick of heat. Sara's got a new quick way to cook spaghetti squash and then she smashes any notion it's bland with a with a creamy goat cheese sauce. Later, she answers a viewer's question about vanilla beans on Ask Sara. For a grand finale, a dessert perfect for weeknight or a fancy dinner - dried fruit pot stickers hit the spot, a unique recipe you can enjoy any time of the year.

11:00pm on
Runtime: 00:30:00
Widescreen

When Pigs Fry NEW

If you're a secret "porkatarian" then this is the show for you. Wok guru Grace Young joins us with a Chinese Barbecued Pork that's as sweet as candy and highly addictive. If there's any leftover, you'll want to try it in her Yangchow Fried Rice - that's a meal! Later Sara's got another tasty grilled pork dish served with a surprising melon and cucumber salsa. And on Ask Sara, the definitive guide to thickeners as Sara answers a viewer's question about what to use and when to use it.

11:30pm on
Runtime: 00:30:00
Widescreen

Eating with Friends NEW

No need to sweat when company comes if you follow Sara's simple recipes. Everyone will be talking about the Japanese Beef Fondue where guests cook their own meats and veggies in a flavorful broth. Sara shows a viewer an easy hack to flatten chicken breasts on Ask Sara. For dessert, a make ahead Skillet Apple Pie, spiked with cranberries, topped with crumbled shortbread crust and drizzled with caramel. It makes the holidays - or any meal with friends - stress free.

Saturday, August 6th

12:00am on
Runtime: 00:30:00
Widescreen

Cozy Casseroles NEW

On a cold night there is nothing more satisfying than a warm and hearty casserole. Sara's got a winner with her baked penne with prosciutto and gooey fontina because each person gets their own mini casserole. Another slam dunk - a filling chicken cassoulet. Sara's buddy Ming Tsai has his own version of that French classic, this one with duck spiked with ginger and orange. Finally, Sara answers a viewer's question about dried beans on Ask Sara.

12:30am on
Runtime: 00:30:00
Widescreen

Suns Out, Buns Out NEW

Come summer there is nothing so tasty as grilled meat or fish nestled in a buttery bun. Sara's got three great choices starting with a poor man's version of the New England lobster roll, with shrimp taking the starring role on a budget. A turkey burger is made succulent and juicy with the addition of spinach, and finally, pork sliders filled with chopped veggies for flavor, crunch and moisture. Meat on a bun, and bring on the sun.

1:00am on
Runtime: 00:30:00
Widescreen

Basta Pasta: Us Vs Italy NEW

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. Back home in her American kitchen, Sara shows us a hack to make a homemade ravioli stuffed with spicy greens, quick enough for a weeknight and pretty darn tasty. Which is best? Only the cook knows.

1:30am on
Runtime: 00:30:00
Widescreen

From The Latin Kitchen NEW

Sara tours Latin America through it's kitchens when she cooks with two amazing Latin American cooks. First up, chef Letitia Moreinos Schwartz takes Sara to a Brazilian cafe to taste some of the unique flavors of her native country; then they shop for some 'only in Brazil' ingredients at a specialty market. Back in the kitchen, they put a Brazilian twist on Salt Cod, or bacalhau. Later, a superfan by way of the CIA (and not the cooking school) joins Sara to make an essential dish of her native Puerto Rico - Arroz con Gandules.

10:00am on
Runtime: 00:30:00
Widescreen
Watch Now!

Creole Kitchen Secrets

The unique food of New Orleans is on the menu with two spectacular preparations. Sara's contribution is a Blackened fish with Creole spice and zucchini. Then, a history of how African American foods have permeated our culture and our cooking. Finally, New Orleans chef Airis Johnson makes a Jambalaya Sara says is the best she's ever tasted. Laissez les bon temps rouler!

10:30am on
Runtime: 00:30:00
Widescreen

Snacks for Dinner

Snack your way through dinner with these delicious small bites from all over the world. Sara starts at the birthplace of appetizers for dinner - Catalonia, Spain. There she tastes the famous jamon with a local chef, who teaches her two quick tapas - a Spanish omelet and simple Bread with Tomatoes. In Turkey, Sara tastes local cheese in the bazaar, then joins some Istanbul natives for Mushroom String Cheese Dip slathered on bread. Sara answers a viewer's question about spices on Ask Sara, and finally, she makes her own favorite snack, a decadent Alsatian Onion Pie with melty Gruyere cheese from the Alps.

11:00am on
Runtime: 00:30:00
Widescreen

5 Ingredient Surf N' Turf

Viewers love five ingredient meals and Sara delivers with three simple and tasty recipes from the land and from the sea. First, Sara recalls her years working with Julia Child with one of Julia's favorite French dishes - a simple Fish Meuniere. Later Sara's brother joins her for a manly steak slathered in a special flavored butter, and then a New England summer favorite, peas and Salmon, but with the crispy skin you see at high end restaurants. On Ask Sara - a viewer learns a foolproof way to poach eggs.

11:30am on
Runtime: 00:30:00
Widescreen

No Meat, All Flavor

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. He makes Korean Barbecue Tacos with a satisfying kick of heat. Sara's got a new quick way to cook spaghetti squash and then she smashes any notion it's bland with a with a creamy goat cheese sauce. Later, she answers a viewer's question about vanilla beans on Ask Sara. For a grand finale, a dessert perfect for weeknight or a fancy dinner - dried fruit pot stickers hit the spot, a unique recipe you can enjoy any time of the year.

12:00pm on
Runtime: 00:30:00
Widescreen

When Pigs Fry

If you're a secret "porkatarian" then this is the show for you. Wok guru Grace Young joins us with a Chinese Barbecued Pork that's as sweet as candy and highly addictive. If there's any leftover, you'll want to try it in her Yangchow Fried Rice - that's a meal! Later Sara's got another tasty grilled pork dish served with a surprising melon and cucumber salsa. And on Ask Sara, the definitive guide to thickeners as Sara answers a viewer's question about what to use and when to use it.

12:30pm on
Runtime: 00:30:00
Widescreen

Eating with Friends

No need to sweat when company comes if you follow Sara's simple recipes. Everyone will be talking about the Japanese Beef Fondue where guests cook their own meats and veggies in a flavorful broth. Sara shows a viewer an easy hack to flatten chicken breasts on Ask Sara. For dessert, a make ahead Skillet Apple Pie, spiked with cranberries, topped with crumbled shortbread crust and drizzled with caramel. It makes the holidays - or any meal with friends - stress free.

1:00pm on
Runtime: 00:30:00
Widescreen

Cozy Casseroles NEW

On a cold night there is nothing more satisfying than a warm and hearty casserole. Sara's got a winner with her baked penne with prosciutto and gooey fontina because each person gets their own mini casserole. Another slam dunk - a filling chicken cassoulet. Sara's buddy Ming Tsai has his own version of that French classic, this one with duck spiked with ginger and orange. Finally, Sara answers a viewer's question about dried beans on Ask Sara.

1:30pm on
Runtime: 00:30:00
Widescreen

Suns Out, Buns Out NEW

Come summer there is nothing so tasty as grilled meat or fish nestled in a buttery bun. Sara's got three great choices starting with a poor man's version of the New England lobster roll, with shrimp taking the starring role on a budget. A turkey burger is made succulent and juicy with the addition of spinach, and finally, pork sliders filled with chopped veggies for flavor, crunch and moisture. Meat on a bun, and bring on the sun.

2:00pm on
Runtime: 00:30:00
Widescreen

Basta Pasta: Us Vs Italy NEW

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. Back home in her American kitchen, Sara shows us a hack to make a homemade ravioli stuffed with spicy greens, quick enough for a weeknight and pretty darn tasty. Which is best? Only the cook knows.

2:30pm on
Runtime: 00:30:00
Widescreen

From The Latin Kitchen NEW

Sara tours Latin America through it's kitchens when she cooks with two amazing Latin American cooks. First up, chef Letitia Moreinos Schwartz takes Sara to a Brazilian cafe to taste some of the unique flavors of her native country; then they shop for some 'only in Brazil' ingredients at a specialty market. Back in the kitchen, they put a Brazilian twist on Salt Cod, or bacalhau. Later, a superfan by way of the CIA (and not the cooking school) joins Sara to make an essential dish of her native Puerto Rico - Arroz con Gandules.

7:00pm on
Runtime: 00:26:46
Widescreen

Ginger Mixup

Ginger has it all: it's good for you, has depth of flavor, and works in many kinds of dishes. That's why we're mixing it up today with three completely different takes. First Mussels and Bok Choy gets complex with a gingery broth; then ginger gives ordinary burgers a Korean flavor profile. And finally, homemade ginger beer - a bartender shows Sara a deceptively simple recipe that's the secret to a delicious Dark and Stormy cocktail.

Sunday, August 7th

12:00pm on
Runtime: 00:30:00
Widescreen
Watch Now!

Creole Kitchen Secrets

The unique food of New Orleans is on the menu with two spectacular preparations. Sara's contribution is a Blackened fish with Creole spice and zucchini. Then, a history of how African American foods have permeated our culture and our cooking. Finally, New Orleans chef Airis Johnson makes a Jambalaya Sara says is the best she's ever tasted. Laissez les bon temps rouler!

12:30pm on
Runtime: 00:30:00
Widescreen

Snacks for Dinner

Snack your way through dinner with these delicious small bites from all over the world. Sara starts at the birthplace of appetizers for dinner - Catalonia, Spain. There she tastes the famous jamon with a local chef, who teaches her two quick tapas - a Spanish omelet and simple Bread with Tomatoes. In Turkey, Sara tastes local cheese in the bazaar, then joins some Istanbul natives for Mushroom String Cheese Dip slathered on bread. Sara answers a viewer's question about spices on Ask Sara, and finally, she makes her own favorite snack, a decadent Alsatian Onion Pie with melty Gruyere cheese from the Alps.

1:00pm on
Runtime: 00:30:00
Widescreen

5 Ingredient Surf N' Turf

Viewers love five ingredient meals and Sara delivers with three simple and tasty recipes from the land and from the sea. First, Sara recalls her years working with Julia Child with one of Julia's favorite French dishes - a simple Fish Meuniere. Later Sara's brother joins her for a manly steak slathered in a special flavored butter, and then a New England summer favorite, peas and Salmon, but with the crispy skin you see at high end restaurants. On Ask Sara - a viewer learns a foolproof way to poach eggs.

1:30pm on
Runtime: 00:30:00
Widescreen

No Meat, All Flavor

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. He makes Korean Barbecue Tacos with a satisfying kick of heat. Sara's got a new quick way to cook spaghetti squash and then she smashes any notion it's bland with a with a creamy goat cheese sauce. Later, she answers a viewer's question about vanilla beans on Ask Sara. For a grand finale, a dessert perfect for weeknight or a fancy dinner - dried fruit pot stickers hit the spot, a unique recipe you can enjoy any time of the year.

2:00pm on
Runtime: 00:30:00
Widescreen

When Pigs Fry

If you're a secret "porkatarian" then this is the show for you. Wok guru Grace Young joins us with a Chinese Barbecued Pork that's as sweet as candy and highly addictive. If there's any leftover, you'll want to try it in her Yangchow Fried Rice - that's a meal! Later Sara's got another tasty grilled pork dish served with a surprising melon and cucumber salsa. And on Ask Sara, the definitive guide to thickeners as Sara answers a viewer's question about what to use and when to use it.

2:30pm on
Runtime: 00:30:00
Widescreen

Eating with Friends

No need to sweat when company comes if you follow Sara's simple recipes. Everyone will be talking about the Japanese Beef Fondue where guests cook their own meats and veggies in a flavorful broth. Sara shows a viewer an easy hack to flatten chicken breasts on Ask Sara. For dessert, a make ahead Skillet Apple Pie, spiked with cranberries, topped with crumbled shortbread crust and drizzled with caramel. It makes the holidays - or any meal with friends - stress free.

3:00pm on
Runtime: 00:30:00
Widescreen

Cozy Casseroles

On a cold night there is nothing more satisfying than a warm and hearty casserole. Sara's got a winner with her baked penne with prosciutto and gooey fontina because each person gets their own mini casserole. Another slam dunk - a filling chicken cassoulet. Sara's buddy Ming Tsai has his own version of that French classic, this one with duck spiked with ginger and orange. Finally, Sara answers a viewer's question about dried beans on Ask Sara.

3:30pm on
Runtime: 00:30:00
Widescreen

Suns Out, Buns Out

Come summer there is nothing so tasty as grilled meat or fish nestled in a buttery bun. Sara's got three great choices starting with a poor man's version of the New England lobster roll, with shrimp taking the starring role on a budget. A turkey burger is made succulent and juicy with the addition of spinach, and finally, pork sliders filled with chopped veggies for flavor, crunch and moisture. Meat on a bun, and bring on the sun.

4:00pm on
Runtime: 00:30:00
Widescreen

Basta Pasta: Us Vs Italy

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. Back home in her American kitchen, Sara shows us a hack to make a homemade ravioli stuffed with spicy greens, quick enough for a weeknight and pretty darn tasty. Which is best? Only the cook knows.

4:30pm on
Runtime: 00:30:00
Widescreen

From The Latin Kitchen

Sara tours Latin America through it's kitchens when she cooks with two amazing Latin American cooks. First up, chef Letitia Moreinos Schwartz takes Sara to a Brazilian cafe to taste some of the unique flavors of her native country; then they shop for some 'only in Brazil' ingredients at a specialty market. Back in the kitchen, they put a Brazilian twist on Salt Cod, or bacalhau. Later, a superfan by way of the CIA (and not the cooking school) joins Sara to make an essential dish of her native Puerto Rico - Arroz con Gandules.

9:00pm on
Runtime: 00:30:00
Widescreen
Watch Now!

Creole Kitchen Secrets

The unique food of New Orleans is on the menu with two spectacular preparations. Sara's contribution is a Blackened fish with Creole spice and zucchini. Then, a history of how African American foods have permeated our culture and our cooking. Finally, New Orleans chef Airis Johnson makes a Jambalaya Sara says is the best she's ever tasted. Laissez les bon temps rouler!

9:30pm on
Runtime: 00:30:00
Widescreen

Snacks for Dinner

Snack your way through dinner with these delicious small bites from all over the world. Sara starts at the birthplace of appetizers for dinner - Catalonia, Spain. There she tastes the famous jamon with a local chef, who teaches her two quick tapas - a Spanish omelet and simple Bread with Tomatoes. In Turkey, Sara tastes local cheese in the bazaar, then joins some Istanbul natives for Mushroom String Cheese Dip slathered on bread. Sara answers a viewer's question about spices on Ask Sara, and finally, she makes her own favorite snack, a decadent Alsatian Onion Pie with melty Gruyere cheese from the Alps.

Monday, August 8th

2:00am on
Runtime: 00:30:00
Widescreen
Watch Now!

Creole Kitchen Secrets

The unique food of New Orleans is on the menu with two spectacular preparations. Sara's contribution is a Blackened fish with Creole spice and zucchini. Then, a history of how African American foods have permeated our culture and our cooking. Finally, New Orleans chef Airis Johnson makes a Jambalaya Sara says is the best she's ever tasted. Laissez les bon temps rouler!

2:30am on
Runtime: 00:30:00
Widescreen

Snacks for Dinner

Snack your way through dinner with these delicious small bites from all over the world. Sara starts at the birthplace of appetizers for dinner - Catalonia, Spain. There she tastes the famous jamon with a local chef, who teaches her two quick tapas - a Spanish omelet and simple Bread with Tomatoes. In Turkey, Sara tastes local cheese in the bazaar, then joins some Istanbul natives for Mushroom String Cheese Dip slathered on bread. Sara answers a viewer's question about spices on Ask Sara, and finally, she makes her own favorite snack, a decadent Alsatian Onion Pie with melty Gruyere cheese from the Alps.

9:00pm on
Runtime: 00:30:00
Widescreen

5 Ingredient Surf N' Turf

Viewers love five ingredient meals and Sara delivers with three simple and tasty recipes from the land and from the sea. First, Sara recalls her years working with Julia Child with one of Julia's favorite French dishes - a simple Fish Meuniere. Later Sara's brother joins her for a manly steak slathered in a special flavored butter, and then a New England summer favorite, peas and Salmon, but with the crispy skin you see at high end restaurants. On Ask Sara - a viewer learns a foolproof way to poach eggs.

9:30pm on
Runtime: 00:30:00
Widescreen

No Meat, All Flavor

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. He makes Korean Barbecue Tacos with a satisfying kick of heat. Sara's got a new quick way to cook spaghetti squash and then she smashes any notion it's bland with a with a creamy goat cheese sauce. Later, she answers a viewer's question about vanilla beans on Ask Sara. For a grand finale, a dessert perfect for weeknight or a fancy dinner - dried fruit pot stickers hit the spot, a unique recipe you can enjoy any time of the year.

Tuesday, August 9th

2:00am on
Runtime: 00:30:00
Widescreen

5 Ingredient Surf N' Turf

Viewers love five ingredient meals and Sara delivers with three simple and tasty recipes from the land and from the sea. First, Sara recalls her years working with Julia Child with one of Julia's favorite French dishes - a simple Fish Meuniere. Later Sara's brother joins her for a manly steak slathered in a special flavored butter, and then a New England summer favorite, peas and Salmon, but with the crispy skin you see at high end restaurants. On Ask Sara - a viewer learns a foolproof way to poach eggs.

2:30am on
Runtime: 00:30:00
Widescreen

No Meat, All Flavor

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. He makes Korean Barbecue Tacos with a satisfying kick of heat. Sara's got a new quick way to cook spaghetti squash and then she smashes any notion it's bland with a with a creamy goat cheese sauce. Later, she answers a viewer's question about vanilla beans on Ask Sara. For a grand finale, a dessert perfect for weeknight or a fancy dinner - dried fruit pot stickers hit the spot, a unique recipe you can enjoy any time of the year.

9:00pm on
Runtime: 00:30:00
Widescreen

When Pigs Fry

If you're a secret "porkatarian" then this is the show for you. Wok guru Grace Young joins us with a Chinese Barbecued Pork that's as sweet as candy and highly addictive. If there's any leftover, you'll want to try it in her Yangchow Fried Rice - that's a meal! Later Sara's got another tasty grilled pork dish served with a surprising melon and cucumber salsa. And on Ask Sara, the definitive guide to thickeners as Sara answers a viewer's question about what to use and when to use it.

9:30pm on
Runtime: 00:30:00
Widescreen

Eating with Friends

No need to sweat when company comes if you follow Sara's simple recipes. Everyone will be talking about the Japanese Beef Fondue where guests cook their own meats and veggies in a flavorful broth. Sara shows a viewer an easy hack to flatten chicken breasts on Ask Sara. For dessert, a make ahead Skillet Apple Pie, spiked with cranberries, topped with crumbled shortbread crust and drizzled with caramel. It makes the holidays - or any meal with friends - stress free.

Wednesday, August 10th

2:00am on
Runtime: 00:30:00
Widescreen

When Pigs Fry

If you're a secret "porkatarian" then this is the show for you. Wok guru Grace Young joins us with a Chinese Barbecued Pork that's as sweet as candy and highly addictive. If there's any leftover, you'll want to try it in her Yangchow Fried Rice - that's a meal! Later Sara's got another tasty grilled pork dish served with a surprising melon and cucumber salsa. And on Ask Sara, the definitive guide to thickeners as Sara answers a viewer's question about what to use and when to use it.

2:30am on
Runtime: 00:30:00
Widescreen

Eating with Friends

No need to sweat when company comes if you follow Sara's simple recipes. Everyone will be talking about the Japanese Beef Fondue where guests cook their own meats and veggies in a flavorful broth. Sara shows a viewer an easy hack to flatten chicken breasts on Ask Sara. For dessert, a make ahead Skillet Apple Pie, spiked with cranberries, topped with crumbled shortbread crust and drizzled with caramel. It makes the holidays - or any meal with friends - stress free.

9:00pm on
Runtime: 00:30:00
Widescreen

Cozy Casseroles

On a cold night there is nothing more satisfying than a warm and hearty casserole. Sara's got a winner with her baked penne with prosciutto and gooey fontina because each person gets their own mini casserole. Another slam dunk - a filling chicken cassoulet. Sara's buddy Ming Tsai has his own version of that French classic, this one with duck spiked with ginger and orange. Finally, Sara answers a viewer's question about dried beans on Ask Sara.

9:30pm on
Runtime: 00:30:00
Widescreen

Suns Out, Buns Out

Come summer there is nothing so tasty as grilled meat or fish nestled in a buttery bun. Sara's got three great choices starting with a poor man's version of the New England lobster roll, with shrimp taking the starring role on a budget. A turkey burger is made succulent and juicy with the addition of spinach, and finally, pork sliders filled with chopped veggies for flavor, crunch and moisture. Meat on a bun, and bring on the sun.

Thursday, August 11th

2:00am on
Runtime: 00:30:00
Widescreen

Cozy Casseroles

On a cold night there is nothing more satisfying than a warm and hearty casserole. Sara's got a winner with her baked penne with prosciutto and gooey fontina because each person gets their own mini casserole. Another slam dunk - a filling chicken cassoulet. Sara's buddy Ming Tsai has his own version of that French classic, this one with duck spiked with ginger and orange. Finally, Sara answers a viewer's question about dried beans on Ask Sara.

2:30am on
Runtime: 00:30:00
Widescreen

Suns Out, Buns Out

Come summer there is nothing so tasty as grilled meat or fish nestled in a buttery bun. Sara's got three great choices starting with a poor man's version of the New England lobster roll, with shrimp taking the starring role on a budget. A turkey burger is made succulent and juicy with the addition of spinach, and finally, pork sliders filled with chopped veggies for flavor, crunch and moisture. Meat on a bun, and bring on the sun.

7:00pm on
Runtime: 00:26:46
Widescreen

Meaty Salads

Leafy greens plus meat equals a delicious, fast and healthy dinner. First, grilling queen Elizabeth Karmel shows Sara how a grilled Chicken Paillard punches up a Greek Farmers Salad with Tzatziki sauce. Sara comes in with a Warm Steak House Salad of her own. And then, a take on the classic appetizer, a Two Melon Prosciutto and Feta Salad - perfect for an al fresco meal.

9:00pm on
Runtime: 00:30:00
Widescreen

Basta Pasta: Us Vs Italy

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. Back home in her American kitchen, Sara shows us a hack to make a homemade ravioli stuffed with spicy greens, quick enough for a weeknight and pretty darn tasty. Which is best? Only the cook knows.

9:30pm on
Runtime: 00:30:00
Widescreen

From The Latin Kitchen

Sara tours Latin America through it's kitchens when she cooks with two amazing Latin American cooks. First up, chef Letitia Moreinos Schwartz takes Sara to a Brazilian cafe to taste some of the unique flavors of her native country; then they shop for some 'only in Brazil' ingredients at a specialty market. Back in the kitchen, they put a Brazilian twist on Salt Cod, or bacalhau. Later, a superfan by way of the CIA (and not the cooking school) joins Sara to make an essential dish of her native Puerto Rico - Arroz con Gandules.

Friday, August 12th

1:00am on
Runtime: 00:26:46
Widescreen

Meaty Salads

Leafy greens plus meat equals a delicious, fast and healthy dinner. First, grilling queen Elizabeth Karmel shows Sara how a grilled Chicken Paillard punches up a Greek Farmers Salad with Tzatziki sauce. Sara comes in with a Warm Steak House Salad of her own. And then, a take on the classic appetizer, a Two Melon Prosciutto and Feta Salad - perfect for an al fresco meal.

2:00am on
Runtime: 00:30:00
Widescreen

Basta Pasta: Us Vs Italy

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. Back home in her American kitchen, Sara shows us a hack to make a homemade ravioli stuffed with spicy greens, quick enough for a weeknight and pretty darn tasty. Which is best? Only the cook knows.

2:30am on
Runtime: 00:30:00
Widescreen

From The Latin Kitchen

Sara tours Latin America through it's kitchens when she cooks with two amazing Latin American cooks. First up, chef Letitia Moreinos Schwartz takes Sara to a Brazilian cafe to taste some of the unique flavors of her native country; then they shop for some 'only in Brazil' ingredients at a specialty market. Back in the kitchen, they put a Brazilian twist on Salt Cod, or bacalhau. Later, a superfan by way of the CIA (and not the cooking school) joins Sara to make an essential dish of her native Puerto Rico - Arroz con Gandules.

Saturday, August 13th

7:00pm on
Runtime: 00:26:46
Widescreen

Key West Eats

They call Key West the Conch Republic, but this quirky little island has some of the best seafood around. Sara's there to cook with Norman Van Aken who put Key West food on the map. First up, a spicy Bahamian soup followed by the Key West version of a pot luck, the 'Cut up' Salad. On Ask Sara, tricks for cutting avocados and cherry tomatoes.

Thursday, August 18th

7:00pm on
Runtime: 00:26:46
Widescreen

Americas Favorite Sandwiches

The simplest weeknight meal starts with two pieces of bread and today Sara's got takes on two American favorites. First, she joins a beekeeper in Savannah, Georgia to make a Rosemary Honey and Georgia Peach Chutney Burger. Next, midwestern Kielbasa Sandwiches get an added kick with kimchee and cheddar cheese.

Friday, August 19th

1:00am on
Runtime: 00:26:46
Widescreen

Americas Favorite Sandwiches

The simplest weeknight meal starts with two pieces of bread and today Sara's got takes on two American favorites. First, she joins a beekeeper in Savannah, Georgia to make a Rosemary Honey and Georgia Peach Chutney Burger. Next, midwestern Kielbasa Sandwiches get an added kick with kimchee and cheddar cheese.

Saturday, August 20th

7:00pm on
Runtime: 00:26:46
Widescreen

Chicks Rule

Chicken is a weeknight staple and we've got three amazing ways to prepare it. First, Sara goes to Charleston, South Carolina to learn the secrets behind a local favorite - Martha Lou's Fried Chicken. Then, Sara's got a killer recipe for White Chicken Chili. And on Ask Sara, an easy way to flatten chicken breasts.

Thursday, August 25th

7:00pm on
Runtime: 00:26:46
Widescreen

Mouth of the South

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. Then it's off to the Louisiana Bayou where Sara catches some crawfish with a local Cajun, then joins him to cook a delicious Crawfish Etouffee served at a big local party.

Friday, August 26th

1:00am on
Runtime: 00:26:46
Widescreen

Mouth of the South

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. Then it's off to the Louisiana Bayou where Sara catches some crawfish with a local Cajun, then joins him to cook a delicious Crawfish Etouffee served at a big local party.

Saturday, August 27th

7:00pm on
Runtime: 00:26:46
Widescreen
Watch Now!

Havana Weeknights

Lovers of Cuban food love Miami and so does Sara. Today she's in the Magic City to sample the best of Little Havana on a walking tour that includes bracing Cuban Coffee, delicious empanadas, ice cream and of course, mojitos. Then she cooks with a real Cuban abuela who shares an old school recipe for Shrimp Enchilados. Finally, with legendary Cuban cook Maricel Presilla Sara makes a Cuban style Vegetarian Picada. Delicioso, and easy enough for a weeknight.