sarah's weeknight meals
S6 E4: Honey be Good

Honey Be Good

It's a well-known fact that honeybees are a precious resource for pollinating the food we eat, but they are mysteriously dying off. Sara joins a beekeeper in Savannah, Georgia to discover the secrets of bees and beekeeping. Then they make a honey centered dish that's pure Georgia — rosemary honey and Georgia peach chutney burgers. Next, she travels to Napa, California to gather ingredients at a farm and cook with chef Joey Altman. His grilled duck breast with honey roasted carrots, farro-herb salad and cider jus is easier than it sounds, and delicious as well. Recipes include Rosemary honey and Georgia peach chutney burgers; Grilled duck breast, honey roasted carrots, farro-herb salad and cider jus.

Available until
2019-02-02T00:00:00-08:00

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Soul of the South

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. Back in Sara's kitchen, she makes her version of a Southern classic, red beans and rice soup.

  • 2020-05-05T03:00:00-07:00
    KCET-HD