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

Full Episodes

Upcoming Airdates

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.

  • 2019-03-26T03:00:00-07:00
    KCET-HD

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.

  • 2019-04-02T03:00:00-07:00
    KCET-HD