sarah's weeknight meals

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

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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.

  • 2018-09-25T03:00:00-07:00
    KCET-HD

Paella In Spain

If you love Paella, the area around Valencia, Spain is the place to go. Every local has a proudly held secret recipe. Sara joins local chef Franck Garanger for a market tour to gather ingredients for very special paella, cooked the traditional way, outside in the open air.

  • 2018-10-02T03:00:00-07:00
    KCET-HD

Sabor Puerto Rico

Home cooking of Puerto Rico is the focus of this episode. Sara welcomes a Puerto Rican fan from Virginia into her kitchen to make arroz con gandules. Then, Sara makes a sandwich version of a Puerto Rican classic, picadillo, and offers tips on making a salad in a jar to take to work. On 'Ask Sara', it's the best way to cut cherry tomatoes.

  • 2018-10-09T03:00:00-07:00
    KCET-HD

Mid-East Eats

The clean eating of the Middle East is on display when Sara visits Israeli-American chef Einat Admony to make her signature casserole, sinaya. Sara also contributes her own baked chicken thighs with artichokes and lemon pickles.

  • 2018-10-16T03:00:00-07:00
    KCET-HD