Sara's Weeknight Meals

Leftovers are a blessing, not a curse, when Sara transforms them with these simple recipes. Yesterday's roast chicken becomes todays comforting Tomato Chicken and Tortilla Soup. Or use it in a cool, crunch Asian Chicken Salad.

Two of our favorite things come together in this episode, pasta and one pan meals. First, Slow Cooking expert Michele Scicolone shows us how to make a delicious Pork Ragu with Broken Lasagna in the slow cooker. Then Sara makes a Pearl Couscous with Shellfish, and explains what pans are essential to stock a kitchen.

Pizza started in Italy but has become America's favorite food and today, we've got all kinds. Grilling expert Elizabeth Karmel joins Sara to make a Blistered Corn and Asparagus Pesto Grilled Pizza that's smoky and good. Sara has tips for rolling out pizza dough on Ask Sara. Than a kid centric meal of Pasta Pizza and Veggies with Peanut Sesame Sauce.

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. We'll meet a Connecticut Oyster Farmer to discover the secrets of this popular delicacy.

Nothing is quicker and easier than a 5-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.

Sara travels to Arkansas to prepare deep fried rice puppies and catfish with a local farmer and his family. While she's there, she discovers some of the best kept secrets about Arkansas' food, from a famous Pie Shop to a James Beard Winning Barbecue joint that serves just one thing: pulled pork.

Sara's got nearly a week's full of meals with the simplest idea, cook once, eat twice. Day One starts with a Spicy Roast Pork that's easy and delicious. Day Two, that Pork is transformed into a Vietnamese Banh Mi Sandwich. On Day Three, Dinner is Peruvian Baked Chicken Thighs that become, on Day Four, I Chicken and Tomatillo Salsa Nachos.

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! Joey Campanaro of New York's Little Owl makes an amazing Salad Dressing Chicken with Escarole and Bean Salad on the side, and chef Ming Tsai joins his old buddy Sara to make Black Bean Scallops and Zucchini.

Everyone loves Italian and we've got the best Italian recipes. First, Salt Baked Pesce per Due with Braised Greens, a simple but dramatic dish sure to impress from seafood expert David Pasternack. Then Philadelphia's best Italian chef Marc Vetri joins us to shop for ingredients for his father Sal's Meatballs, made in Sara's kitchen.

Sara travels to Charleston, South Carolina to learn the secrets to the legendary fried chicken at Martha Lou's Kitchen. Then, a hidden history of Southern cooking and ingredients developed by African American cooks. Back in Sara's kitchen, she'll make her version of a Southern classic, Red Beans and Rice Soup