Sara's Weeknight Meals

On the tiny island of Mauritius, Sara cooks with a local, making the Magic Bowl of veggies, grains, and eggs, plus homemade roti with spicy red meat dip. Later, food entrepreneur Maya Kamal shows a cook-once, eat-twice strategy: turkey keema served with sweet potatoes one night, then stuffed into peppers the next. On Ask Sara, she shares thickener tips.

Sara and a chef-instructor kick off the week with a smart prep hack: roast Sunday's root vegetables to make Monday's pureed soup, Tuesday's egg-topped Hen on Hash, and Wednesday's Buddha Bowl-dinner solved! In Rome, a Michelin-starred chef leads a Trastevere market tour, then shows Sara how to make a unique celeriac and orange pizza.

Eggs and eggplant star in this episode. Sara lightens up Eggplant Parmesan with individual Inside Out Rollups. In Vancouver's Chinatown, she learns Tea Smoked Eggs, an ancient method of hard-boiling. Back on her set, she and a friend make a viral favorite-eggs baked in ham cups with a savory topping-and answer viewer questions on Ask Sara about eggs.

A Florida grandmother shares two pantry favorites-tuna and caper pasta and a quick bread perfect for freezing. In Italy, Sara meets women preserving traditional hand-made pasta recipes. In Parma, she visits a farm where three local ingredients-Parmesan, prosciutto, and tomatoes-come together in a simple, delicious pasta dish.

It's all salmon in this episode, starting in Alaska where Sara joins a fish biologist to explore its epic migration. Back on her set, she cooks salmon with Italian "muddica" and Sicilian roasted cauliflower linguine. In Alaska, a tribal leader shows how natives cook salmon on cedar planks, blending tradition and flavor.

An Italian-American home cook shows Sara how to make a simple mint frittata with arugula salad and grilled lemon dressing, straight from Puglia. In Rome, an American expat leads a street food tour to a hidden spot for mortadella sandwiches and suppli. Back in the kitchen, three Roman pastas-Gricia, Amatriciana, and Carbonara-are made from one versatile base.

Near the ancient ruins of Ephesus, a modern chef shares his grandmother's lamb shanks with ouzo at a country inn, after a hearty Turkish breakfast. Sara then visits an Aegean farm to cook pumpkin fritters and grilled simit kebabs. She finishes with a chef-instructor learning to make limoncello from Italian lemons.

A tapas tour of Barcelona leads Sara from a historic nut roaster to a hidden bar famous for its viral potato-and-meat Bomba. She then answers viewer questions about salt and garlic on Ask Sara. Later, a guest from Lyon prepares two classics-poulet au vinaigre and cervelle de canut-showing why the city is France's culinary capital.

Who gets to cook in a Sultan's Palace in Istanbul? Sara does, preparing steamed sea bass and salt-crusted sea bream with the palace chef. With a Turkish food historian, she cruises the Bosphorus to see city fishermen at work. Back on her set, Sara and a guest make a Moroccan classic: chicken apricot tagine.

On the Greek island of Lesvos, Sara samples legendary ouzo with regional mezes at a lively local café. She then visits a heritage kitchen to prepare filo-wrapped zucchini pie and a hearty white bean salad, classic Greek favorites. Back on her set, she makes spiced lamb and hummus pita pizzas-personal pies for everyone at the table.