Sara's Weeknight Meals

The unique food of New Orleans is on the menu with two spectacular preparations. Sara's contribution is a Blackened fish with Creole spice and zucchini. Then, a history of how African American foods have permeated our culture and our cooking. Finally, New Orleans chef Airis Johnson makes a Jambalaya Sara says is the best she's ever tasted. Laissez les bon temps rouler!

Snack your way through dinner with these delicious small bites from all over the world. Sara starts at the birthplace of appetizers for dinner - Catalonia, Spain. There she tastes the famous jamon with a local chef, who teaches her two quick tapas, a Spanish omelet and simple Bread with Tomatoes.

Viewers love five ingredient meals and Sara delivers with three simple and tasty recipes from the land and from the sea. First, Sara recalls her years working with Julia Child with one of Julia's favorite French dishes, a simple Fish Meuniere. Later Sara's brother joins her for a manly steak slathered in a special flavored butter, and then a New England summer favorite, peas and Salmon.

Good for you and good for the planet, vegetarian food will have even more converts once they taste the hearty and flavorful food Sara's got in this episode, starting with a recipe by vegan cook Adam Sobel. He makes Korean Barbecue Tacos with a satisfying kick of heat. Sara's got a new quick way to cook spaghetti squash with a creamy goat cheese sauce.

If you're a secret porkatarian then this is the show for you. Wok guru Grace Young joins us with a Chinese Barbecued Pork that's as sweet as candy and highly addictive. If there's any leftover, you'll want to try it in her Yangchow Fried Rice. Later Sara's got another tasty grilled pork dish served with a surprising melon and cucumber salsa.

No need to sweat when company comes if you follow Sara's simple recipes. Everyone will be talking about the Japanese Beef Fondue where guests cook their own meats and veggies in a flavorful broth. Sara shows a viewer an easy hack to flatten chicken breasts on Ask Sara. For dessert, a Skillet Apple Pie, spiked with cranberries, topped with crumbled shortbread crust and drizzled with caramel.

On a cold night there is nothing more satisfying than a warm and hearty casserole. Sara's got a winner with her baked penne with prosciutto and gooey fontina because each person gets their own mini casserole. Another slam dunk, a filling chicken cassoulet. Sara's buddy Ming Tsai has his own version of that French classic, this one with duck spiked with ginger and orange.

Come summer there is nothing so tasty as grilled meat or fish nestled in a buttery bun. Sara's got three great choices starting with a poor man's version of the New England lobster roll, with shrimp taking the starring role on a budget. A turkey burger is made succulent and juicy with the addition of spinach, and finally, pork sliders filled with chopped veggies for flavor.

It's a stuffed pasta showdown as Sara travels to an ancient Tuscan villa to learn the secrets of homemade ravioli from a real Italian chef, a delicious but time-consuming task involving asparagus, goat cheese and a whole lot of chianti. Back home in her American kitchen, Sara shows us a hack to make a homemade ravioli stuffed with spicy greens, quick enough for a weeknight.

Sara tours Latin America through it's kitchens when she cooks with two amazing Latin American cooks. First up, chef Letitia Moreinos Schwartz takes Sara to a Brazilian café to taste some of the unique flavors of her native country; then they shop for some 'only in Brazil' ingredients at a specialty market. Back in the kitchen, they put a Brazilian twist on Salt Cod, or bacalhau.