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Sara's Weeknight Meals Previous Broadcasts

Sunday Supper (Episode #511H)

KQED Plus: Mon, Dec 11, 2017 -- 7:30 AM

There has to be one day to kick back and enjoy cooking and that's Sunday. Sara has satisfying meals for a family gathering, like a hearty roast duck with a side of duck fat popovers. Then a British favorite deviled bones. In Ask Sara she answers viewer questions about that Sunday favorite mashed potatoes.

Two for One (Episode #202H)

KQED 9: Sun, Dec 10, 2017 -- 3:00 PM

To truly save time in the kitchen, Sara's got a simple solution: cook once, eat two completely different meals. Her Grilled Lamb Chop with Steak Butter is fantastic on its own, but it makes a second meal special when the lamb is ground into Herbed Lamb and Feta Burgers. Peruvian Baked Chicken Thighs are going to be a hit with your family. Who knew they could be reincarnated so successfully into Chicken and Tomatillo Salsa Nachos? Genius!

Jewish Holidays (Episode #610H)

KQED Life: Fri, Dec 8, 2017 -- 12:30 PM

Sara celebrates the Jewish holidays with two traditional dishes that are often tricky to prepare. She takes viewers through the process, step by step, starting with wine braised brisket. On the side, her husband's Aunt Rifka's recipe for matzo balls they call 'flying discs'. Next, Sara and her nephew visit Stone Barns, the farm and food incubator in Westchester, New York to get fresh winter vegetables for her root vegetable latkes, Sara's version of the traditional Hanukkah dish. Recipes: Braised brisket with flying disks, Root vegetable latkes.

Pasta in a Pan (Episode #709H)

KQED Plus: Fri, Dec 8, 2017 -- 7:30 AM

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 todays comforting tomato chicken and tortilla soup. Yum.

High 5 - 5 Ingredient Mains (Episode #201H)

KQED Life: Thu, Dec 7, 2017 -- 12:30 PM

The fewer the ingredients, the faster dinner gets to the table - that's why Sara's rustled up some delicious recipes featuring only 5 ingredients, and boy are they good! Try the Roasted Salmon with Hot Mustard Cracker Topping - crunchy on the outside and oh so tender on the inside. Buffalo Rice mixes the best tastes of Buffalo chicken wings - hot sauce, blue cheese, celery, crispy chicken - in a quick and flavorful rice bowl. Sauteed Duck Breasts have an Apricot Szechuan Peppercorn Sauce that's packed with sweet and spicy flavors. And nothing could be simpler than Peppery Broccoli Pasta with Feta Cheese - a satisfying, meat-free alternative. Less is more!

Shellfish Asian Style (Episode #510H)

KQED Plus: Thu, Dec 7, 2017 -- 7:30 AM

Bivalves are the name of the game today when Sara makes a flavorful mussels and bok choy dish with a side of tea pilaf. And it's down to Chinatown with Chef Dale Talde to get the ingredients for a unique oyster and bacon pad thai. Speaking of oysters, we'll discover how they are harvested when we take to the sea with an oysterman.

Picnics and Tailgates (Episode #403H)

KQED Life: Wed, Dec 6, 2017 -- 12:30 PM

Food just tastes better outside, especially at sporting events, outdoor concerts and holiday celebrations. Sara's got some great choices - Homemade Beer Bread with Pulled Chicken Barbecue and Refrigerator Pickles. Then a cool, sweet and salty Two Melon Salad with Feta and Prosciutto, served with Cold Pea Soup with Shrimp and Carrot Garnish. Sara even shows you how to pack it all for an outdoor feast.

Fancy Pasta (Episode #509H)

KQED Plus: Wed, Dec 6, 2017 -- 7:30 AM

Plain old pasta it's not, but it's just as simple to make as your weeknight favorites. That's the story with Sara's spicy greens ravioli, sophisticated enough for your next dinner party and easy to make. Then guest David Pasternack of New York's Esca and Eataly shows his flair with fish with a rock shrimp fettuccine. And, in Ask Sara, Sara answers viewer questions about pizza dough and ricotta cheese.

Savory Dinner Pie (Episode #416H)

KQED Life: Tue, Dec 5, 2017 -- 12:30 PM

Dinner is in the pan with Sara's Dinner Pies: savory meat and vegetables enclosed in a hearty crust. We've got BLT Pie, a twist on the popular sandwich, plus use Sara's easy Pizza Dough recipe or store-bought dough for a belly-filling Broccoli Calzone.

Family Choice (Episode #508H)

KQED Plus: Tue, Dec 5, 2017 -- 7:30 AM

Sara has two kids of her own, so she's always found ways to please finicky palates with food adults love too. Take her easy weeknight mini meatloaves baked in a muffin tin that kids love to make themselves. We have two kids helping Sarah in the kitchen to prove it. There's also Odd Lots mac and cheese, a homemade dish using leftovers from the fridge. Sara tops that off with a cool and refreshing creamsicle drink for dessert. Speaking of cheese, we also visit a Benedictine nun who is the world's foremost expert on raw cheeses.

Super Bowls of Soup (Super Bowl Stunt) (Episode #605H)

KQED Life: Mon, Dec 4, 2017 -- 12:30 PM

The big game and a cold night are both perfect times to enjoy a heart bowl of soup, like Sara's take on traditional New England chowder, her smoky fish chowder, made even more delicious with bacon. On Ask Sara, she shows ways to pack for a tailgate, including safely transporting hot soups. Then she joins Brazilian chef Leticia Moreinos Schwartz on a shopping trip to a Brazilian market before they make Leticia's chicken, shrimp, peanut and cashew stew. Soups on! Recipes: Smoky fish chowder, Chicken shrimp, peanut and cashew stew.

Meatless Mondays (Episode #507H)

KQED Plus: Mon, Dec 4, 2017 -- 7:30 AM

Were you bad over the weekend? Get back on track as you clean out and veg out with the hottest vegetarian chef around Amanda Cohen. Sara will answer viewer questions about mushrooms and vegetable storage on Ask Sara, and she cooks her own vegetarian dish, mu shu vegetables.

Best of Summer (Episode #609H)

KQED Life: Fri, Dec 1, 2017 -- 12:30 PM

There is nothing like the height of summer for delicious produce, simply prepared. Sara's friends stop by to celebrate the season starting with Top Chef winner Hung Huynh. His grilled shrimp in lettuce wraps is delicious, portable and light in calories. Then Sara's buddy Giuseppe Fanelli makes a gorgeous lamb dish dressed with fresh heirloom tomatoes - agnello scottadito. And on Ask Sara, she answers a viewer's question about avocados. Recipes: Grilled shrimp in lettuce wraps, Agnello scottadito with heirloom tomatoes.

Personal Pizza (Episode #708H)

KQED Plus: Fri, Dec 1, 2017 -- 7:30 AM

Everyone loves Italian and we have 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 with pizza sauce, made in Sara's kitchen. And on Ask Sara, Sara shows a viewer an amazing trick for cutting olives and cherry tomatoes.

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      (DT25.1 through 25.3) Recent storms have taken out dozens of trees on Fremont Peak, which in turn have taken down power lines leading to the transmission tower located on the peak. It has been running on generators for several days, and regular trips are scheduled to re-fuel those generators with gas. However, the truck has […]

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