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Sara's Weeknight Meals Previous Broadcasts

Cooking Ahead (Episode #409H)

KQED Plus: Mon, Apr 30, 2018 -- 2:30 PM

Sometimes the easiest way to get dinner on the table on a weeknight is to cook ahead on Sunday. Eat these hearty comfort meals on Sunday, then reheat or use them in tons of other ways during the week. Sara's got Braised Brisket with "Flying Discs" and Rice with Broccoli Rabe Pesto. Plus, she'll teach you everything you need to know about grains.

Sunday Comfort Meals (Episode #213H)

KQED 9: Sun, Apr 29, 2018 -- 3:00 PM

Why rush? Sunday meals are all about comfort, familiar dishes made with love and eaten with family and friends. On top of the list is Roast Chicken Stuffed with Zucchini and Cheese to keep it moist and flavorful. Deviled Bones sounds gothic, but it's meaty, tender short ribs coated with a kick of mustard for heat. Odd Lots Mac and Cheese is a winner with the whole family, and the best part - any leftover cheese will do! And Sara's Creamsicle Dessert will bring back comforting memories of the ice cream truck in summer.

Leftovers: Use It Or Lose It (Episode #710H)

KQED Plus: Sun, Apr 29, 2018 -- 7:30 AM

Sara travels to Arkansas to fish for catfish with a local farmer, and discover his favorite way to prepare it. Later in the show, Sara makes peppery vegetarian rice with her friend, Chinese cooking expert Grace Young.

Not Just for Kids (Episode #408H)

KQED Plus: Mon, Apr 23, 2018 -- 2:30 PM

Parents rejoice! Sara has two kid-friendly recipes, fast and easy for a weeknight, that will satisfy a picky palate but tasty and sophisticated enough to please an adult. First up: Beer Batter Shrimp, then Sara and the kids cook up Pasta Pizza. And for a lunchbox treat, there's Sara's Jiggly Orange Wedges.

Fish in a Bag (Episode #407H)

KQED Plus: Mon, Apr 16, 2018 -- 2:30 PM

The French call cooking fish in a wrapper of foil or parchment en papillote. We call it simply brilliant! Special guest Marc Vetri joins Sara with a delicious recipe for Clam Pasta en Papillote, then Sara shows us her own Salmon in a Bag - so simple and juicy, you'll use this easy technique on seafood from now on.

Gone Fishin' with David Pasternack (Episode #212H)

KQED 9: Sun, Apr 15, 2018 -- 3:00 PM

Seafood expert David Pasternack, from New York's fish temple Esca, shows why he loves food with fins with three favorite recipes from his arsenal: Fettuccine with Rock Shrimp, Corn and Jalapeno; Grilled Mahi Mahi with Panella and Chickpeas and Salt-Baked Pesce per Due with Braised Greens. Cooking fish this way makes it easy and accessible.

Pasta in a Pan (Episode #709H)

KQED Plus: Sun, Apr 15, 2018 -- 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.

15-Minute Sautes (Episode #406H)

KQED Plus: Mon, Apr 9, 2018 -- 2:30 PM

Sometimes the fastest route to dinner is to saute or quick fry a piece of meat or fish. Sara shows the proper technique and then some quick, mix-and-match ways to change it up. First, Pork Saute with a choice of two sauces, then Spicy Blackened Fish with a homemade Creole rub.

Locavore In Napa with Joey Altman (Episode #211H)

KQED 9: Sun, Apr 8, 2018 -- 3:00 PM

Sara travels to a beautiful vineyard in Napa, California to cook farm fresh meals locally sourced with Bay Area chef Joey Altman. They whip up Grilled Salmon, Arugula & Grilled Corn Salad and Sweet Pea & Avocado Crostini. With Grilled Duck Breast, Honey-Roasted Carrots, Farro-Herb Salad and Cider Jus, the best of the farm is on the plate.

Personal Pizza (Episode #708H)

KQED Plus: Sun, Apr 8, 2018 -- 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.

Just 5 Ingredients (Episode #405H)

KQED Plus: Mon, Apr 2, 2018 -- 2:30 PM

Less is more when you use just 5 ingredients: less time, less money but with Sara's easy recipes, much more flavor. Jean Anderson's Oven Fried Chicken will knock you out, and our Salmon with Wasabi Crust is just spicy enough. Finally, the elegant but easy Duck Confit with Braised Leeks and Sauerkraut.

Holiday Food Gifts (Episode #210H)

KQED 9: Sun, Apr 1, 2018 -- 3:00 PM

A thoughtful gift you make yourself speaks volumes, and food is the present everyone loves! Sara releases your creative spirit by teaching how to make Homemade Marshmallows with a Hot Chocolate Mix. For the wine enthusiast, her Homemade Cheese Crackers pair beautifully with some cheese and wine. Peppermint Bark looks very expensive but couldn't be easier to make. As an added bonus, we'll have creative packaging ideas that will make your gifts everyone's favorites.

Fish Around The World (Episode #707H)

KQED Plus: Sun, Apr 1, 2018 -- 7:30 AM

Two of our favorite things come together in this episode - pasta and one-pan meals. First, slow cooking expert Michele Scicolone shows how to make a delicious pork ragu with broken lasagna in the slow cooker. Then Sara makes a pear couscous with shellfish, and explains what pans are essential to stock a kitchen.

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