301: Winter Comfort Food Feeds January 2, 2013
Sara gets tons of winter veggies from a farm where her nephew works and learns how they are grown in the winter months. And she uses them for Root Vegetable Latkes paired with Smoked Fish Chowder — perfect for a cold and rainy day.
302: Burgers and Fries Feeds January 9, 2013
America’s favorite food just gets better as Sara pursues the ultimate burger. First, a trip to the butcher for a lesson on the best grind of meat, which Sara uses in her Spanish Burgers. Sara takes a side trip to taste triple beef tallow cooked French fries at Philly’s Dandelion Restaurant. Back at home, Sara makes her own version with simple Oven Baked Fries and a comfort food mash-up, Meatloaf Burgers.
303: Italian, Philly Style with Marc Vetri Feeds January 16, 2013
Sara and chef Marc Vetri plunge into Philadelphia’s Italian Market to source the rustic ingredients his Philly eateries are known for. Back in Sara’s kitchen, they make two weeknight friendly Italian dishes – Sal’s Meatballs in Pizza Sauce and Spaghetti in Parchment with Clams and Scallions.
304: I’m Cheating on You Feeds January 23, 2013
How does Sara get great food on the table every night with no effort at all? She cheats! Lucky for you. she’ll reveal all her tricks and secrets in this episode. She’ll show you fast Sticky Buns without the yeast, a way to bake risotto instead of stirring it with Baked Risotto with Red Wine, Sweet Potatoes and Duck Confit and cheaters Wonton Ravioli stuffed with spinach, ricotta and mozzarella.
Plus, tips... tips...tips!
305: Asian Flavors with Dale Talde Feeds January 30, 2013
Top Chef contestant and Asian-American restaurateur Dale Talde shows Sara his secret sources in Chinatown for pulled noodles and other ingredients, then they come back to Sara’s home kitchen to cook up Pad Thai with Oysters and Bacon and his signature dish, Angry Chicken, spiced like kim chee and marinated in yogurt with lots of potatoes to soak up the sauce.
306: Remembering Julia Feeds February 6, 2013
Sara pays tribute to her mentor, Julia Child, by cooking favorite dishes from their years together on Julia Child and More Company and Good Morning America. With lots of never-before-seen photos and archival footage, Sara whips up her versions of Julia’s French favorites such as Broccoli and Goat Cheese Souffléed Omelet, Fish Meunière and Chicken Cassoulet.
307: A Trip to Brazil w/Leticia Moreinos Schwartz Feeds February 13, 2013
The flavors of Brazil come alive as Brazilian chef Leticia Moreinos Schwartz takes Sara to some of her favorite bodegas and Brazilian neighborhoods in Connecticut. They return to prepare traditional Salt Cod with Bacon, Onions, Eggs and Potatoes plus Chicken, Shrimp, Peanut and Cashew Stew.
308: Cook Once, Eat Twice Feeds February 20, 2013
Sara’s easy strategy for quick meals is to cook once, eat twice. Spicy Roast Pork is a simple and delicious meal any night, but a visit with her brother to a Vietnamese food joint inspires Sara to turn that pork into delectable pork Banh Mi Sandwiches later in the week. Sautéed Duck Breasts one night become delicious Peking Duck Wraps the next. Magic!
309: Pantry Raid Feeds February 27, 2013
Friends drop by at the last minute, but even on a weeknight, it’s not a problem for Sara because she just pulls ingredients from the pantry. No need to go to the store with Linguine with White Bean, Sun-Dried Tomato and Olive Sauce, decadent Nacho Pie made healthier with home-made tortilla chips and surprisingly Savory Waffles topped with a Poached Egg in Hollandaise.
310: Turkish Home Cooking Feeds March 6, 2013
Every country has its own weeknight food. Sara takes a special journey to Turkey to discover how home cooks in Turkey use its abundant natural resources to cook delicious everyday meals. We’ll travel to remote farms to cook from the land – Kebabs, meatballs, pumpkin fritters and quince liquor. We’ll visit vibrant, bustling open-air markets with Turkey’s top chefs, and go to a home in Istanbul to cook traditional Turkish weeknight meals that are as easy to make in your kitchen as they are on the Bosphorus.
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