We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

The Season 1 finale features pizza recipes. Included: making pizza dough in six minutes with a food processor; a Middle Eastern pizza with spicy lamb; a grilled southwestern pizza.

Sara's guest Cristina Bowerman is the only Michelin starred female chef in Rome. The two of them go on a delicious journey through Trastevere to pick up ingredients for her meatless Celeriac and Orange pizza topped with tea and herb oil. In her own kitchen Sara continues the vegetarian Italian theme with a Spaghetti Squash pasta with walnuts and a creamy goat cheese sauce.

Naples and Sorrento, are neighboring Italian seaside towns with wildly different food traditions. In Naples, Sara’s on the hunt for the perfect pizza in the place where it all started. Across the bay in Sorrento, it’s all lemons all the time as Sara visits a proud family of lemon growers. They make a citrus flecked cheese and Grandma’s Lemon Pasta in a lemon grove overlooking the Mediterranean.

Parma, Italy is a small town with a huge culinary footprint, home to Parmesan cheese, Prosciutto di Parma and some of the best tomatoes in Italy. All three go into a dish Sara cooks with a local chef right on the farm where the food is grown and is served with Sara's Parsley salad on the side. Later, Sara cooks with Italian American chef Joey Campanaro.

English

How do you make any dish even more delicious? Some would argue, just add cheese. To prove this point Sara’s got two recipes elevated by our favorite milk product: a French Onion Soup Burger topped with melty, gooey cheese and an equally gooey Alsatian Onion Pie with caramelized onions and melted Gruyere. Later, a visit to a dairy farm where the cows are treated like queens and a homemade ricotta.

Easy weeknight cooking takes strategy, and Sara has one of the best: cooking a dish one night, then repurposing it into a different meal for another night. Food entrepreneur Maya Kaimal joins Sara to make Turkey Keema with sweet potatoes and ground meat, which morphs into Indian stuffed peppers another night. Then Sara Sautee’s Duck Breasts for a quick meal. She uses those in a Peking Duck Wrap.

Holidays and special occasions call for showstopping main courses that take a little extra time. Vegetarians, this one’s for you – Sara’s elegant Butternut Squash and Date Crostata sits comfortably next to the holiday turkey as a main dish. Or you can wow them with Sara’s crispy Roast Duck with Duck Fat Popovers.

Cooking fish can be tricky but not with these easy, foolproof fish recipes. First, Sara is joined by food journalist and influencer Anna Gass (who also happened to be her former intern) to make Pesce all’Acqua Pazza - a simple fish poached in a cherry tomato sauce that prevents overcooking. Then Sara goes to tiny, romantic Key West to cook with renowned seafood chef Norman Van Aken.

In Spain, paella is so popular there are competitions between towns for the best recipe. It is especially so in Valencia, where Sara cooks with local chef Franck Garanger. At the local market, he finds his secret ingredients for a showstopping paella, cooked outdoors, on the open fire, overlooking the sea. Then, Sara sautés fish topped with a colorful Gazpacho Vinaigrette.

A street food tour in Rome; pastries and Roman deep fried rice balls; baked penne.

Sara travels to Arkansas to discover how local farmers turn their land into sanctuaries for migrating birds in the off season. One of the farmers shows her his family’s favorite deep fried Rice balls and Catfish. In Sara’s kitchen, her old friend Airis Johnson digs deep to her Louisiana Creole roots to show how quick Jambalaya can be. It’s the hands down best recipe for this New Orleans favorite!

Sara’s Weeknight Meals hits three continents in one show, starting with Africa, where Sara starts a food tour of Tunisia’s Sidi Bou Said at a tea house with chef and food historian Malek Labidi. After tasting the local version of donuts, they retreat to a garden overlooking the Mediterranean to make a killer Shakshuka, eggs poached in spicy red sauce.

The impossibly romantic Greek island of Santorini is our destination for a walk in the tiny village of Meglachore, where Sara samples the famous local wine on the edge of the Caldera. Then she joins local chef Christos Tyrantasyllopoulos to make three famous Greek dishes: Greek salad, Tzatziki and Shrimp Saganaki.

A wild food tour of Barcelona kicks off Sara’s discovery of Catalon foods like fork breakfasts of snails and offal dishes ends with wine literally poured into the mouth, the pre-dinner tradition of the vermouth bar, ‘coco’ dessert breads from the local bakery and traditional nut milk shake.

Fish is on the menu when Sara joins Greek Chef Maria Loi in a harbor near Athens to cook lemony, crispy skinned Branzino along with Beet, Beans and Feta Salad and Lemon Potatoes. Then it's off to Athen's Varvakios Central Market to buy Retsina at a famous tavern for a rooftop mezze party in the shadow of the Acropolis. Back at home, Sara uses canned sardines for a quick and easy pantry taco.

On the Spanish island of Mallorca, an ancient olive grove tended by sheep is the magical setting for Sara and local chef Joan Abrams to cook over an open fire. After tasting olive oil from trees that are 1000 years old, we cook the local hunters stew of Arroz Brut, with a fire roasted tapa of eggplant and peppers. Back home, Sara makes Seafood Gazpacho. On 'Ask Sara', she answers a viewer's questions about Lemons.

If having gin and tonics in the shadow of the iconic Sagreda Familia caps your dream day in Barcelona, we've got you covered. Sara joins ex-pat food journalist Matt Goulding ('Eat This, Not That') to mix the city's favorite drink, and they make easy Catalon dishes like Gambas al'ajillo, a yummy garlic shrimp to start, then a local classic Iberico Pork with Romanesco sauce. At home, Sara whips up her own Barcelona dish, Fideo, a version of paella using toasted noodles instead of rice.

Chicken or eggs? We love them both and Sara's got some amazing recipes to make them shine, starting with a chicken paillard, pounded thin, sauteed and slathered in a compound date butter. Baked Chicken thighs are pointed up with artichoke hearts and the acid of homemade lemon pickles. Then a French chef shows Sara a simple galette of ham and eggs wrapped in pastry - perfect for breakfast, lunch or dinner.

Holidays are when Sara pulls out the stops when it comes to sweets and desserts. Try her Glazed Pears and shortbread pecan praline, or the surprising twist on potstickers filled with dried plum and apricots. On Ask Sara, she shares tips on blind baking a pie crust for the pumpkin and apple pies of the season. Then a favorite food gift in Sara's family - homemade Chocolate Peppermint Bark.

The challenge of kid friendly meals their parents will like is solved when Sara makes two family favorites: Spaghetti with Bacon and Eggs and Meatloaf but made in individual portions with spiced peas and onions on the side.

Two unique Chinatowns of North America are the focus of this deep dive into Chinese cultural heritage First we go to Vancouver for a culinary tour of this century’s old community. At a local tea shop, she learns to make two deceptively simple appetizers cooked with tea. She samples Dim Sum at a shop owned by an opera singing second generation Chinese local. Then local Judy Lam Maxwell shows her a Chinese dumpling mashup filled with Korean Bulgogi. Back at home, Sara’s old Wok Queen Grace Young describes her efforts to preserve New York’s Chinatown as she and Sara make meat candy – a melt in your mouth BBQ Pork that is the perfect ingredient for Grace’s Yangchow fried rice.