Sara's Weeknight Meals

Sara learns the secrets to fried chicken at Martha Lou's Kitchen and the history of Southern cooking developed by African American cooks. Sara makes Red Beans and Rice Soup.

The best chefs know that beans can round out a meal and today we have two of the best chefs! We take to the woods to search for edible wild plants with a professional forager.

Sara's got nearly a week's full of meals with the simplest idea – cook once, eat twice. And on Ask Sara, Sara answers a viewer's question on getting kids involved in the kitchen.

Sara travels to Arkansas to prepare deep fried rice puppies and catfish with a local farmer and his family. She discovers some of the best kept secrets about Arkansas' food.

Nothing is quicker and easier than a 5-ingredient dish: Buffalo Chicken rice; Scallop, Basil and Prosciutto Kabob; and finally Duck Breasts with Apricot Schezuan Pepper Sauce.

Fish is a staple in so many cuisines. Chef Floyd Cardoz joins Sara to cook Wild Striped Bass Curry. Then Sara has a hearty one pan dish of Greek Shrimp, Farro and Greens.

Pizza started in Italy but has become America's favorite food. Elizabeth Karmel makes a Corn and Asparagus Pesto Grilled Pizza. Then a kid centric meal of Pasta Pizza and Veggies.

Two of our favorite things come together in this episode – pasta and one pan meals. Michele Scicolone makes Pork Ragu with Lasagna. Then Sara makes a Pearl Couscous with Shellfish.

Leftovers are a blessing, not a curse, when Sara transforms them with these easy recipes. Leftover roast chicken becomes Tomato Chicken and Tortilla Soup or an Asian Chicken Salad.