Sara's Weeknight Meals

The rich flavors of Tuscany are ours to taste at Villa Dianella. We taste Chianti wines from the vineyard and then make Chianti red pasta with goat cheese and spring asparagus.

The fairy tale village of Madremanya is our base for making the most Spanish of foods, the small bites called tapas. Sara joins Juame Vidal to make his Catalonian versions.

If you love Paella, the area around Valencia, Spain is the place to go. We join local chef Franck Garanger for a market tour to gather ingredients for a very special Paella.

Sara joins a cooking book club to make Chicken and Prunes and Shrimp Tikka with Mango Chutney.

In this episode, we get a good look at farm life. Sara and a local sushi chef make rolls and a unique burger.

Top Chef winner Hung Huynh makes Branzino. We visit a group who adapted Cajun food to their Vietnamese dishes.

We visit a professional forager and make Mugwort Soup with Wildflowers. Sara makes her Broccoli Calzone.