We're Cookin': The Just Simply... Cuisine Foodcast

Winter was brutal, but now it's time to start getting out in the garden. Listen along as we check in about over-wintering crops and planting early growers like parsley and beets, plan for success with the crops to come, and brainstorm about how to keep out unwelcome wildlife.

It's March … you know we hate that!  We're busying ourselves by finally offering classes in New England, baking bread, renovating our kitchens, and cooking with friends. Join in for a debrief the morning after we both had classes, some lessons (re-)learned, and a walk down memory lane. Get inspired by our perfect March menus – drunken desserts, Brooke's favorite pasta, and Chris' Cioppino.

Join us for the second half of our debrief on baking school at King Arthur Baking Company … and a taste of what we're cooking up for Thanksgiving.

Brooke and Chris are taking a four-day intensive baking class at King Arthur Baking Company in Norwich, Vermont. It's very Vermont-y here … snow in the air, roaring fires, and good-for-you food. Follow along for a taste of what we're doing, and hopefully you'll get inspired to seek out a King Arthur experience of your own.

And then there were two. Listen in for Brooke's portion of the Just Simply… Cuisine origin story, and hear a little more our how the new cook book reflects our expansion.

It's our 30th year teaching cooking, so we want to share the story of how we got started. Imagine, if you can, a world with no internet. Where would you find a cooking class? How would you tell people you had a cooking class to offer? Listen in to find out how that worked, and stick around for some deep thoughts about what sustains us.

You're invited to our 30th Anniversary Open House and to celebrate Just Simply… Cuisine's new cookbook. Join Chris and Brooke for lite bites and libations Saturday & Sunday, October 25th & 26th, 10am to 2pm. But first, listen to how excited we are about it!

This episode is jampacked with deliciousness and it all starts with a conversation between Chris and her local, North Carolina fishmonger. You're definitely going to want to cook this one!

Join Chris and Brooke as they meander from what to do with a garden when you go away for a stretch, through the best baby greens, to a pesto trick that makes for pizza with verdant, springtime pizzaz.

It's like Thanksgiving in June… join Chris and Brooke for a verdant feast of springtime. 

Join the ladies' chat about waking up their gardens and keeping out critters.  Spoiler alert: somebody got a tractor.

Join in the conversation while Chris teaches Brooke about all her current favorite things to do with lemons. Be ready to learn a lot… from making them last longer to making the most of every part before you compost what's left.

In this Just Take Five, join Chris and Brooke still waiting for March to go out like a lamb… or out at all. They're appreciating some of the things this time of year brings, even while so much is waiting on the other end.

Ever reach into your freezer for one thing and find something you forgot was there? It can be a wonderful surprise in the doldrums of winter when you happen upon something left over from the holidays or something summery that you tucked away during the warmer months. Chris and Brooke show some love to the freezer in this Just Take Five… and, by the way, the tool whose name they couldn't remember is a food mill.

In this Just Take 5, Chris takes us on a quick walkthrough of an easy comfort food for her least favorite month.

When visiting Panzano in the Chianti region of Italy, Chris spent an afternoon with Elisabeta and Francesco making pizza and talking tomatoes, mozzarella, and pepperoni.  Join in for the highlights in this Just Take 5.

Nothing beats the mid-winter doldrums like experimenting with new recipes.  There's the research, the grocery shopping, the anticipation … and the excitement when (if) it turns out well.  Join Brooke and Bill on a cold January afternoon while they make cheese for the first time.  This episode is a little longer than 5 minutes, but it was too much fun to cut short!

Chris and Brooke are back with more Just Take Five from Just Simply… Cuisine.  We're trying some new things, dusting off some classic favorites, and having some adventures.  Join us for a few minutes when the mood strikes, get inspired, and meet some of our favorite cooking companions.  Enjoy!

This one rule always applies, and if you're not already doing it, it will change your kitchen game forever. In this JT5, meet Meg and listen along as she and Chris perfect their New Year's Day feast.

Do you love your freezer?  Just Take Five with the ladies as Chris magics some stowed-away, frozen treasures into a warm pot of pasta e fagioli.  You might end up inspired to like your freezer just a little bit more.

Cabbage is having a moment, and Chris and Brooke are here to talk about it. Just Take Five minutes with the ladies to hear why this brassica is trending, how to get it right, and some fun food memories along the way.

Thanksgiving was perfect, but by now most of us are growing a little tired of turkey. Tune in to this JT5 for a great way to use up the last of that bird and a lot of the other things leftover in your larder without having to eat it one more time … right now.

Marrying the seasons is a favorite topic at Just Simply… Cuisine.  In this Just Take Five, join Chris and Brooke for a discussion of their favorite recipes that bridge the gap between summer and fall.

Just Take Five this week with Chris in the Outer Banks to learn everything you need for a fish fry.  From what to ask when you're at the fishmonger to a recipe that can't be beat, Just Simply… Cuisine has got you covered.

We're talking tomatoes in this end-of-summer Just Take Five.  Grab a healthy mix of tomatoes and work along with Chris to make delicious tomato soup, guaranteed to be a tasty comfort food and even a throwback to the warmth of summer as we cool down into fall.

In this Just Take Five, Chris is making a JSC building block Vinaigrette. It's the perfect dressing for a delicious, Tuscan comfort food – Panzanella! And, be sure to make extra … you'll be so happy to have it later in the week.

In this Just Take Five, Brooke teaches us how to make her favorite summer soup – Watermelon Gazpacho.  It's a garden-fresh JSC take on this classic, cool, seasonal favorite often found in Spanish and Portuguese cuisine.

Chris and Brooke are excited to share their Just Simply … Cuisine passion in a new way. Introducing Just Take Five (JT5), a mini podcast! Now, you can catch up with the ladies for a few minutes when the mood strikes. They'll record a voice memo whenever something cool happens around the kitchen and share it with you in five minutes or less – it may be a new recipe or one that's tried and true, a moment in the garden, a quick tip from their eco-friendly kitchens, or an instance where necessity is the mother of invention.

As a new season begins and our second season ends, get ready to "fall" in love. The arrival of autumn welcomes a medley of hearty roots, good gourds, and herbal farm harvests. From the OBX, Chris starts off with helpful advice on when to shop for pumpkins, butternut, acorn, and carnival squash. Then, she and Brooke spice it up with perfect fall pairings – chard with nutmeg, pears with star anise, and more. (02:21) Speaking of which, Brooke gives a rundown of our featured autumn recipe: Purée of Caramelized Onion and Sweet Potato Soup. Need we say more? The delicious, sage-infused dish is easy to make and only gets better when topped with crème fraîche and toasted pepitas. (03:44) Also known as pumpkin seeds, pepitas steal the show again! This Just Simply… Cuisine recipe building block never fails as a garnish for autumn and winter soups, veggies, pastas – or simply eaten by the handful. (07:12) Later, our co-hosts share some handy kitchen tricks, including a tip to fix soup that's too thick (try saying that three times!). (10:32) As the seasonal theme continues, the ladies break down the art of "concept cooking" and the fruits of this ingredient-based philosophy, seen through the eyes of their children. (14:07) Before breaking to give us more goodies in Season 3, Chris and Brooke reflect on their fun-filled weekend together playing "refrigerator roulette" in the JSC kitchen. Spoiler alert: it ends with a mighty frittata! (17:43) For recipes and more, including information about our cooking classes and monthly newsletter, Sage Advice, visit justsimplycuisine.com and follow us on Instagram. Many thanks to our sponsor: Bellucci   [Episode 12]

Ice cream is back in this episode! Chris and Brooke mix it up with veteran Just Simply… Cuisine apprentice and self-taught ice cream creator, Christina Smith. Christina reflects on lessons learned from cooking with our cohosts - and how cooking connects us to one another. (01:22) Together, they reminisce about fun times in the kitchen and exchange day-to-day food stories, including smart prep routines and imaginative improvisations using leftovers or ingredients in the pantry. (03:52) Christina gives us a sneak peek of her Rock Star ice cream, an innovative product she's developing. The inspirational brand celebrates classic rock songs and "rock star" heroes. (10:35) Purple Haze, Running on Empty and Witchy Woman - a chocolaty fudge flavor with a cayenne kick - are just a few of the seasonal varieties among Christina's creative concoctions, the proceeds of which will support in-patient mental health care for veterans and first responders. (12:25) Later, our special guest reveals her experimental process for creating delicious recipes like pumpkin cheesecake ice cream. (15:40) Finally, we learn how Christina keeps it creamy (not icy) when combining custard-based ice cream with real fruit. (19:04) For recipes and more, including information about our cooking classes and monthly newsletter, Sage Advice, visit justsimplycuisine.com and follow us on Instagram. Many thanks to our sponsor: Bellucci   [Episode 11]

Summer is rolling by, but lobster is rolling in! In this episode, we're dishing buttery, herb-infused lobster on a warm roll. Steamed or sautéed. Buttered or olive-oil infused. Have it your way and toss in some rosemary or tarragon to boot - but don't toss the shells just yet … use them to make a flavorful soup stock! (01:17) Next, Chris and Brooke spice things up with a versatile summer building block: chipotle cream. Brooke breaks down the recipe and whets our appetites with a prelude featuring a juicy fried green tomato sandwich. The delicious condiment adds punch to pulled chicken tacos, burgers, steak - and even sweet melon and figs. (08:51) Wait, figs? These tender, oozy treats have flowered in Chris' garden. Speaking of which, our cohosts share a surprising fig-fact and creative combinations like roasted figs drizzled with Bellucci extra virgin olive oil aside a slice of chocolate cake. Yum! (16:35) The fun never ends with these ladies! Chris shares a smart tip for organically keeping tomato skins intact. Then, the ladies hang on to summer, exchanging cooking and storage techniques that will keep your vine ripe tomatoes hanging out long after the season ends. (21:33) For recipes and more, including information about our cooking classes and monthly newsletter, Sage Advice, visit justsimplycuisine.com and follow us on Instagram. Many thanks to our sponsors: Bellucci DrinkMore Water   [Episode 10]

Our summer garden harvest is jarring – and we're jarring the harvest! Brooke's cucumber bounty becomes the base of an awesomely acidic treat: sweet pickles. Her low-sugar version features apple cider vinegar, dill, Vidalia onions and layered spices that offset the sweet and sour flavor. Try saving the brine for veggies that are past their prime! (02:04) We break down the origin of piccalilli and relish a Southern recipe spotlighting green tomatoes. Chris explains pickling with nonreactive glass jars, and she reveals the inspiration for Just Simply… Cuisine's signature building blocks – the foundation of our favorite condiments, marinades, sauces and more. (07:23) Speaking of which, preserved lemons are this episode's featured building block. Use them to bring zing to your chicken marinade or a Bloody Mary cocktail. Just remember – a little goes a long way – all the way 'til next citrus season! (10:36) Finally, Chris stumbles upon Anna Tasca Lanza's simple zucchine sott'olio recipe. The Sicilian summer squash is preserved in extra-virgin olive oil, oregano and garlic. Delizioso! (19:13) For recipes and more, including information about our cooking classes and monthly newsletter, Sage Advice, visit justsimplycuisine.com and follow us on Instagram. Many thanks to our sponsors: DrinkMore Water Bellucci   [Episode 9]

What's southern, seasonal, and oh-so-sweet? Peaches! Chris and Brooke are serving a full dish of the succulent stone fruit, and they share creative concoctions featuring char-grilled peach halves drizzled with reduced white balsamic. (2:47) Tip of the week: Save those used vanilla bean pods and drop them into your bottle of bourbon for bourbon vanilla peach milkshakes. Get the mouthwatering recipe in the August issue of our Sage Advice newsletter! (6:42) Better than a June wedding? Our peaches are getting married with gelato, sorbet and sherbet. Plus, we have the scoop on the coolest ice cream brands. (9:51) Peter Piper picked 'em, and so can you! You guessed it – peppers are growing in our cohosts' gardens – and not just the pickled type. The ladies bring the heat, exchanging countless ways to cook and eat the colorful chilis. Think grilling, charring, jarring, drying, grinding and more! (14:13) The episode ends with a big announcement and new beginning! The Just Simply… Cuisine teaching kitchen has reopened, and Chris teases the delicious dishes that she and her students are cooking up! (21:34) For recipes and more, including information about our cooking classes and monthly newsletter, Sage Advice, visit justsimplycuisine.com and follow us on Instagram. Many thanks to our sponsors: DrinkMore Water Bellucci   [Episode 8]

Today, we're serving tomatoes and bacon all day, as we invite you to our summer favorites! Our cohosts discover deals and fresh finds at their favorite farmers markets and reveal the go-to markets in the OBX and New England. (1:10) Tomatillos, anyone? The ladies update us on their latest home garden discoveries.  (3:10) If you listened to our pizza podcast (Episode 14), then you know we're nuts about pesto! The earthy condiment returns to your speakers – tune in for Chris' and Brooke's original remixes, featuring not-so-seedy substitutions for traditional pine nuts. (5:01) Chris breaks down the Mayacoba bean. Mixed with pesto, chopped sage, and a drizzle of Bellucci EVOO, this meaty Peruvian mainstay is delectable atop a toasted baguette. (7:44) What's better than a BLT? A BLT+ just might be! Whether it's light as lettuce or locked and loaded, we've got all the goods on preparing this classic summertime sandwich. #tomatobacondays (10:51) Speaking of goods, the ladies trade tips on storing your fresh or partially-used tomatoes (HINT: refrigerator not included). (13:43) We're diving into dessert with a delicious berry crumble. Check out our July newsletter for the full recipe. (14:44) This jam-packed episode ends with a summer staple: corn. Brooke reveals an easy trick to extend its sweetness well into autumn, and Chris shares a versatile recipe for corn stock. Don't forget to compost those cobs! (18:35) For recipes and more, including information about our virtual cooking classes and monthly newsletter, Sage Advice, visit justsimplycuisine.com and follow us on Instagram. Many thanks to our sponsors: Bellucci DrinkMore Water   [Episode 7]

Benvenuto! Join us for a multicourse dish of Italy's mainstay meal … pasta! In our first course, there's nothing 'dry' about dry pasta… Brooke enlivens our tastebuds and unboxes this everlasting ingredient. (1:54) Next, Chris gives us a 101 on cooking al dente. (3:30) A Tuscan detour reveals the proper way to sauce pasta – and a surprising, shared experience between our cohosts! (5:45) Whether you like it long and hollow – or small and stringy – we have 'the skinny' on all shapes: linguine, rigatoni, bucatini, penne and more! (7:38) Knead some dough? Chris and Brooke break down pasta fresca (fresh pasta), share a fault-proof recipe for pasta dough, and compare the deliciousness of pappardelle, tagliatelle, ravioli, lasagna, and other fresh favorites. (11:24) Brooke cuts to the chase, explaining how to slice the perfect strands of Spaghetti alla chitarra. Try saucing it with cheesy, peppery cacio e pepe. Yum! (15:54) For recipes and more, including information about our virtual cooking classes and monthly newsletter, Sage Advice, visit justsimplycuisine.com and follow us on Instagram. Many thanks to our sponsors: American Kitchen Cookware FireFly Farms   [Episode 6]

It's strawberry season! Extend the shelf life of this sweet and juicy fruit with our slow, oven-roasting techniques for preserving your precious perishables. (1:50) Speaking of making it last, we reveal the must-have summertime ingredients in Chris' Memphis Dry Rub recipe. (6:50) Breaking down the brown… Brooke shares her trick for retaining and restoring the softness of an essential dry rub ingredient: brown sugar. (8:30) Next, with just a drizzle of extra-virgin olive oil, our dry rub becomes a wet marinade for delicious whole-roasted chicken. Plus, don't miss our tips for grilling chicken evenly and keeping it moist! (9:55) Not a grill master? This episode is for you, as Chris and Brooke take the mystery out of summer grilling, detailing how to use our grills like an oven. (15:24) Brooke updates us on her new life in New England, and Chris helps us fish for the meaning behind New England "scrod" (or "schrod"). Hint: cod is just around the corner. (20:20) Tired of the same old salad? Brooke turns her greens upside down with a French-inspired solution. (25:45) For recipes and more, including information about our virtual cooking classes and monthly newsletter, Sage Advice, visit justsimplycuisine.com and follow us on Instagram. Many thanks to our sponsors: FireFly Farms American Kitchen Cookware   [Episode 5]

Fire up the grill! We begin with secrets for crafting really good pizza, and Chris' trick for achieving a crispier crust just might surprise you. (02:45) Let's talk cheeses, sauces, and toppings! Bring the flavor and make it seasonal with heartier marinara in winter and lighter pesto in the summer. (7:45) Save your parmesan rinds! We toss it in Coppola's Marinara, our building block recipe made from San Marzano tomatoes grown in the volcanic Mount Vesuvius valley. (9:30) Brooke cleans out the fridge, transforming unconventional ingredients like Granny Smith apples and pulled pork into a delicious, savory pie. Meanwhile, Chris sweetens the deal with a clever idea for buttery breakfast pizza. (15:00) Whether you're a local or out-of-towner, you won't want to miss our recommendations for some of the best pizzerias in the Washington DC area. (20:30) Chris and Brooke bring even more flavor to a classic spring and summer dessert: lemon buttermilk cake. Our variations feature blood oranges, Meyer lemons and limes. Then, top this zesty treat with limoncello or vanilla sugar-infused whipped cream. (22:30) No buttermilk? No problem! Brooke saves the day with a quick and easy solution. (27:40) For recipes and more, including information about our virtual cooking classes and monthly newsletter, Sage Advice, visit justsimplycuisine.com and follow us on Instagram. Many thanks to our sponsors: American Kitchen Cookware FireFly Farms   [Episode 4]

Delicately poached wild salmon is on the menu for this special Earth Day episode! Zest your tastebuds with two simple recipe building blocks: freshly squeezed lemon juice and salsa verde. (02:00) We're remixing this rustic, refreshing Mediterranean condiment with a pinch of bitterness from coarsely chopped parsley and a dash of red pepper flakes. (8:00) Wild-caught or farm-raised? Chris details the difference in freshness, fat content, color and sustainability when selecting salmon and other fish. (9:30) Keep it smooth when poaching your fish with the subtler flavors of chive flower and white peppercorn. (15:00) The art and science of poaching continues with tips for transforming tuna steaks and eggs into easy and delicious meals. (17:00) Our poached wild salmon recipe pops with the springtime flavors of capers, bay leaves, fennel and thyme – and don't forget the white wine. (20:30) Gone green! Chris teases an update on her raised bed garden that involves foxes and turkeys, while Brooke shares her plans to plant anew in New England. (24:00) Finally, we reflect on simple ways to help 'Restore Our Earth' (spoiler alert: there's always more room in the dishwasher). (28:00) For recipes and more, including information about our virtual cooking classes and monthly newsletter, Sage Advice, visit justsimplycuisine.com and follow us on Instagram. Many thanks to our sponsors: FireFly Farms American Kitchen Cookware   [Episode 3]

Spring has sprung, and rhubarb has won! In this episode, the versatile ingredient will be broken down … to a compote! Is it a veggie or fruit? How is it used in both sweet and savory recipes? Get inspired to make your own strawberry-rhubarb compote over ice cream! (03:00) Vanilla my sugar! We share a simple tip for tempering vinaigrettes, balancing marinara sauce, caramelizing slow-roasted tomatoes, and glazing your grilled steaks. (11:40) It's all about the dirt, as Chris digs into the reasons why nutrient-rich soil is essential for a healthy harvest and dispels the myth of the 'perfect garden.' Meanwhile, Brooke turns overripe onions into blossoming bulbs and updates us on her salvaged potatoes. Later, the journey detours to the land of lemony sorrel and herbal chervil, also known as French parsley. (14:15) Hold the plastic! The ladies exchange ideas for maintaining an ecofriendly kitchen and extending the shelf-life of our precious produce. (25:00) Chris shares one of her favorite books by Ellen Ecker Ogden, The Complete Kitchen Garden: An Inspired Collection of Garden Designs and 100 Seasonal Recipes. Finally, we discuss long handle spoons, flea markets and more helpful resources from the Sage Advice newsletter. (30:20) For recipes and more, including information about our virtual cooking classes and monthly newsletter, Sage Advice, visit justsimplycuisine.com and follow us on Instagram. Many thanks to our sponsors: American Kitchen Cookware FireFly Farms   [Episode 2]

Spring is here, the gardens are budding, and our taste buds are fired up for Season 2 of We're Cookin'! In this second season premiere, we're serving a springtime medley of flavor and fun, featuring seasonal cooking tips from host Chris Coppola Leibner, owner of Washington DC's beloved Just Simply… Cuisine cooking school - and introducing our amazing new co-host, Brooke Rodgers. In this episode, we dive into a mouthwatering Milanese recipe that you can easily make at home: Rosemary Gremolata Stuffed Lamb Loin Chops. (03:03) Don't spend your weekends cooking – and don't forget the reduced balsamic! We're giving you even more ways to incorporate the ever-reliable starter vinaigrette into your sweet and savory dishes. (11:52) Unsure about how to repurpose your leftovers? We've shared quick tips on how to marry ingredients from your winter harvest (and grocery bags) with that cold pizza sitting in the fridge. (15:00) If you're ready to start or remix your garden, look no further for tips on city and in-home gardening, including street-strip potato beds, garlic scapes and potted herbs. (16:03) Later, Chris recounts a surprising discovery of morel mushrooms and shares tips for preparing these delicate, delectable fungi! (24:45) Finally, Brooke helps us marry cross-seasonal ingredients as we transition from winter to spring. (27:00) For recipes and more, including information about our virtual cooking classes and monthly newsletter, Sage Advice, visit justsimplycuisine.com and follow us on Instagram. Many thanks to our sponsors: FireFly Farms American Kitchen Cookware   [Episode 1]