12 episodes

We're Cookin' is a foodcast for home cooks, hosted by Just Simply... Cuisine in Washington, D.C. Hosts Chris Coppola Leibner and Brooke Rodgers will teach you how to cook seasonally and with real food, share stories from their JSC kitchens and gardens, introduce you to their favorite local and regional artisans, vendors, and experts of all things good food, and give you the best tips, tricks, time-savers, advice and recipes that we’ve picked up over the years!

We're Cookin': The Just Simply... Cuisine Foodcast Chris Coppola Leibner and Brooke Rodgers

    • Arts
    • 5.0 • 19 Ratings

We're Cookin' is a foodcast for home cooks, hosted by Just Simply... Cuisine in Washington, D.C. Hosts Chris Coppola Leibner and Brooke Rodgers will teach you how to cook seasonally and with real food, share stories from their JSC kitchens and gardens, introduce you to their favorite local and regional artisans, vendors, and experts of all things good food, and give you the best tips, tricks, time-savers, advice and recipes that we’ve picked up over the years!

    Season’s Eatings

    Season’s Eatings

    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]

    • 21 min
    Rock Star Ice Cream

    Rock Star Ice Cream

    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]

    • 22 min
    Hanging on to Summer

    Hanging on to Summer

    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]

    • 25 min
    Pickles, Piccalilli and Preserves

    Pickles, Piccalilli and Preserves

    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]

    • 23 min
    Peaches, Peppers and Ice Cream

    Peaches, Peppers and Ice Cream

    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]

    • 24 min
    Bacon, Lettuce, Tomatoes … Oh My!

    Bacon, Lettuce, Tomatoes … Oh My!

    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]

    • 22 min

Customer Reviews

5.0 out of 5
19 Ratings

19 Ratings

ThunderChief68 ,

One of my favorites!

We’re Cookin’ is a must for anyone who loves food, or spending time in the kitchen or garden. Chris and Brooke share their passion for cooking and eating, and are sure to inspire you to cook at home more often, eat locally seasonally!

bpaulsen ,

Great food & garden conversations!

I am so enjoying listening to this podcast while I putter in my garden or cook something up in my kitchen! Chris and Brooke have so many great tips that I plan to put to use. Plus I love hearing them describe foods like that rhubarb compote! Makes your mouth water, and inspires me to try to cook rhubarb for the first time. Looking forward to trying to make a compote from some Catawba grapes I’m growing this summer!

BSquared13 ,

Awesome foodcast for all!

Whether you’re a seasoned foodie or someone who is curious to learn more about cooking and food (a newbie), this podcast will be helpful, entertaining, and educational for you! I love Chris’ teaching kitchen and the podcast is a great way to keep learning. It’s easy listening and so much fun!

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