In the premiere season of We’re Cookin’ listen in as we talk about sourcing, cooking, and eating real food close to home. We will teach you how to cook with real food right in your kitchen, dialogue with JSC students and apprentices about what they’ve learned in our teaching kitchen, introduce you to our favorite DC artisans, vendors, advocates, sources and experts of all things good food, and give you our best tips, tricks, time-savers, advice and recipes that we’ve picked up over the years!
10 - We're Cookin': You Can Do It!
On our final episode of our first season, we're bringing back our favorite co-host Radell to wrap up our first season with some real home cooking stories. Chris is also joined by Just Simply... Cuisine's beloved apprentices Kelly Hart and and Kelsey Macdonald and student Joe Vealencis to share everything from their favorite home cooking tips to their most chaotic kitchen disasters and triumphs. Finally, try cooking our final “Can Do” recipe of the season, something we've mentioned in many episodes: Reduced balsamic! We have loved sharing our best stories and recipes with you in our first season, and we have especially enjoyed bringing some of our favorite vendors and local food businesses together so you can enjoy what they have to offer, too! This isn’t goodbye, but see you later, so let us know what you'd like to hear in season 2 of We're Cookin'.
09 - We’re Cookin’: Learning, Shopping and Cooking with Our Favorite Farmers
Have you visited your neighborhood farmers market lately? Chris is joined by Mary Ackley of Little Wild Things City Farm, Megan Day of FRESHFARM Markets, and Marty Jolin of Twin Springs Fruit Farm to discuss everything from farmers’ markets to farming disasters. They share how they got interested in farming, how to roast vegetables, and why you should stop by your local market.
Live in DC? Use this tool to find out where your nearest farmers market is, as well as opening hours.
After picking up some produce, try out our “Can Do” recipe of this week: Slow-roasted Grape Tomatoes.
08 - We're Cookin': Spring Gardening with Niraj Ray of Cultivate the City
It’s that time of year: we’re getting excited about spring gardens! Chris is joined by Niraj Ray from Cultivate the City. Cultivate the City is committed to transforming urban food deserts into thriving, vertical, organic gardens. Niraj shares his passion for vertical farming, fixing the food system, working with elementary school gardens to spread healthy eating, and cooking one of his favorite Indian recipes. And get into a springtime mood by trying our “Can Do” recipe this week: Pesto!
07 - We're Cookin': Drinking Locally with Don Ciccio e Figli Artisanal Spirits and Rodman’s Gourmet Grocer
Cooking and drinking go hand in hand! Chris is joined in our foodcast nook by Jonathan Fasano of Don Ciccio & Figli, a D.C.-based Italian liqueur distillery using traditional techniques straight from the Amalfi Coast, and Nolan Rodman of Rodman’s Gourmet Grocer, a family-owned and –operated drugstore that been a shopping destination for international foods, wines and beer since 1955. Jonathan and Nolan share their passion for fine food and drink, tell us about the history and traditions of their stores and their products, and show us how best to buy, pair, and cook with the amazing spirits and ingredients that these two Washington institutions have to offer. You can try it out yourself with our “Can Do” recipe this week: Braised Baby Artichokes!
06 - We're Cookin': There's Always a Fix!
Our co-host Radell Peischler is back in the kitchen with Chris this week to talk about what we can do when we make a mistake or forget an ingredient. Sometimes, whether we’re new to the kitchen or experienced professionals, things happen while we’re cooking that we don’t expect. What can we do if a dish is too salty? How do we know if we’ve cooked chicken enough, or too much? How can we best prepare to cook and recover when the inevitable happens? Here are all of Chris’s best loved and most useful cooking tips to help you overcome your kitchen challenges! And make time for the Can Do recipe of the week, our Braised Swiss Chard.
05 - We're Cookin': Bread Baking and Cheesemaking with Fresh Baguette and Firefly Farms Creamery
This week in our recording nook, we’re joined by Mike Koch and Pablo Solanet of FireFly Farms Creamery and Vincent Mathieu of Fresh Baguette, two local artisan foodmakers who are producing some of the finest cheese and bread this side of the Potomac. Mike, Pablo and Vincent tell us about how they found their crafts, and we discuss how we connect with our food beyond just eating it. And, as always, don’t miss our can-do recipe that you can make with the bread and cheese sold by our podcast guests: Spicy Corn and Fresh Ricotta Bruschetta!
Special thank you to this week’s sponsor: Capital Wine School
The Capital Wine School is one of the premier wine schools in the country. Located across the street from the Friendship Heights Metro Center on the red line here in DC, we offer courses and tasting classes for the beginner, intermediate, advanced, and professional student. For more information, visit us at Capitalwineschool.com.
Customer ReviewsSee All
Love We're Cookin!
I love this podcast. As a Just Simply Cuisine student, it's so great to get the extra tips and hear from JSC's vendors.
Chris's tips are completely invaluable! She has changed the way I cook and the way I look at food. She is the best cook I know and I love that I get to hear her amazing advice and lovely voice across the country.
Fun and helpful!
I love the tips and ideas. I'm getting so much inspiration !