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:
[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:
[Episode 3]