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'.

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

10 - We're Cookin': You Can Do It!

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.

09 - We’re Cookin’: Learning, Shopping and Cooking with Our Favorite Farmers

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!

08 - We're Cookin': Spring Gardening with Niraj Ray of Cultivate the City

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!

07 - We're Cookin': Drinking Locally with Don Ciccio e Figli Artisanal Spirits and Rodman’s Gourmet Grocer

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.

06 - We're Cookin': There's Always a Fix!

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.

05 - We're Cookin': Bread Baking and Cheesemaking with Fresh Baguette and Firefly Farms Creamery

Co-host Radell Peischler is back with Chris this week, discussing our building blocks and cooking fundamentals: the core recipes, advice, tips and techniques that you need in your home kitchen. From buying the right pantry staples to adding flavor AND saving money by using up everything you buy, Chris and Radell are breaking down all of the basics that you can share with the other home cooks in your life. Grab a notebook or your Home Cook’s Journal and get ready, because this episode is packed! And, as always, don’t miss Chris’s “Can Do” recipe of the week!

04 - We're Cookin': Building Blocks and Cooking Fundamentals

This week, Chris is joined by Brian Fuchs, V.P. of Operations for Wagshals Market in Washington, D.C. This Washington institution has sold high quality meats, seafood, produce, prepared foods and gourmet products since 1925, and was the first to sell raw Fermin Iberico de Bellota pork in the U.S. Brian shares his family's story, tells us about how they stay true to their mission and customers, teaches us how to get to know our butchers better, and even gives us his tips for a delicious osso bucco. And dont miss this weeks recipe from Chris: our must-have Memphis Dry Rub!

03 - We're Cookin': Interview with Brian Fuchs from Wagshal's Market

In the second episode of We're Cookin', we'll share our best tips and tricks for setting up your kitchen. We'll cover where to find the best ingredients and cookware, how to prep and store them in environmentally-friendly ways, and much more! Each episode also features one easy recipe that you can make right along with us in your own kitchen.

02 - We're Cookin': Sourcing, Stocking and Storing

Have you ever wondered how Just Simply... Cuisine got started, over 20 years ago? In this premiere episode my wonderful co-host, Radell Peischler, joins me as I tell the story of how we were inspired to teach home cooking and why we believe that “good food means good life." Each episode also features one easy recipe that you can make right along with us in your own kitchen.

01 - We're Cookin': Welcome to Our Kitchen

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!