For this pizza… we smear a thin layer of “Coppola’s Marinara” on the surface of the dough before adding the rest of the ingredients. If you don’t make your own marinara, we suggest you try…
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Celebrating Earth Day with ‘Mean Green’ Salsa Verde
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,…
Read More »Compote, Compost and Cooking with ‘Ruthless’ Rhubarb
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…
Read More »Marrying the Seasons
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…
Read More »Marrying the Seasons…
Farm markets are a great way to learn about what’s “in season” and “where food comes from”. And colorful flavor is everything in a dish. Here we married spring and summer by prepping asparagus with…
Read More »Lemon Plugged Roast Chicken
Seasoned with Maldon, ground peppercorns and fresh Rosemary, smeared with olive oil and plugged with a lemon… we roasted our 4 pound chicken in a Lodge cast iron skillet at 400 degrees F on the 2nd to…
Read More »Air Drying Spinach…
For those of you who take our classes… you’ve learned about rinsing and air drying your produce before putting it in the fridge… We get home from the market and spread a large beach towel…
Read More »Prepping Leeks…
Our recipe for “Creamy Leeks & Slow Roasted Tomato Bruschetta” is posted below but first you’ll have to do the hard part… clean your leeks. Do so in advance and store your prepped leeks in…
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