For this pizza… we use a vegetable peeler and make zucchini ribbons to layer on the surface of the dough before adding the cheddar. Don’t make your own pizza dough? Then source it from your favorite…
Grilled Zucchini & Cheddar Pizza
Just Simply... CuisineJust Simply... Cuisine
Cooking School and Recipes in Washington DC
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Classes cover all skill levels, last about 3 hours and include participation instruction, 3-5 menu items, wines and Pellegrino with techniques and tips integrated throughout. Learn more about our classes.
Sage Advice
Announcement
Just Take Five…
Recent episodes of our podcast “Just Take Five” take you to King Arthur in Norwich VT for Intensive Bread Baking and Turkey Day dialogue. Don’t miss out and listen in. We cover anything and everything “good...
Podcast
We’re Cookin’: Our DC-Centric Foodcast
There’s so much passion about home cooking here at Just Simply… Cuisine that we’ve made a foodcast about it!
We’re Cookin’ has launched a brand new season in 2021 with episodes airing twice monthly!
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Arugula & Kale Pesto
We use this pesto on just about anything… burgers, fish, steak, chicken, eggs, pasta, on crackers, as a garnish for...
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Pancetta, Shrimp and Sage
To make it easy on ourselves… we buy already peeled and cleaned jumbo gulf shrimp from our seafood monger. And…...
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Beer Can Chicken with My Memphis Dry Rub
A Just Simply… Cuisine summer favorite Wagshal’s Whole Hormone-Free Amish Chicken is dry rubbed and slowly grilled over a can...
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Italian Plum Cake
We always know autumn is on its way when Italian plums appear at the farmer’s market! This is one of...
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Carbonara
This simple, delicious Roman dish never disappoints. Although traditionally made with Guanciale or Pancetta… we often use bacon since it’s...