
Most of us check the weather to decide what to wear. Jackie Johnson McBride checks it to decide what’s for dinner.
After 15 years as an Emmy Award winning television meteorologist forecasting for cities like Miami, Los Angeles, and New York, Jackie traded studio lights for garden beds and family dinners in Santa Barbara. What started as learning to cook for her kids slowly turned into something bigger. Now, as the founder of The Weather Chef, she plans her meals the same way she once planned her forecasts, thinking a week ahead, tuning into the mood of the sky, and letting the weather guide what she craves.
A rainy weekend calls for a big pot of chili. A hot summer evening means seafood on the grill. Herbs from the garden dictate the flavor of the day. In this edition of In the Kitchen With, Jackie shares how she went from self described “terrible cook” to confident home chef, the ingredients she swears by, and the simple habits that make everyday meals feel special without overcomplicating them.

You’ve forecasted the weather for years. How did that background naturally shape the way you cook and think about food today? I feel like the two go hand in hand for everyone organically, we truly crave and eat according to the weather. My background being hyper-focused on the weather and forecasting makes me just a little more tuned in than most people. And because I forecast a week ahead, I do that with my grocery shopping as well.
The Weather Chef is such a distinct idea. What does cooking “by the weather” actually look like in your day-to-day life? If I know tomorrow is going to be a rainy, cold day and we’re all going to be home, I'll plan ahead for that. For instance, l’ll make a big pot of my white bean chicken chili on a rainy weekend like that because it’s such a cozy dinner. Then, in the summer when it’s so hot, I’m drawn to easy seafood dishes that I can throw on the grill. That’s the origin of recipes like my clam bake on the grill, actually, It’s the ultimate “one pan meal” but in tin foil, so it’s even better because there’s even less to clean up.
How has living in Santa Barbara influenced your approach to food, entertaining, and home life overall? It has such a major impact on my life! Living here, I can grow fruit, vegetables and herbs all year round. That’s a game changer. It makes eating fresh so easily attainable. We also have resources in Santa Barbara that similarly source incredibly fresh ingredients, like the Santa Barbara Fish Market where I can get the freshest seafood daily. I talk about them all the time because I think their seafood is incredible. I love entertaining and my favorite thing to do is dine al fresco, or outdoors. We eat as many meals as possible outside and most of our parties are in the backyard. My home life is so great because I can get out and hike from my house, garden, and get an overall sense of peace just from living in such a nature forward place.
Gardening plays a huge role in your recipes. What’s almost always growing in your garden, and how does it influence your weekly meals? I’m always growing herbs and lettuces, that’s a year-round thing for me even during the winter. My favorite two things that I grow are parsley and arugula. I try to plant seasonal gardens that are very different depending on the weather because that helps change up my cooking. I try to spend time walking outside every day, and that also inspires me about what to make that day, whether it’s experiencing the weather or just seeing what’s growing.
That’s actually how I came up with the recipe for my lavender hazy day beauty balls. I walked outside and thought how beautiful it was to see my lavender growing into my Meyer lemon tree, and then I immediately knew I wanted a recipe to incorporate them together. Our flowering plants and vegetation also inspire me as far as what to use for my daily tablescape. Whether it’s trimming branches off the olive tree, or cutting roses from our garden.
You studied French classical cuisine at Le Cordon Bleu. What’s one lesson from Paris that still shows up in your home cooking? How to get things done quickly and efficiently, that’s for sure. Being a home chef I sometimes piddle around and take way too long to cook something. Now, I’m way more disciplined and efficient and cook multiple things at once. Before that I used to slowly do one thing step by step.

You’re raising kids while building a brand rooted in slow, intentional living. How do you balance real life cooking with aspirational meals? I look at any dish I want to make and immediately start to gauge what I can change to make it a little healthier, but also easier and more approachable for the everyday home cook. It's fun to cook a long, laborious meal once in a while, but no one has time to do that realistically. For instance my halibut provincial bouillabaisse can be ready in 20 minutes, and doesn’t lack in flavor at all. It's probably one of my most flavorful recipes, but it also comes together so quickly. As a mom, I know how important that timing piece really is.
What’s one ingredient you think home cooks underuse, but you reach for constantly? I’m a huge fan of parsley and lemon. I don't think parsley has to just be a garnish, it can play a leading role in dishes. When I make salads I always use quite a bit of parsley mixed in with the lettuces themselves. As for lemon, I really use it for most things. Just a squeeze can brighten up so many dishes and it adds so much flavor. Sometimes people assume “it just needs salt” when it really just needs a squeeze of lemon for the hit of acid, or some lemon zest.
You’re known for your al fresco decorating and beautiful tablescapes. What’s your secret to making everyday meals feel a little more elevated? I think ambience makes everything better. If you just do one thing to make your table feel special I'd say light a candle or use some little battery operated ones. If you combine that with some fresh cut flowers from the yard (or Trader Joe’s if you don’t have a yard) then you’re golden. If you have time, put a glass pitcher on the table with ice and water and some lemon slices.
What do you cook when you want dinner to feel cozy but not complicated? Always soup. Soups are my go-to meal for that feeling. They’re satisfying and there are always leftovers. My current favorite recipe is my saffron halibut soup.
What’s your go-to tip for making simple ingredients taste elevated? I call it the Alice Waters effect: If you have good produce any recipe is going to taste better. You just need good bones. That’s why I take the time to go to the farmers market for things like strawberries or garlic, once you get your garlic from the farmers market you will never get store bought again! As for strawberries, the ones I get from the market are so delightful that for dessert all I do is cut and clean them and dust a little confectioner's sugar on top and the kids go nuts.
If someone only stocked five staples to cook more confidently, what should they be? Good olive oil, sea salt, a Staub dutch oven, a wooden spoon and a measuring cup with a juicer on top. If you have those, then you’re ready to go!
The post In the Kitchen With Jackie Johnson McBride: From Studio Lights to Garden Nights appeared first on The Chalkboard Mag.
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