Veteran cookbook authors Bruce Weinstein & Mark Scarbrough talk kosher salt, make chocolate coconut macaroons, and relish both jam oat bars and dried pears (of all the things!). Join in on the fun in this food and cooking podcast.
Read moreWELCOME TO OUR KITCHEN: We're talking condiments!
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough talk condiments . . . and how to fill your fridge with the best. They’ve got a one-minute cooking tip about heat on the stove and in the oven. And they’ll tell you what’s making them happy in food this week: Calabrian passata and high-fiber pasta!
Read moreWELCOME TO OUR KITCHEN: We're making jammy oat bar cookies!
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough head to the kitchen to make jammy oat bar cookies. They’ve also got a one-minute cooking tip about storing cheese with plastic wrap. And they’ll tell you what’s making them happy in food this week: pretzels with grapes (!) and quince paste.
Read moreWELCOME TO OUR KITCHEN: We're making vegetable pancakes!
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough make vegetable pancakes, Mark’s twist on a Korean classic . . . and a great lunch or snack, or even an easy dinner. They also offer a one-minute cooking tip about getting more flavor out of whole spices. And they tell you what’s making them happy in food this week: mushroom ketchup and a game dinner!
Read moreWELCOME TO OUR KITCHEN: We're talking about how to make sure internet recipes work
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough share a one-minute cooking tip about how to handle people who want to help in the kitchen, talk about finding the best internet recipes (and making sure they work), and tell you what’s making them happy in food this week: Bonchon Chicken and veal marengo.
Read moreWELCOME TO OUR KITCHEN: We're busting common cooking myths!
Veteran cookbook authors Bruce Weinstein and Mark Scarbrough take on some of the most common cooking myths. They also offer a one-minute cooking tip about the cooking process. And they tell you what’s making them happy in food this week: “drunken” rice noodles (with basil and chicken) and spicy fresh red Fresno chilis.
Read moreWELCOME TO OUR KITCHEN: We're making fudgy vegan brownies!
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough make fudgy vegan brownies, offer a one-minute cooking tip on making cooking more enjoyable, and tell you what’s making them happy in food this week: nori/wasabi chili crisp and (strangely!) Luden’s cough drops.
Read moreWELCOME TO OUR KITCHEN: When to skimp or splurge at the supermarket
In this episode of the podcast COOKING WITH BRUCE & MARK, veteran cookbook authors Bruce Weinstein & Mark Scarbrough share their thoughts on when to skimp and when to save at the supermarket. They’ll also offer a one-minute cooking tip for more effectively grating cheese. And they’ll tell you what’s making them happy in food this week: Chinese ribs and red-oil dumplings.
Read moreWELCOME TO OUR KITCHEN: We're making a spicy pork dipping sauce for vegetables
Bruce Weinstein & Mark Scarbrough make a spicy, Cambodian-inspired pork dipping sauce for lots of raw vegetables, a great spring dish when you want comfort food with brighter, fresher flavors. They talk about making easy, cheesy dumplings. And they sing the praises of satsuma oranges and old-school chicken soup.
Read moreWELCOME TO OUR KITCHEN: We're making an easy, warm, comfy granola
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough are in the kitchen, making a warm, comfy, one-skillet granola that’s perfect for a slow weekend morning. They also have a one-minute cooking tip about saving ingredients like tomato paste and canned chipotles in adobo sauce. And they’ll tell you why Ukranian borscht is making them so happy this week.
Read moreWELCOME TO OUR KITCHEN: We're making soft chocolate tahini cookies
Cookbook authors Bruce Weinstein & Mark Scarbrough share a one-minute tip for perfect sunny-side-up fried eggs, make soft, warm, luxurious chocolate tahini cookies (that are also vegan!), and talk about what’s making them happy in food this week: cold, hacked pheasant in chili sauce and air-fried root vegetables.
Read moreWELCOME TO OUR KITCHEN: We're fixing other peoples' cookbooks!
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough talk about fixing or even writing cookbooks for celebrities and influencers. We’ve been in the business for twenty-five years and we’ve been called in lots to rescue cookbooks at various moments in their publication process. We’ll also give you a dinner-party tip to make things easier. And we’ll share our love of torrone and goat meatballs (but not in the same bite!).
Read moreWELCOME TO OUR KITCHEN: Kat Ashmore, Author Of BIG BITES
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough offer a one-minute cooking tip about a secret ingredient, interview Kat Ashmore about her new cookbook BIG BITES, and tell you what’s making them happy in food this week: new dinner plates and little breakfast cookies from Spain!
Read moreWELCOME TO OUR KITCHEN: We're making a sour green cilantro curry!
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough make a sour green cilantro curry with coconut milk. It’s vegan, although you could make it with boneless skinless chicken breasts. They’ve got a one-minute cooking tip (use more Worcestershire sauce!). And they’re talking about sheer pleasure in their favorite foods: grapefruits for Bruce and kimchi-jiggae for Mark.
Read moreWELCOME TO OUR KITCHEN: Tessa Kiros, Author Of NOW AND THEN
Bruce Weinstein & Mark Scarbrough, veteran cookbook authors, talk about complimenting the chef in your life, interview cookbook legend Tessa Kiros about her new memoir and travelogue with recipes, NOW AND THEN, and tell you what’s making them happy in food this week: pastrami and a vegan tart!
Read moreWELCOME TO OUR KITCHEN: We're talking about 2024 food trends!
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough talk about 2024’s predicted food trends (if we’re to believe the “trends council” at Whole Foods). They’ll add their own predictions to the list and also roll their eyes a bit at some of the fortune-telling. They’ve also got a one-minute cooking tip about visual cues in a recipe. And they’ll tell you what’s making them happy in food this week: tinned fish and Jewish deli new year!
Read moreWELCOME TO OUR KITCHEN: Rose Wilde, author of BREAD AND ROSES
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough talk with Rose Wilde from Red Bread in Los Angeles about her brand-new and sensational cookbook BREAD AND ROSES. They also offer a very controversial cooking tip about guacamole. And they’ll tell you what’s making them happy in food this week: dan dan noodles and lebkuchen!
Read moreWELCOME TO OUR KITCHEN: Our Holiday Food Survival Guide
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough help you get through the holidays without packing on the pounds, using guidelines developed by nutritionists at UPenn as well as their own experience with over two decades in the food and wellness business. They’ve also got a one-minute cooking tip to keep your cooking pans safe and they’ll tell you what’s making them happy in food this week.
Read moreWELCOME TO OUR KITCHEN: We're making chili crisp!
We’ve come to love chili crisp more than we can say! So we’ve got a simplified recipe you can keep in the fridge for up to 1 month in a sealed, glass jar. It’s great on scrambled eggs, dumplings, steaks, chops, burgers, or Asian noodles. We’ve even been known to drizzle it on avocado toast!
Read moreWELCOME TO OUR KITCHEN: Nik Sharma, author of VEG-TABLE
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough talk to Nik Sharma about his gorgeous new book, VEG-TABLE. They’ve got a one-minute cooking tip that’s perfect for the holidays ahead. And they’ll tell you about two great restaurant finds in Albany, New York, that are making them quite happy this week.
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