Veteran cookbook authors Bruce Weinstein & Mark Scarbrough talk about the changes in food photography over their twenty-five years (and three dozen books) in the cookbook business. They’ll also share a one-minute cooking tip about buying whole chickens. And they’re really enthusiastic for both China China and tomato conserves.
Read moreWELCOME TO OUR KITCHEN: We're talking about genetics and food preferences!
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough talk about the latest research which may indicate that 1) your food preferences are part of your genetic makeup and 2) you can actually learn to override your genes. They’ll also talk about renting (!) tablescapes and tell you what’s making them happy in food this week (hint: kasha).
Read moreWELCOME TO OUR KITCHEN: We're making chocolate coconut macaroons!
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 making Worcestershire sauce!
We’re making Worcestershire sauce. Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we share this recipe we’ve developed for years. We love it as a condiment over dumplings, as a dip with rice vinegar for egg rolls, as a marinade for steaks, as a savory dribble in vinaigrettes, and as a splash addition to stews and soups for an umami hit under the other flavors.
Read moreWELCOME TO OUR KITCHEN: James Park, Author Of CHILI CRISP!
We get to talk with JAMES PARK, the internet sensation and the author of CHILI CRISP, all about one of our favorite condiments and something we put on about a zillion things these days: scrambled eggs, deviled eggs, fried chicken, grilled salmon, green beans, cashew cream cheese, even in salad dressings. We’re addicted and James helps us discover even more ways to satisfy our cravings.
Read moreWELCOME TO OUR KITCHEN: We're making "char siu" chicken in an air fryer!
Here the recipe for what we made during the above podcast episode: chicken “char siu” in an air fryer!
Use a fork to mash all of these together in a large bowl:
1/3 cup fermented red bean curd (in the U.S., look for it here.)
1/4 cup hoisin sauce
1/4 cup packed brown sugar, preferably dark brown sugar (although we used light in the episode).
Then mix in these ingredients until uniform:
1/3 cup soy sauce
2 tablespoons or 30 ml honey
2 tablespoons Shaoxing rice wine or dry sherry or unsweetened apple juice
1 teaspoon five-spice powder (in the U.S., look for it here)
A few drops of red food coloring, optional.
Trim the excess fat from 1 pound of boneless skinless chicken thighs. Add them to the bowl and stir well to coat.
Cover the bowl with plastic wrap and refrigerate for at least 6 hours or up to 24 hours, stirring the thighs in the marinade once.
Heat an air fryer to 400F.
Set as many of the chicken thighs in the air fryer as will fit without touching when opened up. Refrigerate any remainders for a second or third batch.
Air-fry for 10 minutes, then turn the thighs over with nonstick-safe tongs or a nonstick-safe spatula. The edges may be starting to blacken—no worries.
Continue air-frying for about 10 more minutes or until cooked through. Cool on a rack for a few minutes, then slice into strips and serve warm.