Cooking with Bruce and Mark

A recipe from the now sadly gone FINE COOKING magazine for perfect prime rib roast, a holiday treat. We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who developed this recipe for a holiday issue of the magazine. And we're in the kitchen to show you how to make the best prime rib roast (or "standing rib roast") you've ever had. Our technique is to start it at a very low temper...

Vegan chili. Let's face it: it can be dull. And a recipe can use too much chili powder to bump up the flavors without much depth. We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with several dozen (!) titles under our names. We've got a great new recipe for vegan chili--and we're cooking it with you so you can get it right. Yes, this recipe does use chili powder--but not the...

If like Bruce, you grew up in the Northeastern United States, then you may well remember Drake's coffee cake. Join us, Bruce Weinstein & Mark Scarbrough, in the kitchen as we work through a recipe we developed to recreate that classic taste as a sheet cake. We've got the tips and tricks for better baking along with way. And a few laughs, too. Plus, an incredibly easy recipe for a cake that you...

Join us, Bruce Weinstein & Mark Scarbrough, as we make a recipe in honor of our cookbook, ALL TIME FAVORITE SHEET CAKES AND SLAB PIES. We're in the kitchen--and you can be with us. We're baking but a sheet cake that's a bit like a candy bar. It's shortbread, peanut candy, and rich chocolate fudge all in one. You'll need an 18 x 13-inch baking sheet. After that, the sheet cake is super easy and...

We love sheet cakes. No wonder: we wrote a book on them--ALL TIME FAVORITE SHEET CAKES AND SLAB PIES--which sold out on QVC. We even got two (!) happy dances from Dave Venable on air for our recipes! We're Bruce Weinstein & Mark Scarbough, veteran cookbook authors with more than three dozen titles to our names. This recipe on our podcast isn't one from our book. It's exclusive to this podcast!...

Want big flavors in sheer comfort food. Try this Middle Eastern-inspired stew, something right out of Bruce's childhood since his uncle was from Iran. Hi! We're Bruce Weinstein & Mark Scarbrough. Together, we've written dozens of cookbooks for New York publishers. But we've never published this recipe since it came to Bruce through his family. We're offering it here on the podcast as an exclus...

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of over three dozen titles at several New York publishers. Join us in the kitchen as we whip up green-curry fish fillets with ginger, lemongrass, green curry paste, and turmeric. This dish is super fast: about 15 minutes for the sauce before youu add the fish fillets which cook for about 10 minutes. We love a good fish curry. Le...

We love our pressure cookers, electric or stove top. And we love them to make whole grains. We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who wrote the best-selling INSTANT POT BIBLE--which you can find here . Join us in the kitchen. We're using the pressure cooker to cook wheat berries in half the time they'd require in a stove-top pot. We're then turning those tender whol...

We're Bruce Weinstein & Mark Scarbrough, authors of dozens of cookbooks including the James Beard-nominated HAM: AN OBSESSION WITH THE HINDQUARTER. (If you want to find out more about this crazy book, click here.) Join us in the kitchen as we make a recipe from this book: Hammy Deviled Eggs. We'll boil the eggs, peel them, split them, and take out the yolks. Then we'll add a few secret ingredi...

Some recipes you remember. We certainly remember our recipe for traditional white bread. Sandwich bread, as we used to call it. Or "slicing white," as Mark's Southern grandmother called it. We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with dozens of titles to our names. Join us in the kitchen as we cook through our favorite white bread recipe, one we developed for our big...

We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks including ALL TIME FAVORITE SHEET CAKES AND SLAB PIES. We were on QVC with that one for a sold-out appearance! In this episode of COOKING WITH BRUCE & MARK, we developed an exclusive recipe for a sheet cake, a recipe that's not in the book just for our podcast. Join us in the kitchen as we make a blondie sheet c...

Vegan ice cream gets a bad rap. It's too often not creamy, only icy. But trust us to fix the problems. We're Bruce Weinstein & Mark Scarbrough, veteran authors of over three dozen cookbooks which include three books on ice cream and other frozen desserts. We've developed this recipe to beat the vegan ice cream rap. Ours includes coconut milk, cashew milk, and a sugar syrup (flavored with ginge...

Kibbeh is one of our favorite Middle Eastern dishes. It's made with ground meat and bulgur wheat, seasoned with cumin, coriander, ground sumac, sage, and allspice. Think of it as a spiced meatloaf with fried onions and pine nuts. And we're giving you a recipe for a rich and savory tahini sauce to go with it. We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three doze...

We're Bruce Weinstein & Mark Scarbrough. We've written three ice-cream and frozen-dessert cookbooks. So we were recently asked to celebrate National Ice Cream Month on one of the national (U.S.) morning news shows. We went on the air and tasted some absolutely delicious browned butter butter pecan ice cream (which you can find on another episode of this podcast) as well as cherry cheesecake ic...

Hi there! Welcome to our kitchen. We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with dozens of titles under our expanding belts. This week, we're tackling a classic British dessert, a perfect summer treat: summer pudding. If you like bread and jam, you're going to love summer pudding. First, mix a ton of fresh (or frozen) berries and sugar in a sauce pan and cook it 5 minut...

Use a turbo blender like a VitaMix or a BlendTec to make the custard for this decadent ice cream. You don't even need to heat up the stove. The friction of the blades will help set the custard before it goes into an ice-cream machine. You MUST use a high horsepower, high RPM blender for this recipe. We're Bruce Weinstein & Mark Scarbrough, authors of several dozen (!) cookbooks. In this episod...

Let's use the pressure cooker to make something that will up your cooking game dramatically. Garlic Confit. We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of dozens of books including THE INSTANT POT BIBLE, which you can find here . We love a pressure cooker! This machine can turn garlic, submerged in olive in jars, a rich golden brown. The garlic becomes incredibly swe...

Ever made banana bread in a waffle iron? You haven't lived! We're Bruce Weinstein & Mark Scarbrough, authors of dozens of cookbooks, including THE KITCHEN SHORT CUT BIBLE which you can find here . Sure, we make waffles in a waffle iron. But we can make much more, including this easy banana bread that has with much less sugar than the kind you might need if you were to bake it the traditio...

Slab pies are almost as good as sheet cakes. Maybe better. They're giant pies, almost cafeteria-style, that you can make to feed crowds at your next family reunion, dessert party, committee meeting, or afternoon get-together. We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with several dozen cookbooks from multiple New York publishing houses under our ample belts. We wrote AL...

If it's Passover, you might well be enjoying matzo brei. Hi! We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who are stepping into a big controversy. If you don't know, matzo brei is made with matzo and eggs. But there's a huge controversy in HOW it's made. For Bruce, the chef in our duo, it's always made pancake style. Some people like it "scrambled" style. But Bruce is only...

Sheet cakes are fantastic treats: crowd-pleasers, big desserts, more cake than anyone can imagine. We're Bruce Weinstein & Mark Scarbrough, the authors of several dozen cookbooks including ALL-TIME FAVORITE SHEET CAKES AND SLAB PIES. We're excited to share this recipe with you. It made an appearance with us on QVC when our book sold out in just a few minutes. In this episode, we're making a Ci...

We're continuing our celebration of Chinese new year in this episode of COOKING WITH BRUCE & MARK with Dry-Fried Chicken Wings. We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who both come a long ways away from Chinese cultural heritages. But we love this preparation for chicken wings from the Sichuan province. The wings are fist deep-fried, then stir-fried in a spicy, s...

When we recorded this episode, it was Chinese new year. And we love Dong'an chicken, partly because it's so comforting in the chilly months where we live in rural New England. We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with dozens of cookbooks from several New York publishers under our belts. We're both culturally a long way from Chinese cooking but we do know a thing or...

Dried fruit pie. It doesn't sound too appetizing. But it's a true holiday treat, best served with vanilla ice cream or a vanilla sauce. We're Bruce Weinstein & Mark Scarbrough. We developed this recipe for our compendium cookbook, THE ULTIMATE COOKBOOK, which you can find here . Inspired by the rich fruity sweetness of mincemeat but without the suet (or beef fat), our version uses a ton of dri...

Bruce Weinstein & Mark Scarbrough offer you a lighter, easy meal. It's a great main course after heavy holiday cooking. Or after weekend guests have finally decamped. A pressure cooker makes this stew so fast. It also blends the flavors in a marvelous balance. We got a little cross-cultural with flavors from North African, the Middle East, and India, all blended together to create a fabulous s...