Cooking with Bruce and Mark

If you've got a bag of cocktail shrimp in the freezer, or if you spot those shrimp on sale at your supermarket, you've got a meal in minutes. Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've developed over 10,000 original recipes. And a lot of them have used cocktail shrimp as an easy start to appetizers and main courses galore. In this episode of COOKING WITH BRUCE &...

Join us, cookbook authors Bruce Weinstein & Mark Scarbrough as we show you lots of ways to use canned black beans, way beyond the expected side dish. Add canned black beans to all sorts of stews, braises, dips, spreads, and sandwiches.

We go through olives by the truckload. And not just with drinks before dinner or as a martini garnish. Olives are an unexpected ingredient that make everything taste better. Join us, veteran authors Bruce Weinstein & Mark Scarbrough, as we give you lots of ways to use olives. They make a great addition to an easy pasta sauce. They can be blitzed in a food processor for a savory dip. And many m...

Marinara sauce is a pantry staple in our house. We use it to make easy lasagnas and great Instant Pot braises. Join us, Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of over three dozen titles. We know a thing or two about using marinara for more than just pasta. We've got ideas for turning that jar into all sorts of meals. But do remember: a jar of marinara sauce should have the...

What can you do with canned salmon besides make patties or croquettes? Lots! Join us, Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen titles to our names. We've got lots of ideas for canned salmon. Enough that it might become a pantry staple in your house. We'll tell you how to buy the best and how to use it to its full potential. We love canned salmon. We hop...

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who live in rural New England. We can get pretty excited about maple syrup. We have people "sugaring" within a short walk of our house. A lot of people don't use maple syrup as a culinary ingredient, only as a "condiment" on pancakes or waffles. We think it's high time everyone understands the culinary power of this New England...

Parmigiano-Reggiano. Parmesan. Whatever you call it, we don't mean the stuff in the can. We mean the real deal. We'vre Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who've written over three dozen titles and developed more than 10,000 original recipes. And we love Parmigiano-Reggiano on lots of things. Even a small wedge for breakfast with a ripe pear and honey. Join us as in thi...

What happened to hummus? It went from being this exotic spread to a North American staple. At this point, most of us have hummus in the fridge. And most of us slather it on crackers or in wraps. But we've got ideas for hummus way beyond the ordinary! We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who've published over three dozen cookbooks. We've also been Contributing Edito...

What can you do with canned tuna fish besides make a sandwich? We've got lots of answers! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, with over three dozen titles to our names, including THE KITCHEN SHORTCUT BIBLE (which you can find here ). We've developed over 10,000 original recipes in our career--so we know a thing or two about a can of tuna fish. Listen in and have a...

Mustard. What do you do with it beyond sandwiches and burgers? We've got the answers! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've got over three dozen cookbooks to our names. We've developed more than 10,000 original recipes. And we know a thing or two about using mustard. Mustard has a complex, sweet/sour, nose-tickling flavor that can bump up many a dish in your k...

Who doesn't have a box or container of raisins in the pantry? What do you do with those raisins, other than eat them by the handful for a snack. We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen titles to our names. We've got lots of idea for those raisins in your pantry. They're the secret ingredient to make everything from meatballs to salsa taste better...

Yogurt is a way more versatile ingredient than you might imagine. It's not just for smoothies. Or for topping granola. Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk you through the incredibly versatile ways you can use yogurt to take your cooking came to the next level. Imagine a fast and easy two-ingredient frozen yogurt. Or a super simple curried chicken dis...

There's a tiny bit of booze left in that bottle. What can you do with it, other than chugging it? We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've developed over 10,000 recipes in over three dozen cookbooks. We've learned lots of ways to handle that little bit of booze at the bottom of a bottle beyond just drinking it. In this episode of COOKING WITH BRUCE & MARK, we...

Love them or hate them, tinned sardines are culinary gold. They add incredible depth of flavor to stews, casseroles, and braises, way beyond the mere fishy taste most of us expect. Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about the culinary delights of tinned sardines. We've got lots of ideas that use these tasty filets in ways you may have never consider...

Honey is for way more than toast or tea. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've worked with honey in dozens of recipes beyond the standards. Join us in this episode of COOKING WITH BRUCE & MARK as we talk through ten ways to use honey beyond the expected ones. We'll also talk about how to store honey and how to get it back from crystallization. We love hone...

Salsa is for a lot more than chips. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. After over three dozen cookbook, we know a thing or two about adding salsa to sauces, stews, braises, and more. We'll give you ways to use that bottle of salsa beyond chips. Listen in to the fun and get more salsa in your cooking!

Ketchup is more than a sauce for fries. It's actually a versatile condiment that can be used in lots of recipes. We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen titles to our names. We've even been Contributing Editors at EATING WELL and COOKING LIGHT, as well as columnists for weightwatchers and EATING WELL. Along the way, we've learned lots of great wa...

What happens when it comes to actually writing a cookbook? The process of putting the word onto a computer and generating a document? And then what happens to that manuscript once you turn it in? (Well, for one thing, it turns from a document into a manuscript!) Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about the actual steps of writing a cookbook. Mark is...

In the third installment of on how to write a cookbook, veteran cookbook authors Bruce Weinstein & Mark Scarbrough take you into the kitchen to answer the crucial and difficult questions about recipe development. How should you approach flavors? How do you go about the day-to-day task of testing recipes? How do you know which recipes to include and which to cut? We discuss how we make those de...

In the second installment of our four-part series on how to write a cookbook, we take on the question of platform, crucial to today's publishing success. What is a platform? How do you get one? Why is it so important? Join us, Bruce Weinstein & Mark Scarbrough, as we discuss the nature of platforms and why they're so crucial to modern publishing. Writing a cookbook is one thing. Selling it is...

As veteran cookbook authors, we've know a lot about the publishing industry: how it's changed, what it requires, how you need to go about writing a cookbook. Join us, Bruce Weinstein & Mark Scarbrough, as we begin a four-part series on writing cookbooks. It's the very heart of our business: selling a book, writing it, publishing it, and marketing it. We'll start you down the road with our secr...

How do you buy the right knife? What sort of knife will work best for your kitchen needs? Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we explore how to buy kitchen knives that will fit your hand and last a long time. This episode of COOKING WITH BRUCE & MARK is the second part in our series about knives. Once you know what you need, how do you buy the right knif...

If you cook, you pick up a knife. But you may now know the intricacies of this essential tool. Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we offer the first part in a two-part series on kitchen knives. What makes one knife better than another? What's the "anatomy" of a kitchen knife? And how can we use that knowledge to find the knife that's right for the job at ha...

Sweet, spicy, vinegar-based, mustard-based, or smoky, barbecue sauce is not only great on smoked meats but it's an outstanding condiment. It's too often overlooked in most kitchens. Yet it's a useful tool to brighten up the flavors in stews, braises, even casseroles. Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we talk about ten (maybe?) unexpected ways to use bottle...

So what if you don't want the cow in your meal? We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen titles to our names. We've always loved milk and cheese, sour cream and yogurt. But we've come to love lots of dairy milk alternatives: almond milk, oat milk, even cashew milk. We're here to get you started in the world of alternative "milks." We love baking w...