Cooking with Bruce and Mark

In most of the episodes of COOKING WITH BRUCE & MARK, Mark Scarbrough, the writer in our team, cooks while Bruce Weinstein, the chef, watches and critiques. But in this episode, Mark, the goy, teaches Bruce how to make eggnog, the most Christian of all your holiday beverages. Eggnog is actually quite simple to make. There's no cooking, just a lot of whisking. Plus, a lot of milk, a lot of crea...

We're Bruce Weinstein & Mark Scarbrough. A long time ago--over ten years ago!--we wrote THE ULTIMATE BROWNIE BOOK. We love all things brownie but we never considered making brownies in a turbo blender like a VitaMix or a BlendTec. In this episode of COOKING WITH BRUCE & MARK, Mark's going to make easy, gluten-free, fudgy brownies using only the turbo blender and the oven. It's simple, quic...

Bundt cake? We're going old school with this cranberry walnut one that's got pumpkin in the mix. We're Bruce Weinstein & Mark Scarbrough. If you don't know, Bruce is the chef and Mark, the writer. Mark doesn't cook much, what with two books published a year, plus the ones ghost-written for celebrities. (Shhhh . . . confidentiality agreements.) Mark is back in the kitchen with cranberry walnut...

We're Bruce Weinstein & Mark Scarbrough, authors of the best-selling GREAT AMERICAN SLOW COOKER BOOK. We love slow cookers, mostly because we can create a complicated braise with intense flavors without a lot of work. And because we can set it and walk away to your day to come home to a wonderful braise, soup, or stew. Mark recently made this complex and rich stew for company. It's made with c...

Have you got a VitaMix? A Blendtec? A Waring X-treme Pro? OR do you have another high horsepower, high RPM blender? Then you need this recipe for super easy lemon pudding. We're Bruce Weinstein & Mark Scarbrough. We love turbo blenders. So much so that we even wrote a book about using them to make much more than smoothies: THE TURBO BLENDER DESSERT REVOLUTION. In this episode of COOKING WITH B...

This week, we're making a recipe with a turbo blender--you know, like a VITAMIX, BlendTec, and Waring X-Treme. And we're making whole-grain pancake batter! Turbo blenders have powerful motors. The blades spin so fast that they can grind wheat berries and other dry grains into flour in seconds. In fact, we are so taken with these machines that Mark has a class on craftsy about how to make whole-gra...

Halvah is a sweet sesame paste, often used in Middle Eastern cooking. It's a bit dry and so a little crumbly. In shops, it's sometimes flavored, even with chocolate or pistachios, and cut into sedges from a huge wheel, sort of like some forms of hard cheese. We recently found a Yotam Ottolenghi recipe for halvah brownies that had gone viral. We had to make it. It was indeed delicious, but it only...

Oatmeal cookies? We've got to load them down with everything in the kitchen. Nuts? Yup. Coconut? Yup. Chocolate chips? Yup. Did we mention a bit healthy, too. With whole-wheat flour? Yup. And even wheat germ? Yup. Plus, oats, of course. As well as Grape Nuts cereal. Now those are cookies! We're Bruce Weinstein & Mark Scarbrough. We love baking. We love cooking. We love eating. We've got dozens...

Pear preserves are one of fall's treats: chunks of pear, layered in a thickened jam, set up for the winter. Sure, it's great on toast. It's even better with a thick chunk of Parmigiano-Reggiano and a sweet shortbread cookie or digestive cracker. We're Bruce Weinstein & Mark Scarbrough, veteran cookbook writers of dozens of titles. We love to have fun in the kitchen. We'll take you through the...

Even if summer is winding down where you are, we've got you covered with a classic cold treat that's best even in the winter after a braise. Coffee granita. If you don't know, granita is like little sweet shaved ice crystals. If you really want to go all out, you scrape them up and fold them into whipped cream. Don't you dare use the canned stuff! Join us, Bruce Weinstein & Mark Scarbrough, ve...

Raspberry sherbet. One of our favorite things! When we were kids, sherbet came in all sort of colors. Red. Green. Orange. They weren't necessarily flavors because the sherbets were so sweet. It was hard to taste much more than sugar. These days, we've got the tips and tricks to making better sherbet. Join us, Bruce Weinstein & Mark Scarbrough, as we craft a sherbet that's sure to cool you down...

We love frozen desserts. We've written hundreds of recipes for them. And we've learned a trick or two. Including how to make great ice cream at home without an ice-cream marker. Join us, Bruce Weinstein & Mark Scarbrough, as we walk you through the steps of making no-churn strawberry ice cream. All it takes is whipped cream and sweetened condensed milk. Plus strawberries, of course. It's a gre...

Welcome to a recipe from our book À LA MODE: Vietnamese Coffee Frozen Custard. We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who've created tens of thousands of recipes. We love ice creams and frozen treats. Our career started with THE ULTIMATE ICE CREAM BOOK. As in traditional Vietnamese coffee, we use sweetened condensed milk in the custard for this ice cream. We steep it...

Frozen, slushy, icy, plummy goodness in a glass. What's a better frozen cocktail for a hot afternoon? Just sit back and chill out. We're Bruce Weinstein & Mark Scarbrough, authors of dozens of cookbooks, including several on cocktails and drinks. In this episode of COOKING WITH BRUCE & MARK, we're making a summery libation that needs some corn chips and hot salsa on the side. This frozen c...

Honey? Goat milk? In gelato? Why not? We're Bruce Weinstein & Mark Scarbrough. We've not only written several books on frozen desserts, we've also written the first ever all-goat book, GOAT: MEAT, MILK, CHEESE. It was one of the most challenging books we've ever written. We came to love the savory flavors of goat milk and cheese. So we love this recipe for a rich gelato that's not too sweet an...

Bruce Weinstein & Mark Scarbrough have written several cocktail and drinks books--and they certainly know their way around frozen drinks. Bruce is the chef; Mark, the writer in our duo. Mark is trying his hand at a frozen cocktail under Bruce's watchful eye. This time, it's an concoction of Aperol and strawberries, perfect for your next deck or patio party. Join us as we make a frozen cocktail...

Chocolate and peanut butter in a sorbet? Well, what is sorbet anyway? A frozen fruit-flavored, dairy-free dessert? Sometimes? But these days, there are even sorbets that contain buttermilk. Or cheese! Or nut butters? Is it still sorbet? Bruce and Mark will tackle this modern, culinary conundrum in this episode. They'll also offer a recipe for a rich, creamy (and non-fruited) sorbet: Chocolate Pean...

The perfect margarita? The formula is so easy. We're Bruce Weinstein & Mark Scarbrough, authors of dozens of cookbooks, even a few cocktail books. We've got the perfect ratio to beat the heat for our favorite tequila drink. You can even use this ratio to make pitchers of margaritas. Call your friends and start a party! Make sure you have plenty of ice on hand!

Bruce Weinstein & Mark Scarbrough started their food-writing career with the best-selling ULTIMATE ICE CREAM BOOK, a book that sold out multiple times on QVC. In this episode of COOKING WITH BRUCE & MARK, they're making this very rich, chocolate, dairy-free sorbet. It's so dense, cold, and even chewy, it'll win over the most diehard ice cream lover. It's made with both cocoa powder and mel...

Bruce Weinstein & Mark Scarbrough are celebrating the summer heat with this icy frozen treat. In this episode of COOKING WITH BRUCE & MARK, they're making it'a cocktail from their book THE BOOZY BLENDER. It's a refreshing, fruity, frozen concoction, perfect for your next deck or patio party. Plus, Bruce & Mark offer hints tricks and tips for making perfect frozen drinks every time.

Veteran cookbook authors Bruce Weinstein & Mark Scarbrough wrote À LA MODE, a book of dessert and frozen treat pairings: one hundred and twenty recipes with sixty desserts paired with sixty ice creams, sherbets, sorbets, and other frozen concoctions. In this episode, they're making a recipe from that book: Malt Frozen Custard. As you may know, Bruce is the chef in our duo; Mark, the writer. Ma...

It's hot out there! You want to cool down with a refreshing frozen cocktail. Bruce Weinstein & Mark Scarbrough have got your covered. Here's a recipe from their cookbook THE BOOZY BLENDER. It uses the Italian aperitif Aperol along with sparkling wine and lemon sorbet to create a crazy twist on a classic spritz, this time frozen and served up in a glass. Have a spoon in hand and get your blende...

Bruce Weinstein & Mark Scarbrough are the authors of the runaway best-seller, THE GREAT BIG PRESSURE COOKER BOOK. It sold out three times on QVC. It's the only pressure-cooker book written with instructions for every recipes to be made in either a stovetop pressure cooker or an electric one. Here's a sweet and spicy side dish, ready for this summer's barbecue. Mark sets in to make delicious ba...

Veteran cookbook writers Bruce Weinstein & Mark Scarbrough wrote a book called À LA MODE: one hundred and twenty desserts in six pairings, each dessert with its ice cream, gelato, sherbet, or sorbet. In this episode, Mark, the writer in our duo, is going to whip up a batch of butter pecan ice cream. Except he's going to make it even better by using brown butter in the custard for a richer, nut...

Veteran food writers Bruce Weinstein & Mark Scarbrough wrote a cookbook called À LA MODE, lots of desserts with an ice cream, gelato, or sorbet pairing for each. That is, 120 recipes in sixty pairings: ice creams and their desserts. In this episode, Mark's going to try his hand at brown-butter graham crackers. They're easier to make than you think. Mark pulls them off without a hitch. Listen i...