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 and laced with tasty honey. Listen in and get the recipe and a few tips for making the creamiest gelat...
Jul 29, 2016•18 min•Season 1Ep. 43
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 that's new and tasty--and maybe, your new summer favorite.
Jul 22, 2016•13 min•Season 1Ep. 42
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 Peanut Butter Sorbet. Tune in and get the recipe plus lots of tips and hints for making perfect frozen d...
Jul 15, 2016•17 min•Season 1Ep. 41
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!
Jun 24, 2016•16 min•Season 1Ep. 40
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 melted chocolate for a creamy smooth finish. Plus you'll learn a few more secrets to making all kinds o...
Jun 17, 2016•9 min•Season 1Ep. 39
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.
Jun 10, 2016•16 min•Season 1Ep. 38
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. Mark doesn't cook much anymore. He's too busy editing and creating our cookbooks. But in this episode ...
Jun 03, 2016•18 min•Season 1Ep. 37
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 blender ready for some cool summer fun.
May 27, 2016•14 min•Season 1Ep. 36
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 baked beans with a nice kick under chef Bruce's watchful eye. Listen in, have a few laughs, and get co...
May 20, 2016•13 min•Season 1Ep. 35
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, nuttier flavor. In the previous episode, he made brown-butter graham crackers under Bruce's watchful ey...
May 13, 2016•18 min•Season 1Ep. 34
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 in, get the recipe, and change your life (maybe).
May 06, 2016•13 min•Season 1Ep. 33
Bruce Weinstein & Mark Scarbrough are always up for a challenge. In this episode, Mark makes this classic Danish dessert, a tapioca pudding made with red currants. Fortunately, we live in New England and can grow our own (or buy them at local farmers' markets). In traditional fashion, you let this "pudding" set up, then pour cream over the top. It's absurdly summery and delicious. And easy, too. Maybe the hardest thing about it is pronouncing it. "Rødgrød med fløde" means something like "red...
Apr 29, 2016•11 min•Season 1Ep. 32
Bruce Weinstein & Mark Scarbrough try their hand at classic matzoh for Passover. Well, Mark does. He's the writer in our duo. In other words, the goy will try to make it like he's back on the shtetl. Crunchy, salty, wheaty, and kosher for Passover--what more do you want? Listen and find out while you learn how to make the most amazing "cracker" of all time.
Apr 21, 2016•10 min•Season 1Ep. 30
Veteran cookbook writers Bruce Weinstein & Mark Scarbrough live in a very rural part of New England--which means they have house guests from all over the world for about six months of the year. (No one wants to brave the snow!) In this episode, they make pain d'epices to go with some delicious cheeses that friends brought up from Murray's in Manhattan. Learn the secrets to making this French classic, a perfect sweet accompaniment for a dessert that includes soft, luscious cheeses like Camemb...
Apr 15, 2016•16 min•Season 1Ep. 29
Bruce Weinstein & Mark Scarbrough have written dozens of cookbooks. Bruce is the chef; Mark, the writer. Which means Mark doesn't cook all that much anymore. At two cookbooks a year, it's hard to get in the kitchen. In this episode, Mark uses Bruce's mixer to try his hand at some delicious coconut curd bars: crispy but tender coconut shortbread curst, topped with a creamy rich coconut curd and crunchy toasted coconut. Can Mark get it right? Can he do it without too much complaining because o...
Apr 08, 2016•11 min•Season 1Ep. 28
We're Bruce Weinstein & Mark Scarbrough and we've got a terrific pasta salad that's got a Chinese-inspired dressing, a great summer treat. Bruce is the chef in our duo; Mark, the writer. Mark hasn't cooked in years. Why should he? He married the chef. But this time, Mark breaks out the pressure cooker to make this tasty pasta salad. Did you know you can cook your pasta right in the pressure cooker? You can--and you can even add the chicken right along with it. While it cooks, Mark mixes up a...
Apr 01, 2016•10 min•Season 1Ep. 27
In the second part of our Easter dinner, we take on the wild part of making pita bread from scratch. It's the best thing to go with our shawarma-style leg of lamb from the last episode of our podcast, COOKING WITH BRUCE & MARK. Baked outdoors on the grill (or maybe in an oven, if you must), we love homemade pita, one of the easiest breads to make from scratch. The shaping is pretty simple: just flatten balls of dough. Then grill them on a hot pizza stone. And while regular bread takes to 50 ...
Mar 18, 2016•16 min•Season 1Ep. 26
Bruce Weinstein & Mark Scarbrough are a veteran cookbook team who've been Contributing Editors to several national publications. Bruce is the chef; Mark, the writer. Mark rarely cooks. Why should he? He married the chef! In this episode of our podcast, COOKING WITH BRUCE & MARK, Mark begins a two-part journey to make the perfect Easter dinner. First up, a leg of lamb shawarma-style.
Mar 11, 2016•12 min•Season 1Ep. 25
Bruce Weinstein & Mark Scarbrough are veteran cookbook writers who've been Contributing Editors to several publications. They've developed lots of recipes but none they love quite so much as this recipe for vegan chocolate chip cookies they created for their book, THE ULTIMATE COOKBOOK. They're crunchy from tahini and oats. They taste maybe even better than a traditional chocolate chip cookies. (Or maybe we're just prejudiced in their favor.) Join us as we make vegan chocolate chip cookies, ...
Mar 04, 2016•12 min•Season 1Ep. 24
In this episode, Mark Scarbrough, the writer in our duo, makes chewy rich brownies in one bowl with no mixer. You'd think he'd be happy about that. Hmmm, well, maybe. He's sure happy about eating them. These oat brownies are not only easy but the oats make them healthy . . . sort of. Listen in as the chef in our duo, Bruce Weinstein, gives Mark a lesson in baking. You'll come away with one of the easiest and best brownie recipes you've ever tried.
Feb 26, 2016•11 min•Season 1Ep. 23
Bruce Weinstein & Mark Scarbrough never knew that when they were writing the GREAT BIG PRESSURE COOKER BOOK that the book would hit the best-seller lists. Sure enough, it made it! And here's a recipe from the book that sold out three times on QVC. Why? Maybe because it's the only cookbook written so that each recipe can be made in a stovetop pressure cooker or in an electric one. Or maybe because of recipes like this sweet potato hash, made with sausage and dried cranberries. Mark, the write...
Feb 19, 2016•10 min•Season 1Ep. 22
Mark Scarbrough, the writer in our team, is making recipes while Bruce Weinstein, the chef, watches and critiques his technique. Mark's picked this recipe from our book THE ULTIMATE COOK BOOK. Beef chuck braises in a bottle of white wine and gets a thickener in the ground mixture of bread crumbs, toasted hazelnuts, capers, olives, and fresh parsley. Ours a North American take on a Spanish-inspired stew. It's also a beef dish that needs a glass of cold white wine. Or maybe Cava. Definitely Cava. ...
Feb 12, 2016•12 min•Season 1Ep. 21
Abby Dodge has written a fantastic new book called THE EVERY DAY BAKER. We picked one of our favorite recipes for a super gingery pound cake that's got a sugary crust. Irresistible! Join Bruce Weinstein & Mark Scarbrough as they make this recipe from her book. Mark picked out the cake. A Southern boy loves pound cake. Mark's going to make the dessert as Bruce watches in the latest episode of COOKING WITH BRUCE AND MARK. Do not want to miss this pound cake recipe. It is one of the best. Consi...
Feb 05, 2016•12 min•Season 1Ep. 20
Grain and bean burgers are so easy. They're done in minutes and delicious with lots of toppings, particularly chutney, grainy mustard, and sliced tomatoes. Bruce has had dental surgery. Well, that's not what this podcast is about. But while he's at the oral surgeon's, Mark makes him a delicious dinner that won't tax Bruce's tender mouth. Mark whips up Kamut And White Bean Burgers, laced with lemon zest, toasted pecans, and shallots. Listen in for the recipe and the "fun" (not the dental surgery)...
Jan 29, 2016•12 min•Season 1Ep. 19
Shrimp creole. You don't have to simmer the sauce for hours before you add the shrimp for a deep, complex flavor. You can let a pressure-cooker do the work for you. By the way, Bruce sings baroque music. And what does that have to do with making shrimp creole? On rehearsal nights, Mark takes to the kitchen to make shrimp creole that will see Bruce through three hours of Bach. Listen and learn how to make the richest most flavor creole sauce in the pressure cooker in minutes. The shrimp go in at ...
Jan 22, 2016•11 min•Season 1Ep. 18
Bruce and Mark long ago decamped from New York City to the country. Problem is, Bruce and Mark's friends live in the city and want to visit the country. Anyone for running a B&B? Fortunately, Mark is going to make a whole grain waffle mix that can feed guests all winter long. It's easy to put to together the mix. Just don't forget to write out a note with the necessary liquid ingredients. You can stick that note in the container with the dry waffle mix so you're ready to make them anytime....
Jan 08, 2016•11 min•Season 1Ep. 17
Every New Years' Eve, Bruce and Mark play bridge with two friends--while drinking tons of red wine and indulging in heaping plates of steak tartare. In this episode, Mark nails down Bruce's recipe for a terrific plate of tartare. Needs crunchy bread. And a vinegary salad. And of course, red wine. Lots of wine. Then it's as good as any the dish in any Paris bistro. Ahem! Discover how Bruce Weinstein & Mark Scarbrough prepare this gorgeous recipe in no time flat.
Jan 01, 2016•12 min•Season 1Ep. 16
It's the middle of February, we're iced in working hard on a new book due to our publisher in 12 weeks. So like any sane couple, we decded this was the perfect time to get a new puppy. And in honor of our new family member, Nosh, and since we had no time this week to record a new episode, we are rerunning one of our favorites to celebrate our canine companions. We swore we would never make our own dog food or treats. But how can you look into your sweet collies' eyes and not crumble. Mark shows ...
Dec 25, 2015•9 min•Season 1Ep. 15
Mark begs for this hearty soup, year round. Red lentils, bulgur: it needs some crunchy bread to "fall" into the bowls. It's a holiday spectacular at our house. One pot, rich, smooth, deeply flavored with dill, thyme, and butter. And what's more, you can make it in under 45 minutes. Mark has to make it under Bruce's watchful eye. Remember, Mark's the writer and he;s easily disctracted, usually by bourbon. But together these two will share with you some amazing recipes and quite a few laughs....
Dec 18, 2015•10 min•Season 1Ep. 14
We're in upside down world this week on "Cooking with Bruce and Mark." This time, Bruce, a bar-mitzvah'd New Yorker, tackles the most Goyisha of all Christmas cookies, Lebkuchen. Mark eggs him on to make these holiday miracles. They're like the best fruitcake cookies. Don't jump away from us. Trust us. And boil some water for hot tea. The recipe is from Nancy Baggett, the cookie queen. And we're delighted to be sharing this recipe from her book THE GREAT AMERICA COOKIE BOOK.
Dec 11, 2015•11 min•Season 1Ep. 13
