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 compendium cookbook, THE ULTIMATE COOK BOOK. (If you want to take a look at that book, you can find ...
Aug 24, 2017•16 min•Season 1Ep. 72
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 cake with a maple glaze. You'll need an 18 x 13-inch sheet pan. Be ready to feed a bunch of people. B...
Aug 17, 2017•17 min•Season 1Ep. 71
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 ginger) to create a rich, creamy and satisfying vegan ice cream. Join us in our kitchen as we cook throug...
Aug 10, 2017•16 min•Season 1Ep. 70
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 dozen titles to our names. We'd love to have you in the kitchen with us as we make this fine savory dish...
Aug 03, 2017•10 min•Season 1Ep. 69
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 ice cream. Both flavors are from our book À LA MODE: one hundred and twenty desserts, with sixty cakes...
Jul 27, 2017•9 min•Season 1Ep. 68
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 minutes until it's jam-like. Then layer that jam mixture with slices of white bread in a soufflé dish. Th...
Jul 20, 2017•15 min•Season 1Ep. 67
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 episode of COOKING WITH BRUCE & MARK, we're using a turbo blender to create the custard for an ice cre...
Jul 13, 2017•10 min•Season 1Ep. 66
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 sweet and aromatic. It also infuses the oil with flavor that you just can't get in purchased garlic olive oi...
Jun 30, 2017•17 min•Season 1Ep. 65
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 traditional way in an oven. The waffle iron turns this batter into crunchy tender not too sweet rounds of banana ...
Jun 09, 2017•12 min•Season 1Ep. 64
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 ALL-TIME FAVORITE SHEET CAKES AND SLAB PIES a while back and here's one of our favorite recipes. Join ...
Jun 02, 2017•18 min•Season 1Ep. 63
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 too happy to defend his turf. Listen in as we make matzo brei "pancake style"--that is, somewhere b...
Apr 16, 2017•19 min•Season 1Ep. 62
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 Cinnamon-Roll Sheet Cake, a rich buttery cake with lots of cinnamon sugar swirls and a vanilla glaze. ...
Mar 31, 2017•18 min•Season 1Ep. 61
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, sweet-sticky sauce. One great thing about this recipe: the ingredients are all available at your loca...
Feb 10, 2017•13 min•Season 1Ep. 60
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 two about Dong'an chicken, if only because we make it so much. Chicken is first poached in an aroma...
Feb 03, 2017•17 min•Season 1Ep. 59
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 dried fruit, a smattering of winter spices, and the flakiest crust you've ever tasted. It's a lot easie...
Dec 09, 2016•11 min•Season 1Ep. 58
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 stew that takes under ten minutes in the pressure cooker. You can use an electric or a stovetop model...
Dec 02, 2016•13 min•Season 1Ep. 31
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 cream, a lot of sugar, and a lot--and we mean a lot--of brandy, rum, and bourbon. And you have to get st...
Nov 28, 2016•14 min•Season 1Ep. 57
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, quick, and so delicious, particularly with (gluten-free? or vegan?) vanilla ice cream. Listen in, copy d...
Nov 20, 2016•15 min•Season 1Ep. 56
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 pumpkin Bundt cake. Bruce is watching, helping, judging, and making color commentary on this autumna...
Nov 12, 2016•18 min•Season 1Ep. 55
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 chicken thighs, parsnips, dried figs, autumnal spices, and orange zest for a little zip. Listen in an...
Nov 04, 2016•14 min•Season 1Ep. 54
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 BRUCE & MARK, we use the heat from the blades, brought on by the high-powered friction, to create...
Oct 28, 2016•12 min•Season 1Ep. 53
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-grain desserts from a turbo blender. In this recipe, we put steel-cut oats and raw wheat berries into t...
Oct 14, 2016•13 min•Season 1Ep. 52
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 included halvah as a topping for the brownies, a topping that then baked down into them. We wanted t...
Oct 07, 2016•13 min•Season 1Ep. 51
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 of cookbooks to prove it, as well as countless articles for all the glossy food magazines. Bruce ca...
Sep 30, 2016•14 min•Season 1Ep. 50
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 step-by-step process for making traditional pear preserves. They're the best ever. Promise!...
Sep 23, 2016•17 min•Season 1Ep. 49
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, veteran cookbook authors with dozens of books to our names. We'll teach you how to make the perfect co...
Sep 02, 2016•11 min•Season 1Ep. 48
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 on a hot summer day. Raspberries, whole milk, and sugar, plus a little secret ingredient for just t...
Aug 26, 2016•11 min•Season 1Ep. 47
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 great summer treat without a lot of work. Do you like ice cream? Check out our first cookbook here: THE...
Aug 19, 2016•14 min•Season 1Ep. 46
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 with coffee and cinnamon flavor. And no artificial flavors in the mix! without any extracts or shor...
Aug 12, 2016•12 min•Season 1Ep. 45
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 cocktail is a sweet/tart take on an old favorite, the frozen daiquiri. If you've only ever tasted slo...
Aug 05, 2016•11 min•Season 1Ep. 44
