Cranberry sauce isn't just for the holidays. Whether you make your own or buy it in the jar or can, cranberry sauce is a versatile culinary ingredient year round. Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we show you why cranberry sauce is not just a side dish at the holiday table. It's a terrific, full-flavored ingredient as well!
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 & MARK, we'll have lots of fun as we offer tons of ideas for cocktail shrimp. Join us for all the...
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 more ways to use up that container of olives you might in your fridge. Just remember to remove the pi...
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 same ingredients you'd use if you made it from scratch. Get the best, then get dinner on the table ...
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 hope you do, too.
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 staple. Listen in for ideas and laughs as we talk about one of our favorite things: maple syrup.....
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 this episode of COOKING WITH BRUCE & MARK as we offer you lots of ways to use one of our favorite c...
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 Editors to EATING WELL and COOKING LIGHT. We've worked with hummus for years. And we've got lots of ideas...
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 laugh with us as we talk through our favorite ideas for canned tuna fish. We've got lots of ideas. ...
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 kitchen. Have a listen to and maybe a laugh over our show about mustard, a condiment that gets too li...
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. We'll even offer up a recipe for an easy spreadable raisin jam.
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 dish. We've got those plus half a dozen other recipes that use yogurt in this episode of COOKING WITH B...
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'll give you great culinary ideas for that tiny bit of vodka, that drop of tequila, and those half-e...
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 considered. Listen in, join the fun, and discover the culinary secret chefs already know....
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 honey! Get it off the pantry shelf and start cooking with us!
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 ways to use ketchup beyond fries. Join in the fun as we talk all things ketchup.
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 the writer in our team. He'll tell you what it takes to get the manuscript completed--and then what...
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 decisions and offer advice that will may even help with your day-to-day cooking, even if you never int...
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 another matter entirely. And you won't be a success without a platform.
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 secrets that have led to a three-dozen cookbook career.
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 knife to fit those needs?
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 hand?
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 bottled barbecue sauce to take your cooking to the next level.
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 with them. And pouring them on our cereal. Here's the "how to" when it comes to dairy milk alternativ...
Good burgers start with good meat. After that, it's a matter of gas, charcoal, or a cast-iron skillet. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks for various New York publishers and have developed over 10,000 recipes in our decades-long career. And we love burgers of all sorts. Listen in as we give you the tips and tricks to making the best burgers. We'll even fill you in on our favorite toppings! And if you want to know more ab...
The Instant Pot soared in popularity as electric pressure cooking became almost a home standard in North America, Australia, and the UK. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks for several New York City publishers. And we've writte a lot of books about the Instant Pot, including THE INSTANT POT BIBLE (here) , T HE INSTANT POT BIBLE: THE NEXT GENERATION (here) , and FREEZER TO INSTANT POT: THE COOKBOOK (here) . We know the tri...
We've been writing about food for over twenty years. We've seen the industry change with new digital media, fractured but more empowered, with perhaps an even more discerning and enlightened audience. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We'd love to tell you our journey across the digital divide--and the mistakes we've watched old-school cookbook authors and food writers make as they try to navigate the digital world. We're not pros. But we have learned a thing ...
Did you know you can make pretty fine baked goods in an Instant Pot pressure cooker? No, they're not the same as the ones out of an oven. But if a cake or bread can handle a little steam, even get a little better crumb from that steam, then the Instant Pot does a great (and fast) job! Everyone knows the Instant Pot can book beans, roasts, ribs, and soups in minutes. But we're going to show you how to bake in our favorite kitchen appliance. We're Bruce Weinstein & Mark Scarbrough, veteran coo...
