Cooking with Bruce and Mark

Okay, sure, great ramen is a multi-day dish. But we've got a quick, easy way to make a satisfying, rich broth in the Instant Pot that'll up your ramen game without much work.

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen titles to our names, including THE INSTANT POT BIBLE (which you can find here). Great ramen broth may take up to two days in a traditional preparation. But we can pull it together in an afternoon so that it tastes as if you spent days on it.

Join us in the kitchen as we make ramen with an Instant Pot. It's super satisfying--and even dinner-party-worthy. We'll give you the tips and tricks. Cook along with us. It's great fun!

We're Bruce Weinstein & Mark Scarbrough, veteran food writers who've got several dozen (!) cookbooks to our names and who've been Contributing Editors to several national publications.

In this episode of COOKING WITH BRUCE & MARK, we've got a simple one-pot meal: braised halibut with orzo and fresh vegetables. A simple, delicious dinner any night of the week.

Join us in the kitchen and we'll cook through the dish, telling you the secrets to a simple, tasty dinner you can make this week.

We love pressure cookers. We've written so many books on them, including THE GREAT BIG PRESSURE COOKER BOOK (the only book with recipes made for BOTH stove top and electric pressure cookers--which you can find here) and THE INSTANT POT BIBLE, a best-seller for North America's favorite brand of pressure cooker, with every recipe sized out for every size of the machine (and you can find that title here).

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with several dozen (!) titles to our names. We've been making risotto in a pressure cooker since the days when we lived in a one-bedroom apartment in New York City. It was our go-to meal (with a bottle of red wine) after a night at the theater.

Creamy, rich, and delicious risotto in about ten minutes with no stirring! Imagine Risotto with Porcini Mushrooms, Leeks and Butternut Squash. Or Risotto with Fennel adn Asian Pears.

Join us in the kitchen! We'll tell you how to make perfect risotto with very little fuss. 

Homemade granola is so much better than the stuff from the store. Not as sweet, more savory, with plenty of nuts and whole grains. You might never go back to the stuff in the bags and boxes. We certainly haven't.

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who make granola almost every couple of months. Join us in the kitchen as we give you the tips and tricks to making the best.

We'll even show you how you can make granola gluten-free.

You house will smell fantastic and you'll have breakfast ready in the morning. Better yet, you'll have a ready-made topping for baked apples and fruit crisps.  

We're not out to win any authenticity awards with this best-ever but very easy lasagna. But we're out to make more lasagna. So easier is the key!

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with several dozen (!) titles to our names. We know a thing or two about lasagna. Our ULTIMATE COOK BOOK even has a lasagna for every season. (You can find that book here.)

Our secret is to cut the components for lasagna to four basics. First, no-boil noodles. Second, jarred marinara. We'll give you tips and tricks for finding the best and turning into a great lasagna sauce. Third, browned sausage meat. Yep, lots of spices and flavors. And finally, the topper: a parmesan cream sauce. That last is the hardest part. But worth the effort you've saved with the other components.

Join us in the kitchen for lots of fun!