Cooking with Bruce and Mark

We organize our closets, attics, basement, and storage spaces every spring. We tune up our cars every spring. And we clean out the gardens, too. But our kitchens need the same cleaning and tuning up every year to keep them running efficiently as well. You know the rule about closets...if you haven't worn it in a year, throw it out. Well the same goes for most things in your pantry and your freezer. Four, rice, whole grains, crackers, chips, and nuts can all turn rancid within a year. Use your nose. IF it smells off, toss it. Not sure if it's still good? Better safe than sorry. And meat won't last forever in your side by side self defrosting freezer. A year for beef and poultry. 6 months for fattier cuts like pork shoulder, bacon, and sausages. But there's more. Buy an oven thermometer and check to make sure your oven is cooking at the proper temperature. If not, we have 2 ways to fix it, listen in and find out how. And finally, check all your equipment like wooden spoons rubber, spatulas, and most importantly non-sitck cookware. We'll tel you what to look for and what you need to do to keep cooking safely. 

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 between a frittata and a torta.

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. It's enough to feed a crowd. Have your friends over. And dig in.

Sheet Cakes. Slab Pies. just those words make our mouths water. The thought of 234 sq inches of luscious cake topped with oodles of icing. Or 234 sq inches of crunchy flaky pie crust topped with fruit, nuts, lemon curd, and whipped cream. This book will be out in February and we'll start offering up some recipe exclusives here on Cooking with Bruce and Mark. So listen in and get ready for some amazing dessert.

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 local grocery store.

Listen in and learn the tricks to making perfect dry-fried chicken wings with Bruce & Mark. 

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 aromatic broth, then cut into smaller pieces. Those pieces are then stir-fried with ginger, chilies, vinegar, and little of the braising liquid. Finally, scallions and toasted sesame oil are used to top it all off.

Listen in and learn to make this authentic Chinese dish and celebrate Chinese new year anytime of the year!  

We're still celebrating Chinese New Year with another incredible Macau dish frmo the restaurant Fat Rice in Chicago. This one uses rice vermicelli and shrimp, roast pork and bean sprouts, carrots and scallions. It's not spicy but it's so aromatic. And as you'll hear, we cook it in under 5 minutes. Amazing. 

This month we'll celebrate the Year of the Rooster. And to start the festive activities off we're making 2 aromatic, spicy, and mouth-watering Asian sauces for noodles, dumplings and other celebratory dishes. Get these recipes on our website www.bruceandmark.com or listen in an find out how to make these incredible Chinese Delicacies. 

Today we're repeating one of our all time favorite and most popular recipes. CHRISTMAS LEBKUCHEN COOKIES

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.  

The recipe is from Nancy Baggett, the cookie queen. And we're delighted to be sharing this recipe from her book THE GREAT AMERICA COO