Cooking with Bruce and Mark

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.

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 Bruce how he whips up some incredible cookies just for our furry well-wishers.

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.

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.

Okay, it takes four days to make, but sauerbraten's worth it! Take a beef bottom round roast and marinate it in wine, vinegar, and spices for 4 days. Then braise it with bacon and onions and a ton more spices. What could be bad? 

Mark will attempt sauerbraten - funny that, he's from a German background and never made it before while Bruce is a New York Jew who's made it tons of times. Well, let's see how Mark does with Bruce watching. And we'll keep the Hitler jokes to a minimum. Maybe.

Bruce Weinstein and Mark Scarbrough have written nearly 30 cookbooks and have won numerous awards and even hit the Washington Post best-seller list But sadly Mark doesn't cook much. Until now. Listen in as Bruce helps, judges, and eats Mark's wares in the kitchen. You'll have a blast and learn a great new recipe every week.