Cooking with Bruce and Mark

Imagine a cookie that is a cross between a blondie, an oatmeal cookie, granola, and yes, even a hammentashen. This recipe for oat jam bars fits the bill and is from our book THE ULTIMATE COOK BOOK. 

Mark will make these cookies for his book group in Connecticut and Bruce will watch and taste and judge. 

Bruce is the chef and mark's the writer. Together they've published almost 30 books a won numerous awards and even hit the Washington Post Best-Seller List. But sadly, Mark doesn't ever cook, until now. Can he? Listen and find out. You'll have some fun and get a great recipe too, every week.

Bruce Weinstein and Mark Scarbrough have written six cookbooks for the pressure cooker, everything from stovetop models to the popular Instant Pots. In this episode of their podcast, Mark is making a spicy pork and peanut stew in the cooker as Bruce looks on.

Bruce Weinstein is the chef in their duo. Mark is the writer. Together, they'll make this recipe live on air and figure out the tricks to make it perfect every time.

This is a recipe from their best-seller, THE GREAT BIG PRESSURE COOKER BOOK, the only cookbook written so every recipe is timed out and balanced for either a stovetop pressure cooker or an electric countertop model. You can check out the book (and the recipe) here.

Cookie swap, anyone? How about chocolate chip meringue cookies?

They can be tricky. Mark's gonna give it his best. But he's got Bruce there to make sure these holiday cookies come out right.

Join Bruce Weinstein, the chef, and Mark Scarbrough, the writer as they work out the kinks in this cookie favorite. Listen along as they make these light, air cookies and turn out the perfect batch. 

Chili. In true Texas fashion this classic is made from dried chilies and diced beef. No tomatoes, no beans, no chili powder. But here's modern twist: Kamut, an ancient grain whole grain, an ancient form of wheat really, that's been resurrected and trademarked so it can only be grown organically. It makes a rich, satisfying, and surprisingly delicious chili.

In our duo, Bruce Weinstein is the chef and Mark Scarbrough is the writer. Together, they've published dozens cookbooks, won lots of awards, and been on several national best-seller lists.

In this episode, they're making a recipe from their book GRAIN MAINS: main courses made with whole grains. If you want to know more, you can find the book here.

So come into our kitchen, test a recipe with us, and see just how fun it can

Welcome to our food and cooking podcast. Bruce Weinstein is the chef and Mark Scarbrough is the writer. Together, they've published dozens of cookbooks, won lots of awards, and been on severval national best-seller lists. 

Even though they've created and written over 15,000 original recipes, Mark (the writer) doesn't cook--until now. 

Under chef Bruce's watchful and critical eye, Mark is going to bake an old fashioned cookie: Chocolate Crinkle Cookies. So come into our kitchen, hear us make a recipe, and see just how fun it can be.

Bruce Weinstein is the chef and Mark Scarbrough is the writer. Together, they've published twenty-seven cookbooks, won lots of chichi awards, and been on many national best-seller lists. They write for Fine Cooking and Cooking Light; they have a monthly column on weightwatchers.com. 

Even though they've created and written over 15,000 original recipes, Mark (the writer) doesn't cook--until now. 

Under Bruce's watchful and critical eye, Mark will go into the kitchen in each episode and attempt to make one of their favorite dishes. Along the way, you'll get a terrific recipe, some of the science behind what's happening, great cooking tips, and the banter Bruce and Mark are known for.

This time, Mark's going to tackle an old fashioned dessert called a slump. In the same category as cobbler, crisp, pan dowdy, and buckle. The recipe is in their book THE ULTIMATE COOK BOOK, available here.

Bruce Weinstein is the chef and Mark Scarbrough is the writer. Together, they've published twenty-seven cookbooks, won lots of chichi awards, and been on many national best-seller lists. They write for Fine Cooking and Cooking Light; they have a monthly column on weightwatchers.com. 

Even though they've created and written over 15,000 original recipes, Mark (the writer) doesn't cook--until now. 

Under Bruce's watchful and critical eye, Mark will go into the kitchen in each episode and attempt to make one of their favorite dishes. Along the way, you'll get a terrific recipe, some of the science behind what's happening, great cooking tips, and the banter Bruce and Mark are known for.

This time, Mark is baking a basil garlic bread from Hillary Davis's book Le French Oven. So come into our kitchen, test a recipe with us, and see how fun it can be.