Cooking with Bruce and Mark

Hey there. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks, including our latest: THE LOOK & COOK AIR FRYER BIBLE. (You can find a copy here.)

We love to share our passion for food and cooking with you. On this episode of our podcast, we've got a one-minute cooking tip about fried eggs. We're in the kitchen with an easy and vegan (!) recipe for chocolate tahini cookies. And we'll tell you what's making us happy in food this week.

Here are the segments of this episode of COOKING WITH BRUCE & MARK:

[00:50] Our one minute cooking tip: how to make better sunny-side-up eggs.

[03:20] We're in the kitchen, making easy, soft, fudgy, chocolate tahini cookies. They're a one-bowl wonder.

Here's how to make the cookies. Heat your oven to 325F/170C convection. Melt 6 1/2 ounces/180 grams of chopped dark chocolate in a microwave. Melt it in 15-second bursts, stirring after each. Cool for a few minutes, then stir in 1/3 cup/100 grams tahini (sesame seed paste), 3/4 cup/180 grams dark brown sugar, and 1/2 teaspoon ground cinnamon. Then stir in 7 tablespoons/100 grams of plant milk, followed by 1 1/3 cups/150 grams all-purpose or plain flour, 1 teaspoon baking powder, 3/4 teaspoon baking soda, and 1/2 teaspoon salt. Drop by 50 gram (a little less than 1/4 cup) balls onto a parchment-lined baking sheet. Bake for about 10 minutes, flattening a bit with a rubber spatula about halfway through the cooking process. Cool on a rack for 5 minutes before chowing down.

[14:40] What’s making us happy in food this week: hacked pheasants in chili sauce and air-fried butternut squash and parsnips

As veteran cookbook authors, we've been called in to fix and even write other people's cookbooks. From stuffed spleen to diets with no plan, we've seen the works in our twenty-five years in this business.

We're Bruce Weinstein & Mark Scarbrough. We've written and published three dozen cookbooks under our own names. We've also developed tens of thousands of recipes. And we've been called in to help others write and publish their cookbooks.

In this episode, we'll tell you some of the great stories about fixing cookbooks. We've also got a one-minute cooking tip: how to make dinner parties easier. And we'll let you know what's making us happy in food this week: torrone and goat meatballs.

[00:48] Our one-minute cooking tip: how to make dinner parties easier.

[03:14] Some stories about fixing other people’s cookbooks.

[23:50] What’s making us happy in food this week: torrone and goat meatballs.

Hey there! We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks and tens of thousands of recipes. Back in the day, we were contributing editors at Eating Well and Cooking Light--and we have the longest-running column on weightwatchers.com.

We're still writing cookbooks! And we'd love to share our passion for food and cooking with you. In this episode of our podcast, we welcome Kat Ashmore to our kitchen. She's a TikTok celeb and the force behind both "Hungry Lady Salads" and "Kat Can Cook." She's just published a new cookbook: BIG BITES. If you'd like to snap up a copy, click this link right here.

We've also got a one-minute cooking tip about powdered bouillon. And we'll tell you what's making us happy in food this week.

[01:33] Our one-minute cooking tip: bouillon cubes!

[03:36] Bruce's interview with social media sensation Kat Ashmore of "Hungry Lady Salads" and "Kat Can Cook" about her new cookbook BIG BITES.

[19:30] What's making us happy in food this week? New dinner plates and crunchy breakfast cookies from Spain!

Hey there! We're Bruce Weinstein and Mark Scarbrough. Together, we've written over three dozen cookbooks and sold almost 1.5 million copies of them. We've developed tens of thousands of original recipes. And we love to share our passion for food and cooking with you.

Our latest cookbook is THE LOOK & COOK AIR FRYER BOOK, with over 700 photos, one for every step of every recipe. You can find that cookbook at this link.

In fact, we're cooking this episode of COOKING WITH BRUCE & MARK. We're in the kitchen, making a sour green cilantro curry, made with coconut milk. It's almost irresistible!

We've also got a one-minute cooking tip about Worcestershire sauce. And we'll tell you what's making us happy in food this week: fresh grapefruits and

[01:27] Our one-minute cooking tip: use more Worcestershire sauce.

[03:33] We're cooking a sour green cilantro curry with coconut milk. Here's what you need to do. Put all this in a large blender: a big wad of cleaned cilantro (even the stems), 2 - 3 peeled medium garlic cloves, 1 medium carrot, 1 stemmed (and seeded, if needed) green fresh chile (like a jalapeño, serrano, or a bird's eye chile), one 13.5 ounce/400 ml can of full-fat coconut milk, 3 tablespoons/45 ml soy sauce, 1 - 2 tablespoons/15 - 30 ml sweet white miso paste, a peeled thumb-sized piece of fresh ginger, a similarly sized piece of peeled fresh turmeric, the juice of 1 or 2 limes, 1 teaspoon ground coriander, and 1/2 teaspoon ground allspice. Cover and blend until smooth. Pour into a high-sided sauce pan or sauté pan. Bring to a bubble over medium heat, stirring often. Reduce the heat to low, stirring frequently, for 5 minutes to reduce a bit. Then add 1 pound cubed firm tofu; 1 stemmed, cored, and chopped red bell pepper; and a few handfuls of small broccoli florets. Cook for about 5 more minute, stirring often. Garnish with fresh orange juice and serve it up!

[15:40] What’s making us happy in food this week: fresh grapefruits and kimchi-jiggae, a pork and kimchi stew.

We've got a packed show with travel, memoir, recipes, food tips, the whole works.

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've got three dozen published titles under our (ever widening) belts. We've sold nearly one and a half million books in our career. And we're still ready to talk more about food.

On this episode of COOKING WITH BRUCE & MARK, we've got a one minute cooking tip about complimenting the cook. Bruce interviews Terra Kiros, the author of NOW AND THEN, a food and travel memoir with recipes, based on her extraordinary career. And we'll tell you what's making us happy in food this week: pastrami and a vegan Bakewell tart.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:51] Our one-minute cooking tip: compliment the person who has cooked for you.

[03:56] Bruce's interview with Tessa Kiros, legendary author about her new memoir and travelogue with recipes, NOW AND THEN.

[24:46] What’s making us happy in food this week: pastrami and a vegan Bakewell tart, thanks to Philip Khoury.

Welcome! We're Bruce Weinstein and Mark Scarbrough, veteran cookbook authors with three dozen cookbooks to our names (plus two knitting books for Bruce and a memoir from Mark). If you'd like to check out our latest, THE LOOK & COOK AIR FRYER BIBLE, click this link right here.

We're talking about food trends for 2024, gleaned from reading Whole Foods' predictions from its "trends council," plus many thoughts of our own about what's coming up this year.

We've also got a one-minute cooking tip about visual cues in cooking. And we'll tell you what's making us happy in food this week: tinned fish and Jewish deli new year!

[01:11] Our one-minute cooking tip: Visual cues are more important any stated timing in a recipe.

[05:08] Let's talk about 2024's predicted food trends.

[17:36] What’s making us happy in food this week: tinned fish and our Jewish deli new year!

Welcome to our kitchen! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. Even after thirty-six cookbooks--including our latest, THE LOOK & COOK AIR FRYER BIBLE--we're excited to have Rose Wilde with us in this episode. She's the owner of the bakery Red Bread in Los Angeles and she's got a gorgeous new cookbook out: BREAD AND ROSES. You'll want it on your holiday list or on the new cookbooks you want for the new year. To find it, click this link.

If you'd like to find OUR OWN latest book on air-frying, please click this link.

We've also got a one-minute cooking tip about making gaucamole (which will surely shock you!) and we'll tell you what's making us happy in food this week: dan dan noodles and lebkuchen.

[00:49] Our one-minute cooking tip: how to make perfect guacamole.

[01:58] Bruce's interview with Rose Wilde, author of the new and sensational cookbook, BREAD AND ROSES.

[26:11] What’s making us happy in food this week: dan dan noodles and lebkuchen.

Welcome to our kitchen! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written three dozen books, sold way over one million copies, and spent many years thinking about food and cooking.

In this episode, we've got a holiday food survival guide to help us eat to our content and not our discontent. We're using some of the guidelines from UPenn as well as our own thoughts on the holiday extravaganza.

We've also got a one-minute cooking tip. And we'll tell you what's happening in food this week: chicken curry and spritz cookies.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:40] Our one-minute cooking tip: wash metal cooking pans with hot water, not heating-up water.

[02:30] Our holiday food survival guide, based on guidelines from UPenn and our own thoughts.

[13:25] What’s making us happy food this week: curried chicken that Mark made for Bruce and spritz cookies.

Welcome! We're veteran authors Bruce Weinstein & Mark Scarbrough with over three dozen cookbooks to our names (plus knitting books and a memoir from Mark). Our latest is THE LOOK & COOK AIR FRYER BIBLE, packed with photos, one for every step. You can find it here.

In this episode of our food and cooking podcast, we're back in the kitchen, making a batch of homemade chili crisp. If you don't know, chili crisp is a Chinese condiment that has overtaken the world! It's hot, garlicky, and aromatic. And surprisingly easy to make. Look for the recipe below!

We've also got a one-minute cooking tip for your holidays. And we'll let you know what's making us happy in food this week.

[01:04] Our one-minute cooking tip: how to make perfect whipped cream from scratch.

[02:38] We're in the kitchen, making chili crisp. We hope you have as much fun as we do.

Grind all of this in a spice grinder:

2 tablespoons dehydrated onion

2 tablespoons mild smoked paprika

1 tablespoon granulated white sugar

2 teaspoons ground sumac

1 teaspoon table salt

Put the ground spices in a large, heat-safe baking dish, preferably a Pyrex dish. Then stir in:

50g or about 25 dried red chilis (preferably er jing tiao chilis), stemmed and snipped into pieces

1 star anise pod

Heat 2/3 cup or 160 ml neutral-flavored oil to 300F in a medium skillet. Pour over the chilis and aromatics.

When the sizzling stops, stir in 2 TBS jarred fried garlic (an important condiment, available at Asian supermarkets). Cool to room temperature before sealing in a glass jar and storing in the fridge for up to 1 month.

[17:31] What’s making us happy in food this week? Air-fried broccoli cheese casserole and Belgian-style hard cider!

Welcome! We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen books to our names (not counting knitting books from Bruce and a memoir from Mark) and near 1.5 million copies sold. We love to talk about food and cooking. We're glad you've joined us.

We're also happy to have Nik Sharma on the podcast this week. He's got a great new book: VEG-TABLE, all about vegetable-focused meals. And it's a gorgeous book, to boot. If you'd like to know more, check it out at this link.

We've also got a one-minute cooking tip that's really important for the holidays ahead. And we'll tell you what's making us happy in food this week.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:19] Our one-minute cooking tip: Be patient with yourself.

[03:59] Bruce's interview with Nik Sharma, author Of VEG-TABLE.

[24:41] What’s making us happy in food this week? Two great restaurants in Albany, NY: one for home-style tofu and one for ramen!