Chocolate coconut macaroons. Not almond cookies. But very simple cookies loaded with coconut and almost fudgy at the center. A true treat. And we're making them in our kitchen for this episode of COOKING WITH BRUCE & MARK. Hey there. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written and published three dozen cookbooks with more on the way. We've developed over 20,000 original recipes in the past twenty-five years. This is our podcast about food and cooking, our passion. We're happy you've joined us! Here are the segments for this podcast episode: [00:55]	Our one-minute cooking tip: Always use kosher salt for brines and marinades. [03:12]	We head to the kitchen and make simple chocolate coconut macaroons. Here's the recipe: Heat the oven to 350F/175 C fan or convection. Line an 18 x 13 inch/46 x 33 cm baking sheet with parchment paper. Beat 4 room-temperature large eggs, 1/2 teaspoon cream of tartar, and a pinch of salt in a bowl with an electric mixer at high speed until soft peaks form. Beat in 1 cup/200 grams granulated white or caster sugar in small increments until it's all been added and you can't feel grains of sugar between your (clean) fingers. Remove the beaters and fold in one 14 ounce/400 gram package of sweetened, shredded coconut. Then fold in 3/4 cup plus 2 tablespoons/75 grams unsweetened cocoa powder until well combined. Drop by heaping, spiky tablespoons onto the prepared baking sheet. Bake for about 20 minutes, or until firm to the touch. Cool on a wire rack for at least 10 minutes before enjoying. [14:57]	What’s making us happy in food this week: jammy oat bars and dried pears.

WELCOME TO OUR KITCHEN: We're making chocolate coconut macaroons!

Join us, Bruce Weinstein and Mark Scarbrough, for weekly episodes all about food, cooking, recipes, and maybe a little marital strife on air. After writing thirty-six cookbooks, we've got countless opinions and ideas on ingredients, recipes, the nature of the cookbook-writing business, and much more. If you've got a passion for food, we also hope to up your game once and a while and to make you laugh most of the time. Come along for the ride! There's plenty of room!

Arts

Literature

Performing Arts

Design

Food

Fashion & Beauty

Visual Arts

Education

Training

Language Courses

Higher Education

K-12

Educational Technology

Hobbies

Games & Hobbies

How To

Leisure

Perhaps just a decade ago, the dominant theory was that food likes and dislikes were learned. But genetic research is changing the game, proving that what you like and dislike may actually be part of your DNA. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks and more than 20,000 original recipes. This is our food and cooking podcast, part of our passion for all things culinary. Here are the segments for this episode of COOKING WITH BRUCE & MARK: [00:56]	Our one-minute cooking tip: Rent a tablescape! [04:15]	Are your food preferences written in your DNA? We're talking about the latest genetic research and how your likes and dislikes may be part of your very biological makeup . . . and how you can actually learn to override your own DNA. [18:44]	What’s making us happy info this week: vegan chocolate creams and kasha varnishkes.

WELCOME TO OUR KITCHEN: We're talking about genetics and food preferences!

Let's talk condiments. Our fridge is full. Yours should be, too. We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who have written and published three dozen cookbooks (and are working on yet another). This is our podcast about food and cooking, our passions in life. We're so happy you've joined us. Here are  the segments for this episode of COOKING WITH BRUCE & MARK: [00:45]	Our one-minute cooking tip: high on the stove vs. low heat in the oven. [03:45]	Let's talk about condiments . . . and why your fridge should be as full as ours. [17:13]	What’s making us happy in food this week: Calabrian passata and high-fiber pasta (without being whole-grain pasta).

WELCOME TO OUR KITCHEN: We're talking condiments!

Hey there. We're Bruce Weinstein & Mark Scarbrough. We've written three dozen cookbooks for seven New York publishers (not counting two knitting books for Bruce and a memoir for Mark). We're excited to share our passion about food and cooking with you. We're headed into the kitchen to make some irresistible jammy oat bar cookies. We've got a one-minute cooking tip about storing cheese. And we'll tell you what's making us happy in food this week. [00:57]	Our one-minute cooking tip: wrap cheese in fresh plastic wrap every time you open it. [02:46]	We're making jammy oat bar cookies. Mark has been taking these cookies to his literary seminars all this year. Lots of Cather and Faulkner with lots of cookies. You can't beat that. Here's the recipe: Jammy Oat Bar Cookies Heat the oven to 350F (175 C—no convection or fan) Line a 9 x 13-inch (23 x 33-cm) baking pan with parchment paper. In a stand mixer, beat at medium-low speed until creamy and light (about 5 minutes):¾ pound (3 sticks or 340 g) unsalted butter, cut into smallpieces1 cup (215 grams) packed dark brown sugar¾ cup (150 grams) granulated white sugar
Beat in 1 large egg until smooth. Stop the mixer and beat down the inside of the bowl, then beat in 1 teaspoon salt, 1 teaspoon ground cinnamon, and 2 teaspoons vanilla extract. Beat in 2¼ cups (285 grams) all-purpose or plain flour, 2 1/4 cups (200 g) rolled oats, and 1½ cups (175 grams) toasted walnut pieces, just until the flour is incorporated. Press about two-thirds of this dough into an even layer in the prepared baking pan. Spread with 1½ cups (480 grams) jam, preserves, or marmalade (do not use jelly!) and dollop the remaining dough in small bits on top, pressing them gently into an even layer with some jam showing through. Bake until set and browned, about 45 minutes. Cool on a wire rack for 10 minutes before turning out and slicing into bar cookies. [15:19]	What’s making us happy in food this week: pretzels with grapes (!) and quince paste.

WELCOME TO OUR KITCHEN: We're making jammy oat bar cookies!

Vegetable pancakes? What an easy lunch, snack, or even dinner! Mark's been cooking much more vegan fare lately, so this recipe is one that he's now made countless times: a richly stocked vegetable pancake, sort of based on Korean vegetable pancakes (yachaejeon or 야채전), but packed with more vegetables and able to withstand many substitutions, based on the types of vegetables you like. No roots, all quick-cooking vegetables, please. And all cut to matchsticks or shredded through the large holes of a box grater. But then you're good to go. We're Bruce Weinstein & Mark Scarbrough, authors of three-dozen cookbooks (with a new one due to our publisher within the next month). We love to share our passion for food and cooking with you. Thanks for coming along with us. If you'd like to see our latest cookbook, check out THE LOOK & COOK AIR FRYER BIBLE here. Here are the segments for this episode of COOKING WITH BRUCE & MARK: [00:45]	Our one-minute cooking tip: Toast whole spices in a dry skillet for more flavor. [03:58]	Let's make vegetable pancakes! Here's the recipe: Thinly slice, shred, or turn into matchsticks all of the following: 1 carrot, 1 small peeled onion, 4 or 5 shiitake mushroom caps, and 1 medium fresh jalapeño, stemmed and cored. Also shred or cut 1 medium zucchini into matchsticks, then squeeze these dry over the sink to get rid of excess moisture. Stir in a large bowl 1 cup (125 grams) all-purpose or plain flour, 1/4 cup (28 grams) cornstarch or corn flour, 1 teaspoon kosher salt, and 1 cup (240 ml) water. Add the vegetables and stir until well coated and combined. Heat a large nonstick skillet over medium heat, then swirl in a little toasted sesame oil. Add the vegetable mixture and spread it into an even pancake. Cook until golden, even browned, about 6 minutes. Use the courage of your convictions to flip the pancake, then continue cooking until golden-brown on the other side, about 6 minutes. Slide the pancake out onto a cutting board. As it cools, whisk together an easy dipping sauce: 1 tablespoon (15 ml) toasted sesame oil, 1 tablespoon (15 ml) soy sauce, 1 tablespoon (15 ml) unseasoned rice vinegar, 1 teaspoon agave syrup or granulated white sugar, and 1 teaspoon (5 ml) red chili oil. Cut the pancake into pie wedges and serve with the dipping sauce on the side. [18:50]	What’s making us happy in food this week? Mushroom ketchup and a men's game dinner.

WELCOME TO OUR KITCHEN: We're making chocolate coconut macaroons!

Download our free app to listen on your phone