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PODCAST

Cooking with Bruce and Mark

Bruce Weinstein & Mark Scarbrough

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 food

All Episodes

10:57

I Made That! Rødgrød Med Fløde

Cooking with Bruce and Mark ·

2016/04/29

Bruce Weinstein & Mark Scarbrough are always up for a challenge. In this episode, Mark makes this classic Danish dessert, a tapioca pudding made with red currants.Fortunately, we live in New England and can grow our own (or buy them at local farmers' markets). In traditional fashion, you let this "pudding" set up, then pour cream over the top. It's absurdly summery and delicious.And easy, too. Maybe the hardest thing about it is pronouncing it. "Rødgrød med fløde" means something like "red

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10:08

I Made That! Homemade Matzoh

Cooking with Bruce and Mark ·

2016/04/21

Bruce Weinstein & Mark Scarbrough try their hand at classic matzoh for Passover.Well, Mark does. He's the writer in our duo. In other words, the goy will try to make it like he's back on the shtetl.Crunchy, salty, wheaty, and kosher for Passover--what more do you want? Listen and find out whileyou learn how to make the most amazing "cracker" of all time.

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15:59

I Made That! Pain D'Epices

Cooking with Bruce and Mark ·

2016/04/15

Veteran cookbook writers Bruce Weinstein & Mark Scarbrough live in a very rural part of New England--which means they have house guests from all over the world for about six months of the year. (No one wants to brave the snow!)In this episode, they make pain d'epices to go with some delicious cheeses that friends brought up from Murray's in Manhattan.Learn the secrets to making this French classic, a perfect sweet accompaniment for a dessert that includes soft, luscious cheeses like Camembert or

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11:08

I Made That! Coconut Curd Bars

Cooking with Bruce and Mark ·

2016/04/08

Bruce Weinstein & Mark Scarbrough have written dozens of cookbooks. Bruce is the chef; Mark, the writer. Which means Mark doesn't cook all that much anymore. At two cookbooks a year, it's hard to get in the kitchen.In this episode, Mark uses Bruce's mixer to try his hand at some delicious coconutcurd bars: crispy but tender coconutshortbread curst, topped with a creamy rich coconut curd and crunchy toasted coconut.Can Mark get it right? Can he do it without too much complaining because of

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10:09

I Made That! Pressure-Cooker Pasta Salad With Peanut...

Cooking with Bruce and Mark ·

2016/04/01

We're Bruce Weinstein & Mark Scarbrough and we've got a terrific pasta salad that's got a Chinese-inspired dressing, a great summer treat.Bruce is the chef in our duo; Mark, the writer. Mark hasn't cooked in years. Why should he? He married the chef.But this time, Mark breaks out the pressure cooker to make this tasty pasta salad. Did you know you can cook your pasta right in the pressure cooker? You can--and you can even add the chicken right along with it.While it cooks, Mark mixes up a savory

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15:41

I Made That! Homemade Pita Bread

Cooking with Bruce and Mark ·

2016/03/18

In the second part of our Easter dinner, we take on the wild part of making pita bread from scratch. It's the best thing to go with our shawarma-style leg of lamb from the last episode of our podcast, COOKING WITH BRUCE & MARK.Baked outdoors on the grill (or maybe in an oven, if you must), we love homemade pita, one of the easiest breads to make from scratch.The shaping is pretty simple: just flatten balls of dough. Then grill them on a hot pizza stone. And while regular bread takes to 50

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11:59

I Made That! Shawarma-Style Leg Of Lamb

Cooking with Bruce and Mark ·

2016/03/11

Bruce Weinstein & Mark Scarbrough are a veteran cookbook team who've been Contributing Editors to several national publications. Bruce is the chef; Mark, the writer. Mark rarely cooks. Why should he? He married the chef!In this episode of our podcast, COOKING WITH BRUCE & MARK, Mark begins a two-part journey to make the perfect Easter dinner. First up, a leg of lamb shawarma-style.

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12:29

I Made That! Vegan Chocolate Chip Cookies

Cooking with Bruce and Mark ·

2016/03/04

Bruce Weinstein & Mark Scarbrough are veteran cookbook writers who've been Contributing Editors to several publications. They've developed lots of recipes but none they love quite so much as this recipe for vegan chocolate chip cookies they created for their book, THE ULTIMATE COOKBOOK.They're crunchy from tahini and oats. They taste maybe even better than a traditional chocolate chip cookies. (Or maybe we're just prejudiced in their favor.)Join us as we make vegan chocolate chip cookies, a

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11:01

I Made That! Toasted Oat Brownies

Cooking with Bruce and Mark ·

2016/02/26

In this episode, Mark Scarbrough, the writer in our duo, makes chewy rich brownies in one bowl with no mixer. You'd think he'd be happy about that. Hmmm, well, maybe. He's sure happy about eating them.These oat brownies are not only easy but theoats make them healthy . . . sort of.Listen in as the chef in our duo, Bruce Weinstein, gives Mark a lesson in baking. You'll come away with one of the easiest and best brownie recipes you've ever tried.

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09:57

I Made That! Pressure-Cooker Sweet Potato Hash

Cooking with Bruce and Mark ·

2016/02/19

Bruce Weinstein & Mark Scarbrough never knew that when they were writing the GREAT BIG PRESSURE COOKER BOOK that the book would hit the best-seller lists. Sure enough, it made it!And here's a recipe from the book that sold out three times on QVC. Why? Maybe because it's the only cookbook written so that each recipe can be made in a stovetop pressure cooker or in an electric one. Or maybe because of recipes like this sweet potato hash, made with sausage and dried cranberries.Mark, the writer in

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12:25

I Made That! Beef Stew with White Wine and Hazelnuts

Cooking with Bruce and Mark ·

2016/02/12

Mark Scarbrough, the writer in our team, is making recipes while Bruce Weinstein, the chef, watches and critiques his technique.Mark's picked this recipefrom our book THE ULTIMATE COOK BOOK. Beef chuck braises in a bottle of white wine and gets a thickener in the ground mixture of bread crumbs, toasted hazelnuts, capers, olives, and fresh parsley.Ours a North American take on a Spanish-inspired stew. It's also a beef dish that needs a glass of cold white wine. Or maybe Cava. Definitely Cava.Don't

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11:48

I Made That! Sugar-Crusted Triple-Ginger Pound Cake

Cooking with Bruce and Mark ·

2016/02/05

Abby Dodge has written a fantastic new book called THE EVERY DAY BAKER. We picked one of our favorite recipes for a super gingery pound cake that's got a sugary crust. Irresistible!Join Bruce Weinstein & Mark Scarbrough as they make this recipe from her book. Mark picked out the cake. A Southern boy loves pound cake. Mark's going to make the dessert as Bruce watches in the latest episode of COOKING WITH BRUCE AND MARK.Do not want to miss this pound cake recipe. It is one of the best. Consider it

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11:44

I Made That! Kamut And White Bean Burgers

Cooking with Bruce and Mark ·

2016/01/29

Grain and bean burgers are so easy. They're done in minutes and delicious with lots of toppings, particularly chutney, grainy mustard, and sliced tomatoes.Bruce has had dental surgery. Well, that's not what thispodcast is about. But while he's at the oral surgeon's, Mark makes him a delicious dinner that won't tax Bruce's tender mouth. Mark whips up Kamut And White Bean Burgers, laced with lemon zest, toasted pecans, and shallots.Listen in for the recipe and the "fun" (not the dental surgery).

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10:44

I Made That! Pressure Cooker Shrimp Creole

Cooking with Bruce and Mark ·

2016/01/22

Shrimp creole. You don't have to simmer the sauce for hours before you add the shrimp for a deep, complex flavor. You can let a pressure-cooker do the work for you.By the way, Bruce sings baroque music. And what does that have to do with making shrimp creole? On rehearsal nights, Mark takes to the kitchento make shrimp creole that will see Bruce through three hours of Bach.Listen and learn how to make the richest most flavor creole sauce in the pressure cookerin minutes. The shrimp go in at thelast

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10:59

I Made That! Whole Grain Waffles

Cooking with Bruce and Mark ·

2016/01/08

Bruce and Mark long ago decamped from New York City to the country. Problem is, Bruce and Mark's friends live in the city and want to visit the country. Anyone for running a B&B?Fortunately, Mark is going to make a whole grain waffle mix that can feed guests all winter long. It's easy to put to together the mix. Just don't forget to write out a note with the necessary liquid ingredients. You can stick that note in the container with the dry waffle mix so you're ready to make them anytime.

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12:01

I Made That! Steak Tartare

Cooking with Bruce and Mark ·

2016/01/01

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.

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09:12

I Made That! Peanut Butter Dog Biscuits

Cooking with Bruce and Mark ·

2015/12/25

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 canyou look into your sweet collies' eyes and not crumble. Mark shows Bruce

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09:43

I Made That! Red Lentil and Bulgur Soup

Cooking with Bruce and Mark ·

2015/12/18

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 withyou some amazing recipes and quite a few laughs.

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11:15

I Made That! Lebkuchen

Cooking with Bruce and Mark ·

2015/12/11

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 Goyishaof 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.

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08:22

I Made That! Sauerbraten

Cooking with Bruce and Mark ·

2015/12/04

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

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