Cooking with Bruce and Mark

In most of the episodes of COOKING WITH BRUCE & MARK, Mark Scarbrough, the writer in our team, cooks while Bruce Weinstein, the chef, watches and critiques. But in this episode, Mark, the goy, teaches Bruce how to make eggnog, the most Christian of all your holiday beverages.Eggnog is actually quite simple to make. There's no cooking, just a lot of whisking. Plus, a lot of milk, a lot of cream, a lot of sugar, and a lot--and we mean a lot--of brandy, rum, and bourbon. And you have to get started a little before the holidays. The stuff needs time to ripen in your fridge. You'd best get going if the holidays are coming.Listen in and find out how to make the easiest and most delicious holiday eggnog.

We're Bruce Weinstein & Mark Scarbrough. A long time ago--over ten years ago!--we wrote THE ULTIMATE BROWNIE BOOK. We love all things brownie but we never considered making brownies in a turbo blender like a VitaMix or a BlendTec.In this episode of COOKING WITH BRUCE & MARK, Mark's going to make easy, gluten-free, fudgy brownies using only the turbo blender and the oven. It's simple, quick, and so delicious, particularly with (gluten-free? or vegan?) vanilla ice cream.Listen in, copy down the recipe, and never deprive yourself again of this chocolate deliciousness again, whether you're gluten-free or just a lover of fudgy brownies.

Bundt cake? We're going old school with this cranberry walnut one that's got pumpkin in the mix.We're Bruce Weinstein & Mark Scarbrough. If you don't know, Bruce is the chef and Mark, the writer. Mark doesn't cook much, what with two books published a year, plus the ones ghost-written for celebrities. (Shhhh . . . confidentiality agreements.)Mark is back in the kitchen with cranberry walnut pumpkin Bundt cake. Bruce is watching, helping, judging, and making color commentary on this autumnal dessert.In this recipe, Mark uses pumpkin that Bruce has already roasted, seeded, drained, and collected. But you can use canned pumpkin and the cake will turn out just as tasty.Other incredible ingredients include dried cranberries, chopped walnuts, diced candied orange peel, cinnamon, and nutmeg.Listen in as Mark cooks. Then get in your kitchen and bake this cake! 

We're Bruce Weinstein & Mark Scarbrough, authors of the best-selling GREAT AMERICAN SLOW COOKER BOOK.We love slow cookers, mostly because we can create a complicated braise with intense flavors without a lot of work. And because we can set it and walk away to your day to come home to a wonderful braise, soup, or stew.Mark recently made this complex and rich stew for company. It's made with chicken thighs, parsnips, dried figs, autumnal spices, and orange zest for a little zip.Listen in and get the recipe. And share the recipe. And make the recipe. Trust us, you'll love the recipe.

Have you got a VitaMix? A Blendtec? A Waring X-treme Pro? OR do you have another high horsepower, high RPM blender? Then you need this recipe for super easy lemon pudding.We're Bruce Weinstein & Mark Scarbrough. We love turbo blenders. So much so that we even wrote a book about using them to make much more than smoothies: THE TURBO BLENDER DESSERT REVOLUTION.In this episode of COOKING WITH BRUCE & MARK, we use the heat from the blades, brought on by the high-powered friction, to create a rich, creamy, lemon pudding without turning on the stove or even dirtying a bowl.Listen in and find out how this works. You'll get this amazing recipe. 

This week, we're making a recipe with a turbo blender--you know, like a VITAMIX, BlendTec, and Waring X-Treme. And we're making whole-grain pancake batter! Turbo blenders have powerful motors. The blades spin so fast that they can grind wheat berries and other dry grains into flour in seconds. In fact, we are so taken with these machines that Mark has a class on craftsy about how to make whole-grain desserts from a turbo blender.In this recipe, we put steel-cut oats and raw wheat berries into the turbo blender, then grind the grains into a flour. We add buttermilk, eggs, and oil to make a whole-grain pancake batter.Listen in as we cook through this recipe to find out how to use a turbo blender to its full potential. It's not just for smoothies! 

Halvah is a sweet sesame paste, often used in Middle Eastern cooking. It's a bit dry and so a little crumbly. In shops, it's sometimes flavored, even with chocolate or pistachios, and cut into sedges from a huge wheel, sort of like some forms of hard cheese.We recently found a Yotam Ottolenghi recipe for halvah brownies that had gone viral. We had to make it. It was indeed delicious, but it only included halvah as a topping for the brownies, a topping that then baked down into them.We wanted to try our hand at a halvah cookie. So being Bruce Weinstein & Mark Scarbrough, we set about developing a cookie recipe with halvah as the main ingredient.The cookies are incredibly crunchy and fragrant. Listen in as we make this recipe and then get cooking!

Oatmeal cookies? We've got to load them down with everything in the kitchen. Nuts? Yup. Coconut? Yup. Chocolate chips? Yup.Did we mention a bit healthy, too. With whole-wheat flour? Yup. And even wheat germ? Yup. Plus, oats, of course. As well as Grape Nuts cereal.Now those are cookies! We're Bruce Weinstein & Mark Scarbrough. We love baking. We love cooking. We love eating. We've got dozens of cookbooks to prove it, as well as countless articles for all the glossy food magazines.Bruce came up with this recipe a while back. Mark loved them so much he wanted us to make a podcast about them. So here we are!

Pear preserves are one of fall's treats: chunks of pear, layered in a thickened jam, set up for the winter. Sure, it's great on toast. It's even better with a thick chunk of Parmigiano-Reggiano and a sweet shortbread cookie or digestive cracker.We're Bruce Weinstein & Mark Scarbrough, veteran cookbook writers of dozens of titles. We love to have fun in the kitchen. We'll take you through the step-by-step process for making traditional pear preserves. They're the best ever. Promise! 

Even if summer is winding down where you are, we've got you covered with a classic cold treat that's best even in the winter after a braise.Coffee granita. If you don't know, granita is like little sweet shaved ice crystals. If you really want to go all out, you scrape them up and fold them into whipped cream. Don't you dare use the canned stuff!Join us, Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with dozens of books to our names. We'll teach you how to make the perfect coffee granita, a welcome cold treat even in the dead of winter.

Raspberry sherbet. One of our favorite things!When we were kids, sherbet came in all sort of colors. Red. Green. Orange. They weren't necessarily flavors because the sherbets were so sweet. It was hard to taste much more than sugar.These days, we've got the tips and tricks to making better sherbet. Join us, Bruce Weinstein & Mark Scarbrough, as we craft a sherbet that's sure to cool you down on a hot summer day.Raspberries, whole milk, and sugar, plus a little secret ingredient for just the right texture.In this episode of COOKING WITH BRUCE & MARK, we're making a raspberry sherbet that will change the way you look at frozen desserts. Listen in and give the recipe a try.And maybe check out our first cookbook: THE ULTIMATE ICE CREAM BOOK.

We love frozen desserts. We've written hundreds of recipes for them. And we've learned a trick or two. Including how to make great ice cream at home without an ice-cream marker.Join us, Bruce Weinstein & Mark Scarbrough, as we walk you through the steps of making no-churn strawberry ice cream.All it takes is whipped cream and sweetened condensed milk. Plus strawberries, of course. It's a great summer treat without a lot of work.Do you like ice cream? Check out our first cookbook here: THE ULTIMATE ICE CREAM BOOK. We wrote before Mark's name was even on the cover. He was writing our books behind the scenes. These days, we're out in the open! But that book is still one of the best-selling ice cream books on the market.

Welcome to a recipe from our book À LA MODE: Vietnamese Coffee Frozen Custard.We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who've created tens of thousands of recipes. We love ice creams and frozen treats. Our career started with THE ULTIMATE ICE CREAM BOOK.As in traditional Vietnamese coffee, we use sweetened condensed milk in the custard for this ice cream. We steep it with coffee and cinnamon flavor. And no artificial flavors in the mix! without any extracts or short cuts.Join us for all the tips and tricks to make this unusual frozen custard perfect every time. 

Frozen, slushy, icy, plummy goodness in a glass. What's a better frozen cocktail for a hot afternoon? Just sit back and chill out.We're Bruce Weinstein & Mark Scarbrough, authors of dozens of cookbooks, including several on cocktails and drinks. In this episode of COOKING WITH BRUCE & MARK, we're making a summery libation that needs some corn chips and hot salsa on the side.This frozen cocktail is a sweet/tart take on an old favorite, the frozen daiquiri. If you've only ever tasted sloe gin in a sloe gin fizz, it's time to upgrade your cocktail and sip on these newfangled frozen daiquiris.

Honey? Goat milk? In gelato? Why not?We're Bruce Weinstein & Mark Scarbrough. We've not only written several books on frozen desserts, we've also written the first ever all-goat book, GOAT: MEAT, MILK, CHEESE.It was one of the most challenging books we've ever written. We came to love the savory flavors of goat milk and cheese. So we love this recipe for a rich gelato that's not too sweet and laced with tasty honey.Listen in and get the recipe and a few tips for making the creamiest gelato ever. 

Bruce Weinstein & Mark Scarbrough have written several cocktail and drinks books--and they certainly know their way around frozen drinks.Bruce is the chef; Mark, the writer in our duo. Mark is trying his hand at a frozen cocktail under Bruce's watchful eye. This time, it's an concoction of Aperol and strawberries, perfect for your next deck or patio party.Join us as we make a frozen cocktail that's new and tasty--and maybe, your new summer favorite.

Chocolate and peanut butter in a sorbet? Well, what is sorbet anyway? A frozen fruit-flavored, dairy-free dessert? Sometimes? But these days, there are even sorbets that contain buttermilk. Or cheese! Or nut butters?Is it still sorbet? Bruce and Mark will tackle this modern, culinary conundrum in this episode.They'll also offer a recipe for a rich, creamy (and non-fruited) sorbet: Chocolate Peanut Butter Sorbet.Tune in and get the recipe plus lots of tips and hints for making perfect frozen desserts.

The perfect margarita? The formula is so easy.We're Bruce Weinstein & Mark Scarbrough, authors of dozens of cookbooks, even a few cocktail books.We've got the perfect ratio to beat the heat for our favorite tequila drink. You can even use this ratio to make pitchers of margaritas. Call your friends and start a party! Make sure you have plenty of ice on hand!

Bruce Weinstein & Mark Scarbrough started their food-writing career with the best-selling ULTIMATE ICE CREAM BOOK, a book that sold out multiple times on QVC.In this episode of COOKING WITH BRUCE & MARK, they're making this very rich, chocolate, dairy-free sorbet. It's so dense, cold, and even chewy, it'll win over the most diehard ice cream lover.It's made with both cocoa powder and melted chocolate for a creamy smooth finish. Plus you'll learn a few more secrets to making all kinds of frozen desserts perfectly all summer long.

Bruce Weinstein & Mark Scarbrough are celebrating the summer heat with this icy frozen treat. In this episode of COOKING WITH BRUCE & MARK, they're making it'a cocktail from their book THE BOOZY BLENDER.It's a refreshing, fruity, frozen concoction, perfect for your next deck or patio party.Plus, Bruce & Mark offer hints tricks and tips for making perfect frozen drinks every time.

Veteran cookbook authors Bruce Weinstein & Mark Scarbrough wrote À LA MODE, a book of dessert and frozen treat pairings: one hundred and twenty recipes with sixty desserts paired with sixty ice creams, sherbets, sorbets, and other frozen concoctions.In this episode, they're making a recipe from that book: Malt Frozen Custard. As you may know, Bruce is the chef in our duo; Mark, the writer. Mark doesn't cook much anymore. He's too busy editing and creating our cookbooks. But in this episode of COOKING WITH BRUCE & MARK, he takes on the challenge of malt frozen custard, a perfect cold treat for anyone who loves that nutty, savory flavor of malt. It's like a scoop-able vanilla malt.Bruce & Mark also talk about their favorite pairing for this dessert. Hint: It involves bacon. Of course! 

It's hot out there! You want to cool down with a refreshing frozen cocktail. Bruce Weinstein & Mark Scarbrough have got your covered.Here's a recipe from their cookbook THE BOOZY BLENDER. It uses the Italian aperitif Aperol along with sparkling wine and lemon sorbet to create a crazy twist on a classic spritz, this time frozen and served up in a glass. Have a spoon in hand and get your blender ready for some cool summer fun.

Bruce Weinstein & Mark Scarbrough are the authors of the runaway best-seller, THE GREAT BIG PRESSURE COOKER BOOK. It sold out three times on QVC. It's the only pressure-cooker book written with instructions for every recipes to be made in either a stovetop pressure cooker or an electric one.Here's a sweet and spicy side dish, ready for this summer's barbecue. Mark sets in to make delicious baked beans with a nice kick under chef Bruce's watchful eye.Listen in, have a few laughs, and get cooking!

Veteran cookbook writers Bruce Weinstein & Mark Scarbrough wrote a book called À LA MODE: one hundred and twenty desserts in six pairings, each dessert with its ice cream, gelato, sherbet, or sorbet.In this episode, Mark, the writer in our duo, is going to whip up a batch of butter pecan ice cream. Except he's going to make it even better by using brown butter in the custard for a richer, nuttier flavor.In the previous episode, he made brown-butter graham crackers under Bruce's watchful eye. Ever the chef, Bruce has lots of critiques for Mark, the writer. But the results are fantastically tasty!Brown-butter butter pecan ice cream? What could be better?

Veteran food writers Bruce Weinstein & Mark Scarbrough wrote a cookbook called À LA MODE, lots of desserts with an ice cream, gelato, or sorbet pairing for each. That is, 120 recipes in sixty pairings: ice creams and their desserts.In this episode, Mark's going to try his hand at brown-butter graham crackers.They're easier to make than you think. Mark pulls them off without a hitch. Listen in, get the recipe, and change your life (maybe).

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 pudding with cream."Listen in and find out how to make this delicious make-ahead dessert--but maybe not how to pronounce it. (Danes, beware of bad sounds!)

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 while you learn how to make the most amazing "cracker" of all time.

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 Gorgonzola.

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 coconut curd bars: crispy but tender coconut shortbread 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 Bruce's intently cheffy eye on him?NOTE: The contest for an OXO blender that is mentioned in this episode is now over. Sorry about that. We've had a winner and completed all entries.

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 Chinese style peanut sauce and tosses it all together for a lunch that he and Bruce devour in about 5 minutes flat. 

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 minutes in the oven, pita is done in just 3.Listen in as Bruce Weinstein & Mark Scarbrough make this second part of their Easter feast.

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.

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 recipe we've made and remade perhaps more than any other we've developed.

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 the oats 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. 

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 our duo, chose it to make on this episode of COOKING WITH BRUCE & MARK. He's using an electric pressure cooker and it's so easy, fast, and tasty. Bruce, the chef in our duo, is going to make sure he does it right.

Mark Scarbrough, the writer in our team, is making recipes while Bruce Weinstein, the chef, watches and critiques his technique.Mark's picked this recipe from 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 miss this recipe or this episode as Bruce and Mark cook their way through their relationship and through the cookbooks they've written and published.

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 pound-cake-donuts. You read that right.

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 this podcast 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).

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 kitchen to 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 cooker in minutes. The shrimp go in at the last minute.

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.  

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.

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.