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.

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).

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 CookiesHeat 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 sugarBeat in 1 large egg until smooth.Stop the mixer and beat down the inside of the bowl, thenbeat 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.

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.

Hey there. We're Bruce Weinstein & Mark Scabrough, veteran cookbook authors with three dozen cookbooks under our belts and years writing magazine features and being columnists for those very magazines, including COOKING LIGHT, EATING WELL, and weightwatchers.This is our food and cooking podcast. We've got a one-minute cooking tip about people who want to help you in the kitchen. We're talking about to make sure an internet recipe works . . . and how to look for decent recipes. And we'll tell you what's making us happy in food this week: Bonchon Chicken and veal marengo.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:33] Our one-minute cooking tip: how to handle people who want to help in the kitchen.[06:38] How to make online recipes work . . . or make sure they work.[18:47] What’s making us happy in food this week: Bonchon chicken and veal marengo.

Hey there, we're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks (NOT including those ghost-written for celebrities--now there's a story!).In this episode of COOKING WITH BRUCE & MARK, we've got a one-minute cooking tip about tasting food through the process of cooking. We're taking on some of the most common cooking myths. We can't believe they're still around! And we'll tell you what's making us happy in food this week.We take apart 101 cooking myths in our book, LOBSTERS SCREAM WHEN YOU BOIL THEM AND 100 OTHER MYTHS ABOUT COOKING. If you'd like to get your hands on a copy, click on this link right here.[00:54] Our one-minute cooking tip: taste what you're cooking during the process of cooking, not just at the end (but be safe!).[04:20] We're taking on some of the most common cooking myths.[18:14] What’s making us happy in food this week? "Drunken" rice noodles )with chicken and basil) and Fresno chilis.

Hey there. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. Together, we've written three dozen cookbooks . . . with more on the way. We've sold almost 1 1/2 million copies and tested/developed tens of thousands of recipes. This is our food and cooking podcast!In this episode, we've got a one-minute cooking tip about music and cooking! We're making a great recipe for fudgy vegan recipes. 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:[01:43] Our one-minute cooking tip: Music can make cooking and even eating better![05:53] We're making fudgy vegan chocolate brownies.Here's the recipe:Position the rack in the center of the oven and heat the oven to 350F/175C. Line an 8-inch/20-cm baking pan with parchment paper.Melt 2 1/2 ounces/80 grams dark chocolate (70 - 79% cocoa solids).Stir in 1 1/4 cups or 250 grams granulated white sugar or caster sugar (by weight not volume). Stir in 1/4 cup or 60 milliliters olive oil; 3 tablespoons or 62 grams molasses or (better yet) black treacle; and 1 tablespoon or 15 milliliters vanilla extract. Finally, stir in 2/3 cup or 160 milliliters unsweetened almond milk.Now blend these in a SECOND bowl: 1 cup or 120 grams all-purpose or plain flour; 3/4 cup or 62 grams unsweetened cocoa powder; 1 teaspoon baking powder; and 1/4 teaspoon table salt.Stir in the flour mixture, then stir in 1/2 cup or 56 grams chopped shelled walnuts. Scrape and spread every speck into the prepared pan.Bake until puffed and set, about 20 minutes. Cool on a wire rack for at least 5 minutes before cutting and serving.[18:54] What’s making us happy in food this week? Nori and wasabi chili crisp and Luden's cough drops.

Hey there. We're Bruce Weinstein & Mark Scarbrough and we've written three dozen cookbooks, plus more on the way. We're veteran food writers and we love sharing our passion about food and cooking with you.If you'd like to check out our latest book, THE LOOK & COOK AIR FRYER BIBLE, with over 700 photographs for 125 recipes, click on this link right here.On this episode of COOKING WITH BRUCE & MARK, we'll give you a one-minute cooking tip about grating cheese. We'll tell you when to scrimp and when to save at the supermarket. And we'll tell you what's making us happy in food this week: Chinese ribs and red-oil dumplings.Here are the segments for this podcast episode:[00:43] Our one-minute cooking tip: how to grate cheese more effectively.[03:12] Our notes on when to skimp or splurge at the supermarket.[17:31] What’s making us happy in food this week: Chinese ribs and red-oil dumplings.

Hey there. We're Bruce Weinstein & Mark Scarbrough. Together, we've written three dozen cookbooks (working on #37 right now) and we've sold almost 1.5 million copies of our books.We're delighted you're joining us for our adventures in food and cooking. In this episode, we offer a simplified version of more traditional Cantonese dish: a spicy pork dipping sauce (almost a ragu) for raw vegetables. We've got a one-minute cooking tip about easy, cheesy dumplings. 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:[01:00] Our one minute cooking tip: how to make easy, cheesy dumplings for chilis and stews.[03:04] We're making warm a coconut curry pork dipping sauce for vegetables. Think of this as our easy take on a traditional Cambodian dish--or better yet, a spicy, Asian-inspired pork ragu that you can drag all sorts of raw vegetables through for a fun and tasty dinner.[16:42] What’s making us happy in food this week: satsuma oranges and old-school chicken soup.

Hey there! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written three dozen cookbooks (and counting) and sold almost 1.5 million copies. This is our podcast about food and cooking, two of the greatest passions in our life.In this episode, we've got a one-minute cooking tip about saving back small amounts of tomato paste and chipotle chiles in adobo sauce. We're in the kitchen, making an easy, warm, comfy granola, a treat for a slow weekend morning. And we'll tell you what's making us happy in food this week: Ukranian borscht!Here are the segments (and the recipe!) for this episode of COOKING WITH BRUCE & MARK:[01:02] Our one-minute cooking tip: saving opened tomato paste or canned chipotle chiles in adobo sauce.[04:41] We in the kitchen, making a fast, warm, comfy granola in a skillet, the perfect weekend breakfast. This easy recipe comes from THE KITCHEN SHORTCUT BIBLE. If you'd like a copy, click this link.Here's the recipe:Makes 2 servings2 cups regular rolled oats (For more flavor, use 1 cup rolled oats and 1 cup Kamut, spelt, or wheat flakes)1/4 cup sliced almonds2 tablespoons unsweetened shredded coconut1 tablespoon maple syrup1 tablespoon canola or vegetable oil (for more flavor, use a nut oil like walnut or pecan oil)1/2 teaspoon ground cinnamon1/4 teaspoon table saltMilk of any sort or plain yogurt, if desired1. Stir the oats, almonds coconut, maple syrup, oil, cinnamon, and salt in a medium bowl until the oats are evenly coated with oil and spices.2. Set an 8- or 10-inch nonstick skillet over medium heat for a minute or two. Transfer the contents of the bowl to the skillet.3. Cook, stirring often, until toasty and fragrant, 5 to 6 minutes. Serve warm on its own or topped with milk or yogurt, if desired.[18:00] What’s making us happy in food this week: Ukranian borscht!

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 onion2 tablespoons mild smoked paprika1 tablespoon granulated white sugar2 teaspoons ground sumac1 teaspoon table saltPut 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 pieces1 star anise podHeat 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!