How To: PARMESAN

Parmigiano-Reggiano. Parmesan. Whatever you call it, we don't mean the stuff in the can. We mean the real deal.

We'vre Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who've written over three dozen titles and developed more than 10,000 original recipes.

And we love Parmigiano-Reggiano on lots of things. Even a small wedge for breakfast with a ripe pear and honey.

Join us as in this episode of COOKING WITH BRUCE & MARK as we offer you lots of ways to use one of our favorite cheeses. Just don't bring the can into the conversation!

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About the Podcast

Cooking with Bruce and Mark

Fantastic recipes, culinary science, a little judgment, hysterical banter, love and laughs--you know, life.

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!

About your host

Mark Scarbrough

Former lit professor, current cookbook writer, creator of two podcasts, writer of thirty-five (and counting) cookbooks, author of one memoir (coming soon!), married to a chef (my cookbook co-writer, Bruce Weinstein), and with him, the owner of two collies, all in a very rural spot in New England. My life's full and I'm up for more challenges!