If you've got a bag of cocktail shrimp in the freezer, or if you spot those shrimp on sale at your supermarket, you've got a meal in minutes. Join Bruce Weinstein and Mark Scarbrough as we offer tons of ideas for those shrimp--and maybe some dating advice, too. Hey, we're having fun! Join in.
Canned black beans are a great pantry staple. There are so many ways you can add them to stews, braises, dips, spreads, and sandwiches. In this episode of Cooking with Bruce and Mark, Bruce Weinstein and Mark Scarbrough tell you lots of ways to make that can of black beans count!
In our house, we go through olives by the truck load. And not just with drinks before dinner or as a martini garnish. Olives are an unexpected ingredient that make everything taste better. They make a great addition to pasta sauce. Blitzed in a food processor, they make a savory dip with loads of flavor. This week Bruce Weinstein and Mark Scarbrough talk all about olives and offer up delicious ideas on how to use them in your cooki...
We bet almost everybody has a jar of marinara sauce in the pantry. Sure, you can make your own. (You should!) But sometimes, speed is of the essence. That's why we've got lots of ideas for marinara. Join Bruce Weinstein and Mark Scarbrough as we run down some of our best--and as we have a bit of fun along the way. Just remember: a jar of marinara sauce should have the same ingredients you'd use if you made it yourself. ...
We've done canned tuna. Why not canned salmon? It's a fine thing to keep in the pantry because you can do so much with it. Join Bruce Weinstein and Mark Scarbrough as we give you some of our best ideas for a can of salmon. And you thought it only came fresh!
On this episode of Cooking with Bruce and Mark, we get (way too?) excited about one of our favorite things: maple syrup. And not just because we live in rural New England! Maple syrup is a treat any time and anywhere. And we've got ways to use it you may have never imagined.
We're Bruce Weinstein and Mark Scarbrough, the authors of thirty-five (and counting!) cookbooks. Join us as we get a little silly and offer you new way...
Parmigiano-Reggiano. Parmesan. Not the stuff in the can. The real stuff. You may have it in the fridge. But there's way more to do with it besides grating it onto pasta. Have a listen to this episode in which we bat back and forth ideas for one of the world's favorite cheeses.
What happened to hummus? It went from being this exotic spread to a North American staple. Most of us have hummus in the fridge. And most of us slather it on crackers or in wraps. But we've got ideas for hummus way beyond the ordinary! Here's how to turn our favorite condiment into an essential part of cooking, not just snacking!
We'll bet everyone has a can of tuna fish in the pantry. And what do you do with it? Make a sandwich? Make tuna fish salad? That's only the start! Listen in and have a laugh with us as we talk through our favorite ideas for that can. Hey, we might even inspire you to go beyond the can. Way beyond the can. Out into unchartered culinary territory. Just don't mix the tuna fish with peanut butter. (And "Auntie Mame"...
We bet everybody's got a bottle of mustard in the fridge. And maybe an unopened one in the pantry. What to do with all that mustard? We've got some great ideas for using a favorite condiment, more than just putting it on a bun! Mustard has a complex, sweet/sour, nose-tickling flavor that can bump up many a dish in your kitchen. Have a listen and maybe a laugh about to our show about a condiment that gets too little respect!
We all have a container or raisins in our pantry. Some full, some with just a handful. Golden or black, there i so much more to do with raisins than just grab a quick snack and we'll fill you in on our culinary secrets. Indeed, raisins are the secret ingredient to make everything taste better from meatballs to salsa. We'll even offer up a recipe for a quick and easy spreadable raisin jam.
Imagine super fast and super easy 2-ingredient sweet and creamy frozen yogurt. Or super simple curried chicken. An d half dozen other yogurt recipes -- well, we have them in today's episode. Whether you like Greek yogurt or regular-style, vanilla or plain, low fat, fat-free, or full-fat, we have you covered with incredible ideas and lots of laughs that you can only find on Cooking with Bruce and Mark.
As hard as it is to come to grips with, sometimes we all have a tiny bit of booze in the bottle that's either not enough for a couple of cocktails or the beer's gone flat, or some other horror. In today's episode we give you great culinary ideas for that tiny bit of vodka, the drop of tequila, and all those half bottles of flat beer. Plus we tell you how to avoid backwash and cigarette butts in your cooking!
Typically, these little oily fish are packed cheek to jowl in tiny cans and topped with olive oil. And yes, they're good for you. But not everyone is in love with them right out of the can. We've got some ideas that use these tasty little filets in ways you may never have thought of. So listen in and discover the culinary secret chefs (and pretty much the rest of the world) already knows.
We all have a jar of honey in our pantry. And aside from putting some in our tea, spreading some on toast, and sweetening our smoothies, most of us rarely touch it. The good thing is honey lasts forever. The other good thing is that we have 10 ideas to use honey in cooking that will have you falling in love with this sweet sticky liquid all over again.
If you're like us, you have a a jar of salsa in your pantry or your fridge and you save it for chips. But we've got lots of ideas to use up those jars of salsa including making a great fish dinner, burgers, and more.
We all have a bottle of ketchup in our fridge. And mostly it's reserved for french fries or burgers. In today's episode we'll offer up ideas for using this sweet and tangy condiment in ways you may never have thought of. And you know those little ketchup packets you get at fast food restaurants? We even have a few tricks for those as well!
Here is part 4 (the final episode) of our series So You Want To Write A Cook Book. The recipe testing is done. The kitchen work is over. And now it's time to sit down and write the book. In this episode Mark offers tips and advice on writing - the discipline of writing stay the same whether it's recipes, fiction, or memoir. It's creative process but it's also hard work and with Mark's help everyone can learn to ...
In the third installment of So, You Want To Write A Cook Book, we take you into the kitchen. You'll see how we approach flavors and recipes and how we go about the day to day testing of recipes and structuring them into a book. Too many soups? Not enough noodles? We cover how we make those decisions and offer up some advice that will help with your cooking day in day out even if you never write a cook book.
In part 2 of how to write a cook book, we talk about platform. What is it? How do you grow it? Both are key questions to answer before you begin to formulate your cook book idea and approach agents or publishers.