Leftover turkey ideas. Recipes and suggestions. A one-minute cooking tip on shaping burger patties. Plus, air-fried cauliflower and fresh jalapeño rings. From Bruce Weinstein & Mark Scarbrough, veteran authors of over three dozen cookbooks in twenty-five years.
Read moreWELCOME TO OUR KITCHEN: It's the mustard-ketchup showdown!
Mustard or ketchup? Which camp are you in? We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks. We're a divided household, as many in North America are. We're talking about our personal histories with these condiments . . . and their cultural histories. Plus, a one-minute cooking tip to make ketchup better!
Read moreWELCOME TO OUR KITCHEN: We're talking about hot sauces and spicy condiments!
Bruce Weinstein & Mark Scarbrough talk about hot sauces, chili sauces, and spicy condiments, from the standards like Sriracha to a fermented chili sauce from the MIddle East that’s become a staple in their kitchen. They’ve also got a one-minute cooking tip about better grilling. And they’re talking about finned fish (cheap!) and goat birria (exquisite!)
Read moreWELCOME TO OUR KITCHEN: We're talking condiments!
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough talk condiments . . . and how to fill your fridge with the best. They’ve got a one-minute cooking tip about heat on the stove and in the oven. And they’ll tell you what’s making them happy in food this week: Calabrian passata and high-fiber pasta!
Read moreWELCOME TO OUR KITCHEN: We're making a sour green cilantro curry!
Veteran cookbook authors Bruce Weinstein & Mark Scarbrough make a sour green cilantro curry with coconut milk. It’s vegan, although you could make it with boneless skinless chicken breasts. They’ve got a one-minute cooking tip (use more Worcestershire sauce!). And they’re talking about sheer pleasure in their favorite foods: grapefruits for Bruce and kimchi-jiggae for Mark.
Read moreWELCOME TO OUR KITCHEN: We're making chili crisp!
We’ve come to love chili crisp more than we can say! So we’ve got a simplified recipe you can keep in the fridge for up to 1 month in a sealed, glass jar. It’s great on scrambled eggs, dumplings, steaks, chops, burgers, or Asian noodles. We’ve even been known to drizzle it on avocado toast!
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