Answers to questions that’ve been on your mind, like how to keep dinner warm, getting the grit outta spinach, and true truffle oil.
About Bruce Weinstein | Mark Scarbrough
Bruce Weinstein and Mark Scarbrough are exhausted. Twenty cookbooks in 12 years. Several other books for persnickety celebs. (Shhh. Confidentiality agreements.) More than 10,000 original recipes tested, tweaked, and perfected. A million or so hours on cross-training equipment, not to mention many, many pairs of elastic-waistband pants. Their work can be found in the James Beard Award-nominated Ham: An Obsession with the Hindquarter and Goat: Meat, Milk, Cheese. They’ve also written for many of the food bigwigs, including The New York Times, Cooking Light, Fine Cooking, the late Gourmet, and, in a fit of modern irony, weightwatchers.com. About three years ago, they left Manhattan for New England—or what Cole Porter called “this rural America thing”--to share several acres with some resident moose and bear, as well as an irascible collie named Dreydl.
Never Cook Naked: Toast, Cooking With Wine, Dried Herbs
Mar 07, 2013 by
Our barely clothed experts share insights and advice on tipsy-turvy toast, cooking wine, and dried herbs.
Never Cook Naked: Hot Chocolate, Lemons, and Oven Racks
Jan 10, 2013 by
Expert advice from our (fully clothed) columnists on heating hot cocoa, lemon life expectancy, and oven rack positioning.
Never Cook Naked: Thanksgiving Dinner Perfected
Nov 15, 2012 by
Lumpy gravy. Turkey tinged pink. Shrinking piecrusts. You’ve got questions. Our Never Cook Naked gurus have answers.
Never Cook Naked: How To Make A Better Brownie
Oct 03, 2012 by
Expert answers to your most befuddling brownie blunders, including tricks and techniques that’ll ensure your next batch is the best ever.
Never Cook Naked: Pesky Pin Bones, Rude Roomies, Soapy Challah
Sep 11, 2012 by
Our very wise, very clothed columnists tackle your most recent cooking questions with wit and wonder.
Cornmeal and Oat Waffles
Aug 13, 2012 by
Whether you need brunch for a crowd or a quick breakfast for one, this make-ahead waffle mix means you can make a steaming hot stack in minutes.
- Quick Glance
- 15 M
- 45 M
- 4
Never Cook Naked: Nonstick Grilling, “Reusable” Bamboo, Meat Safety
Jul 19, 2012 by
Savvy, simple, and (mostly) commensense advice on grilling without sticking, the meaning of “reusable disposable,” and safe barbecuing.
Never Cook Naked: Host(ess) Gifts, New Mexican Chiles, Wax (?) Paper
Jun 19, 2012 by
Our cooking columnists answer your questions on gift etiquette, how to get your hands on hatch chiles, and paper properties.
Never Cook Naked: Mayo Salads, Shared Steak, Pie Crust
May 22, 2012 by
Our (fully clothed) cooking columnists handily take on weepy mayo salads, shared steak etiquette, and shrinking pie crusts.
Never Cook Naked: Perfect Hard-Boiled Eggs, Too Flat Cookies, Blonde Coffee
Apr 19, 2012 by
Our Never Cook Naked columnists, Mark Scarbrough and Bruce Weinstein, share lots more lessons than just proper cooking attire.
Thanksgiving Disaster 1: The Bird’s Still Frozen
Nov 19, 2011 by
Nothing can stop Thanksgiving dinner–not rain, nor snow, nor sleet, nor a bird that’s still frozen solid a few hours before you intend to say grace.
Thanksgiving Disaster 2: The Bird’s Too Big for the Oven
Nov 19, 2011 by
You know the rule: one pound of turkey per guest. But when your back-of-the-envelope calculations say you need a behemoth, what to do? We have answers.
Thanksgiving Disaster 3: The Bird’s Roasted—But Still Raw
Nov 19, 2011 by
The pop-up timer popped. The skin’s burnished. The drumstick jiggles. Yet when you commence carving, you still see a trickle of pink. Ohhhh $(%!
Thanksgiving Disaster 4: Transferring the Bird to…Oops!
Nov 19, 2011 by
The bird may be done–whew!–but your work isn’t. Here, foolproof tactics on how the heck to heft a sweaty hen from roasting pan to carving board without incident.
Thanksgiving Disaster 5: One Oven, 4 Burners, 124 Recipes
Nov 19, 2011 by
Thanksgiving is easily the most denial-inducing meal you’ll contend with all year. But deal with it you must. Here, advice on how to elude oven overload.
Thanksgiving Disaster 6: Too Many Cooks in the Kitchen!
Nov 19, 2011 by
Offers of help aren’t always that, um, helpful. We’ve got tricks to tuck up your sleeve for keeping those pesky, well-intentioned, do-gooder guests out of your way.
St-Germain Aperitif
Sep 29, 2011 by
Mark Scarbrough and Bruce Weinstein had hoped for a quiet, rustic dinner in the French countryside. Thanks to this storied liqueur, what they ended up with was far, far more memorable.
Vive la Bonal!
Aug 18, 2011 by
Bonal is one of France’s great aperitifs. As Bruce Weinstein and Mark Scarbrough learned it’s wielded by les français as an icon of Gallic superiority.
Leite’s Loves…Cypress Grove Midnight Moon Goat Gouda
Jun 01, 2011 by
Say hello to a sassy, grassy goat gouda–from the makers of Humbolt Fog–whose charms will seduce even the most stalwart foodies.