About Bruce Weinstein | Mark Scarbrough

Bruce Weinstein and Mark Scarbrough are exhausted. Twenty cookbooks in twelve 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, bear, and an irascible collie named Dreydl.

Never Cook Naked

Apr 19, 2012 by Bruce Weinstein | Mark Scarbrough

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 Bruce Weinstein | Mark Scarbrough

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 Bruce Weinstein | Mark Scarbrough

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 Bruce Weinstein | Mark Scarbrough

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 Bruce Weinstein | Mark Scarbrough

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 Bruce Weinstein | Mark Scarbrough

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 Bruce Weinstein | Mark Scarbrough

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 Bruce Weinstein | Mark Scarbrough

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 Bruce Weinstein | Mark Scarbrough

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.