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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

Never Cook Naked

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

Thanksgiving Disaster 1: The Bird’s Still Frozen

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

Thanksgiving Disaster 2: The Bird’s Too Big for the Oven

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

Thanksgiving Disaster 3: The Bird’s Roasted—But Still Raw

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!

Thanksgiving Disaster 4: Transferring the Bird to…Oops!

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

Thanksgiving Disaster 5: One Oven, 4 Burners, 124 Recipes

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!

Thanksgiving Disaster 6: Too Many Cooks in the Kitchen!

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

St-Germain Aperitif

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!

Vive la Bonal!

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.

Ham and Potatoes Sarladaise

Ham and Potatoes Sarladaise

A classic that typically draws on duck confit, this froufrou French casserole is very nearly as sublime when used to disguise leftover holiday ham.

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Arugula Salad with Country Ham, Pears, and Honey Vinaigrette

Arugula Salad with Country Ham, Pears, and Honey Vinaigrette

This arugula and ham salad balances the saltiness of the ham, the juiciness of pears, and the tartness of the dressing. Serve it as an entree or appetizer.

This Little Piggy Went All the Way Home

This Little Piggy Went All the Way Home

On their way home for Easter, Bruce Weinstein and Mark Scarbrough have trouble trying to bring the last part of their pig, Wilbur, through airport security.

Roasted Fresh Ham with a Maple-Spice Glaze

Roasted Fresh Ham with a Maple-Spice Glaze

This ham is slow roasted in a maple glaze infused with cinnamon, allspice, cloves, and nutmeg. Don’t rush this dish—the flavors need time to nestled together.

Cocoa Muffins

Cocoa Muffins

Cocoa powder heightens the intensity of these dense, dark muffins. Chocolates lovers rejoice. Enjoy with milk or coffee and freeze any leftovers.

Pineapple Muffins

Pineapple Muffins

These muffins are individual pineapple upside down cakes. Bake them in muffin tins and invert to reveal a gooey caramelized sugar and pineapple topping.

Beer and Cheese Muffins

Beer and Cheese Muffins

What might seem like an unlikely duo is a winning combination. Amber beer and Cheddar cheese are helped by Dijon mustard to make a savory, delicious muffin.