COOKING LIGHT THE COMPLETE QUICK COOK

We've teamed up with COOKING LIGHT to offer a manual of over 250 recipes, 400 photos, hundreds of tips, and tons of fun, all to make you a fast, efficient, and (yes) healthy cook. Click on the book to get your copy!

GET YOUR GOAT

The first-ever, all-goat book: meat, milk, and cheese. Click the jacket to get your copy of this ground-breaking book on the world's most consumed--and here's the kicker: most sustainable--animal.

THE ULTIMATE CHOCOLATE COOKIE BOOK

More holiday baking ideas! This time, for the cookie jar. Click the picture of the jacket to get your copy.

SEVEN STEPS TO GET OFF PROCESSED FOOD

Click on the book jacket for your copy. Simple steps, a hundred recipes, lots of motivational help, all in an easy plan that starts small and could change your life!

COOKING FOR TWO

Every dish for just two--and no waste. Cut it, open it--and use it. It's a feast for twosomes.

THE ULTIMATE PARTY DRINK BOOK

Up, shaken, frozen, pitcher punches, shooters--here's a guide to drinks to make your next party a splash!

BRUCE (AKA The Chef)

MARK (AKA The Writer)

 

DREYDL (AKA The Dog)

THE ULTIMATE PEANUT BUTTER BOOK

America's favorite spread? Yes, but also the world's. Wait until you see all the no-cook Asian sauces, the African stew, the Filipino braise, and a host of favorites from breakfast to dessert!

THE ULTIMATE MUFFIN BOOK

Get your muffins! The chocolate chip ones soon became a holiday tradition in our house.

OUR ULTIMATE TOME WITH 900 NEW RECIPES

Our big compendium cookbook--900 new recipes, tons of cooking tips. You'll be an ultimate cook in no time.

Want to see a video on this book. Check it out here.

Our Youtube Channel

Want to see more? Come on over to our youtube channel. We're cooking up a storm! Check it out here.

FIRE UP THE GRILL FOR GREAT PIZZA

Our brand-new pizza book. That's the squash, caramelized onion, and pine nut pie. And there are 89 more.

THE ULTIMATE POTATO BOOK

Spuds forever! We love everything about the potato--and in this book, we made our favorite vegetable front and center since every recipe is a main course with spuds aplenty.

WE TAKE DOWN THE TOP 101 FOOD AND COOKING MYTHS!

Check out our fractured take-down of the top 101 food myths! Does an avocado pit stop guacamole from turning brown? Do you gain more weight if you eat at night? Do microwaves cook from the inside out? Has your grandmother been lying to you? No, no, no . . . and probably. Click the pic to order your copy today!

THE ULTIMATE CANDY BOOK

Start your holiday baking! It's one of our best-selling books--and a sure way to fill your holidays with treats galore!

LOOK WHAT BOOK GOT NOMINATED FOR A JAMES BEARD AWARD THIS YEAR!

Our hymn to porky backsides: American country ham, European dry-cured hams, wet-cured hams, and even fresh hams, the best pork roasts ever. FINE COOKING calls the book "a witty ode to pork." Click on the cover to get your copy.

LEARN THE ART AND SCIENCE OF COOKING.

WINNER OF THE 2009 GOURMAND AWARD at the Paris cookbook show for the "BEST COOKBOOK IN THE WORLD" for "easy recipes." Also a main selection of the Good Cook Book of the Month Club, a selection by NPR as one of the best cookbooks of 2009, and a favorite of the San Jose Mercury--they called us "culinary wonks."

THE BLOG ROLL
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We're home for the summer. We're so exhausted from the road for months this winter and spring that we've made a commitment to be home from Memorial Day to Labor Day. After that, we're back in the world. Check back for more events.

THE PERSONAL STUFF
Bruce's Blog

Bruce has his own blog. A knitting blog. Knits Men Want. It's a companion site to his new knitting book: ten rules every woman should know before she knits for a man--plus ten patterns men are guaranteed to like. And I do. I have some of the sweaters. And I wear them. Imagine that. Check on the cover to check it out.

DANCING WITH A COLLIE

brought on no doubt by that empty bottle of wine on top of the fridge

EMAIL ME
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    THE ULTIMATE SHRIMP BOOK

    A one-book compendium for America's favorite seafood

    THE ULTIMATE ICE CREAM BOOK

    The book that started a whole career. A quarter million copies in print and still going strong!

    Tuesday
    Mar062012

    Moved

    We've changed our site. It's moved--and all new! There's even a knitting blog for Bruce.

    Come on over. We'd love to see you there. Click here--or go to www.bruceandmark.com

    This site will stay up but inactive for another few months. Then it will disappear into the ether. Or wherever websites go when they leave the web.

    Tuesday
    Jan312012

    Carrot Sheet Cake, Part 2

    Last time, I laid out the recipe for the carrot sheet cake. (If you didn't see it, it's here.) Now let's ice the thing.

    But first, a word about indulgences. Yes. You should have indulgences. But let them be indulgences. A frosted cake like this is not for every day, or even every other day. It's for a celebration, a party, a work, church, or synagogue event.

    I guess I feel compelled to say this because Bruce and I do a fair amount of work inside the "wellness" industry. It's work we believe in. Our monthly column at weightwatchers.com ("Sundays in the Kitchen with Bruce and Mark") reflects the way we cook on a daily basis. And frankly, there aren't too many desserts in the weekly routine. We usually finish off dinner with a piece of fruit--or now, in the dead of winter, when even the citrus is getting dodgy, with some incredibly juicy dates from Oasis Date Gardens. (Check them out here.) But once in a while, we go for the carrot cake. Because it's so darn delicious.

    So on to it.

    Click to read more ...

    Tuesday
    Jan242012

    Carrot Sheet Cake, Part 1

    I thought about calling this recipe a "simplified carrot cake," since it's not the more traditional layer cake but is instead a sheet cake, baked in a 9 x 13-inch (23 x 33-cm) baking pan. It's certainly easier--but just as moist and irresistible.

    Last week, I needed to make a dessert to take to the book group I lead at the Norfolk, Connecticut, library. (It was the first discussion of four over two months on George Eliot's MIDDLEMARCH. We're nothing if not serious!) I thought about this recipe from a long time ago, back when Bruce created it for THE ULTIMATE COOK BOOK. I dug it out and voilà, the American classic, reinvented as a somewhat simpler sheet cake.

    We'll do take this recipe in two parts: in this post, the cake; then the frosting, a cream cheese wonder (which you can find here). As you know, carrot cake is a ridiculous indulgence. No, you shouldn't eat it every week. Or even every month. But once in a while, it's nice to dig out an old stand-by and have at it. I hope you'll try this one--and it'll become one of your favorites, too.

    Click to read more ...

    Friday
    Jan202012

    Chicken Soup, Thai-Style

    It's that time of year in New England. We want to hunker down, stay in, have a big bowl of soup, and go to bed early. We're in wool most days and we're shoveling out as often as not.

    Still, there's something gorgeous about this time of year. The beech and birch trees, like bare white or gray poles, extend to the robin's egg sky. The crystal white snow is never dirty in the country, like that city slush of grime and God knows what, but instead is a pure canvas, brilliant and eye-popping. Even the chill is a morning pick-up. My first deep breath when I let the dog out is the moment I know I'm really awake. It's better than coffee!

    Here's a six-serving soup I made for Bruce on a recent cold evening. Leftovers were terrific the next day! It's not an authentic Thai preparation but a good, old-fashioned, American soup, renovated with Thai flavors. It's one of the many soups in COOKING KNOW-HOW. It's sure to become a winter favorite at your house.

    Click to read more ...

    Friday
    Jan062012

    Mexican Bulgur Salad

    I used to sneer a bit at new years. Sad but true. But I didn't get the point. An abitrary mark in the planet's orbit, a mere day no different from any other. If it had fallen on the vernal or autumnal equinox, then maybe it would have made sense. As it was, I didn't get it. Resoutions? No way. I was in bed by 11:00 p.m.

    Okay, I'm still in bed by 11:00 p.m. But I get the day a little more. It's a chance to take stock, to look back, to look ahead. It's a chance to breathe, particularly at the end of a busy holiday season.

    I'm still not too good at resolutions, but here's one for you: get out of the kitchen more quickly. You know we're all about that around here. After all, we teamed with COOKING LIGHT to write the tome on the matter. (Click here if you want to know more.)

    So in keeping with a new year filled with great, healthy, but fast meals, here's one of my favorite from the book: a bulgur salad with a Mexican flare, complete with a citrus-jalapeño vinaigrette. It's just the thing for lunch--at home, at your desk, or on the run. It's also so easy that you only have to turn on your stove to boil water! Now that's the way to start the year off right.

    For four servings, combine 1 cup (160 grams) fine-grain, whole-grain bulgur in a large bowl with 1 cup (240 ml) boiling water. Cover and set aside for 30 minutes or until the liquid has been absorbed. (Never had whole-grain bulgur? Check it out here.)

    Stir in 1 3/4 cups (425 grams) drained and rinsed canned black beans, 1 small chopped zucchini, 1 cup (125 grams) corn kernels, 3/4 cup (85 grams) chopped Monterey Jack, and 3 tablespoons minced cilantro leaves.

    In a small bowl, whisk 1/4 cup (60 ml) orange juice, 1/4 cup (60 ml) lime juice, 2 tablespoons seeded minced jalapeño chile, 1 tablespoon (15 ml) olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Pour this over the bulgur mixture; toss gently. Serve the salad at room temperature or cover and chill for up to 2 days.

    Monday
    Dec192011

    Quiche Lorraine Muffins

    What’s the only thing better than the smell of muffins baking? Maybe the smell of bacon frying! When Bruce and I were writing THE ULTIMATE MUFFIN BOOK (click here to check it out), we decided to combine the two for these Quiche Lorraine Muffins, a baking twist on the classic egg.

    For this post, I’m so glad to be a part of Muffin Monday, an initiative by Anuradha of Baker Street. What I’m bringing to the 6 month anniversary party is a savory muffin. Go out to Baker Street and check out all the fun!

    Savory muffins may be a surprise for some people. Yes, there’s still sugar in the batter, mostly to build good crumb and structure with the eggs and oil. That said, because savory muffins are so loaded down with “extras”—here, with bacon, onion, cornmeal, and cheese—they don’t necessarily develop the characteristic puffed top of sweeter muffins.

    Still and all, they’re a treat for breakfast—or a great mid-day break. Even better these muffins freeze well. Seal them in a plastic bag and keep them in the freezer for up to 4 months. Thaw several under a clean kitchen towel on the counter overnight and you’re ready for a savory breakfast the next morning!

    Let’s get to the recipe.

    Click to read more ...

    Sunday
    Dec112011

    Lemon Chess Pie

    I'd probably rather have a lemony dessert than a chocolate one. I know: I'm nuts. But it's this thing I have with sour. We go way back.

    Lemon chess pie is a Southern classic. I brought it to book group last week. We were discussing HUCKLEBERRY FINN. Seemed appropriate, this Southern favorite.

    People from Virginia claim the pie as a statewide right. I also had it "coming up" in Texas. But I did a little research this weekend and found that some of the first printed recipes are in nineteenth-century New England cookbooks. Woops. Well, traditions get "swapped around" as Huck would say.

    As to the name, some claim it's a dialectical derivation of "just." As in: "What is that?" "It's just pie." "It's jest pie." "It's jess pie." "It's chess pie."

    No matter where or what the tradition, my version of chess pie is made without corn syrup--more real food, please. So the top is a little browner than the cafeteria versions prominent across the South. And a little less gelatinous. Mine's also got lots of lemon in it to balance the sweet.

    It's about the best dessert for a winter day. Or just about any day. Make the coffee. Chess pie is almost ready.

    Click to read more ...

    Thursday
    Dec012011

    Cider-Stewed Chicken with Root Vegetables

    It's a bright, clear, late-fall day here. Gorgeous. (Yup, that's our backyard.) The sun is glinting off the tree trunks. The leaves are all down, as you can see. (Except for the pines, of course.) But the air is so fresh. It almost feels new. Have you ever breathed in air that somehow seemed new? Do you know what I mean?

    These are the late days of fall that we savor in New England. Our bits of heaven. The tourists are gone: the summer renters, the leaf-peepers. The roads are empty. Really, if you want to visit New England, plan a trip around this time of year. You'll have the place to yourself. And you can end up with some glorious days.

    If you can't get to New England soon, try this traditional dish from our neck of the woods: chicken stewed with apple cider. It's a great, fall perk-up, a lovely dinner whenever the air is crisp. For about 4 to 6 servings, here's how it goes:

    Click to read more ...

    Tuesday
    Nov222011

    Make-Ahead, Seriously Multi-Grain Muesli

    As the holidays head toward us, I wish each and every one of you a happy, blessed season, filled, not with things, but with the people and comforts that bring you peace.

    One of the things that brings me peace is breakfast. No joke. I have it every morning. I don't skip, even when we're on photo shoots or at publicity events. For me, breakfast is a quiet time--to read, to write some emails to friends, just to sit with the dog and enjoy the morning.

    At home, he and I have a set routine. We come downstairs. I let him out, bleary-eyed, then fix his breakfast. Then I make myself a French-worthy bowl of cafe latte and some whole-grain cereal of some sort. In the warmer months, it's granola (which you can find here). In the colder months, it's muesli.

    Both are make-aheads that Bruce has squirreled back in the pantry for the weeks ahead. After the jump, I'll tell you how to make some of the tastiest muesli you can imagine.

    Click to read more ...

    Thursday
    Nov102011

    Goat Butter

    As you know, we wrote the book on goat. The first ever. And the book's about way more than just goat meat. It's a book about goat dairy, too. That means goat cheese. And yes, goat butter.

    Goat butter is fantastic! And I got to tell the world that on a chow video. Check it out. And check out goat butter, too. Use it in brownies, anything with chocolate. You'll be astounded. Promise. I know where you can find a recipe. Just click here.