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)

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.

THE ULTIMATE MUFFIN BOOK

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

Our Youtube Channel

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

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!

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.

IT'S ALL ABOUT THE RECIPES.
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."

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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
DANCING WITH A COLLIE

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

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.

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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!

    Entries in roasted cauliflower (2)

    Wednesday
    Oct272010

    Roasted Aloo Matar Edamame

    Comment2 Comments |

    I was going to blog something else today. Um, cocoa brownies. Don't worry--they're on their way. But I got so excited about this recipe, I couldn't let it go.

    We had a dinner party last night, an East Indian affair. Bruce charged me with the first course.

    I waffled. I asked for advice on twitter. I hinted for help on facebook. It was disgraceful. But he was doing some major braise for the main course--with goat-cheese samosas as the intermediary course. Shoot. How was I going to come up with something for a first course?

    I soon thought of aloo matar gobi, the potato-cauliflower-and-pea stew that's something of a staple. Yep, OK, that's a start. But I wanted to push it.

    Boy, did I. Here's how. . . .

    Click to read more ...

    AuthorMark Scarbrough | Posted on DateWednesday, October 27, 2010 at 4:46PM | in , , , ,
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    Thursday
    Apr082010

    Roasted Cauliflower, Lemon, and Shallots

    Comment3 Comments |

    Looks great, no? We had it for dinner with grilled branzino last night. And the recipe couldn't be easier. One of Bruce's greats, I think.

    But first, a confession. I've been silent the past day or so because I've been thinking. Dana started it. (Check out her thoughts in the comments here.)

    My quandary has been about real food and sugars, brought on by those darn delicious cupcakes and their even more darn delicious frosting. I've been pondering all this because of some solid research on satiety and sugars, all discussed in our new book, the one named after this blog, a seven-step plan to get off processed food. (If you'd like to see more about that title, it's here.)

    Anyway, I'm going to post a fuller detailing of the real food/sugar question tomorrow. For now, I thought I'd go really simple, sort of to save up some energy. I hope you'll all stay tuned and take part--because it's one of those crucial discussions we need to be having.

    Anyway, on to the roasted cauliflower.

    Click to read more ...

    AuthorMark Scarbrough | Posted on DateThursday, April 8, 2010 at 4:29PM | in ,
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