Bruce Weinstein & Mark Scarbrough talk about hot sauces, chili sauces, and spicy condiments, from the standards like Sriracha to a fermented chili sauce from the MIddle East that’s become a staple in their kitchen. They’ve also got a one-minute cooking tip about better grilling. And they’re talking about finned fish (cheap!) and goat birria (exquisite!)
Read MoreVeteran cookbook authors Bruce Weinstein & Mark Scarbrough talk about how to up your pizza game at home . . . and even with pizza that you bring in. They’ve got tips and tricks for better crusts and more varied toppings. Plus, they’ll tell you what’s making them happy in food this week: garden-fresh asparagus and yellow-chili Sriracha.
Read MoreVeteran cookbook authors Bruce Weinstein & Mark Scarbrough make fudgy vegan brownies, offer a one-minute cooking tip on making cooking more enjoyable, and tell you what’s making them happy in food this week: nori/wasabi chili crisp and (strangely!) Luden’s cough drops.
Read MoreWe’ve come to love chili crisp more than we can say! So we’ve got a simplified recipe you can keep in the fridge for up to 1 month in a sealed, glass jar. It’s great on scrambled eggs, dumplings, steaks, chops, burgers, or Asian noodles. We’ve even been known to drizzle it on avocado toast!
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