We’re making Cowboy Candy: sweet preserved jalapeño rings. A recipe from COLD CANNING. Bruce Weinstein & Mark Scarbrough head to the kitchen. Plus, a one-minute cooking tip about better burgers. As well as massaman curry and raisinets!
Read MoreHow do the professionals develop new recipes? Bruce Weinstein & Mark Scarbrough have got an inside look at the process it takes to come up with a new recipe, using the fabulous dessert, a trifle, as their hypothetical. They’ve also got a one-minute cooking tip about butter. And they’ll tell you what’s making them happy in food this week.
Read MoreBruce Weinstein & Mark Scarbrough make plum chutney in the kitchen! Come join us. We've also got a one-minute cooking tip on how to make easy hot chocolate (with store-bought truffles!). And we'll tell you what's making us happy in food this week: Italian meringue on cake and smoked beef chuck stew.
Read MoreVeteran cookbook authors Bruce Weinstein & Mark Scarbrough are making meatballs. They’ve got the tips and the one secret ingredient you must have to make the best pot of meatballs. Plus, they’ve got a one-minute cooking tip about white chocolate. (Roast it!) And they’ll tell you what’s making them happy in food this week: Santa Rosa plums and ice cream.
Read MoreBruce Weinstein & Mark Scarbrough talk about the problems of authenticity and ethnic identification in recipes and recipe titles, based on their twenty-five years in the cookbook business. They’ll tell you how things have changed and the distinct problems with the trap of authenticity that has both opened up and closed down recipe-writing in our contemporary world.
Read MoreVeteran cookbook authors Bruce Weinstein & Mark Scarbrough are making cross-cut, beef short ribs on the grill with a sweet, salty, and irresistible marinade, inspired by Korean barbecue. They’ve got a one-minute cooking tip about cleaning your grill. And they’re talking homemade kimchi, one of their favorite summer things.
Read MoreBeef chow fun: a take-out favorite. We’re making it in our kitchen. Join us at the wok for this delicious (and relatively easy) recipe. Plus, we’ve got a one-minute cooking tip about bacon (streaky, please). And we’re talking about pickles, both rhubarb and bread-and-butter. We’re Bruce Weinstein & Mark Scarbrough. Welcome to our kitchen!
Read MorePotato salad! With pasta! We’re making something of a U. S. classic in this episode of our podcast. And a recipe suggested by a listener in our Facebook group. It’s a loaded side dish that’s a cross between traditional North American potato salad and macaroni salad. The recipe is in the player for this episode. Plus, we’ve got a one-minute cooking tip about storing potatoes.
Read MoreVeteran cookbook authors Bruce Weinstein & Mark Scarbrough talk kosher salt, make chocolate coconut macaroons, and relish both jam oat bars and dried pears (of all the things!). Join in on the fun in this food and cooking podcast.
Read MoreVeteran cookbook authors Bruce Weinstein & Mark Scarbrough head to the kitchen to make jammy oat bar cookies. They’ve also got a one-minute cooking tip about storing cheese with plastic wrap. And they’ll tell you what’s making them happy in food this week: pretzels with grapes (!) and quince paste.
Read MoreVeteran cookbook authors Bruce Weinstein & Mark Scarbrough make vegetable pancakes, Mark’s twist on a Korean classic . . . and a great lunch or snack, or even an easy dinner. They also offer a one-minute cooking tip about getting more flavor out of whole spices. And they tell you what’s making them happy in food this week: mushroom ketchup and a game dinner!
Read MoreVeteran cookbook authors Bruce Weinstein & Mark Scarbrough are in the kitchen, making a warm, comfy, one-skillet granola that’s perfect for a slow weekend morning. They also have a one-minute cooking tip about saving ingredients like tomato paste and canned chipotles in adobo sauce. And they’ll tell you why Ukranian borscht is making them so happy this week.
Read MoreCookbook authors Bruce Weinstein & Mark Scarbrough share a one-minute tip for perfect sunny-side-up fried eggs, make soft, warm, luxurious chocolate tahini cookies (that are also vegan!), and talk about what’s making them happy in food this week: cold, hacked pheasant in chili sauce and air-fried root vegetables.
Read MoreVeteran cookbook authors Bruce Weinstein & Mark Scarbrough offer you a one-minute cooking tip and tell you what’s making them happy in food this week: fall raspberries and MOD Pizza. But best of all, they’re in the kitchen, making Garlic Chili Noodles, an addictive fast meal any time of the week.
Read MoreWe’re making Worcestershire sauce. Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we share this recipe we’ve developed for years. We love it as a condiment over dumplings, as a dip with rice vinegar for egg rolls, as a marinade for steaks, as a savory dribble in vinaigrettes, and as a splash addition to stews and soups for an umami hit under the other flavors.
Read MoreHere the recipe for what we made during the above podcast episode: chicken “char siu” in an air fryer!
Use a fork to mash all of these together in a large bowl:
1/3 cup fermented red bean curd (in the U.S., look for it here.)
1/4 cup hoisin sauce
1/4 cup packed brown sugar, preferably dark brown sugar (although we used light in the episode).
Then mix in these ingredients until uniform:
1/3 cup soy sauce
2 tablespoons or 30 ml honey
2 tablespoons Shaoxing rice wine or dry sherry or unsweetened apple juice
1 teaspoon five-spice powder (in the U.S., look for it here)
A few drops of red food coloring, optional.
Trim the excess fat from 1 pound of boneless skinless chicken thighs. Add them to the bowl and stir well to coat.
Cover the bowl with plastic wrap and refrigerate for at least 6 hours or up to 24 hours, stirring the thighs in the marinade once.
Heat an air fryer to 400F.
Set as many of the chicken thighs in the air fryer as will fit without touching when opened up. Refrigerate any remainders for a second or third batch.
Air-fry for 10 minutes, then turn the thighs over with nonstick-safe tongs or a nonstick-safe spatula. The edges may be starting to blacken—no worries.
Continue air-frying for about 10 more minutes or until cooked through. Cool on a rack for a few minutes, then slice into strips and serve warm.
