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Bruce Weinstein

Bruce Weinstein
Did you know?

Bruce writes about his life in rural Connecticut, including the escapades of his and Mark’s collie named Dreydl, who they brought home on the first night of Hannukah. Dreydl is a “fairly sane” collie, Bruce says, who shares their eight country acres.

Bruce Weinstein
Bruce's Featured Recipe
Oven-Barbecued Fresh Ham

Click here for recipe

Bruce Weinstein is a cookbook author, recipe developer, columnist and food writer who, with his partner Mark Scarbrough, is the author of the eleven-volume Ultimate cookbook series, as well as more than a dozen other books.

 

Bruce’s books include The Complete Quick Cook, Pizza: Grill It, Bake It, Love It, Ham: An Obsession With The Hind Quarter, and Cooking Know-How. Other books are The Ultimate Cook Book: 900 New Recipes, Thousands of Ideas; The Ultimate Ice Cream Book; The Ultimate Party Drink Book; The Ultimate Candy Book; The Ultimate Shrimp Book; The Ultimate Brownie Book; The Ultimate Potato Book; The Ultimate Muffin Book; The Ultimate Chocolate Cookie Book; The Ultimate Frozen Dessert Book; and The Ultimate Peanut Butter Book. They also collaborated on Cooking for Two; Grilling Essentials; The Stonewall Kitchen Cookbook; and Dr. Phil's Weight Loss Solution Cookbook.

 

Bruce studied cooking at Johnson & Wales and then went on to a career in food marketing. His first book was Frozen Drinks With or Without the Buzz, which was an outgrowth of what he had learned from and how he had been inspired by his marketing clients. He soon after began collaborating with Mark, who, now a food writer, was a professor of literature.

 

Bruce and Mark are contributing editors to Eating Well and columnists for weightwatchers.com. They contribute regularly to Cooking Light, Fine Cooking, the Washington Post, and other publications. They also teach cooking on Holland America cruise ships. They often are guests on The Today Show, CBS This Morning and The View, to name a few.

 

Bruce is from New York City and Mark is from Texas. Both appreciate the food of their childhoods—pastrami or corned beef sandwiches for Bruce, barbecue for Mark—and neither was willing to give up the foods that they loved. Their solution? Learn to eat more healthfully in a way that includes just about all the foods they like.

 

In an interview, they said they pretty much like everything but tend to stay away from anything that tries too hard to be “fancy.” For example, they said that “blue cheese sauce just isn't necessary on a great cut of lamb or beef.”

 

Before they moved to rural Connecticut, they lived a few blocks from New York’s Chinatown, which “spoiled us rotten.”

 

Today, Bruce and Mark live in Litchfield County, Connecticut, with their collie, Dreydl. His and Mark’s blog is http://www.realfoodhascurves.com/

 

Latest Recipes

Bruschetta with Dry-Cured Ham, Pears, and Parmigiano-Reggiano

This is the best bruschetta recipe you've seen in a long time. There are no tomatoes in this Bruschetta with Dry-Cured Ham, Pears, and Parmigiano-Reggiano - instead it relies on the sharp flavors of parmesan cheese and the sweet taste of pears and honey to create an appetizer that bites back. A garlic rub on the baguette brings a little of that familiar Italian flavor to this easy bruschetta recipe. Just be sure to follow it up with an equally impressive main dish!

(1 Votes)

Roasted Fresh Ham with a Maple-Spice Glaze

Bruce wanted to develop a recipe that honored the first taste of the meat by using the simplest preparation: roasted, not fussed up. So h...

(1 Votes)

Oven-Barbecued Fresh Ham

OK, let’s say you really want the taste of barbecue but you don’t have the patience to smoke a ham. Fake it. That is, roast the ham in th...

(1 Votes)

Red-Cooked Fresh Ham And Chestnuts

“Red cooking” is a Chinese braising technique using a mixture of soy sauce, rice wine, broth, and spices, particularly star anise. Good-q...

(1 Votes)

Sambal

There’s no more classic Indonesian condiment than this fiery tangle of chiles and spices-and no better match to ham, whether in Asian pre...

(1 Votes)

Pasta with Prosciutto Crudo, Peas, and Parmigiano-Reggiano

We’ve played around with a lot of dry-cured European hams, and this recipe has become one of those go-to lunches at our house. It’s prett...

(1 Votes)

Pizza with Dry-Cured Ham and Artichokes

The best things about prosciutto crudo or jamon serrano on a pizza? Either one turns a little crunchy, concentrates quite a bit, and flav...

(1 Votes)

Fried Country Ham Steaks with Red-Eve Gravy

Charlie Gatton Jr., of Father’s Country Hams will be quick to tell you that the future lies in country ham steaks-and he’s not wrong. The...

(1 Votes)

Chive and Cheddar Ham Biscuits with Honey Mustard

Here’s something of a Tidewater tradition, often served the morning after a big feast: little ham sandwiches made with homemade biscuits....

(1 Votes)

Arugula Salad with Country Ham, Pears, and Honey Vinaigrette

Make sure you remove not only the inedible rind but also any excess fat from the cooked country ham. The profound taste of that fat is ju...

(1 Votes)

Spaetzle With Country Ham and Mushrooms

Spaetzle (German, SHPEH-tsluh, “little sparrows”) are Lilliputian dumplings, usually no more than an inch long, like thick threads of coo...

(1 Votes)

Mac and Ham and Cheese

This is admittedly a crazy, over-the-top rendition of the classic-and one of the many reasons I love Bruce’s creativity in the kitchen. D...

(1 Votes)

Curried Ham Salad

The only trick here is good knife work: everything should be diced into fairly small, uniform bits so that you get lots of flavors in eac...

(1 Votes)

Ham And Potatoes Sarladaise

This dish (French, sahr-lah-DAYZ, “from Sarlat-la-Caneda, France”) has become a cocktail party favorite at our house. It’s traditionally ...

(1 Votes)
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