'Mark Scarbrough' on Serious Eats

Cooking Light The Complete Quick Cook's Roasted Cauliflower, Chickpeas, and Olives

For this Roasted Cauliflower, Chickpeas, and Olives the oven is cranked up to a scorching 450°, a temperature that browns the cauliflower florets to a golden crisp, roasts the roughly chopped garlic giving at a mellow spice, and renders the olives and chickpeas crunchy-chewy all in about 22 minutes. It's one of those fantastically simple sides that can be tossed together in a manner of minutes but once it comes out of the oven is filled with wonderfully complex tastes and textures. More

Cooking Light's Red Cooking Tofu

If you're one of those tofu averse cooks who has been discouraged by too many crumbly, mushy tofu recipes, we encourage you to give this one a shot. The quick-cooking process ensures that your tofu cubes stay intact while still having a chance to soak up all of that spicy-delicious red sauce. More

Cooking Light's Grilled Goat Cheese Sandwiches with Fig and Honey

These Grilled Goat Cheese Sandwiches with Fig and Honey from Cooking Light The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough might just revolutionize your morning breakfast routine. Spreading cinnamon raisin bread with honey and lemon zest-spiked goat cheese, fig jam, and little shreds of basil, all toasted together until good and gooey brings to mind a plate of stuffed French toast minus nearly all of the effort. More

Cook the Book: 'Cooking Light The Complete Quick Cook'

This week we're catering to all of the real cooks out there with the help of Cooking Light The Complete Quick Cook from one of our favorite cookbook writing duos, Bruce Weinstein and Mark Scarbrough. Unlike other cookbooks that promise meals in minutes, Weinstein and Scarbrough have assembled a virtual quick-cooking boot camp complete with 10 indispensable time-saving secrets, a pantry check list, tips on cookware and technique, and plenty more. Enter to win the cookbook here. More

Serious Reads: Lobsters Scream When You Boil Them, by Bruce Weinstein and Mark Scarbrough

We've all been told lies about cooking. Despite their best intentions (and great recipes), your grandma, Ina Garten, and know-it-all foodie friend sometimes don't have the faintest clue whether the advice they're bestowing is scientific truth or old wives' tale. Personally, I raise an eyebrow to any "rule" told to me in the kitchen, as I believe strongly in the merits of invention and a care-free mood over the stove. So I was very glad to read the science- and fact-based Lobsters Scream When You Boil Them, and 100 Other Myths About Food And Cooking by cookbook duo Bruce Weinstein and Mark Scarbrough. More

Cook the Book: Goat Cheese Blintzes

If you've never made blintzes at home, this recipe for Goat Cheese Blintzes from Goat: Meat, Milk, Cheese by Bruce Weinstein and Mark Scarbrough is a great place to start. As you might have surmised from this week's slew of goaty recipes, this version swaps out the usual cow dairy in favor of goat—in this case goat milk—cheese, and even goat butter. These subtle substitutions make for an elegant blintz, not cloyingly sweet like the Jewish deli versions filled with sugary farmers cheese and topped with canned cherries. More

Cook the Book: Goat Cheese Danishes

The recipe's intro begins by saying, "after a gazillion hours in the kitchen, you'll emerge covered with flour, holding a platter of eighteen filled sweet rolls"—every bit of which was true but entirely worth every flour-covered second. Weinstein and Scarbrough's recipe was spot on, making for a perfectly light and flaky dough with countless layers of rich goat butter. More

Cook the Book: Goat Cheese Brownies

These Goat Cheese Brownies are an ideal introduction to the world of goat-centric desserts, all moist and chocolatey upfront but made with enough chèvre and goat butter to give them a bigger goat flavor. Adding goat cheese in place of some of the butter makes for brownies with an intriguingly light texture—not chewy and dense or crumbly and cake-like—these have a lovely, almost melting softness about them. More

Cook the Book: Braised Goat Meatballs with Artichokes and Fennel

Meatballs generally fall under the category of cold-weather eating but these Braised Goat Meatballs with Artichokes and Fennel from Bruce Weinstein and Mark Scarbrough's Goat: Meat, Milk, Cheese couldn't be springier. Spiced with a wonderfully Greek combination of oregano and dill, these meatballs are simmered in a light tomato broth scented with cinnamon and lemon. More

Cook the Book: 'Goat: Meat, Milk, Cheese'

Now that you've had a chance to meet co-authors Mark Scarbrough and Bruce Weinstein, we are pleased to introduce their newly released cookbook, Goat: Meat, Milk, Cheese for this week's Cook the Book. As you might have surmised from the title, this is a guide to all things goaty, a comprehensive introduction to the world of goat derived goods. Recipes are divvied up into meat, milk and yogurt, and cheese chapters with sweet and savory preparations that highlight the versatility of the goat. More

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