Cooking with Bruce and Mark

Champagne is lovely. It means “festive” to most of us. But it’s pricey. Very.

We’re Bruce Weinstein & Mark Scarbrough, veteran cookbook authors of thirty-six (and counting) cookbooks. We love bubbly wine! But let’s talk all sorts of alternatives to the budget-busting champagne.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:50] Our one-minute cooking tip: Use a salad spinner to fix an overdressed salad.

[02:35] Champagne alternatives for the holidays: Cava, Prosecco, and Cremant.

[17:57] What’s making us happy in food this week: wild pheasant braised with apples and lamb birria.