Our brand-new Instant Pot Book

We've written THE Bible for every model of Instant Pot. Yep. Every. Model. Including the new Max machines. The recipes are written so that you can use whatever buttons you've got. They're written so about a third of them can be used with EITHER the pressure cooker or the slow cooker mode. They are 350 of them--including some of the most innovative "road map" recipes you've ever seen. And the book is priced to sell. Check. It. Out. Here. (Or by clicking the cover of the book for a link.)

Our Class For Aim Healthy U!

We're so exicted to announce our new class with Aim Healthy U! It's all about SHORTCUT COOKING. We've partnered with the folks at Clean Eating Magazine and at Vegetarian Times and we promise to get you in and out of the kitchen faster while cooking delicious, clean meals. Click this link for the course. And put in the discount code of MARK50 to get fifty dollars off the enrollment fee. We'll be with you every step of the way: in the videos as well as in Q & As online. We can't wait to meet you! Let's get cooking.

OUR CRAFTSY CLASSES

 

Bruce's first knitting class! It's all about a combination technique for purling in Continental knitting that will get you knitting faster than you can believe. Click here.


We're so proud of our pressure-cooker class, one of the most popular classes on craftsy. Click here. Bruce works with a stovetop cooker; Mark, with an electric one. Along the way, they make incredible meals: glorious chicken soup, a crazy-cheesy casserole (in 5 minutes!), an Italian-inspired stew, and even (yes) cheesecake.

To get a discount on Bruce's Craftsy cooking class, click here. And you'll learn how to be a better cook in 7 simple lessons. He covers the differences between low temperature and high temperature roasting, stove top and oven braising, as well as pan frying, sauteeing and making amazing pan sauces. The recipes along the way include a Southwestern Braised Brisket and Skillet Rib Eye Steaks with a buttery chipotle tomato sauce.

THE GREAT BIG PRESSURE COOKER BOOK

Our newest. 500 recipes. Every one, for calibrated for both stovetop and electric machines. Multiple sell-outs on QVC. Lots of recipes, lots of fun.

Get it from

amazon

Barnes and Noble

or independent booksellers.

Vegetarian Dinner Parties WINNER OF THE 2015 IACP PEOPLE'S CHOICE AWARD!

Join us as we explore the culinary possibilities of vegetables without any health or ethical claims. (Although if you're a vegetarian, we've got your back! Over half the recipes are vegan, to boot.) Go ahead. You want to throw a dinner party. And you want to see these recipes. They're some of the best we've ever crafted.

Barnes & Noble

amazon

Oblong Books in Millerton, NY (one of our local stores)

Book Loft in Great Barrington, MA (another local store)

Join Us!

We want to cook for you! And it can happen. Please join us at one of these fun events.

We've recorded a full class on shortcut cooking for Aim Healthy U! You can cook along with us. We're there to answer questions. We've got a zillion shortcut tips. I mean, you need this. Here's a link to get you registered in the class! Use the DISCOUNT CODE BRUCE50 to take fifty bucks off the price of the class.

THE GREAT AMERICAN SLOW COOKER BOOK

Do you know why you're not using your slow cooker enough? Because up to two-thirds of the recipes in any given book aren't written for your model size! But we took care of that. With over 500 recipes, we've written a book that sizes out every one for almost every size of machine. And it's not just math. We've done the testing and worked out the ratios. You gotta see it to believe it.

amazon

barnes and noble

or independent booksellers.

Our Whole Grains Book

We move whole grains to the center of the plate! Experience whole grains, not as nutritional wonders, but as culinary superstars. Click on one of the links below to buy the book:

amazon.com

barnes&noble

independent booksellers

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    A FULL LIST OF THE RECIPES ON THIS SITE
    « Lyric Life, Episode 16: Matthew Olzmann, "Mountain Dew Commercial Disguised as a Love Poem" | Main | Lyric Life, Episode 15: Wallace Stevens, "The Snowman" »
    Tuesday
    Jan122016

    Dear Internet: I am not doing it wrong!

    You've seen these memes, right? The ones that say you're doing food wrong? You're not eating sushi right! (The exclamation point is mandatory.) You're not making a pie crust right! You're not making guacamole right! (Okay, if you're putting frickin' peas in it, you AREN'T doing it right--but still. . . .)

    Is this some leftover strain of Puritanism in American culture? Haven't we been vaccinated against it? Or must people who write about, work with, or hawk better cooking and better recipes approach the subject as if they've just sucked on a lemon. The only thing worse than the bobble-headed boys and girls who smile their way through casseroles on TV are the ones who insist on seventeen steps to roast a chicken. Seriously? To roast a chicken?"

    What, you started the chicken breast side up in the roaster? You used a rack? You didn't use a rack? When you put butter under the skin, you didn't use Irish butter? Where are my pearls? I must clutch them. To riff off Crystal Allen in The Women, "You put a cold chicken in a hot oven--what's to keep it from getting cooked?" Or to put it in Yoda-speak: "Fuck me a breaking give."

    Why must everything get coated in insecurity? And why must everyone play off that insecurity? Whatever happened to grace? Yes, Elaine, you were right all along: you can have a little grace.

    Take sushi. No, eat sushi but take all the ridiculous articles about how you're not ordering it right. Here's one. Here's another. My God, man, you're going to put it in your mouth like that? You'll offend Chef-San!

    Mind you, these screeds are from people who walk into a Japanese restaurant in this country (Hibachi and sushi! Together at last!) and then order a groaning platter of sliced fish. A platter with maki and sashimi and sushi together. AS IT NEVER WOULD BE IN JAPAN. Also with a little pile of wasabi. AS IT NEVER WOULD BE IN JAPAN. But nonetheless, these are the people who worry if I'm dipping my rice or my fish in the soy sauce. (Spoiler alert: I am.) How we enjoy sushi in this country is as American as the Model T. This is not how the Japanese eat sushi (in fifteen minutes or less for five billion yen or more). This is how we do it. Settle down.

    I'm not here to diss sushi. I love it. No, I miss it. Not the Japanese fetishized version. The American version. I live in rural New England where the fish is always PCB-laced. Also, fried. When I go to a city, I often scope out the sushi restaurants. But I'm not kidding myself that I'm somehow eating it the way the Japanese would. I'm having dinner.

    If you want to know more about authenticity, read Trevor Corson's book, The Story of Sushi. Read everything Trevor Corson writes. But read this book now.

    Or how about this little gem? You want to know how to make the perfect soft-boiled egg? You sous-vide it for 45 minutes at 140F, peel it, pour off the crap inside, cool it, then poach it in "not quite simmering" water (despite the fact that the pan in the shot is indeed simmering). So let me get this straight: I start making a soft-boiled egg when I get up and it's ready in time for lunch?

    Have people lost their minds? Has our culture become so drunk on its own insecurities that we have to turn everything into unwarranted professionalism? Is there no room for the true amateurs? I don't mean the posers and the fakers (we've ghost-written some of their cookbooks) but the people who do it for the sheer love of doing it. The people who make dinner. The people who enjoy food. You know: me. An amateur. I didn't go to chef school. I taught myself to cook. After twenty-six cookbooks, I taught myself to cook real well. But I'm in it for the food. You?

    Want to see how the professionalism has gotten out of hand? Look at the photographs on blogs. What the hell? It's a blog and you're using a two-grand SLR, crazy-good lighting, and prop styling. The shot took you all day. Did you eat what's there? Or did you just shoot it to catch Ruth Reichl's attention? (Another spoiler alert: she's not at Gourmet anymore.)

    You're supposed to be doing this because you love it. Please calm down. Please show your love. Please don't show the insecurities. We're all insecure. Life is batshit nuts. Let's have dinner.

    Because food is enjoyable. Don't fetishize it. We're not doing it wrong. Except for the part about telling people we're doing it wrong.

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