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. Here's a coupon to take the class at less than $15. You can't beat that!  


We're so proud of our pressure-cooker class, one of the most popular classes on craftsy. To get a 50% discount on the cost of the class, 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.

Turbo Blender Dessert Revolution!

You bought that high-RPM, high-horsepower blender for more than smoothies. You just didn't know it. We're about to revolutionize the way you make brownies, chocolate pudding, quick breads, pancakes, waffles, even layer cakes--most of the time without dirtying another bowl and sometimes (when it comes to custards and such) without ever turning on the oven or the stove. Click on the pic to join our revolution!

 

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're leading a hands-on curry class at the Hillsdale General Store on Saturday, 11/4. Click here for more information. 

And get this. 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

    A collection of our recipes, either original here or from one of our twenty-seven cookbooks

    Drop by, drop a comment, how you made it, how you'd change it, what you'd do

    And check out our podcast, one of the top five "new and notable" on iTunes

    Friday
    Feb022018

    Instant Pot Ramen Broth

    Honestly. Seriously. I mean, just make it. We ate it for dinner on its own one night.

    Ramen broth is a nine-hundred day process. (I exaggerate a little.) But a multi-cooker makes it happen in no time. (Spoiler alert--a little over 3 hours, a savings of more than 899 days and 20 hours!)

    We talked about this on our podcast. Look for that in the media player on the main page--or listen to it here

    But make this broth. Because you can.

    Do you have to use an Instant Pot? No, you can make this in any electric pressure cooker. So what's your excuse? Freeze the makings and get ready for ramen anytime.

    RAMEN BROTH

    • 4 medium sheets kombu
    • 1 smoked ham hock or a smoked turkey leg
    • 1 pound chicken wings (separated), backs, necks, or a combination thereof
    • 1 pound pork bones or bone-in pork shoulder chops
    • 10 medium scallions, trimmed and cut into 2-inch pieces
    • One 3- to 4-inch piece fresh ginger (about as wide as two or three thumbs put together), peeled (as necessary) and cut into 1/2-inch thick rings
    • 1/4 cup soy sauce (see below)
    • 2 tablespoons mirin
    • About 10 cups water

    1. Place the kombu, hock, chicken, pork, scallions, ginger, soy sauce, and mirin in a 6- or 8-quart electric pressure cooker or multi-cooker. Add about 10 cups water--but do not add water above the max-fill line on the inside of the pot.

    2. Cover and lock the lid in place. Set the machine to cook at high pressure for 2 hours.

    3. Let the pressure come back to normal naturally, either by turning off the machine, turning off the pressure, or unplugging the machine (check your owner's manual). Do not let the machine flip to its "keep warm" setting.

    4. When the pressure lock is released and the pot's pressure is back to normal, unlock the lid and uncover the pot. Strain the broth through a fine-mesh sieve or a cheesecloth-lined giant colander and into a large bowl. Transfer the strained broth to freezer-safe containers and store in the freezer for up to 3 months.

    You can save the meat from the pork and chicken--although it's pretty spent. Make ramen easy by heating the broth to a low simmer, then ladling over bowls of baby kale, purchased ramen noodles, and perhaps a soft-boiled egg. You can also add chunked-up ham, pork shoulder, or other meats you might have as leftovers (which is why you want to freeze this stuff--so it's ready for leftovers).

    NOTE: Here's the Japanese soy sauce we talked about in the episode. We don't read Japanese--and so can't say more than, yep, that's the stuff. Anybody's help would be appreciated. And yes, you can use any sort of soy sauce.)

    Friday
    Jan262018

    Halibut With Orzo

    If you listened to our podcast, you know that this is a recipe from the new weightwatchers book, YES, ITALIAN! You can find out more about it here. It's a pretty book, lots of photos, and includes some very delicious recipes for healthy, flavorful Mediterranean fare.

    As we said in the podcast, we do write a monthly column for the dot-com site (since 2005!) but we were not involved with this book in any way and we get no financial benefits from the sales of this book (or even posting this article).

    Rather, we wanted to highlight this dish because it was so darn tasty! And it shows the sheer joy of creating a Mediterranean dish that's pretty good for you, too. Can't beat that. Before you head to the stove, check out our podcast here. Or in the media player on the main recipe page.

    HALIBUT WITH ORZO

    Makes four servings

    • 2 teaspoons olive oil
    • 1 medium yellow onion, chopped
    • 1 teaspoon minced garlic
    • 1 teaspoon fennel seeds, crushed
    • One 14-ounce can reduced-sodium crushed tomatoes
    • 1 3/4 cups water
    • 12 large pitted black or green olives, halved
    • 1 teaspoon drained and rinsed capers
    • 1/2 teaspoon table salt
    • 1/2 teaspoon ground black pepper
    • 1 cup (6 ounces) dried orzo
    • Four 5-ounce skinless halibut fillets

    1. Warm the oil in a large, deep skillet set over medium heat. Add the onion and cook, stirring often, until softened, about 3 minutes.

    2. Stir in the garlic and crushed fennel seeds until aromatic, a few seconds--then add the tomatoes, water, olives, salt, and pepper. Stir well and bring to a low simmer.

    3. Stir in the orzo, reduce the heat to low, cover, and simmer slowly (you should be able to count the bubbles) for 5 minutes, stirring fairly frequently.

    4. Nestle the fish fillets into the sauce. Cover and continue cooking, gently stirring the tomato and orzo sauce around the fish fairly often, until the fish is cooked through, 10 to 12 minutes.

    Sunday
    Jan142018

    A Road Map For Granola

    Not so much a recipe. More like a way to figure out how to make what you want to make. So don't expect anything ordinary here. No standard recipe. But there you have it.

    The photo above is by Eric Medsker from our book VEGETARIAN DINNER PARTIES, the one that won the People's Choice award at the International Association of Culinary Professionals and that got nominated for a James Beard award. If you're interested in more about that book, click here.

    And catch our podcast on this recipe. A little insane. A little crazy. But hey, it was the middle of the afternoon and we were hungry. Probably for granola. The episode can be found in the media player at the top of the main recipe page of this site (check for it on the center, drop-down menu) or click here for it on iTunes.

    Without further ado, said road map for about 8 cups of granola.

    STEP 1. Start by dividing your oven into thirds with two racks and heating it to 325F.

    STEP 2. Spread 6 cups grain flakes onto two large, lipped baking sheets.

    Regular rolled oats (not instant or steel-cut) are the usual here. But don't stand on ceremony. Try barley flakes, wheat flakes, spelt flakes, or even Kamut flakes.

    You can mix-and-match to your heart's content--although our favorite combo is 3 or 4 cups rolled oats and the rest some other sort of grain flake. (Look for the weird ones online or at health-food stores or something at large, gourmet supermarkets.)

    STEP 3. Toast the grains in the oven, stirring once, until lightly browned and aromatic, about 10 minutes.

    STEP 4. Dump the toasted grains into a large bowl and add the following: 1/2 cup powdered non-fat dried milk, 1/2 cup wheat germ, and 6 tablespoons dry sweetener (brown sugar of any sort, turbinado sugar, muscavado sugar, coconut sugar, palm sugar). Also add 3/4 cup chopped nuts of any sort you like, as well as 1 1/2 teaspoons ground cinnamon and 1 1/2 teaspoons table salt. (And one option, if you want: also add up to 3/4 cup shredded sweetened or unsweetened coconut.) Stir well.

    STEP 5. Now make the liquid sweetener. Again, a road map. Use 2/3 cup oil, 2/3 cup liquid sweetener, and 1 tablespoon vanilla extract.

    Oils? Of course, you can go the corn/canola/vegetable/safflower route. These are neutral and don't add a lot. Consider walnut, pecan, almond, or hazelnut oil. These are EXPENSIVE (and go rancid quicky--store in your fridge once opened). You can also be a little parsimonious and use 1/3 cup nut oil + 1/3 cup vegetable oil.

    And the liquid sweetener? Pick it: honey, maple syrup, agave sryup, barley malt syrup, sorghum syrup. Right now, our favorites are barley malt for a surprisingly savory granola or sorghum syrup.

    In any event, mix the oil, the liquid sweetener, and the vanilla extract in a medium saucepan set over medium heat and bring to a low fizz, stirring occasionally. Pour this hot mixture over the toasted grains and other ingredients. Stir very well until everything is uniformly mixed and coated.

    STEP 6. Spread this mixture evenly back onto the two baking sheets. Bake for 10 minutes. Stir well and continue baking until browned and gorgeous, about 10 more minutes.

    STEP 7. Set the baking sheets on a large wire rack and divide 3/4 cup dried fruit of your choice between the two sheets. Consider raisins of any sort, dried currants, dried cherries, or dried cranberries. Or use chopped dried apricots, apples, plums, nectarines, the sky's the limit.

    Stir the dried fruit into the hot granola and set aside to cool to room temperature without disturbing, about 1 1/2 hours.

    Store in a large, sealed container in a cool, dark pantry for up to 3 months.

    Sunday
    Jan142018

    Best-Ever Lasagna

    Okay, maybe we're overselling it. Probably are. Sure, there are as many versions of lasagna as there are . . . well, since we're not Italian grandmothers, we'll say there are as many versions as there are gay couples.

    What's different? No ricotta, no mozzarella, no (what the hell?) cottage cheese. (What's wrong with some people?)

    And no egg. Instead, there's a Parmesan sauce to go between the layers. Seriously. See? Best ever. Well, okay, no wars. But darn good. Try it.

    Before you do, listen to said podcast. It's in the media player at the top of the recipe page. Or here on iTunes. Or here on iHeartRadio. You'll laugh. Promise. Okay, not promise. But it's the best-ever podcast (by a gay couple who's written thirty cookbooks).

    Best-Ever Lasagna

    2 tablespoons (or so) olive oil

    1 1/2 pounds mild (sometimes called "sweet") Italian sausage, casings removed (or just buy the stuff in bulk)

    4 cups packed baby arugula (or baby spinach)

    4 tablespoons (1/2 stick) unsalted butter

    1/4 cup all-purpose flour

    3 cups milk (of any sort--whole, 2 percent, 1 percent, even skim)

    1 cup reduced-sodium chicken broth

    6 ounces finely grated Parmigiano-Reggiano (divided)

    1/2 teaspoon grated nutmeg

    1/2 teaspoon ground fennel

    One 1-quart jar plain marinara sauce (see NOTE)

    12 no-boil lasagna noodles

    1. Position the rack in the center of the oven; heat the oven to 325F.

    2. Warm the oil in a large skillet set over medium heat. Crumble in the sausage and cook, stirring occasionally and breaking up any clumps, until well browned, about 4 minutes. Stir in the arugula in three additions, wilting each before adding the next so as not to crowd the skillet. Set aside.

    3. Melt the butter in a large saucepan set over medium-low heat. Whisk in the flour to form a thick, blond paste. Whisk until fairly smooth but do not brown. Whisk in the milk in a slow, steady stream until well combined, then whisk in the broth until smooth.

    4. Raise the heat to medium and whisk constantly until the mixture begins to bubble and thickens somewhat, a few minutes. Whisk in 4 ounces (two-thirds) of the grated cheese, as well as the nutmeg and fennel. Set aside. (Notice there's no salt here--or in the recipe at all. The sausage is salty; the cheese, too. If you're a salt fiend, you might want to stir 1/2 teaspoon table salt into this sauce--but be very careful. As we said, salty.)

    5. Build the lasagna in a 9 x 13-inch baking pan. Spread about 1/2 cup of the marinara sauce into a thin layer in the bottom of the pan. Press three noodles into this, fitting them crosswise to the pan and evenly spacing them out. Spoon about 1 cup marinara over them, then top with a third of the sausage mixture and a third of the cheese sauce. Now repeat: three noodles, 1 cup marinara, half the remaining sausage mixture, and half the remaining cheese sauce. Then again: three noodles, 1 cup marinara, the rest of the sausage mixture, and the rest of the cheese sauce. Finally, lay the remaining three noodles in the casserole and spread the remaining 1/2 cup marinara sauce over the top. Sprinkle the remaining grated cheese over the casserole.

    6. Cover with parchment paper, then aluminum foil. Bake for 45 minutes.

    7. Uncover and continue baking for 15 minutes or until bubbling and lightly browned at the edges. Set aside at room temperature for 20 to 30 minutes before cutting the lasagna into serving pieces.

    NOTE: Yes, purchased, jarred marinara sauce. Listen, you can make your own. We do every summer. And we squirrel it away in the freezer in 1-quart containers for the long, New England winter ahead. But honestly, there are some pretty good bottled varieties out there. Read those labels! You want a fairly plain sauce--without a lot of sugar, "natural flavors," or other chemical shenanigans. 

    Monday
    Nov202017

    The Best-Ever Vegan Chili

    If you've listened to our podcast, you KNOW that we've got the secret to turn a vegan chili into something that will even fool the most committed meat lovers. The "trick" is a combination of green lentils (lentils du Puy--not any other kind, not brown or red), buckwheat groats, and chana dal. Honestly, the final texture and flavor are astounding. Have vegan (or not, depending on your proclivities) sour cream on hand. We also like to top the bowls with bottled India relish and pickled jalapeño rings.

    If you haven't heard the podcast--whatzamattahwidchew?--you can catch the episodes here on iTunes or here at its hosting site.

    This isn't a recipe from any of our thirty (wtf?) books. We'd love to hear what you think if you make it.

    But make it. Soon. Maybe as a treat for this weekend after the Thanksgiving folderol. Or anytime this winter. It's supposed to be a brutal one up here in New England. We all know what to do. Hunker down and eat comfort food. Join in!

    BEST-EVER VEGAN CHILI

    • 1 cup dried cannellini, Great Northern, or other medium-sized white beans
    • 1 cup dried pink beans
    • 1 cup dried black beans
    • 1/4 cup olive oil
    • 1 large yellow onion, chopped (about 1 1/2 cups)
    • 1 large green bell pepper, stemmed, cored, and chopped (about 1 1/4 cups)
    • 3 medium celery stalks, thinly sliced (about 3/4 cup)
    • 1/3 cup pure ground mild chile powder, preferably ancho chile powder
    • 1 canned chipotle in adobo sauce, stemmed and chopped
    • 1 tablespoon sauce from the can of adobo chipotles
    • 1 tablespoon ground cumin
    • 1 tablespoon dried oregano
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon dried mustard
    • 1/2 teaspoon salt
    • One 12-ounce bottle dark beer, such as Negra Modelo or a porter
    • 4 to 6 cups no-salt-added vegetable broth
    • One 28-ounce can no-salt-added diced tomatoes, preferably "petite-diced" if you can find them
    • 1/2 cup chana dal
    • 1/2 cup raw buckwheat groats
    • 1/2 cup green lentils (or lentils du Puy)

    1. Soak the three types of dried beans in a big bowl of water overnight. Drain in a colander set in the sink and rinse well to get any of the black coating from the dried black beans off the other beans.

    2. Set a large Dutch oven over medium heat for a minute or two. Swirl in the oil, then add the onion, bell pepper, and celery. Cook for 5 minutes, stirring often, or until softened.

    3. Add the chile powder, minced chipotle in adobo sauce, the extra adobo sauce, the cumin, oregano, cloves, mustard, and salt. Stir until fragrant, just a few seconds.

    4. Pour in the beer and scrape up any browned bits in the bottom of the pot as it comes to a simmer.

    5. Add the broth and tomatoes. Raise the heat to high and bring to a full simmer, stirring quite often.

    6. Reduce the heat to low, cover, and simmer slowly for 2 hours, stirring occasionally, or until the beans are starting to get tender.

    7. Stir in the chana dal, buckwheat, and lentils. If the chili seems too thick, add 1 cup broth. Cover and simmer slowly for 1 more hour, stirring more frequently and adding more broth if you notice it drying out, until the beans are tender and the chili has thickened a bit.