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.



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.


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


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


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.


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.


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:



independent booksellers

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    Oat Apple Crisp

    As you know, our whole-grain book GRAIN MAINS is all about main courses--no baking, no side dishes. No whole-grain flours, to be honest. (You can find it at amazon, barnes & noble, or from independent sellers.) But believe us: we still like our desserts--especially whole-grain ones! And it is apple time, after all. So it's high time to make an apple crisp, to get some whole grains after the meal, not just in it!

    We made a double batch to carry to book group today, but the recipe here is for a singleton. If you've got a big paella pan as we do, then double up! Otherwise, here's the recipe.

    Start by positioning the rack in the center of the oven and heating the oven to 350F (175C)

    Continue on by peeling, coring, and thinly slicing 2 1/2 pounds (1.15 kilograms) of tart apples. Use varietals like Granny Smith, Pippin, Rome, Northern Spy, or Macoun. We peel them with a vegetable peeler, not a knife, for a quicker job. And we don't worry about making perfect slices. Close is good enough!

    Place those slices in a bowl and mix in 1/3 cup (65 grams) granulated sugar, 1/3 cup (60 grams) packed dark brown sugar, 1 1/2 tablespoons (12 grams) all-purpose flour, 1 tablespoon quick-cooking tapioca, 1 teaspoon (5 ml) lemon juice, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon grated nutmeg. Stir all that up and set aside for 10 minutes to let the tapioca soften.

    Meanwhile, make the topping. In a second bowl, mix all this together: 1/2 cup (60 grams) all-purpose flour, 1/2 cup rolled oats (not quick-cooking or steel-cut), 6 tablespoons (70 grams) packed light brown sugar, 1/3 cup finely chopped walnuts, 4 tablespoons (1/2 stick or 60 grams) melted and cooled butter, 2 tablespoons (30 ml) maple syrup, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt. (If you use salted butter, omit the salt here.)

    Pour the apple mixture into a 9-inch (23-cm) square baking dish or an 8-cup (1.4-liter) oval au gratin pan. Sprinkle the topping evenly and completely over the filling.

    Bake until the filling is bubbling and the topping is moderately browned, about 40 minutes. Cool on a wire rack for at least 20 minutes before serving.

    A dessert with whole-grain oats. Can't be better! Except for breakfast. If there's any leftover, you'll know why. (And by the way, if you want more of these crisp recipes, we have tons in our Ultimate Cook Book, a 900-recipe tome you can find here.)

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    Reader Comments (1)

    I am enjoying this heavenly dish as I write. While I did not participate in the book discussion mentioned above, there was just enough left over from the group for me to bring home after I had finished up some pesky bookkeeping reports Tuesday evening. Visited this site in the hope of finding the recipe for the crisp. What a treat to discover it here. I will be making a large batch soon. Thanks Mark for the great discussion series at Hotchkiss Library, and for sharing your goodies with us. Mazel!

    November 7, 2013 | Unregistered CommenterLouise manteuffel

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