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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    Goat Bourguignon

    As you may know, we're crazy for goat. We wrote the first-ever culinary tome on these head-butters, all about the meat, milk, and the cheese.

    If you've been around us enough, you probably also know that goat is the world's most consumed meat. You may also know it's leaner than chicken, pork, beef, or lamb.

    Unfortunately, goat suffers from what we call the "cruise effect." People take a mid-winter break, end up on a ship, get off in port, and have goat stew on some small island Paradise. They're not impressed.

    Nor should they be. Caribbean cultures favor strong, musty goat, usually slaughter sometime after a year in the field. Better goat, in fact, is younger--like lamb, between six to nine months. Except it then doesn't taste like lamb. It's a cross between pork and dark meat turkey.

    One of the best ways Bruce prepares goat is "bourguignon" style--like the classic beef dish, only with chunks of goaty goodness. Here's a great way to experience the world's favorite meat. You'll need a couple of days, what with the marinating. And it'll serve six to eight, depending on what else you've got going on at the table.

    First, put all this in a big bowl: 2 1/2 pounds bone-in goat stew meat, cut into chunks; one 750-ml bottle red wine; 2 medium onions, chopped; 4 carrots, cut into chunks; 2 garlic cloves, chopped; 2 tablespoons minced sage leaves; 1 tablespoon stemmed thyme leaves; 1 tablespoon chopped rosemary leaves; 1/2 teaspoon ground allspice; and 2 bay leaves. Stir it up, then cover and refrigerate for up at least one day or preferably two.

    Now you're ready to cook. Cube 6 ounces (170 grams) slab bacon and fry it in a large Dutch oven set over medium heat until brown and crisp, about 6 minutes, turning often. Meanwhile, fish the chunks of goat out of the marinade and blot them dry with paper towels. Very dry. They're going to need help getting browned.

    Transfer the bacon cubes to a bowl, then add several hunks of goat to the pot. Brown them on all sides in the bacon fat. All sides. And brown them. Don't cheat. Brown is flavor. Transfer these chunks to a bowl and continue browning more, never crowding the pot.

    Once all the goat's browned and out of the pot, use a slotted spoon to fish all the veggies out of the marinade and put these in the Dutch oven. Also add 24 pitted green olives and 12 halved, pitted prunes. Stir over the heat until the onion softens, about 4 minutes.

    Pour in 1/4 cup (60 ml) brandy, whisky, or bourbon. The pot may flame. Have the lid handy to slap on top of the pot to smother the flames. Drap the pot off the heat and keep it covered a minute or so until things settle down. Then set it back over the heat and bubble away until the liquor is a thin glaze in the pot.

    Pour in all the wine marinade in the big bowl as well as any herbs. Scrape the bottom of the pot with a wooden spoon as the liquid comes to a boil to get up all the browned bits. Then add all the goat pieces, and the bacon chunks. Stir well. You can add a little more broth--maybe 1/2 cup (120 ml)--if you feel the goat isn't submerged enough. But you don't want it too soupy. Some pieces should stick out.

    Bring to a full simmer over high heat, then cover and slide the pot into the oven. Bake until the goat is tender when pierced with a fork, 2 1/2 to 3 hours. You know you have to be a little forgiving with a stew--the meat gets tender at its own rate. Open another bottle of wine and settle in if you find the meat needs another thirty minutes. Remove the bay leaf and season with salt and pepper before serving in big bowls over mashed potatoes, cooked noodles, or even polenta.

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