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:



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    Whole-Grain Biscotti with Lemon and Hazelnuts

    Yep, whole grain. Because there are whole-grain versions of polenta out there. For example, Anson Mills makes one. Click here and scroll down a bit for the "polenta integrale." It's coarse ground. And a gorgeous treat. We buy it in big bags and keeps it in the chest freezer downstairs. It makes these biscotti crunchy--very. And irresistible--very. Have a glass of red wine on hand. Or a cup of tea. Because dunking is necessary.

    So let's get to it.

    First off, chop up about 2/3 cup (100 grams) skinned and roasted hazelnuts. We admit it: we cheated here and bought the whole, roasted, skinned hazelnuts at the supermarket. And lest you think we shop at some chi-chi market, we bought them at our local Stop-&-Shop.

    The best way to chop them is to put them in a plastic bag, seal it tight, and bash them with a rolling pin. If you've got counters that can pit or chip, do this activity on the floor. But don't take out your marital frustrations on the bag. Just give it some good, steady whops. And check the bag's seal every once in a while so bits of hazelnuts don't go flying across the kitchen on your next whack.

    Now position the racks in the top and bottom thirds of your oven. Preheat the oven to 325F (165 C). Line two baking sheets with parchment paper or silicone baking mats.

    Next, mix all this in a bowl:

    • 2 cups (240 grams) all-purpose flour
    • 3/4 cup (150 grams) sugar
    • 1/4 cup (50 grams) coarse-ground, whole-grain polenta
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt; and the finely grated zest of 1 small lemon.

    Stir well so the baking powder is evenly distributed in the mix.

    Next, beat 3 large eggs and 2 tablespoons (30 ml) limoncello (or plain ol' brandy) in a large bowl with an electric mixer at medium speed until well-combined and pale yellow but not yet fluffy, about 2 minutes.

    Turn the beaters off, add the flour and polenta mixture, and beat at a very low speed just until a soft but crumbly, dry dough forms.

    Scrape down and remove the beaters. Use your cleaned hands to work the chopped hazelnuts into the dough.

    Dust a clean, dry work surface with lots of that coarse-ground, whole-grain polenta. Turn the dough out onto it. Divide the dough in half. Knead one half until smooth, until the nuts are evenly distributed throughout. Then gather this half of the dough again into a ball and roll it under your palms into a log about 12 inches (30 cm) long. Place this on one of the baking sheets.

    Repeat with the other half of the dough. Place this log on the second baking sheet.

    Bake in the top third and bottom thirds of the oven for 10 minutes--then reverse the baking sheets top to bottom and continue baking for 15 more minutes.

    Remove the logs on their sheets from the oven, set them on a wire rack, and cool for 30 minutes. (Maintain the oven's temperature.)

    Transfer one log to a cutting board and use a serrated knife to slice it into 1/2-inch-thick (1-cm-thick) cookies. It's best to slice on the diagonal so you get the longest biscotti possible. Place these cut side down on the empty baking sheet. Don't worry too much about air space--just get them on there.

    Repeat with the other log and the other baking sheet.

    Return the cookies to the oven (in the top and bottom thirds) and bake for 10 minutes. Flip all the biscotti over and reverse the sheets top to bottom. Continue baking for another 10 minutes, until dry, brown, and crunchy.

    Transfer the baking sheets to that wire rack and cool the biscotti to room temperature. Be patient--the biscotti need to cool completely so they don't steam and so you don't lose any of that crunch. But once they're at room temperature, they'll keep in a cookie jar or a sealed bag on the counter for at least 1 week--and can be frozen for several months.

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