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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    Chicken with Kumquats, Olives, and Red Peppers

    In our team, Bruce is the chef and Mark is the writer. Sure, Mark can cook. But we crank out two and three books a year, not to mention monthly columns and countless articles. There's got to be a division of labor. And so it goes.

    But sometimes, Mark gets in the kitchen to make dinner--particularly on the days when Bruce is out teaching knitting.

    We've both become partial to this chicken sauté Mark developed a while back. It's got big flavors, best paired with some brown or red rice on the plate. Nothing less than whole grains will work with this feast. Bruce, Monsieur le Chef, has even said it's good enough for company. High praise indeed!

    Here it is:

    First, gather together the vegetables, fruits, and aromatics in a bowl:

    • 6 to 9 medium shallots, peeled and divided into their two lobes
    • 1 to 2 jarred roasted red pepper, cut into thin strips (if the ones in your jar are in pieces, use enough to make whole peppers)
    • 12 to 15 kumquats, thinly sliced (and seeded as you slice them)
    • 10 to 15 pitted, small, green olives
    • 8 sage leaves, minced
    • 4 to 5 thyme sprigs
    • 3 bay leaves

    That's a lot of aromatics. But those tart kumquats require a lot of balancing. No use going halfway or they'll overwhelm the other flavors.

    Next, position the rack in the center of the oven and preheat the oven to 425F (215C). As it comes up to the right temperature, heat 2 tablespoons (30 ml) of olive oil in a large skillet over medium heat. Add 3 to 4 ounces (85 to 115 grams) slab bacon, cut into small cubes. Really let them go over the heat, stirring occasionally, until brown and crunchy. Don't stint. Transfer them to a second bowl.

    Now for the chicken. We often use a mixture of breasts and thighs, about three each--always bone-in for the most flavor. The breasts are usually cut in half the short way to make them more manageable.

    Place these in the skillet and brown them on both sides, about 4 minutes per side. Once again, don't stint. Brown is flavor. Besides, the natural sugars and proteins in the skin need to caramelize so the pieces can be popped off the hot surface. (You'll note that one of the chicken pieces lost its skin. Someone didn't listen to what he knows is best--and tried to turn it too soon, tearing the skin. Ah, well.)

    Transfer the browned chicken to the bowl with the bacon. Now you've got to come to a reckoning between your soul and your stomach. You need to get rid of some of the grease in the skillet. We usually leave about 2 tablespoons (30 ml), pouring off the rest. But do as your conscience tells you.

    Add all the vegetables, fruit, and aromatics in the bowl to the skillet. Stir them around about 1 minute, until ridiculously fragrant.

    Then pour in 1 cup (240 ml) dry white wine or dry vermouth. Raise the heat and bring this to a furious boil, scraping up all the browned stuff in the skillet.

    When the wine has reduced to about half its original volume (in about 1 to 2 minutes), return the chicken pieces and bacon to the skillet, as well as any drippings in the bowl. Make sure the meat is in one layer, skin side up, with the bacon tucked between the pieces.

    Place the skillet in the oven and bake until an instant-read meat thermometer inserted into the center of a thigh without touching bone registers 165F (75C), about 30 minutes. Toss out the bay leaves and thyme sprigs--and the rest is ready to serve. No salt--the olives and bacon add well enough. But scoop up every drop of that aromatic sauce with the chicken. You won't want to miss it!

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