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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.



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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.

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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.

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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.


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    Worcestershire Sauce

    Even after we've created and tested over 10,000 recipes, some are hard to give away.

    We've debated this one for a long time. Most of our friends know we make our own Worcestershire sauce. We've been playing with the exact recipe for years, changing this, adding that, and never wanting to put it into print.

    Because it's so special. Chefs often think of Worcestershire sauce as their kitchen secret: they add a little to salad dressings (even vinaigrettes), marinades, sauces, and pan glazes. It's sometimes the spike in curries, braises, and stews. You can't make a good Caesar salad without it--or a decent Bloody Mary. We also like it straight up, a flavor-packed marinade for skirt or hanger steaks before they hit the grill.

    Believe us: this stuff has no relation to those bottled, too-sweet, unaromatic versions. If you want to take your cooking to new heights, you'll make your own. Promise. You'll never look back. So here's how.

    To make a quart and a half (you'll want a lot and there's no point in wimping out now), start by combining all this in a very large saucepan, probably a Dutch oven:

    • 2 cups (500 ml) malt vinegar (look for it from online grocers)
    • 2 cups (500 ml) distilled white vinegar (the strong stuff)
    • 1 cup (250 ml) molasses (preferably unsulfured molasses)
    • 1 cup (250 ml) soy sauce (don't even think about low-sodium here)
    • 1/2 cup (120 ml) tamarind concentrate (look for it in the Latin American aisle with the condiments)
    • 1/3 cup kosher salt
    • 1/4 cup brown mustard seeds
    • 1/4 cup yellow mustard seeds
    • 1 tablespoon whole cloves
    • 1 tablespoon coriander seeds
    • 1 tablespoon minced peeled fresh ginger
    • 1/2 tablespoon cracked black peppercorns
    • 1/2 tablespoon cracked white peppercorns
    • 1 teaspoon turmeric
    • 2 large yellow onions, chopped
    • 4 to 6 juicy tinned anchovy fillets, chopped
    • 12 green cardamom pods, crushed
    • 12 to 15 chiles de árbol, stemmed, then chopped (all the seeds, too)
    • 6 smashed, peeled garlic cloves
    • 2 cinnamon sticks
    • 1 star anise pod

    Yep, empty out the spice drawer. Stir it all around in the pan and bring it to a full simmer over medium-high heat. Then knock the heat down to low and simmer for about 10 minutes.

    And yes, anchovies. Worcestershire sauce is probably modeled on garum, an ancient Roman condiment made from the juice of salted, often fermented anchovies. If you've never had garum--look for it from suppliers online--then you've never really had a truly great grilled artichoke. Just sayin'.

    While the cauldron's going, melt 1 cup (200 grams) white granulated sugar in a large nonstick skillet set over medium heat. Pour in the sugar, leave it be for a bit, then stir it with a heat-safe spatula. Continue cooking until it's pretty dark, not black, but definitely beyond amber. More flavor, more flavor.

    Crank the heat up under the cauldron, bring it to a full boil, and slowly pour in the hot sugar syrup. It'll foam and roil. Beware.

    Stir until the sugar dissolves in the saucepan, then reduce the heat a bit and simmer for 5 minutes, until slightly thickened. Pour the contents of the pan into a big glass jar (got mine at a big-box store), seal closed, and set it in the fridge to ripen for 3 to 4 weeks. Then strain it through a fine-mesh sieve (to catch even the ginger threads) and into smaller glass bottles or jars; seal these closed and store them in the fridge for up to 4 months. Bring a little as a house gift for your next dinner party. You'll be invited back. Soon. And often.

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    Reader Comments (32)

    Oooooh. Other than adding a big YUM to that, words fail me and I'm trying to figure out if I can squeeze making this into my weekend. :)

    May 23, 2012 | Unregistered CommenterMoonwaves

    My love, you will not regret it. Will. Not.


    May 23, 2012 | Registered CommenterMark Scarbrough

    Having received just such a house gift, my advice to all is DROP WHAT YOU'RE DOING AND MAKE THIS!

    May 23, 2012 | Unregistered CommenterSusan

    I love this recipe...thanks so much. I am going to try this soon!

    May 23, 2012 | Unregistered Commentersharon miro

    I am SOOOOOOO making this, today - but need to figure out where I can get these chiles - I live in Germany!

    May 24, 2012 | Unregistered CommenterRachel S.

    You guys, this is a great recipe. I have shared it on my Facebook page and would love to share it on my webpage as well with your permission. Been a secret stalker for a while and love all your recipes and videos. Keep up the great work, and the best to you both.

    May 24, 2012 | Unregistered CommenterGregsKitchen

    Sharon: Honestly, this is a recipe made for you. I can so see your making it.

    Rachel: Head to the nearest Chinese grocery store. Those are the small, thin, red, dried chiles often found in Sichuan or Hunan stir-fries--the chiles you don't eat but that give the dish a sour heat.

    Greg: Thanks. We're happy for you to share the link. We'd be so honored! Thanks.

    May 24, 2012 | Unregistered CommenterMark Scarbrough

    Well, I know what I'm doing this weekend! Thanks for the recipe.

    May 24, 2012 | Unregistered CommenterDavid

    Bottle it guys and sell it online...... please. I use this condiment in/on everything.

    May 24, 2012 | Unregistered CommenterAdrienne

    Adrienne: I don't think we're ready to get into the food-producing business. I look terrible in a hair net. But use it up!

    David: Go for it--and if you want, drop a picture here for us to see the results.


    May 24, 2012 | Registered CommenterMark Scarbrough

    This recipe is a revelation, have always wondered about making worcestershire sauce from scratch. Thank you for sharing this wonderful recipe.

    May 24, 2012 | Unregistered CommenterSuzanne

    YUM! I love Worcestershire Sauce but your recipe sounds de-lish! Will have to give this one a bash!

    May 24, 2012 | Unregistered CommenterThe Culinary Chase

    I'm the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It's sort of like Tastespotting, but specific to the niche. I'd love for you to submit this to the site. Good stuff!

    May 24, 2012 | Unregistered CommenterSean


    May 24, 2012 | Unregistered CommenterLynda - TasteFood

    Ok. This is pretty much just totally amazing. I am very excited to try this.

    May 24, 2012 | Unregistered CommenterJackie Alpers

    I just made this and the house smells fabulous. I had a lot of the spices already but not all of them. I may be stating the obvious but for the spices you don't have in your pantry, the bulk spice aisle of your grocery is your best friend...HUGE savings and you can get just the amount you want. Thanks so much for sharing your treasured recipe.

    May 27, 2012 | Unregistered CommenterZan

    It's in the pot, the house smells wonderful and I am dreaming of Gascon Bloody Maries for our Fete Nationale July 14th. Of course, we had to add our own Gascon stamp: creme de pruneaux with the tamarind and piment d'espelette. Thanks for sharing this (and the tip of using a non-stick skillet for the caramel!)

    May 27, 2012 | Unregistered CommenterKate Hill

    Hi, Zan. I find that some online spice sellers--sometimes kalustyan's or penzey's on a good sale--are also a good place to stock up in bulk. I make enough of this stuff that I always keep the spices on hand. It makes a great gift for birthdays and the holidays, too.

    And hi, Kate. I love the "Gascon stamp." C'est magnifique! I'll be intrigued how the creme de pruneaux works in the mix.


    May 29, 2012 | Registered CommenterMark Scarbrough

    This is right up my alley, and I have so many of these ingredients on hand. (I've been making chutney like a mad woman lately) Thank you so much for sharing!

    May 30, 2012 | Unregistered CommenterKyra

    I have almost all the ingredients in my pantry except the chillies, white pepper and yellow mustard. Can I use Indian green chillies for this? If yes, I am so making it this week!

    June 4, 2012 | Unregistered CommenterJoyce

    Looks wonderful! Any ideas on how to substitute for the anchovies? The wife is allergic :-(

    June 4, 2012 | Unregistered CommenterEd

    Can this be canned using either a water bath canner or a pressure canner? If so, for how long and at what pressure if using a pressure canner? This is an excellent recipe and would make a wonderful gift!

    June 7, 2012 | Unregistered CommenterDesiree

    Hi, Desiree, Ed, and Joyce. Sorry I'm late responding. Somehow, your comments just came through this morning. I don't even think I want to know what that's about. But my apologies for the delay.

    Desiree: I don't know about canning the stuff. Honestly, we've kept ours in the fridge a good 4 months. If you buy those small glass bottles at a big box store like Bed, Bath, and Beyond, you can parse it out in small amounts to give away.

    Ed: The fabulous Michael Nagin told me he's making this recipe with kombu, the fermented dried seaweed, rather than anchovies. I think that's a great idea! Maybe 1 sheet, cut into thin strips?

    Joyce: You can skip the white pepper, but those mustard seeds are pretty necessary. And I don't know about the green chiles--they'll be brighter and a tad more sour, a possibly a tad hotter. I think I'd stick with the dried--because even they keep pumping the umami in this sauce, which is really its point anyway.


    June 13, 2012 | Registered CommenterMark Scarbrough

    I made this stuff yesterday morning and boy am I excited to use it! Went to central market and bought every single item on the list for 35 dollars. I didnt have a glass container so I bought I big jar of pickles for 4 bucks. The recipe fills the jar perfectly up to the rim, will this prevent any flavoring process from happening? Does the storage container require empty space for chemical reactions to happen? Thanks for the replies and the recipe!!!

    June 13, 2012 | Unregistered CommenterMatthew

    Please clarify: I have found only tamarind syrup in my Latin American grocers (tall, one litre bottles), but no tamarind concentrate. When looking online, I find Thai (not Hispanic) sources for concentrate. Which of the above do you suggest? Also, I have access to both fresh and dried chiles de arbol, and am not sure which to use. Thanks in advance for the input... I'm chomping at the bit to try this!

    June 19, 2012 | Unregistered CommenterAndy

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