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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    Rye Berry Salad with Chickpeas, Preserved Lemon, and Pumpkin Seeds

    There's so much to love about whole grains. They exit the stomach slowly, so you stay sated longer. They can help regulate blood sugar levels. They can even help cut down on dental plaque. But more to our point as two cookbook writers with twenty titles under our belts, whole grains are just so darn delicious.

    So it amazes us that they can fly under the radar. Sure, everybody knows the benefits of whole-grain toast for breakfast. But we're talking whole grains on their own, the very point of a meal. They are, without a doubt, the gourmet ingredient hiding in plain sight. Which is why our new book is so very exciting. Look to the right to learn more about it--and whole grains like rye berries.

    Yep, the grain that makes rye flour--except unadulterated with a wonderful, sassy taste and a sweet/sour mix in every bite. Rye berries are the very point of this salad. This recipe's original to this blog, but there are plenty more in our new book. We want everyone excited about whole grains! So let's get to the recipe.

    First, soak 1 1/2 cups (285 grams) rye berries overnight in a big bowl of water on the counter. You'll improve their texture dramatically. (You want to learn more about rye berries? Click here. Or check them out at any large supermarket that carries lots of whole grains.)

    Drain the rye berries in a colander set in the sink, then pour the rye berries into a large saucepan. Fill it about two-thirds with water and bring to a boil over high heat. Cover, reduce the heat to low, and simmer until the grains are tender, about 1 hour. Drain again in that colander in the sink and rinse the grains with cool tap water until they are room temperature.

    Pour the rye berries into a big serving bowl and add 1 3/4 cups (350 grams) drained and rinsed canned chickpeas, 1/2 cup (50 grams) shelled green pumpkin seeds, and the minced flesh of 1 small Moroccan preserved lemon.

    Stir in 1/2 cup chopped cilantro leaves, 3 tablespoons (45 ml) pistachio oil, 3 tablespoons (45 ml) olive oil, 3 tablespoons (45 ml) white balsamic vinegar, and 2 teaspoons curry powder. Stir it up and chow down. Now you'll, too, be amazed that rye berries could ever be a forgotten whole grain--and you'll understand how they can be the very center of a meal.

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    Reader Comments (2)

    Cool new site! Love how it combines all your interests and endeavors -- which are MANY! In fact, I swear I don't know how you two do it all. You are super human. ;)

    August 6, 2012 | Unregistered CommenterCarolyn Jung

    I feel cheated... How did this fantastic recipe not make it into your Grain Main book! Thank you for sharing your recipes with us.

    July 18, 2013 | Unregistered CommenterAlan

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