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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    Summer Pudding

    We first learned about summer pudding when we were still living in New York City. At least once a week, we had breakfast at a chi-chi French cafe, awash in strong espresso and attitude. We were such regulars, they once actually let us order eggs for breakfast. Dégueulasse!

    There was a literary salon at the front table. (Of course there was.) One of the participants was also known for her food obsessions. Each week, she made her way to us, the food writers, before settling into the salon and chipping Derrida quotes at her peers. One hot summer morning, she blew in, hair plastered to her forehead, and came in for her usual landing at our table. "Have you made your summer pudding yet?" she exclaimed.

    Taken aback, we mumbled something about "no." Undeterred, she launched into a description. It didn't involve French literary theory. And it sounded pretty good. So we set out to discover more about this old-fashioned dessert.

    We quickly became mavens. If you love bread and jam, if you search for quick summer fruits desserts, if you're a fan of berries--well, this one's for you. It's like a no-fuss bombe: the pectin in the berries sets the "pudding" (layered sandwich bread, in fact) so you can cut the thing like a cake. It's the very best reason to whip cream. Here's the recipe:

    Start with a heaping mix of berries, about 8 cups (or 1 kilogram). We generally use blueberries, blackberries, raspberries, red currants, what we can afford of them, and then fill the rest out with strawberries. (No, they're not techically berries, but they're--ahem--similacra. Take that, literary theory. Heck, we've been known to use frozen mixed berries, thawed.)

    Bring the berries to a simmer in a large saucepan with 1 1/2 cups (300 grams) sugar, 2 tablespoons (30 ml) gold rum or Cointreau (pick your poison), and 1/4 teaspoon salt. Cook, stirring almost constantly, until the berries just begun to break down and become saucelike, no more than a few minutes. Pull the pan off the heat and cool for 10 minutes.

    Meanwhile, line a 2-quart soufflé dish (or even a mixing bowl) with enough plastic wrap that it covers the sides and overlaps the top so you can later seal it up. Press the plastic wrap against the sides and bottom to get rid of as many of the creases and puckers as you can.

    Cut the crusts off a loaf of sandwich bread. Seriously, white sandwich bread. Being the whole-grain nuts, we often use oat bread or something with a little more tooth. But it's not the norm.

    Line the bottom with a layer of some of the crustless bread, cutting the slices so they make a neat layer. (If you use a bowl, you'll need to line the sides with crustless slices of bread as well). Spoon about a quarter of the cooked berry mixture on top of the bread, then add another layer of bread, and so, building the thing up. End up with a layer of bread that you paint with the last dregs of the berry juice. You'll make three or four layers when you're done.

    Cover with plastic wrap, gently pressing down against the surface of the bread. Set a small plate on top of the pudding, then put a 16-ounce (450-gram) can of vegetables on top of the plate as a weight. Put the whole thing on a lipped baking sheet to catch any drips; set it in the fridge for 24 hours.

    To unmold, remove the can and the plate, then peel back the top layer of plastic wrap. Place a serving platter over the soufflé dish (or bowl) and invert it all, using the plastic wrap to help the summer pudding come clean from the dish or bowl. Remove the bowl, then the plastic wrap, and cut the dessert into wedges to serve. And whip the cream. Hurry! Have you made yours yet?!?

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    Reader Comments (1)

    All I can say is OH MY! Starting mine this weekend.

    August 15, 2012 | Unregistered CommenterCheryl

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