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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    Spicy Millet Salad with Corn and Peanuts

    You know we preach the gospel of whole grains. Yes, we've got the book on GRAIN MAINS, just out. (Look to the right for it.) But really, our devotion is more than a mere cookbook. It's personal, too. And a story we've never told.

    About two years ago, one of us had a health scare: a scary colon matter, more than a polyp, with a 100% chance of its turning into cancer. It was removed--and we're all the better for it. But we started eating more whole grains--partly because the health professionals encouraged it. Brown rice at first, mostly because we didn't know much better. Then wheat berries. Maybe wild rice, too. We started by putting them on the side of the plate--with that pat-of-butter cliché.

    But something happened: those whole grains were so darn delicious, we wanted more. And more kinds. We started moving them to the center of the plate. Bye bye, pat of butter. Hello, some of the most satisfying main courses we've ever created.

    Then something else happened: because of the way whole grains interact in the body, both of us ended up losing over ten pounds each, despite heaping platefuls--that is, by eating MORE, not less.

    Ahem. Great taste, good health, weight loss. Convinced yet? Dig in to this freebie recipe, adapted from our new book:

    Place 1 cup (200 grams) hulled millet in a large saucepan and fill it about halfway with water. Bring to a boil over high heat, stirring occasionally; then reduce the heat to low and cook until the grains are tender but still a little chewy, even a slight crunch in their centers, about 12 minutes. Drain in a fine-mesh sieve or a colander lined with a large coffee filter or cheesecloth. (Millet is so tiny, it'll slip through the holes of most colanders. It's also one of those forgotten whole grains. Amazing stuff--it takes to big flavors.)

    Scrape the cooked millet into a large bowl. Stir in 8 ounces (225 grams) corn kernels; 1 large, chopped tomato; about 1/2 cup chopped parsley leaves; about 1/2 cup (70 grams) chopped, unsalted, roasted peanuts; and 1/2 teaspoon salt.

    Set a large skillet over medium heat for a couple of minutes. Swirl in 3 tablespoons (45 ml) peanut oil, then add 1 chopped, large, yellow onion. Cook, stirring often, until softened, about 3 minutes. Stir in 1 tablespoon minced garlic and 1 tablespoon minced, peeled, fresh ginger. Stir over the heat for about 30 seconds, until ridiculously aromatic.

    Stir in 1 teaspoon packed light brown sugar, 1 teaspoon mild paprika, 1/2 teaspoon ground allspice, and 1/4 teaspoon cayenne. Cook a few seconds, then stir in 3 tablespoons (45 ml) lemon juice. Scrape up any browned bits in the skillet.

    Scrape the entire contents of the skillet into the bowl with the millet and vegetables. Toss well and serve at once--or cover and refrigerate for up to 1 day.

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    Reader Comments (1)

    I love millet - and grains! We've usually got at least one cooked grain in the refrigerator.

    I'll be there for your event at SF Cooking School! Can't wait.

    September 8, 2012 | Unregistered CommenterSheri

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