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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    Braised Beef Short Ribs and Rutabaga

    This Sunday, we're making a beef short rib braise in the slow cooker. The meat gets gorgeously tender with very little effort. By the time our favorite show is on HBO, dinner is ready.

    This sauce here is quite savory. The wine does the heavy-lifting on the sweet front, but even its efforts are kept to a minimum so that the beef's natural flavors show through without anything cloying in the mix.

    No need for a side dish. The peppery rutabaga (sometimes called a "Swede") will add plenty of flavor and round out the meal. Rutabaga can be tough to peel. A vegetable peeler may be the best tool, although a sharp paring knife will do the job pretty quickly.

    Figure on four servings for these amounts. Double almost all the ingredients for a 7- or 8-quart slow cooker but use only 1 3/4 cups broth in the mix.

    • 2 tablespoons (30 ml) olive oil
    • 2 pounds (450 grams) boneless beef short ribs
    • 1 medium red onion, chopped
    • 1 teaspoon minced garlic
    • 2 1/4 pounds (500 grams) rutabaga, peeled and cut into 2-inch (5-cm) chunks
    • 2 tablespoons (30 ml) Worcestershire sauce
    • 1 tablespoon (15 ml) Dijon mustard
    • 1 teaspoon dried thyme
    • 1/2 teaspoon ground allspice
    • 1 cup (240 ml) beef broth
    • 1/2 cup (120 ml) dry white wine, such as Chardonnay or Chablis
    • 2 tablespoons (15 gram) all-purpose flour
    • Salt and freshly ground black pepper to taste

    1. Set a large skillet over medium heat for a couple of minutes, then swirl in the oil. Brown the short ribs, working in batches to prevent crowding, about 6 minutes per batch, turning on all sides. (Brown = flavor, so don't cheat this step.) Transfer the short ribs to a 4-quart slow cooker and continue browning more as necessary.

    2. Dump the onions into the skillet; cook, stirring often, until translucent, about 4 minutes. Stir in the garlic and cook for a few seconds. Stir in the Dijon mustard, Worcestershire sauce, thyme, and allspice; then scrape the contents of the skillet into the slow cooker. Add the rutabaga and toss well to coat everything with the spices.

    3. Whisk the broth, wine, and flour in a medium bowl until the flour dissolves; pour over the contents of the slow cooker. Cover and cook on low for 8 hours, or until the meat is very tender, meltingly so. The dish will stay well on the keep-warm setting for 2 more hours.

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