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.

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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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Book Loft in Great Barrington, MA (another local store)

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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.


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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:



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    Sweet and Spicy Green Tomato Pickles

    We made some comments on facebook the other day about making green tomato pickles. Wow! Apparently people really like these things.

    As you can see, it's getting on in the year at our house. The tomato plants are gone, heaped up in a pile out in the woods. But we had a bumper crop, right down to the last moments. We've got lots of unripe tomatoes.

    Time for pickles. These are quite sour, as befits the genre. But they've got a sweet edge, complemented by ginger and red pepper flakes. They're utterly irresistible on burgers or tuna fish sandwiches. And when you polish off a jar, don't throw out the liquid! Use it to brine boneless chicken breasts or pork chops. An hour in the stuff will make the meat sweet and delicious in the skillet or even on the grill in the dead of winter.

    You'll get four to six wide-mouthed pint-sized jars of pickles, depending on how much residual moisture is in the fruit.

    • 4 to 4 1/2 pounds (1.8 to 2 kilos) green, unripe tomatoes
    • 3/4 cup (90 grams) pickling lime
    • 6 cup distilled white vinegar (5% acidity)
    • 2 1/2 cups sugar
    • 2 tablespoons kosher salt
    • 2 tablespoons minced peeled fresh ginger
    • 1 1/2 teaspoons celery seeds
    • 1 teaspoon brown mustard seeds
    • Up to 2 teaspoons red pepper flakes
    • 1 small onion, thinly sliced into rings

    1. Slice and chunk up the tomatoes. Look at the openings to the canning jars. If you can make 1/4-inch thick rings to fit in those openings, do so. Or make some and chunk the rest. You can pack the jars as you choose later.

    2. Stir 3 quarts (2 3/4 liters) water and the pickling lime in a large pot or bowl until the lime dissolves. Add the tomatoes and set aside at room temperature for at least 8 hours or overnight (up to 12 hours).

    3. Drain the tomatoes in a colander set in the sink; clean the pot or the bowl. Put the tomatoes back in that pot or bowl; fill with cool water. Set aside to soak for 1 hour. Drain--then repeat this step two more times. You must. Don't even think of skipping it. Three times ina ll. You've got to leach the lime back out of the tomatoes so 1) they're acidic enough to can safely and 2) your stomach doesn't rebel against the lime.

    4. Wash 6 wide-mouthed, pint-sized canning jars. Put them in a water-bath canner or a steam canner; bring the water to a boil and keep them hot until you're ready to use them.

    5. Mix the vinegar, sugar, salt, ginger, celery seeds, mustard seeds, and red pepper flakes in a large, nonreactive (stainless steel) pot. Bring to a simmer over high heat, stirring until the sugar dissolves. Drain the tomatoes and add them to this mixture. Reduce the heat and simmer for 12 minutes, just until the tomatoes become somewhat opaque, lose their vibrant green color, and are a tad tender.

    6. Meanwhile, bring a tea kettle or saucepan of water to a boil over high heat. Put the rings and lids in a large bowl, cover with the boiling water, and set side.

    7. Remove the (very) hot jars from the canner; place them upright on a towel or heat-safe surface. Use a slotted spoon to transfer the tomatoes into the jars, layering them with a few onion rings. Compact them without smooshing, add some more, then ladle the hot syrup into the jars, leaving about 1/2-inch headspace in each jar. Poke a long chopstick into the jars to remove any air bubbles, wipe the rims clean, and put on the lids, adjusting the ring so its still got the barest amount of give in the seal.

    8. Return the jars to the canning pot and process for 10 minutes at a full boil or full steam. (If using a water-bath canner, the jars must be submerged by at least 1 inch of water.) Remove the jars and set on a towel or heat-safe surface to cool for at least 2 hours. Check that the lids have sealed by pressing the center and making sure it isn't bubbled up. If any jar hasn't sealed, refrigerate immediately. Set in a cool, dark place to store through the winter, for about 4 months. As with any canning recipe, there's distinct dangers of food poisoning or worse, dangers which have to be stated but not overstated. If there's any confusion or problem, check out the USDA's canning site here. Discard any jars that appear bubbled, frothy, unsealed, or discolored.

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    Reader Comments (1)

    1st time i have ever taste of this green tomato pickles.
    and it is possible because you provide this recipe thank you so much.

    November 25, 2013 | Unregistered Commenterdeepak

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