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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    Slow Cooker Pulled Chicken

    If you want to slow down on Sundays, you need--need!--to make a batch of pulled chicken in the slow cooker. The only cooking? Opening cans and plugging the machine in. And yet for our version, we've still used real food all the way: no high chemical signature from bottled dressings or sauces, no high fructose corn syrup anywhere, and no artificial flavors.

    This is fairly large batch, 6 to 8 servings. You might want to have warmed tortillas, pickled jalapeño rings, shredded Cheddar, diced avocado, diced tomatoes, and sour cream at the ready. But to really make this a slow down Sunday, look for most of these extras on the salad bar at the supermarket. You'll have nothing to do but enjoy dinner. Cue up the DVR!

    • One 14-ounce (400 grams) can no-salt-added diced tomatoes, drained
    • 1/2 cup (175 grams) apricot jam
    • 1/4 cup (45 grams) packed dark brown sugar
    • 2 tablespoons (30 ml) apple cider vinegar
    • 1 canned chipotle chile in adobo sauce, stemmed and seeded (NOT 1 can of chipotles in adobo sauce)
    • 1 tablespoon mild smoked paprika
    • 1/2 tablespoon Worcestershire sauce
    • 1/2 teaspoon ground coriander
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon dry mustard
    • 1/4 teaspoon celery seeds
    • 3 pounds (1.4 kilograms) boneless skinless chicken thighs, trimmed of excess fat

    1. Put the tomatoes, jam, brown sugar, vinegar, chipotle, smoked paprika, Worcestershire sauce, coriander, allspice, cloves, dry mustard, and celery seeds in a large blender. Cover and blend until smooth, stopping the machine once or twice to scrape down the inside of the canister.

    2. Pour the tomato mixture into a 6-quart (5.6 liter) slow cooker. Add the chicken and stir well. Cover and cook on low for 6 hours. Shred the chicken with two forks and mix well with the sauce.

    Note: The dish is fairly wet, a traditional pulled chicken to be eaten in a bowl with tortillas on the side. If you want a thicker, glazed sauce (and better pulled chicken for sandwiches), remove the cooked chicken from the slow cooker before you shred it. Pour the sauce in the cooker into a large saucepan; bring to a boil over high heat. Boil, stirring often, until reduced by half, about 5 minutes. Put the cooked chicken in the reduced sauce, shred with two forks, and stir well.

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    Reader Comments (2)

    Lovely, simple and delicious recipe, thanks guys. It is Monday here in Australia, but a public holiday, so I'm counting it as a Sunday & putting this on for tonight. No canned chiles available here, but I'll improvise.

    October 6, 2013 | Unregistered CommenterAmanda

    Ok.. In the slow cooker as of this minute

    October 9, 2013 | Unregistered CommenterDeb

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