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:



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    Lima Bean, Ham, and Collard Soup

    It's snowing at our house. Third winter storm in five days. Old Man Winter shouldn't try to be such an overachiever. He should retire the Caribbean. Or at least get out of my yard!

    But all this bad weather does give us time to enjoy the slow cooker. As you probably know, our big slow cooker book is out in just a few weeks. You can order a copy here--every recipe sized for every size of slow cooker. You got a two-quart? We got you covered. You got a Baptist social-sized 8 quart? We're on it. Sort of a marvel of culinary innovation, no?

    Well, books aside (is that possible?), winter's got us house-bound. So we're enjoying hearty soups like this one, stocked to the brim with great, healthy fare that'll chase off any doldrums. Soak those dried lima beans and then give this soup a try this Sunday when you want to slow down in front of the fire with a good book. You might even wish Old Man Winter would stick around longer. No promises, but the soup's really good.

    • 1 pound dried lima beans
    • 1 1/4 pounds boneless smoked ham, chopped
    • 1 medium red onion, chopped
    • 2 teaspoons minced garlic
    • 1 teaspoon dried thyme
    • 1 teaspoon dried sage
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 6 cups reduced-sodium beef broth
    • 8 cups packed, stemmed, washed, and chopped collard greens (about 1 pound)
    • 2 tablespoons white wine vinegar
    • Bottled hot red pepper sauce, for garnish

    1. Place the dried limas in a large bowl and add enough water so that they're submerged by at least 2 inches. Set aside to soak overnight, for 12 hours or up to 18 hours.

    2. Drain the lima beans in a colander set in the sink; pour them into a 6- to 8-quart slow cooker. Mix in the ham, onion, garlic, thyme, sage, allspice, salt, and pepper. Pour in the broth and stir well.

    3. Lay the collard greens on top of the stew without stirring them in. Press down with a wooden spoon to add more until you get them into the cooker and the lid will fit on top. Sprinkle them with the vinegar, then cover and cook on low for 8 hours.

    4. Stir the collards into the soup. The soup will keep well on warm for up to 3 hours. Garnish the bowlfuls with dashes of hot red pepper sauce, as desired.


    1. To simplify this recipe, you can sometimes find bagged, chopped, and washed collard greens at the supermarket near the other leafy greens or even in the bagged salad section.

    2. After testing so many recipes for our new book, we found the best way to maintain some texture in the collards (and avoid their turning squishy) is to cook them on top of the soup (as much as possible), letting them slowly condense into it.

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