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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    Basil Garlic Bread from LE FRENCH OVEN by Hillary Davis

    Our photo from our kitchen. Hillary's shot is MUCH more beautiful.If you've listened to the podcast, you'll know one of us was scared of this recipe. He shouldn't have been. This loaf of savory bread from Hillary Davis' LE FRENCH OVEN is a marvel: tender crumb, great structure, a nice crunch, and all that basil-garlic goodness inside. It was easy, too--no kneading by us, just a little by the food processor.

    We encourage you to check out Hillary's book for this recipe, shared here by permission, as well as dozens of hearty braises and even a few surprises from that cast-iron pot that's a staple of our kitchen. For your copy of the book, just click here.

    And if you haven't heard our podcast (for shame!), click here on iTunes (safest bet) or check out the link at the bottom of this page for a direct download into your browser window.

    So . . . the recipe

    Homemade Basil Garlic Bread from LE FRENCH OVEN by Hillary Davis

    (reprinted with permission)

    • 1 cup (240 ml) warm water (between 105F and 115F)
    • 1 teaspoon sugar
    • 3 cups (360 grams) bread flour, plus more as needed
    • 2 teaspoons kosher or sea salt
    • 1 large egg, beaten with 1 teaspoon water
    • 3 tablespoons (45 grams) unsalted butter, melted and cooled a bit
    • 2 medium garlic cloves
    • 1 bunch of fresh basil, stemmed
    • 4 ounces (110 grams) Parmigiano-Reggiano, sliced
    • 1 tablespoon (30 ml) olive oil, plus additional for greasing

    1. Position the rack in the middle of the oven. Cut a piece of parchment paper quite a bit larger than a 5-quart round French oven. Butter the bottom of the French oven.

    2. Place the water and sugar in a small bowl and stir until the sugar dissolves. Sprinkle the yeast over the top and let sit for 10 to 15 minutes, until the mixture looks foamy.

    3. Meanwhile, add the flour and 1 1/2 teaspoons salt to a food processor.

    4. When the yeast mixture is foamy, turn on the food processor and pour in the yeast mixture and the egg (with its water) through the feed tube until the the combined mixture forms a ball. Pour in the melted butter and process for 5 to 10 seconds, until a ball reforms.

    5. Heat the oven to 350F (180C) for 2 minutes, then turn the oven off. This will warm it up enough to put the dough in to rise. Turn the dough into a large, oiled bowl, rolling it around to coat with the oil; cover with plastic wrap and place a towel over the top. Put it in the oven for 1 1/2 hours or until the dough doubles in size.

    6. While the dough is rising, make the filling. With the food processor running, toss in the garlic to mince. Turn off the machine; add the basil, Parmesan, and the remaining 1/2 teaspoon salt. Process for 20 seconds. With the machine running, pour in 1 tablespoon (15 ml) oil and process until the mixture is smooth.

    7. After 1 1/2 hours, take the dough out of the oven. Put the French oven into your oven and heat to 450F (230C) for 35 minutes. (Do not cut short this timing.)

    8. Meanwhile, turn the dough out onto a clean, well-floured surface. Flour your hands and gently roll out the dough to a rectangle a little larger than your French oven. Spread the filling over it to within 1/4 inch (1/2 cm) of the sides. Roll up the dough and bring it together into a ball. Pinch the seams to seal and place the dough seam side down at the center of the parchment paper.

    9. With kitchen mitts, carefully lift the French oven out of the hot oven and place it on a kitchen towel or heat-proof surface.

    10. Hold both sides of the parchment paper and use it as a sling to lower the dough into the hot French oven. Put the lid on with the parchment paper hanging outside; place the French oven in the center of the rack in the oven. Bake for 30 minutes. Take the lid off and see if it is browned and cooked through. Hillary says she usually stops at this point, but if yours needs added browning or cooking, keep it uncovered and bake for an additional 5 to 10 minutes.

    11. Remove from the oven and allow the bread to cool on a wire rack for at least 10 minutes before slicing.

    Basil Garlic Bread podcast

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    Reader Comments (2)

    I am going to make this when my basil comes back from its winter sleep!! I love making bread!

    January 25, 2016 | Unregistered CommenterGeorgia Spencer

    Georgia, I can't recommend Hillary's book enough. It's a lovely addition to anyone's collection.


    January 26, 2016 | Registered CommenterMark Scarbrough

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