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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    Gingered Watermelon Rind Pickles

    No, not the burger. The pickles on the burger. Trust us, you want them. It's the recipe from the podcast.

    Did you listen? You can try it on iTunes for zilch here. Or try it in right your browser here. (We do not copy, keep. or share your internet address.) Or look down at the bottom of this recipe for a link to another way to hear the podcast.

    As we said, in autumn watermelons are in abundance—and frugal cooks know that not an ounce is to be wasted: there’s an impending frost around the corner. Pickled rind is a Southern tradition—but there’s no reason you have to go through all hair-flattening canning to enjoy this favorite. These are refrigerator pickles. You're welcome.

    Makes about 18 servings

    • 4 cups cubed watermelon rind (see note at end)
    • 1/4 cup kosher salt
    • 2 cups sugar
    • 1 1/4 cups cider vinegar
    • 1 1/2 tablespoons minced peeled fresh ginger

    1. Toss the rind with the salt in a large bowl; cover and refrigerate for 24 hours, tossing once or twice.

    2. Drain and rinse well. Place in a large saucepan and cover with water to a depth of 2 inches over the rind. Bring to a simmer over medium heat, then reduce the heat and simmer for 10 minutes. Drain in a colander set in the sink and rinse with cool water until the cubes are at room temperature.

    3. Stir the sugar, vinegar, and ginger in a large saucepan over medium-high heat until boiling. Add the rind, reduce the heat to low, and simmer for 12 minutes.

    4. Set the pan off the heat and cool to room temperature, about 2 hours. Pour the entire contents of the pan in a large bowl or glass jar; refrigerate for at least 5 days before serving. Store, covered, in the refrigerator up to 1 month.

    Note: To get these cubes, cut the rind into 6- x 8-inch strips. Remove all the red and pink bits from the inside of the rind; remove all the outer green with a vegetable peeler. Finally, cut the rind into 1 1/2-inch cubes. 

    Gingered Watermelon Rind Pickles

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