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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    Bruce's Steak Tartare

    Unbelievable stuff! Seriously. Since this is Mark writing this post, I'll tell you it's the best tartare I've ever had. And I've made a study. All over creation.

    Bruce uses the coarse grinder in the attachment on his KitchenAid stand mixer. But you can also chop them meat very finely with a sharp cleaver or heavy chef's knife. We find the coarse-grinding attachment gives us the most luxurious texture. But tastes differ!

    If you haven't heard this podcast, check it out in the media player at the top of the main recipe page. It's in the center-top drop-down menu right in the player. Or click the link at the bottom of this page to open up the podcast right in your browser.

    Steak Tartare

    (a k a Tartare de Boeuf Bistrot)

    • 1 3/4 pounds beef tenderloin, well trimmed (seriously, well)
    • 1/4 cup minced chives
    • 2 tablespoons ketchup (Call it sauce tomate and you'll feel better.)
    • 1 tablespoon minced drained and rinsed capers
    • 1 tablespoon Dijon mustard
    • 1 tablespoon Worcestershire sauce (Homemade? Click here to find out more)
    • 3 large egg yolks
    • 1/2 cup olive oil
    • Several dashes hot red pepper sauce, such as Tabasco sauce
    • Cracked black peppercorns, if desired, to taste

    1. Grind or chop the tenderloin.

    2. Whisk the chives, ketchup, capers, mustard, Worcestershire sauce, and egg yolks in a large bowl until creamy. Whisk in the olive oil, hot sauce, and peppercorns, if using, until smooth.

    3. Add the beef and stir very gently. Mound or mold onto plates. Serve with a salad and crunchy bread. Don't look back.

    Bruce's Steak Tartare

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    Reader Comments (2)

    Hey guys! I've been listening to your podcast... So far every episode. I'm really loving it; you both are very charming and hilarious. I am bummed that you've started "bloiping" out the cursing. That always made me laugh. Oh well, you can't please everybody. Thanks for sharing what you do! This particular recipe (and your Christmas cookie episode) have been my favorite so far.

    January 27, 2016 | Unregistered CommenterChris Mower

    Chris: Well, the bleeping started because a long-time reader contacted me on Facebook to say, "Hey, my six-year-old daughter learned a new word this morning." Ugh. I know we'd marked the podcasts as "explicit," but I guess some people just don't notice. Ergo, the bleeping. But we'll keep it going as it is for a while and see what happens.

    Thanks! And nice site! Everyone: thecookingdish.com.


    January 29, 2016 | Registered CommenterMark Scarbrough

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