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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    Cranberry Walnut Pumpkin Bundt

    Did you know that November 15th is National Bundt Pan Day? Did you wear your festive colors? Take the day off? Have the whole family over for Bundt?

    No? Well, we didn't either. But we do have quite the Bundt for the upcoming holidays. If you haven't listened in, it's on our podcast. Just check the media player on the main recipe page. Or click here for it on iTunes.

    In the meantime. . . .


    Makes about twelve servings

    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon grated nutmeg
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 10 tablespoons (or 5 ounces) solid vegetable shortening
    • 1 cup granulated white sugar
    • 1/2 cup packed dark brown sugar
    • 2 large eggs, at room temperature
    • 1 1/2 cups canned solid-pack pumpkin (do not use canned pumpkin pie filling)
    • 2 teaspoons vanilla extract
    • 1 cup chopped walnuts or pecans
    • 1 cup dried cranberries
    • 1 cup diced candied orange peel

    1. Position the rack in the center of the oven; heat the oven to 350F.

    2. Use baking spray to coat the inside of a standard, 10- to 12-cup, round Bundt pan. Or go all out and use shortening to grease it and flour to dust it, as Mark would.

    3. Whisk the flour, baking powder, cinnamon, nutmeg, baking soda, and salt in a large bowl until uniform. Set aside.

    4. Using an electric mixer at medium speed (and the paddle attachment if you're using a stand mixer), beat the shortening and both sugars in a large bowl until light and fluffy, about 5 minutes, scraping down the inside of the canister once or twice. Beat in the eggs one at a time until smooth, then scrape down the inside of the bowl and beat in the vanilla.

    5. Add the walnuts, dried cranberries, and candied orange peel. Beat at low speed until combined. Turn off the mixer, add the flour mixture, and beat at low speed until thoroughly combined. Pour and scrape this batter into the prepared Bundt pan.

    6. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Cool in the pan on a wire rack for 15 minutes, then turn out and set right side up on the rack and continue cooling for at least 15 more minutes.

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    Reader Comments (2)

    Vegetable shortening is Crisco I think. Is
    there an alternative?

    November 17, 2016 | Unregistered CommenterMarcia Feingold Raffer

    Hey, Marcia. Yes, Crisco. But if you want better alternatives, look for non-hydrogenated shortening at large supermarkets, often in the dairy case. Earth Balance makes a great alternative, non-hydrogenated shortening I use quite a bit.


    November 28, 2016 | Registered CommenterMark Scarbrough

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