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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    Everything-In-Your-Pantry-But-Canned-Tuna Oatmeal Cookies

    Everything. Seriously. As we said, no dried pasta or canned tuna. But everything else in your pantry and then some. If you missed the podcast episode--what? you don't like to laugh?--you can find it in the media player on the first page of recipes here, or you can find it in iTunes here, or--what? you don't like Apple?--you can find it at Stitcher, a radio aggregator, here.

    But seriously, make these. Fill your pantry. You have to. Trust us.

    Everything-In-Your-Pantry-But-Canned-Tuna Oatmeal Cookies

    Makes about 3 dozen

    • 1 cup all-purpose flour
    • 1/2 cup whole-wheat flour
    • 1/2 cup wheat germ
    • 1 1/2 teaspoons ground cinnamon
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1/2 teaspoon grated nutmeg
    • 1/2 cup (1 stick) cool unsalted butter, cut into chunks
    • 1/2 cup solid vegetable shortening
    • 1/2 cup granulated white sugar
    • 1/2 cup packed dark or light brown sugar
    • 2 large eggs, at room temperature
    • 1 tablespoon vanilla extract
    • 3 cups rolled oats (do not use steel-cut or instant oats)
    • 1 cup chopped pecans
    • 1 cup mini chocolate chips
    • 1 cup shredded sweetened coconut flakes
    • 1 cup Grape Nuts cereal

    1. Heat the oven to 350F. Line 3 large baking sheets with parchment paper or silicone baking sheets.

    2. Mix both flours, the wheat germ, cinnamon, baking soda, salt, and nutmeg in a medium bowl until uniform.

    3. Using a hand-held electric mixer or a stand mixer with the paddle attachment, beat the butter, shortening, and both sugars at medium speed in a large bowl until creamy and light, about 5 minutes.

    4. Scrape down the inside of the bowl, then beat in the eggs one at a time. Beat in the vanilla until smooth.

    5. Scrape down the inside of the bowl one more time. Add the flour mixture and beat at low speed until thoroughly combined.

    6. Beat in the oats, then the nuts, chips, and coconut, and finally the cereal until uniform and cohesive.

    7. Scoop up 1/4-cup balls of the mixture and space these about 12 each on the prepared baking sheets. Press down just a bit to give each of the balls a flat surface so it doesn't roll but don't take the curve off the top. You may make a couple more cookies that we suggest--fit these in as you can.

    8. Bake for 10 minutes.

    9. Squash the tops of the cookies to flatten them somewhat (see the photo above). Continue baking for another 5 minutes or until browned and set.

    10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack and cool to room temperature. Seal in a container and store at room temperature for up to 3 days or in the freezer for up to 4 months.

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