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

Search Our Site
Email Us!
This form does not yet contain any fields.

    Persian-Inspired Chicken Braise With Tons Of Spices And Dried Black Limes

    Wow. Just wow. There's no headnote to write for this recipe. It's that good. It's chicken. It's Middle Eastern spice bazaar stuff. It's comforting. It's hearty. It's warming. It's amazing.

    Was that a headnote? Probably not. To know more about this dish, check out our podcast episode in which we make it in real time. It's right here. Or here. Pick your platform. Also, IHeart Radio. Or Stitcher. We're everywhere!

    Oh, and the black limes in the title (and the recipe). Right. They're "limoo amani" (or "limoo omani"), either way for those of you who know Farsi. These are a Middle Eastern specialty. If you read Yotam Ottolenghi's books, you're familiar with them. But you can find them here. Probably on amazon, too. I'm not linking to them. They already own the world. And most likely at large gourmet supermarkets, too, as well (of course) as Middle Eastern markets. They'll add a musky, sour pop to the dish, essential for its flavor profile.

    Anyway, after that,

    Persian-Inspired Chicken Braise With Tons Of Spices And Dried Black Limes

    Makes about 6 servings, maybe 8 (6 of us ate it)

    • 1 dried black lime, crushed into powdery bits
    • 1 tablespoon minced peeled fresh ginger
    • 1 tablespoon fennel seeds
    • 1 teaspoon red pepper flakes
    • 1 teaspoon ground dried turmeric
    • 4 medium garlic cloves, minced or put through a garlic press
    • The seeds of 4 black cardamom pods
    • 1/2 teaspoon salt
    • 1/4 teaspoon saffron
    • 6 tablespoons cup olive oil
    • Eight 10-ounce bone-in chicken thighs
    • 3 medium yellow onions, halved and sliced into thin half-moons
    • 1 cup unsalted, toasted cashews
    • 1 cup dried apricots
    • 1 tablespoon tamarind concentrate
    • 1 quart (4 cups) fat-free reduced-sodium chicken broth
    • 2 whole dried black limes
    • About 1/4 cup finely chopped fresh mint leaves
    • About 1/4 cup finely chopped fresh cilantro leaves
    • Cooked white basmati rice

    1. To make the spice paste, mix the crushed dried black lime, ginger, fennel seeds, red pepper flakes, turmeric, minced garlic, cardamom seeds, salt, saffron, and 1/4 cup oil in a large plastic bag until fairly uniform. Add the chicken thighs, seal the bag, and rub the spice mixture evenly and thoroughly over the chicken. Remove excess air from the bag, seal well, and refrigerate for at least 8 hours or overnight.

    2. Set the rack in the oven so that the pot or Dutch oven you're going to use will fit as close to the middle of the oven as possible. Heat the oven to 350F.

    3. Heat the remaining 2 tablespoons olive oil in a large pot or Dutch oven set over medium heat. Add half the chicken thighs and brown well, turning once, about 6 minutes. Transfer these to a plate and brown the remaining chicken thighs before removing them from the pot.

    4. Add the onions. Cook, stirring often, until well softened, about 6 minutes. Add the cashews, dried apricots, and tamarind concentrate, stirring to coat the onions.

    5. Pour in the broth and scrape up any browned bits in the pot. Then add the whole dried black limes as well as the browned chicken. Bring to a full boil, then cover and slip into the oven.

    6. Bake until the chicken is absurdly tender at the bone, about 50 minutes.

    7. When done, transfer the chicken thighs to a large serving platter. Bring the remaining sauce (and onions and other things) to a boil on top of the stove over medium-high heat. Boil, stirring almost constantly, until reduced a bit, maybe about 4 minutes, not too thick but not watery. Pour this sauce over the chicken. Garnish with the fresh mint and cilantro. Serve the dish alongside the cooked rice.

    PrintView Printer Friendly Version

    EmailEmail Article to Friend

    Reader Comments

    There are no comments for this journal entry. To create a new comment, use the form below.

    PostPost a New Comment

    Enter your information below to add a new comment.

    My response is on my own website »
    Author Email (optional):
    Author URL (optional):
    Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>
    « Gingerbread Sheet Cake With Hard Sauce Buttercream | Main | Thai-Inspired Fish Curry »