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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    A Road Map For Granola

    Not so much a recipe. More like a way to figure out how to make what you want to make. So don't expect anything ordinary here. No standard recipe. But there you have it.

    The photo above is by Eric Medsker from our book VEGETARIAN DINNER PARTIES, the one that won the People's Choice award at the International Association of Culinary Professionals and that got nominated for a James Beard award. If you're interested in more about that book, click here.

    And catch our podcast on this recipe. A little insane. A little crazy. But hey, it was the middle of the afternoon and we were hungry. Probably for granola. The episode can be found in the media player at the top of the main recipe page of this site (check for it on the center, drop-down menu) or click here for it on iTunes.

    Without further ado, said road map for about 8 cups of granola.

    STEP 1. Start by dividing your oven into thirds with two racks and heating it to 325F.

    STEP 2. Spread 6 cups grain flakes onto two large, lipped baking sheets.

    Regular rolled oats (not instant or steel-cut) are the usual here. But don't stand on ceremony. Try barley flakes, wheat flakes, spelt flakes, or even Kamut flakes.

    You can mix-and-match to your heart's content--although our favorite combo is 3 or 4 cups rolled oats and the rest some other sort of grain flake. (Look for the weird ones online or at health-food stores or something at large, gourmet supermarkets.)

    STEP 3. Toast the grains in the oven, stirring once, until lightly browned and aromatic, about 10 minutes.

    STEP 4. Dump the toasted grains into a large bowl and add the following: 1/2 cup powdered non-fat dried milk, 1/2 cup wheat germ, and 6 tablespoons dry sweetener (brown sugar of any sort, turbinado sugar, muscavado sugar, coconut sugar, palm sugar). Also add 3/4 cup chopped nuts of any sort you like, as well as 1 1/2 teaspoons ground cinnamon and 1 1/2 teaspoons table salt. (And one option, if you want: also add up to 3/4 cup shredded sweetened or unsweetened coconut.) Stir well.

    STEP 5. Now make the liquid sweetener. Again, a road map. Use 2/3 cup oil, 2/3 cup liquid sweetener, and 1 tablespoon vanilla extract.

    Oils? Of course, you can go the corn/canola/vegetable/safflower route. These are neutral and don't add a lot. Consider walnut, pecan, almond, or hazelnut oil. These are EXPENSIVE (and go rancid quicky--store in your fridge once opened). You can also be a little parsimonious and use 1/3 cup nut oil + 1/3 cup vegetable oil.

    And the liquid sweetener? Pick it: honey, maple syrup, agave sryup, barley malt syrup, sorghum syrup. Right now, our favorites are barley malt for a surprisingly savory granola or sorghum syrup.

    In any event, mix the oil, the liquid sweetener, and the vanilla extract in a medium saucepan set over medium heat and bring to a low fizz, stirring occasionally. Pour this hot mixture over the toasted grains and other ingredients. Stir very well until everything is uniformly mixed and coated.

    STEP 6. Spread this mixture evenly back onto the two baking sheets. Bake for 10 minutes. Stir well and continue baking until browned and gorgeous, about 10 more minutes.

    STEP 7. Set the baking sheets on a large wire rack and divide 3/4 cup dried fruit of your choice between the two sheets. Consider raisins of any sort, dried currants, dried cherries, or dried cranberries. Or use chopped dried apricots, apples, plums, nectarines, the sky's the limit.

    Stir the dried fruit into the hot granola and set aside to cool to room temperature without disturbing, about 1 1/2 hours.

    Store in a large, sealed container in a cool, dark pantry for up to 3 months.

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