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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    Halibut With Orzo

    If you listened to our podcast, you know that this is a recipe from the new weightwatchers book, YES, ITALIAN! You can find out more about it here. It's a pretty book, lots of photos, and includes some very delicious recipes for healthy, flavorful Mediterranean fare.

    As we said in the podcast, we do write a monthly column for the dot-com site (since 2005!) but we were not involved with this book in any way and we get no financial benefits from the sales of this book (or even posting this article).

    Rather, we wanted to highlight this dish because it was so darn tasty! And it shows the sheer joy of creating a Mediterranean dish that's pretty good for you, too. Can't beat that. Before you head to the stove, check out our podcast here. Or in the media player on the main recipe page.


    Makes four servings

    • 2 teaspoons olive oil
    • 1 medium yellow onion, chopped
    • 1 teaspoon minced garlic
    • 1 teaspoon fennel seeds, crushed
    • One 14-ounce can reduced-sodium crushed tomatoes
    • 1 3/4 cups water
    • 12 large pitted black or green olives, halved
    • 1 teaspoon drained and rinsed capers
    • 1/2 teaspoon table salt
    • 1/2 teaspoon ground black pepper
    • 1 cup (6 ounces) dried orzo
    • Four 5-ounce skinless halibut fillets

    1. Warm the oil in a large, deep skillet set over medium heat. Add the onion and cook, stirring often, until softened, about 3 minutes.

    2. Stir in the garlic and crushed fennel seeds until aromatic, a few seconds--then add the tomatoes, water, olives, salt, and pepper. Stir well and bring to a low simmer.

    3. Stir in the orzo, reduce the heat to low, cover, and simmer slowly (you should be able to count the bubbles) for 5 minutes, stirring fairly frequently.

    4. Nestle the fish fillets into the sauce. Cover and continue cooking, gently stirring the tomato and orzo sauce around the fish fairly often, until the fish is cooked through, 10 to 12 minutes.

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