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 collection of our recipes, either original here or from one of our twenty-seven cookbooks

    Drop by, drop a comment, how you made it, how you'd change it, what you'd do

    And check out our podcast, one of the top five "new and notable" on iTunes


    The Best-Ever Vegan Chili

    If you've listened to our podcast, you KNOW that we've got the secret to turn a vegan chili into something that will even fool the most committed meat lovers. The "trick" is a combination of green lentils (lentils du Puy--not any other kind, not brown or red), buckwheat groats, and chana dal. Honestly, the final texture and flavor are astounding. Have vegan (or not, depending on your proclivities) sour cream on hand. We also like to top the bowls with bottled India relish and pickled jalapeño rings.

    If you haven't heard the podcast--whatzamattahwidchew?--you can catch the episodes here on iTunes or here at its hosting site.

    This isn't a recipe from any of our thirty (wtf?) books. We'd love to hear what you think if you make it.

    But make it. Soon. Maybe as a treat for this weekend after the Thanksgiving folderol. Or anytime this winter. It's supposed to be a brutal one up here in New England. We all know what to do. Hunker down and eat comfort food. Join in!


    • 1 cup dried cannellini, Great Northern, or other medium-sized white beans
    • 1 cup dried pink beans
    • 1 cup dried black beans
    • 1/4 cup olive oil
    • 1 large yellow onion, chopped (about 1 1/2 cups)
    • 1 large green bell pepper, stemmed, cored, and chopped (about 1 1/4 cups)
    • 3 medium celery stalks, thinly sliced (about 3/4 cup)
    • 1/3 cup pure ground mild chile powder, preferably ancho chile powder
    • 1 canned chipotle in adobo sauce, stemmed and chopped
    • 1 tablespoon sauce from the can of adobo chipotles
    • 1 tablespoon ground cumin
    • 1 tablespoon dried oregano
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon dried mustard
    • 1/2 teaspoon salt
    • One 12-ounce bottle dark beer, such as Negra Modelo or a porter
    • 4 to 6 cups no-salt-added vegetable broth
    • One 28-ounce can no-salt-added diced tomatoes, preferably "petite-diced" if you can find them
    • 1/2 cup chana dal
    • 1/2 cup raw buckwheat groats
    • 1/2 cup green lentils (or lentils du Puy)

    1. Soak the three types of dried beans in a big bowl of water overnight. Drain in a colander set in the sink and rinse well to get any of the black coating from the dried black beans off the other beans.

    2. Set a large Dutch oven over medium heat for a minute or two. Swirl in the oil, then add the onion, bell pepper, and celery. Cook for 5 minutes, stirring often, or until softened.

    3. Add the chile powder, minced chipotle in adobo sauce, the extra adobo sauce, the cumin, oregano, cloves, mustard, and salt. Stir until fragrant, just a few seconds.

    4. Pour in the beer and scrape up any browned bits in the bottom of the pot as it comes to a simmer.

    5. Add the broth and tomatoes. Raise the heat to high and bring to a full simmer, stirring quite often.

    6. Reduce the heat to low, cover, and simmer slowly for 2 hours, stirring occasionally, or until the beans are starting to get tender.

    7. Stir in the chana dal, buckwheat, and lentils. If the chili seems too thick, add 1 cup broth. Cover and simmer slowly for 1 more hour, stirring more frequently and adding more broth if you notice it drying out, until the beans are tender and the chili has thickened a bit.


    Sour Cream Coffee Cake Sheet Cake With Cinnamon Crunch

    Here's one last sheet cake, a coffee cake sheet cake, all to celebrate the publication of our new book ALL-TIME FAVORITE SHEET CAKES AND SLAB PIES.

    If you live on the East Coast, you may know about Drake's coffee cake. Then here's the answer to your dreams: that tender cake with the crunch topping in landscape form.

    If you don't know about these little goodies so prized by people in New York City and surrounding areas, then you'll want to discover what you've been missing: a light, tender cake with a crunchy topping. Consider this your holiday coffee cake for when the family starts gathering. Or the perfect thing for a mid-afternoon office party. Or for a morning church gathering. Or an evening synagogue gathering. Or whenever you need lots of coffee cake.

    Again, if you don't have a 13 x 18-inch sheet pan, you can make this in TWO 9 x 13-inch baking pans.

    Sour Cream Coffee Cake Sheet Cake with Cinnamon Crunch

    Makes a lot 

    For The Crunch

    • 3 cups all-purpose flour
    • 1 1/3 cups packed light brown sugar
    • 2 tablespoons ground cinnamon
    • 1/2 teaspoon salt
    • 1 cup (or 2 sticks) unsalted butter, melted and cooled to room temperature
    • 1 tablespoon vanilla extract

     For The Cake

    • 4 3/4 cups all-purpose flour
    • 1 1/4 teaspoons baking powder
    • 1 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1 cup plus 3 tablespoons (or 2 sticks plus 3 tablespoons) cool unsalted butter, cut into chunks, plus additional for the sheet pan
    • 1 2/3 cups granulated white sugar
    • 2/3 cup packed light brown sugar
    • 3 large eggs plus 1 large egg yolk, at room temperature
    • 1 3/4 cups plus 1 tablespoon full-fat sour cream (or a 1-pound container)
    • 1 1/2 tablespoons vanilla extract

    1. To make the crunch, mix the flour, light brown sugar, cinnamon, and salt in a large bowl until uniform. Stir in the melted butter and vanilla until the mixture is a crumbly amalgam.

    2. To make the cake, position the rack in the center of the oven. Heat the oven to 325F. Generously butter and flour the inside of a 13 x 18-inch lipped sheet pan.

    3. Whisk the flour, baking powder, salt, and baking soda in a medium bowl.

    4. Using a hand-held electric mixer or a stand mixer with the paddle attachment, beat the butter and both kinds of sugar in a second large bowl at medium speed until creamy and light, about 6 minutes.

    5. Beat in the eggs one at a time, then beat in the egg yolk and vanilla until uniform. Scrape down the inside of the bowl and beat in the sour cream until smooth.

    6. Add the flour mixture and beat at low speed until the batter is quite thick, about like a wet paste. Use an offset spatula to spread it evenly into the prepared pan. Crumble the prepared topping by tiny bits evenly over the top.

    7. Bake until set and browned, until a toothpick or cake tester inserted into the center of the cake comes out clean, 35 to 38 minutes. Cool in the pan on a wire rack for at least 20 minutes before slicing into squares to serve warm.


    Chocolate And Peanuts Sheet Cake

    Mercy. This thing is rich. Crazy. It's also irresistible. Which might explain why there was so much talk on the podcast about the size of Mark's butt.

    If you haven't listened in--trigger warning: butts--check it out in the media player on the main recipe page on this site.

    This is an exclusive recipe, in celebration of our new book ALL-TIME FAVORITE SHEET CAKES AND SLAB PIES. Which you can get here. Because you need more cake and pie. By which we mean, lots and lots more cake and pie.

    In the meantime, here's the exclusive recipe. Use it wisely.

    Chocolate And Peanuts Sheet Cake

    Serves a lot. We got 48 squares out of ours.

    • Cooking Spray
    • 4 sticks (1 pound) cool unsalted butter, cut into chunks
    • 1 1/2 cups packed dark brown sugar
    • 3 3/4 cups all-purpose flour
    • 24 ounces (1 pound 8 ounces--or two 12-ounce bags) semisweet chocolate chips
    • 1 cup light corn syrup
    • 1 tablespoon vanilla extract
    • 4 – 5 cups salted roasted peanuts

    1. Position the rack in the center of the oven. Heat the oven to 350F. Generously spray the inside of a 13 x 18-inch baking sheet with nonstick spray.

    2. Using an electric mixer at medium speed, beat 3 sticks (24 tablespoons) of the butter and the brown sugar in a large bowl until creamy and fluffy, 4 – 5 minutes.

    3. Stop the mixer, add the flour, and beat at low speed just until a crumbly dough forms. (You should probably turn off the mixer and scrape down the inside of the bowl at least once.)

    4. Dot this dough all over the prepared sheet pan. Then use your cleaned and dried fingers to press it into an even crust across the pan. There must be no cracks or gaps in the crust.

    5. Bake until very lightly browned at the edges, about 15 minutes. Transfer to a wire rack while you make the chocolate topping.

    6. Melt the remaining 1 stick (8 tablespoons) of butter, the chocolate, and the corn syrup in a large saucepan set over low heat, stirring quite often, until smooth. Stir in the vanilla.

    7. Pour this chocolate mixture evenly over the prepared crust, spreading it gently to the sides of the pan. Top with an even layer of the peanuts. Gently ress them down a bit to stick into the chocolate.

    8. Bake until the topping is bubbling and set, about 15 minutes. Transfer to a wire rack and cool for at least 2 hours before cutting into squares.


    Gingerbread Sheet Cake With Hard Sauce Buttercream

    We're getting close to the publication date for our brand-new book ALL-TIME FAVORITE SHEET CAKES AND SLAB PIES. We had a great appearance on QVC with the book and are ready for it to land on store shelves--and your bookcase! Click that title if you want to check the book out on amazon.

    In the meantime, here's an EXCLUSIVE recipe for our podcast and site. Not in the book. Nope. But just for here.

    If you want to listen to the--um--slightly insane podcast about this sheet cake, check out the media player at the top of the main recipe page of this site. Or click here.


    Makes, oh, shoot, a zillion servings, something like that

    For the Gingerbread Sheet Cake

    • 2 cups all-purpose flour
    • 2 cups cake flour
    • 2 tablespoons ground dried ginger
    • 2 teaspoons baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon salt
    • 1/4 teaspoon grated nutmeg
    • 1 1/2 cups molasses
    • 1/2 cup granulated white sugar
    • 4 large eggs, at room temperature
    • 1/2 cup vegetable or other neutral flavored oil, plus additional for greasing the sheet pan
    • 1 tablespoon vanilla extract
    • 1/2 cup whole or 2% milk

    For the Hard Sauce Buttercream

    • 16 tablespoons (2 sticks) unsalted butter, softened to room temperature
    • 3 to 4 cups confectioners’ sugar
    • 1/4 cup whiskey
    • 3 tablespoons whole or 2% milk
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt

    1. Position the rack in the center of the oven. Heat the oven to 325°F. Generously oil the inside of a 13 x 18-inch lipped sheet pan. Whisk both flours, the ground ginger, baking soda, cinnamon, salt, allspice, and nutmeg until uniform.

    2. Using a hand-held electric mixer or a stand mixer with the paddle attachment, beat the molasses and sugar in a large bowl at medium speed until smooth and creamy, about 2 minutes. Beat in the eggs one at a time, then beat in the oil and vanilla until smooth.

    3. Turn off the beaters; pour the flour mixture evenly over the batter. Beating at medium speed, pour in the milk in a steady stream. Continue beating just until there are no dry specks of flour. Using an offset spatula, scrape and spread this batter into the prepared pan.

    4. Bake until puffed and set, until a toothpick or cake tester inserted into the center of the cake comes out clean, 20 to 23 minutes. Cool in the pan on a wire rack until room temperature, about 2 hours.

    5. To make the hard sauce buttercream, beat the butter and 2 cups confectioners’ sugar in a large, clean, dried bowl with a hand-held electric mixer or a stand mixer with the whisk attachment at medium speed until smooth and creamy, about 4 minutes.

    6. Beat in the whisky, milk, and vanilla until smooth. Continue beating in more confectioners’ sugar in 1/4-cup increments until the frosting is spreadable and can hold its shape on the side of a spatula. Using an offset spatula, spread and smooth on top of the cake.


    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.