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


    Apple Cake

    We're almost at the peak of fall color up here in New England. We wish you could be here: bright days, low humidity, and cool nights. If every day in New England were an autumn day, everyone would live here! Winter keeps our part of the world rural. Fall makes winter bearable.

    It's also apple time--and so time for us to bring out a recipe we got from Bruce's grandmother: her simple, moist, if rather plain apple cake. (But great crumb! We've also made it as a coffee cake for breakfast for weekend guests.) The recipe came to us on a small 3 x 5 card, her handwriting almost illegible. We adapted it a bit--with a better fat, for one thing--but left the method intact. We hope you'll make this apple cake soon. It'll bring New England autumn to your home. Brew the coffee. You'll want a cup (even if you live in the South and have to turn the air conditioner down to enjoy it).

    • 5 large tart apples, peeled, cored, and diced
    • 1 1/2 (300 grams) cups sugar
    • 3 cups (360 grams) all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 tablespoon ground cinnamon
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 2/3 cup (160 ml) walnut oil, plus more for greasing the baking pan
    • 2 large eggs, at room temperature
    • 1 cup (150 grams) chopped walnuts

    1. Stir the apples and sugar in a big bowl until the apple bits are evenly coated; set aside for 30 minutes, stirring occasionally.

    2. Position the rack in the center of the oven; heat the oven to 350F (175C). Lightly oil the inside of a 9 x 13-inch baking pan.

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

    4. Whisk the oil and eggs in a second large bowl until creamy and light.

    5. Scrape the apple mixture into the oil mixture. Stir well, then add the flour mixture as well as the walnuts. Stir just until all the flour has been moistened.

    6. Scrape and pour the batter into the prepared pan. Bake until lightly brown, until a tooth pick or cake tester inserted into the center of the cake comes out with a few moist crumbs attached, 50 to 55 minutes, maybe a little more depending on your oven's calibration. Cool on a wire rack for 20 minutes before slicing into squares.

    And here's our backyard. See, told you.


    Maple Cherry Chipotle Barbecue Sauce

    Just because fall's on the way, the grill isn't showing any signs of stopping. We whipped up this easy barbecue sauce in the slow cooker today, then discovered we wanted to put everything in sight on the grate: chicken, chops, steaks, shrimp. You can see we ended with ribs. Don't judge us. You would, too.

    This sauce is sticky, sweet, salty, smoky, and hot. In other words, perfect slow cooker fare. It'll make about 7 cups (or 1 1/2 liters). You can squirrel it away in the freezer in sealed containers for the months ahead. You might even want to heat it up at Thanksgiving because we can't imagine anything better with turkey.

    • 3 1/2 cups (800 grams) no-salt-added canned crushed tomatoes (one 28-ounce can)
    • 1 medium yellow onion, chopped
    • 1 cup (370 grams) cherry jam (one 13-ounce jar)
    • 3/4 cup (180 ml) apple cider vinegar
    • 3/4 cup (180 ml) maple syrup (don't even think about using anything but the real thing)
    • 2/3 cup (340 grams) no-salt-added tomato paste (one 12-ounce can)
    • 1/4 cup (60 ml) Worcestershire sauce
    • 2 tablespoons (30 ml) Dijon mustard
    • 2 tablespoons minced peeled fresh ginger
    • 1 canned chipotle in adobo sauce, stemmed and chopped
    • 1 tablespoon adobo sauce from the can
    • 1 teaspoon ground coriander
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground cloves

    Stir everything in a 6- to 8-quart slow cooker. Cover and cook on low for 5 hours.

    Use an immersion blender in the cooker to puree the sauce. Failing that, puree it in batches, covered, in a large blender. (Take the center knob out of the lid and cover the lid with a clean kitchen towel to cut down on spews from a pressure build-up inside the canister.)

    Cook on high, uncovered, for 2 hours, whisking occasionally. Try not to drink the stuff when you're done.


    Marshmallow Brownies

    So. If you've been around facebook or twitter or any of the other blather sites, you know we've gotten obsessed with brownies. We've done what comes naturally (to two food writers): we've started developing and crafting recipes. And eating brownies. Lots of brownies.

    It's come to this: the first brownie of many coming to this blog. This time, a brownie made with Marshmallow Fluff. I kid you not. Look how chewy and fudgy it is with that crunchy, crackly crust. It's thin--any thicker and it wouldn't set. But there's just enough under the crust to be ridiculously gooey. See, we're obsessed. We wanted to start here. You should, too.

    Below this blog post are two earlier brownie recipes that lived here for a while. They, too, should be part of the growing compendium of brownie mania. You, too, should try them. After you make this one.

    Click to read more ...


    Zabaglione Gelato

    It's warming up! In New England, that means the hens are laying again. They quit when it gets too dark in the winter. You would, too.

    All those eggs means it's also time for gelato. Break out that ice cream maker!

    Despite its incredible richness, gelato is a cream-less ice cream, favored in Italy but found just about everywhere these days. All that richness? Egg yolks. Lots of egg yolks.

    Unfortunately, North American milk production results in less cream (or fat) in the milk. (No, the whole milk in the carton is not how it comes out of the cow. It's richer au naturel.) Italian whole milk runs over 5% cream; ours, somewhere around 4.2%. So to get the right texture, we have to add a little cream. Cheat, as it were.

    Here's a gelato fashioned on the famous Italian dessert: zabaglione, made with eggs and Marsala wine. Zabaglione is crying out to be morphed into gelato, don't you think? 

    You'll also want to start practicing your gelato technique now to be in good shape for the summer. You'd hate to come up short when your friends are watching.

    Click to read more ...


    Honey Granola

    In THE ULTIMATE COOK BOOK, we concocted a "road map" for granola--that is, a basic formula into which you can plug ingredients at will. For example, under the sweetener, our road map tells you to add any of the following: honey, maple syrup, unsweetened apple juice concentrate (thawed), sweetened cranberry juice concentrate (thawed), cane syrup, Lyle's Golden Syrup (a chip for the Brits), or agave nectar. Combine that with all the other choices in the road map and there are about a zillion recipes for granola, give or take five.

    Which means Bruce never makes it the same way twice. Which means I can say nothing definite, unlike as to matters of theology or politics. But just yesterday he cooked up a new batch, so here's how he did it this time:

    He divided the oven into thirds with the racks, got the thing heated up to 350F, and spread 9 cups rolled oats on them (no instant oats, only the real thing). He popped them into the oven--perky, no?--and toasted the oats for 10 minutes, switching the trays around halfway through to make sure the oats toasted evenly.

    He set the oats aside, then warmed 1 cup honey and 1 cup canola oil in a medium saucepan over medium-low heat until the mixture started to steam. He stirred in 1 1/2 tablespoons vanilla extract and set that aside.

    Next, he mixed the following in a large bowl: 3/4 cup chopped almond pieces, 3/4 cup wheat germ, 3/4 cup powdered non-fat dry milk, 6 tablespoons dark brown sugar, 1 tablespoon ground cinnamon, and 1 teaspoon salt.

    In truth, you could swap those nuts for others: walnuts, pecans, cashews. (No salted version of any, of course. Blech.) And there are lots of spices you could add here in dribs and drabs: ground cloves, ground allspice, grated nutmeg. You could also use wheat bran instead of germ. It's all a matter of taste. Like love. Only a tad more exacting. (Or perhaps I've said too much.)

    He poured the toasted oats into the big bowl and gave everything a good stir. Then he poured in the oil mixture, stuck his (cleaned!) hands in the bowl, and tossed up the whole thing, crumbling up any brown sugar that got balled up with the oil and making sure the goodies were evenly distributed in the oats.

    He sprayed the trays with nonstick spray and then divided the oat mixture among them He stuck the loaded trays back in the oven and baked them for 10 minutes. Now for the tedious part: he pulled the trays out one by one, stirred everything on them with a metal spatula, and stuck them back in the oven in a different arrangement ("bottom rung on top," as we say in the South) to bake for another 10 minutes.

    When the trays were out and again on a wire rack, he divided 3/4 cup golden raisins and 3/4 cup dark raisins among them, stirred everything one more time, and let them cool to room temperature, about 1 1/2 hours. He broke it all up and put it in a big container for breakfasts many mornings, while I sip my bowl of coffee and read up on theology and politics.