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


    Kamut Meatballs in an Herb-Laced Tomato Sauce

    Okay, we'll admit it: this is a long recipe. But it's getting on toward winter in our part of the world, and we're hunkering down. The maple leaves are down; we've cut the squishy, frost-bit hostas out of the garden. We light fires after our dinner parties. So it's high time for comfort food!

    Here's a traditional if over-the-top recipe for three-meat meatballs, laced with organic Kamut bulgur to add lots of whole-grain goodness to the mix. (More on that concept in the recipe.) The meatballs are roasted, then dropped into a rich sauce, stocked with veggies, tomatoes, and herbs.

    We've had this dish two nights in a row. (It makes a lot but leftovers are a dream.) We'll bet you do, too!

    Click to read more ...


    Oat Apple Crisp

    As you know, our whole-grain book GRAIN MAINS is all about main courses--no baking, no side dishes. No whole-grain flours, to be honest. (You can find it at amazon, barnes & noble, or from independent sellers.) But believe us: we stil like our desserts--especially whole-grain ones! And it is apple time, after all. So it's high time to make an apple crisp, to get some whole grains after the meal, not just in it!

    We made a double batch to carry to book group today, but the recipe here is for a singleton. If you've got a big paella pan as we do, then double up! Otherwise, here's the recipe.

    Click to read more ...


    Spicy Millet Salad with Corn and Peanuts

    You know we preach the gospel of whole grains. Yes, we've got the book on GRAIN MAINS, just out. (Look to the right for it.) But really, our devotion is more than a mere cookbook. It's personal, too. And a story we've never told.

    About two years ago, one of us had a health scare: a scary colon matter, more than a polyp, with a 100% chance of its turning into cancer. It was removed--and we're all the better for it. But we started eating more whole grains--partly because the health professionals encouraged it. Brown rice at first, mostly because we didn't know much better. Then wheat berries. Maybe wild rice, too. We started by putting them on the side of the plate--with that pat-of-butter cliché.

    But something happened: those whole grains were so darn delicious, we wanted more. And more kinds. We started moving them to the center of the plate. Bye bye, pat of butter. Hello, some of the most satisfying main courses we've ever created.

    Then something else happened: because of the way whole grains interact in the body, both of us ended up losing over ten pounds each, despite heaping platefuls--that is, by eating MORE, not less.

    Ahem. Great taste, good health, weight loss. Convinced yet? Dig in to this freebie recipe, adapted from our new book:

    Click to read more ...


    Summer Pudding

    Updated on Saturday, July 22, 2017 at 12:53PM by Registered CommenterMark Scarbrough

    We first learned about summer pudding when we were still living in New York City. At least once a week, we had breakfast at a chi-chi French cafe, awash in strong espresso and attitude. We were such regulars, they once actually let us order eggs for breakfast. Dégueulasse!

    There was a literary salon at the front table. (Of course there was.) One of the participants was also known for her food obsessions. Each week, she made her way to us, the food writers, before settling into the salon and chipping Derrida quotes at her peers. One hot summer morning, she blew in, hair plastered to her forehead, and came in for her usual landing at our table. "Have you made your summer pudding yet?" she exclaimed.

    Taken aback, we mumbled something about "no." Undeterred, she launched into a description. It didn't involve French literary theory. And it sounded pretty good. So we set out to discover more about this old-fashioned dessert.

    We quickly became mavens. If you love bread and jam, if you search for quick summer fruits desserts, if you're a fan of berries--well, this one's for you. It's like a no-fuss bombe: the pectin in the berries sets the "pudding" (layered sandwich bread, in fact) so you can cut the thing like a cake. It's the very best reason to whip cream. Here's the recipe:

    Click to read more ...


    Rye Berry Salad with Chickpeas, Preserved Lemon, and Pumpkin Seeds

    There's so much to love about whole grains. They exit the stomach slowly, so you stay sated longer. They can help regulate blood sugar levels. They can even help cut down on dental plaque. But more to our point as two cookbook writers with twenty titles under our belts, whole grains are just so darn delicious.

    So it amazes us that they can fly under the radar. Sure, everybody knows the benefits of whole-grain toast for breakfast. But we're talking whole grains on their own, the very point of a meal. They are, without a doubt, the gourmet ingredient hiding in plain sight. Which is why our new book is so very exciting. Look to the right to learn more about it--and whole grains like rye berries.

    Yep, the grain that makes rye flour--except unadulterated with a wonderful, sassy taste and a sweet/sour mix in every bite. Rye berries are the very point of this salad. This recipe's original to this blog, but there are plenty more in our new book. We want everyone excited about whole grains! So let's get to the recipe.

    Click to read more ...