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


    Whole-Grain Biscotti with Lemon and Hazelnuts

    Yep, whole grain. Because there are whole-grain versions of polenta out there. For example, Anson Mills makes one. Click here and scroll down a bit for the "polenta integrale." It's coarse ground. And a gorgeous treat. We buy it in big bags and keeps it in the chest freezer downstairs. It makes these biscotti crunchy--very. And irresistible--very. Have a glass of red wine on hand. Or a cup of tea. Because dunking is necessary.

    So let's get to it.

    Click to read more ...


    Cider-Stewed Chicken with Root Vegetables

    Here's a New England favorite: chicken stewed with apple cider along with rutabaga, parsnips, and carrots. It's a healthy, hearty perk-up, a lovely dinner for whenever the air is crisp. For about 4 to 6 servings, here's how it goes:

    Click to read more ...


    Chicken Soup, Thai-Style

    It's that time of year in New England. We're in wool most days and we're shoveling out as often as not. So we want to hunker down, have a big bowl of soup, and go to bed early.

    Here's a six-serving soup I made for Bruce on a recent cold evening. Leftovers were terrific the next day! It's not an authentic Thai preparation but a good, old-fashioned, American soup, renovated with Thai flavors. It's one of the many soups in COOKING KNOW-HOW. It's sure to become a winter favorite at your house.

    Click to read more ...


    No-Fry Eggplant Parmesan

    A long time ago, we started making a fresher, lighter version of Eggplant Parm, not so greasy, definitely more in line with how we want to cook on a daily basis. We didn't want to shortcut flavor, just some of the fat. And doesn't it look delicious?

    In essence, our renovated casserole is like a lasagna without any noodles: eggplant slices stand in for the pasta, layered between a homemade tomato sauce and some shaved Parmigiano-Reggiano. It's light but satisfying, a favorite meatless meal around here, honest-to-God comfort food. Our recipe makes a lot, enough for 8 servings. But the leftovers fly out of the fridge for lunch on subsequent days.

    Here's the deal:

    Click to read more ...


    Goat Bourguignon

    As you may know, we're crazy for goat. We wrote the first-ever culinary tome on these head-butters, all about the meat, milk, and the cheese.

    If you've been around us enough, you probably also know that goat is the world's most consumed meat. You may also know it's leaner than chicken, pork, beef, or lamb.

    Unfortunately, goat suffers from what we call the "cruise effect." People take a mid-winter break, end up on a ship, get off in port, and have goat stew on some small island Paradise. They're not impressed.

    Nor should they be. Caribbean cultures favor strong, musty goat, usually slaughter sometime after a year in the field. Better goat, in fact, is younger--like lamb, between six to nine months. Except it then doesn't taste like lamb. It's a cross between pork and dark meat turkey.

    One of the best ways Bruce prepares goat is "bourguignon" style--like the classic beef dish, only with chunks of goaty goodness. Here's a great way to experience the world's favorite meat. You'll need a couple of days, what with the marinating. And it'll serve six to eight, depending on what else you've got going on at the table.

    Click to read more ...