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.

OUR CRAFTSY CLASSES

 

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.

THE GREAT BIG PRESSURE COOKER BOOK

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

amazon

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

amazon

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.

THE GREAT AMERICAN SLOW COOKER BOOK

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.

amazon

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:

amazon.com

barnes&noble

independent booksellers

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    A FULL LIST OF THE RECIPES ON THIS SITE

    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

    Friday
    Sep222017

    Thai-Inspired Fish Curry

    This week on the podcast, we're making a fairly simply and deeply satisfying fish curry. It's pretty hot, so make sure you've got plenty of cooked white rice on hand.

    To hear the episode on iTunes, click here. Or to hear it without iTunes, either check it out on the media player at the top of the main recipe page or click here.

    One warning, of sorts: this isn't an authentic Thai curry. Rather, it's modified to fit the North American supermarket. But it's pretty fine, nonetheless.

    THAI-INSPIRED FISH CURRY

    Makes 4 servings

    • 1 tablespoon peanut oil
    • 1 small red onion, thinly sliced
    • 2 tablespoons minced peeled fresh ginger
    • 2 tablespoons minced tender lemongrass
    • 1 green or red small hot Thai chile, stemmed, seeded, and minced
    • Up to 1 tablespoon Thai green curry paste
    • One 15-ounce can coconut milk
    • 1 1/2 tablespoons fish sauce
    • 1 tablespoon packed light brown sugar
    • 1/2 teaspoon ground turmeric
    • 1 pound snapper, preferably line-caught Grey, Black-Tailed, or Blue-Striped, skinned and cut into 2-inch pieces
    • 1 medium green bell pepper, stemmed, seeded, and cut into thin strips
    • 2 cups small sugar snap peas, zipped
    • Finely chopped fresh cilantro and basil leaves, for garnishing
    • Cooked white rice

    1. Warm the peanut oil for a minute or two in a large high-sided skilet or a sauteuse set over medium heat. Add the onion, ginger, lemongrass, chile, and chile paste. Stir until aromatic, about 1 minute.

    2. Pour in the coconut milk; stir in the fish sauce, brown sugar, and turmeric. Bring back to a bubble, just a few seconds.

    3. Slip the fish bits into the sauce, then scatter the bell pepper and sugar snap peas on top. Cover, reduce the heat to low, and simmer very slowly for 10 minutes, or until the fish is cooked through. Garnish with the fresh herbs and serve over cooked white rice.

    Friday
    Sep012017

    Hammy Deviled Eggs

    Thanks to Marcus Nilsson for the fantastic shot!This week's podcast featured our porcine recipe for deviled eggs, that picnic/barbecue/family reunion staple. Adding ham to the eggs makes them a meal! Just break out the dark beer!

    This recipe is cribbed from our James Beard-nominated cookbook HAM: AN OBSESSION WITH THE HINDQUARTER. Click on the title to find out more.

    And to hear our podcast? You know. Check out the media player on the main recipe page. Or look for it here on iTunes--or under "Cooking With Bruce And Mark" wherever fine podcasts are found.

    So get crackin'! There's not much of summer left.

    HAMMY DEVILED EGGS

    Makes 12 deviled egg halves

    • 6 large eggs
    • 4 ounces (1/4 pound) smoked, wet-cured ham, such as a spiral-sliced ham (but any sugary coating removed), finely chopped into 1/4-inch bits
    • 1 medium scallion, minced
    • 2 tablespoons mayonnaise (regular, low-fat, or fat-free)
    • 2 tablespoons minced celery (about 1/2 a small rib)
    • 2 teaspoons prepared jarred white horseradish
    • 1 teaspoon white vinegar
    • 1 teaspoon minced tarragon leaves or 1/2 teaspoon dried tarragon
    • 1/2 teaspoon dry mustard
    • 1/4 teaspoon cayenne, optional
    • Several dashes hot red pepper sauce, such as Tabasco sauce, to taste

    1. Set the eggs in a large saucepan, cover them with cool water until the water itself stands about 1 inch over the eggs, and bring to a boil over high heat. Boil for 2 minutes, then cover the pan and set off the heat for 7 minutes.

    2. Carefully drain the pan over the sink, leaving the eggs inside; then run lots of cold tap water into it to bring the eggs to room temperature. Peel off the shells under a stream of cool water.

    3. Split the eggs in half lengthwise and use a little spoon to scoop the yellow yolks into a large bowl, taking care not to break or tear the whites. Save these back on a plate.

    4. Mix the yolks with all the remaining ingredients: the ham, scallion, mayonnaise, celery, horseradish, vinegar, tarragon, dry mustard, cayenne (if desired), and the hot red pepper sauce. The back of a fork will mash the yolks fully into the mixture. Then use a small spoon to pile this mixture back into the indentations in the halved egg whites.

    5. Place on a platter, cover with plastic wrap, and refrigerate for at least 3 hours or up to 24 hours before serving so the flavors meld a bit.

    Thursday
    Aug242017

    American White Bread

    Yep, we were all about white bread in this week's podcast. And why not? This recipe yields light, delicious bread, about like you dreamed whipped bread would be like (but never was--that is, if you grew up in the '70s as we did).

    If you haven't heard the podcast yet, here it is on iTunes. Or click the media player at the top of the main recipe page on this site and find the episode in the center-top drop-down menu.

    Have some butter ready for when the loaves come out of the oven. Trust us.

    AMERICAN WHITE BREAD

    This recipe is from THE ULTIMATE COOK BOOK (which you can find here).

    Makes two loaves

    • 3 tablespoons sugar
    • Two 1/4-ounce package active dry yeast or 5 teaspoons active dry yeast
    • 1 cup warm milk (regular, low-fat, or fat-free), between 105°F and 115°F
    • 1 1/4 cups warm water, between 105°F and 115°F
    • 3 tablespoons unsalted butter or solid vegetable shortening, melted and cooled, plus additional for greasing the bowl and the pans
    • 1 tablespoon salt
    • About 7 1/2 cups all-purpose flour

    1.         Sprinkle the sugar and yeast over the milk a bowl to a stand mixer or a large mixing bowl. Stir gently, and set aside until foamy, about 3 minutes. (If the mixture does not foam, start again—the yeast was bad or the milk was not the right temperature.)

    2.         Stir in the water, melted butter or shortening, and the salt. Stir in 2 cups flour until dissolved, and then stir in 2 more cups flour just until barely moistened.

    3.         If you’re using a stand mixer: Attach the dough hook, add another 2 cups flour, and begin mixing the dough at medium speed until the flour is incorporated. Add more flour in 1/2-cup increments until a soft, smooth dough forms, not sticky and quite pliable. (You can add a little more warm water if the mixture gets too dry.) Stop adding flour the moment the dough reaches this consistency; continue kneading at medium speed for 10 minutes.

                If you’re working by hand: Stir in about 1 to 2 additional cups flour with a wooden spoon, just until a dough starts to cohere; then turn the dough onto a clean, well-floured work surface and begin kneading in more flour in 1/3-cup increments until a soft, smooth dough forms. Dust the work surface again with flour and continue kneading the dough for 10 minutes, digging into it with the heel of one hand while pulling it with the fingers of the other. Add a little flour if the dough gets sticky but no more than necessary.

    4.         Place a small amount of butter or shortening on a piece of wax paper and grease a large bowl. Gather the dough into a ball, put it in the bowl, turn it over so that it’s coated, and cover the bowl loosely with plastic wrap or a clean kitchen towel. Set aside in a warm, dry, draft-free place until doubled in bulk, until you can make a permanent indentation with your finger, about 40 minutes.

    5.         Use a little butter or shortening on a piece of wax paper to grease two 9 x 5-inch loaf pans. Gently punch the down by slowly plunging your fist into it. Turn it out onto a clean, well-floured work surface. Divide in half.

    6.         Roll one half between your palms and the work surface to form an 12-inch log. Fold the ends over the log, turn it ninety degrees, and roll again to a 12-inch log. Finally, fold the ends over again and roll under your palms to a 9-inch log. Place one of the prepared pans, then repeat with the other half of the dough and the other pan. Cover loosely with plastic wrap or a kitchen towel; return to that warm, draft-free place to rise until doubled in bulk, about 35 minutes.

    7.         Meanwhile, position the rack in the center of the oven; preheat the oven to 400°F.

    8.         Bake until golden and hollow-sounding when tapped, about 25 to 30 minutes. Cool in the pans on a wire rack for 10 minutes, then turn the loaves out and continue cooling for at least 15 minutes, or to room temperature.

    Thursday
    Aug172017

    Blondie Sheet Cake With Maple Frosting

    To celebrate the up-coming publication of our new book, ALL-TIME FAVORITE SHEET CAKES AND SLAB PIES, we developed this exclusive recipe for our podcast and website, a recipe that's not in the book but in the spirit of the book (if that makes any sense).

    You really should tune in to the podcast episode. Promise to make you laugh! And we'll give you tips and hints for making this cake a success every time. (Bonus hint: the right pan.)

    Listen to the podcast

    • right here on iTunes,
    • or here on iHeartradio,
    • or here on its original hosting platform (no iTunes or subscriptions necessary).

    Get in line to get your copy of the book! You can order it in advance

    • here from amazon,
    • or here from Barnes & Noble,
    • or here from your local independent bookstore.

    Or you can wait until we're on QVC with the book on the evening of September 20th!

    Until then--and as we said, to celebrate--here's an original sheet cake recipe.

    BLONDIE SHEET CAKE WITH MAPLE FROSTING

    For the sheet cake

    • Nonstick baking spray
    • 3 2/3 cups all-purpose flour
    • 1 1/4 teaspoons baking powder
    • 1/2 teaspoon salt
    • 22 tablespoons (2 sticks plus 6 tablespoons) cool, unsalted butter, cut into small bits
    • 1 3/4 cups granulated white sugar
    • 1 3/4 cups plus 2 tablespoons packed dark brown sugar
    • 3 large eggs plus 1 large egg white, at room temperature
    • 1 tablespoon vanilla extract
    • 2 1/3 cups semisweet or bittersweet chocolate chips
    • 2 1/3 cups chopped pecans

    For the frosting 

    • 3/4 cup maple syrup, preferably grade B (or 2)
    • 6 tablespoons unsalted butter
    • Up to 3 1/2 cups confectioners’ sugar

    To make the sheet cake

    1. Position the rack in the center of the oven. Heat the oven to 350°F. Generously coat the inside of a 13 x 18-inch lipped sheet pan with nonstick baking spray (the kind with flour in the mix). Whisk the flour, baking powder, and salt in a medium bowl until uniform.

    2. Using a hand-held electric mixer or a stand mixer with the paddle attachment, beat the butter and both sugars in a large bowl at medium speed until light and fluffy with very little graininess left, 6 - 8 minutes. Beat in the eggs one at a time, then beat in the egg white and vanilla.

    3. With the mixer at low speed, beat in the flour mixture just until there are no dry pockets left. Add the chocolate chips and pecans; beat at low speed just until uniform. The batter will be quite stiff. Dollop the thick batter all around the prepared pan. Then use a silicone spatula or your cleaned but still damp fingers to spread the blobs into an even cake. Smooth the top of the batter with an off-set spatula.

    4. Bake until lightly browned and firm, until a toothpick or cake tester inserted into the center of the cake comes out with a few moist crumbs attached, 25 to 30 minutes. Cool in the pan on a wire rack room temperature, about 1 1/2 hours.

    To make the frosting

    5. Melt the butter in the maple syrup in a large saucepan set over medium-low heat; continue heating until hot but not bubbling. Remove the pan from the heat; whisk in 3 cups confectioners’ sugar until smooth. Continue whisking in more confectioners’ sugar in 2-tablespoon increments until the glaze is thick but will drizzle off the whisk. Drizzle or even pipe (as we did in the picture) this mixture evenly over the cake. Set aside for at least 20 minutes so the glaze sets before serving.

    Friday
    Aug112017

    Vegan Cashew Ginger Ice Cream

    Is it ice "cream"? It's certainly a frozen dessert. And they do call it cashew cream, despite what the dairy princess in our duo thinks.

    Still, this is a pretty fine treat. It's creamy and rich, about the best thing after fare from the grill. Consider this your August treat. Or anytime, really. It would be quite tasty at the end of a holiday meal, even if you served a big roast turkey beforehand.

    To hear the podcast recipe for this episode, look for it in the media player at the top of the main recipe page. Or go here for iTunes, here to Iheart radio, or here for Stitcher. Pick your platform, then listen in.

    Vegan Cashew Ginger Ice Cream

    Makes about 1 quart

    • 1/2 cup raw cashews
    • Water as needed
    • 3/4 cup granulated white sugar
    • One 2-inch section of ginger, cut into thin coins
    • 1/2 cup sweetened condensed coconut milk (see NOTE)
    • 1/2 cup full-fat coconut milk

    1. Soak the cashews in a big bowl of water overnight.

    2. The next day, stir the sugar and 3/4 cup water in a small saucepan set over medium-high heat until the sugar dissolves. Add the ginger and bring to a boil. Boil until the mixture reaches 220F on a candy-making thermometer, a deep-frying thermometer, or a laser thermometer, about 5 minutes. Cool to room temperature off the heat, then strain out the ginger by pouring the mixture through a sieve and into a small bowl.

    3. Drain the cashews in a colander or sieve set in the sink. Pour them into a liquid measuring cup and add enough water to make 1 1/2 cups.

    4. Pour this mixture into a high-speed, turbo blender, such as a Vitamix or a Blendtec. Cover and blend at the highest speed until very smooth, stopping the machine at least once to scrape down the inside of the canister and test the mixture.

    5. Pour the drained ginger syrup into the blender canister. Also add the sweetened condensed coconut milk and the regular coconut milk. Cover and blend at a low speed until smooth.

    6. Set the covered canister in the fridge to chill for at least 8 hours or preferably overnight.

    7. Prepare an ice cream maker for freezing. Blend the mixture in the canister at low speed one more time just until smooth.  Pour into the ice cream machine and freeze according to the manufacturer's instructions. Scoop into a container, seal, and freeze for at least 1 hour to harden it up a bit. The ice cream can be stored in a sealed container in the freezer for up to 1 month (yeah, right) but tastes best if it is then set out on the counter for 10 or 15 minutes to soften slightly.

    NOTE: Sweetened condensed coconut milk is not the sweetened coconut milk made for tiki drinks. Look for sweetened CONDENSED coconut milk near the regular sweetened condensed milk in most grocery stores.