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:



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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


    Kibbeh with Lemony Tahini Sauce

    If you listenend to our podcast--What? Didn't? Whatsamatterwidchew?--you know we're sort of nuts for kibbeh. But not the deep-fried type, the type British soldiers eventually called "Syrian torpedoes" because of the way it rocked the gut.

    No, we're all about baked kibbeh. It's a ground meat (here, lamb) dish with bulgur. In fact, you make a dough out of some of lamb and bulgur to create this super-tasty casserole.

    We have a version of it in our goat book. And we KNOW you want a copy of our goat book. (The first and only one about the meat, milk, and cheese from this animal.) You can get a copy here.

    And you can listen to our podcast here on iTunes or here on Stitcher. Or just look for it in the media player on the main recipe page of this site.

    But for now, KIBBEH with LEMONY TAHINI SAUCE

    Makes about 8 servings

    • 1 1/2 cups water
    • 1 1/2 cups finely ground bulgur (see NOTE below)
    • 2 pounds ground lamb
    • 2 medium yellow onions, chopped
    • 1 teaspoon ground allspice
    • 1 teaspoon ground coiander
    • 1 teaspoon ground cumin
    • 1 teaspoon dried sage
    • 2 tablespoons olive oil, plus additional for the baking pan
    • 1 tablespoon ground sumac
    • 1 1/4 teaspoons salt
    • 1 teaspoon freshly ground black pepper
    • 1/4 cup pine nuts, lightly toasted in a dry skillet over medium-low heat
    • 1/2 cup tahini (a sesame seed paste)
    • 1/2 cup plain yogurt
    • 1/4 cup fresh lemon juice

    1. Bring the water to a boil in a medium saucepan set over high heat. Stir in the bulgur, cover the pan, take it off the heat, and set aside until the water is absorbed and the mixture is about room temperature, about 2 hours.

    2. Fluff the bulgur with a fork, then scrape it into a food processor. Add half the ground lamb, half the chopped onion, the allspice, coriander, cumin, and sage. Cover and process to create a thick dough, scraping down the inside of the canister at least once. Set aside.

    3. Warm a large skillet over medium heat for a couple of mintues. Swirl in the oil, then add the remaining onion. Cook, stirring often, until translucent and soft, about 4 minutes. Crumble in the remaining ground lamb and brown well, stirring often, about 4 more minutes. Stir in the ground sumac as well as 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in the pine nuts, then set aside off the heat to cool for 30 minutes.

    4. Position the rack in the center of the oven; heat the oven to 350F. Lightly oil the inside of a 9 x 13-inch baking dish.

    5. To build the casserole, press about half the ground bulgur dough into an even layer in the prepared baking dish. Sprinkle and spread the contents of the skillet over this dough. Dot the top of the casserole with the remaining bulgur dough and press it into an even top crust, sealing the meat mixture inside.

    6. Make diagonal cuts across the casserole (see the picture). Bake until browned and set, about 30 minutes. Cool in the baking pan for 10 to 20 minutes.

    7. Meanwhile, mix the tahini, yogurt, lemon juice, the remaining 1/2 teaspoon black pepper, and the remaining 1/4 teaspoon salt in a small bowl until smooth. Serve the kibbeh by cutting it along its diagonals and spooning this tahini sauce over the top.

    NOTE: If you can't find finely ground bulgur at your supermarket, grind standard bulgur in a food processor until the consistency of very fine sand.


    Cherry Cheesecake Ice Cream

    Yep, we were on Fox & Friends. Can you believe it? We made this very ice cream on set. It's from our book, A LA MODE, one-hundred-and-twenty desserts in sixty pairings. You can get it here. And you need it this summer. Trust us.

    This is a true ice cream. Not a frozen custard, not a gelato. Except it's cheesecake. Also, cherry.

    To hear the podcast about our making it, click here or check it out in the media player on the main recipe page of this site.

    Cherry Cheesecake Ice Cream

    Makes about 1 quart

    • 1 1/4 cups whole milk
    • 3/4 cup heavy cream
    • 2/3 cup granulated white sugar
    • 6 ounces regular cream cheese, softened to room temperature
    • 3 large egg yolks, at room temperature
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon finely grated lemon zest
    • 3/4 cup cherry jam or preserves

    1. Heat the milk and cream in a medium saucepan set over medium-low until steaming but not bubbling.

    2. Meanwhile, put the sugar, cream cheese, egg yolks, vanilla, and lemon zest in a food processor.

    3. Lock the lid onto the processor and turn it on. As it runs, pour the hot milk mixture through the feed tube. Continue processing until smooth.

    4. Scrape into a sealable container and store in the fridge overnight to chill down.

    5. Prepare an ice cream maker. Freeze the ice cream mixture in it, according to the manufacturer's instructions.

    6. When the ice cream is firm and almost ready, spoon the cherry jam or preserves into the machine so it swirls it around the ice cream for the last few turns. Serve at once or store in a sealed container in the freezer for up to 1 month (yeah, right).

    Here's a shot of the ice cream with its accompanying dessert in A LA MODE: almond bear claws. Seriously.


    Snickers® Bar Ice Cream

    You'll need a turbo blender to make this ice cream--one that's powerful enough to 1) grind whole grains and 2) heat soups. If you've got that, you've got ice cream (as long as you also have an ice cream maker). With that blender, you can grind the candy bars to make an ice cream you won't believe. Thanks to Eric Medsker for that great shot.

    This is a recipe from our book THE TURBO BLENDER DESSERT REVOLUTION. Every dessert is made in a high-horsepower, high-RPM blender. (Did you can make the batter for tasty, fudgy, whole-grain brownies by starting with raw wheat berries in the blender?)

    If you want to hear us make this recipe on our podcast, click the media player at the top of the main recipe page on this site. You'll find the menu of episodes in the center-top of the player. Or click here for the podcast on iTunes itself.


    Makes about 1 quart

    • 1 1/2 cups whole milk
    • 1/2 cup packed dark brown sugar
    • Five standard (1.86- to 2-ounce) Snickers bars
    • 1 1/2 cups heavy cream

    1. Put the milk, brown sugar, and candy bars in the blender's canister. Cover and blend at the highest speed until steaming, about 4 minutes. The chocolate needs to have melted, not just sit in small threads in the mix.

    2. Add the cream, cover, and blend at high speed for 10 seconds. Store the covered canister in the fridge for at least 4 hours or up to 24 hours.

    3. Prepare an ice cream machine. Set the covered canister on the machine housing and blend at low speed just to recombine. Freeze in the machine according to the manufacturer's instructions.



    They're this week's podcast. And they're amazing. If you only know the kind in bags, the kind that seem to have a pudding skin over the centers (blech), you don't know what you're missing. These are soft as air, unbelievably light.

    And better from the freezer. They get a little denser, a little chewier--sort of like a marshmallow version of gummy candy.

    No, that doesn't make any sense. But you can find out more about marshmallows on our podcast. Listen in here on iTunes or here on stitcher or here on iheartradio. And then get to candy-making!


    Makes about 2 dozen

    • Vegetable oil or nonstick spray, for greasing the pan
    • Three 1/4-ounce packages unflavored gelatin
    • 1 1/2 cups water
    • 2 cups granulated white sugar
    • 1 cup light corn syrup
    • 1 tablespoon vanilla extract
    • Confectioners' sugar for coating

    1. Generously coat the inside of a 9 x 13-inch pan with oil or nonstick spray. Set aside.

    2. Mix the gelatin and 3/4 cup water in a large bowl or the bowl of a stand mixer. Set aside to soften the gelatin while you complete the next steps.

    3. Meanwhile, mix the sugar, 3/4 cup corn syrup, and the remaining 3/4 cup water in a medium saucepan set over medium-high heat. Clip a candy-making thermometer to the inside of the pan and stir until the sugar has dissolved. Bring to a boil and continue cooking until the temperature reaches 240F (115C--the soft ball stage).

    4. Remove the pan from the heat and stir in the remaining 1/4 cup corn syrup to stop the cooking.

    5. With an hand-held electric mixer at medium speed or a stand mixer fitted with the whisk attachment at the same speed, start beating the gelatin mixture while slowly drizzling in the hot sugar mixture. Continue adding that sugar mixture in a slow steady stream until it's all in, then continue beating the mixture until it's soft, tripled in volume, white, moundable, just warm (not hot), and about like soft marshmallow fluff, about 10 minutes.

    6. Beat in the vanilla extract, then turn off the machine and scrape down the beaters. Pour and scrape the white goo into the prepared pan. Sift confectioners' sugar over the top of the confection and set aside until it sets up, about 4 hours or even overnight.

    7. Set a large cutting board over the pan and turn both upside down. Shake a bit to release the marshmallow block from the pan. Remove the pan, sift confectioners' sugar over the block, and cut it into 2 dozen (or so) rectangles or smaller squares.

    8. Place some confectioners' sugar in a large bowl, pour in all the cut marshmallows, and toss gently but well, adding more confectioners' sugar as needed, until all the marshmallows are well coated. Store in a sealed plastic bag at room temperature for up to 5 days or in the freezer for months.


    Garlic Confit

    Seriously. This stuff is culinary dynamite. It's ridiculously delicious. Also, no vampires.

    You'll need a pressure cooker. Then the sky's the limit.

    One note: because of food safety concerns, the garlic confit cannot be saved at room temperature. After cooking, although the canning jars may have sealed, it must be stored in the refrigerator. The olive oil will solidify. Either leave it at room temperature for 20 minutes to loosen it up or use it straight from the jar with the oil attached to the cloves.

    To find out how to use all this garlic wonderfulness, check out our podcast. There's a media player on the main recipe page of this website. Choose this episode from the drop-down menu at the top center of the player. Or find the podcast on iTunes here. Or on stitcher, an internet radio aggretator, here.


    Makes about 2 pint jars

    • About 40 peeled garlic cloves
    • A few fresh herbs, such as thyme stems, rosemary leaves, or oregano leaves; or whole spices such as cardamom pods or mustard seeds; or small dried chiles
    • Olive oil

    1. Pack the garlic cloves into pint-sized canning jars--not tightly, just slightly compacted. Tuck a little herb, whole spice, or chile in each jar among the cloves.

    2. Add enough olive oil to each jar to cover the cloves and leave about 1/2-inch headspace in each jar.

    3. Set the canning lids on each jar. Add the ring seal. Tighten it, then back it up a half turn to allow a little air to escape.

    4. Set a rack inside a 6- to 8-quart, stovetop or electric pressure cooker. Set the jars on the rack, then add enough water to the cooker that it comes about halfway up the jars. Lock the lid onto the cooker.

    5. For a stovetop cooker, set it over high heat, then bring it to high pressure. Lower the heat under the pot as low as possible while still keeping the pot at high pressure (15 psi). Check your manufacturer's instructions to be sure. Cook at high pressure for 2 hours.

    For an electric cooker, set it to come to high pressure (9 - 11 psi). Cook at high pressure for 2 3/4 hours.

    6. Use a natural release to bring the pot's pressure back to normal. (Either turn the heat off under the stovetop pot or unplug the electric pot.) 

    7. Unlock the lid and remove the (hot!) jars. Tighten the lids and store in the refrigerator for up to 4 months.

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