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


    Banana Bread Waffles

    If you want a morning breakfast like none other, try these waffles. Or not really waffles. More like banana bread made in a waffle iron. They're quite thick. They'll need lots of butter and syrup at the table. Or jam. Yeah, maybe blackberry jam.

    They're on the podcast, of course. Top of the main recipe page. Check the pull-down window in the middle of the media player to find this episode.

    Or just have waffles. Because reasons.


    Makes two to three 8-inch waffles (double at will)

    • 1 very ripe medium banana, peeled
    • 1 large egg
    • 3 tablespoons granulated white sugar
    • 2 tablespoons unsalted butter, melted and cooled
    • 1/3 cup whole, low-fat, or fat-free milk
    • 1/2 cup all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon table salt

    1. Mash the banana with a fork in a medium bowl.

    2. Stir in the egg, sugar, and melted butter until the egg is uniform throughout the mix.

    3. Stir in the milk until fairly smooth. The mixture may look broken at this point.

    4. Stir in the flour, baking powder, baking soda, cinnamon, and salt until there are no dry bits of flour anywhere and the batter is smooth. The batter will be very thick.

    5. Lightly butter the inside of a waffle iron; heat it according to the manufacturer's instructions. Spoon about half (maybe a third) of the thick better into the center of the iron, close it, and cook to your desired crispness, one or even two cycles, depending on the machine.


    No-Bake Apricot Cream Cheese Slab Pie

    Lord have mercy! You WANT to make this slab pie this summer. It's absurdly decadent. And you don't even have to turn on your own to hot up the kitchen, as the one of us from the South says.

    Here's a special recipe that's a tribute to our book ALL-TIME FAVORITE SHEET CAKES AND SLAB PIES. That book won't be out until October--when we'll be on QVC! But this recipe is a unique one, not in the book, just for our blog and podcast.

    You haven't listened yet? For shame! There's the player right at the top of the main recipe page. Click down the center-top menu to find this episode. Or go out to iTunes here and subscribe. Promise you'll laugh while you hear us make this giant thing in real time. It's like the Food Network--in the dark, without visuals.

    This slab pie is big: 13 x 18-inches. That's a half hotel sheet pan of pie. Don't look back. Make it. And invite over a crowd. Isn't that what summer is for?


    Make 24 (seriously?) servings

    • 3 teaspoons unflavored gelatin powder (about 1 1/3 0.25-ounce packages)
    • 6 tablespoons FRESH orange juice
    • 4 cups graham cracker crumbs (one 14.4-ounce box of graham crackers turned into crumbs in a food processor or a little more than one 13.5 ounce of crumbs)
    • 1 1/4 cups confectioners' sugar, divided
    • 3/4 cup (12 tablespoons or 1 1/2 sticks) unsalted butter, melted and cooled a bit, plus additional (1/2 stick?) for greasing the big pan
    • 1 1/2 pounds regular or low-fat cream cheese (do not use fat-free), softened to room temperature
    • 2 cups apricot jam
    • 1 1/2 cups regular or low-fat sour cream (do not use fat-free)
    • 1 tablespoon vanilla extract
    • Sweetened whipped cream and thinly sliced dried apricots, for garnishing

    1. Sprinkle the gelatin over the orange juice in a small, microwave-safe bowl. Set aside for 5 minutes.

    2. Meanwhile, generously butter the inside of a 13 x 18-inch lipped baking sheet. Go and make space in your fridge for this giant pan but keep it out at room temperature for the moment.

    3. Mix the graham cracker crumbs, 1/4 cup confectioners' sugar, and the melted butter in a big bowl until uniform. Pour this mixture all over the prepared sheet pan. Press it with clean, dry fingers into an even crust across the bottom and up the sides of the pan.

    4. Beat the cream cheese, jam, sour cream, vanilla, and the remaining 1 cup confectioners' sugar at medium speed in a large bowl with a hand-held mixer or a stand mixer fitted with the whisk attachment until smooth and creamy, 3 or 4 minutes.

    5. Microwave the gelatin mixture on high for no more than 10 seconds or until melted but not hot. Pour and scrape into the cream cheese mixture and beat until smooth, less than a minute.

    6. Pour this mixture evenly into the prepared crust. Use an off-set spatula to smooth it into an even surface. Refrigerate until cold and set, for at least 8 hours or preferably overnight, covering loosely with plastic wrap once it begins to set. The slab pie can stay covered in the fridge for up to 3 days.

    7. To serve, top the slab pie with whipped cream, then garnish with thinly sliced dried apricots. Dig in!


    Cinnamon Roll Sheet Cake

    This is a preview recipe for our new cookbook, out this fall: ALL-TIME FAVORITE SHEET CAKES AND SLAB PIES. It's all big ol' pies and cakes, made in a 13 x 18-inch sheet pan. Get one. Get several. You're going to want to invite crowds to down these wonderful treats.

    Cinnamon Roll Cake

    About 24 servings, maybe more

    • 3 3/4 cups plus 3 tablespoons all-purpose flour
    • 1 1/4 cups granulated white sugar
    • 2 tablespoons baking powder
    • 1/2 teaspoon salt
    • 2 1/4 cups whole milk
    • 1 1/2 cups solid vegetable shortening, melted and cooled to room temperature
    • 2 large eggs plus 1 large egg white, at room temperature
    • 3 1/2 teaspoons vanilla extract
    • 1 1/2 cups (or 3 sticks) cool unsalted butter, cut into chunks, plus lots more for greasing the sheet pan
    • 1 1/2 cups packed dark brown sugar
    • 3 tablespoons ground cinnamon
    • 3 to 4 cups confectioners’ sugar

    1. Position the rack in the center of the oven. Heat the oven to 350°F. Butter the inside of a 13 x 18-inch lipped sheet pan. Cut a large sheet of parchment paper to fit inside the pan. Then generously butter that parchment paper. Seriously. Generously.

    2. Whisk 3 3/4 cups flour, the white sugar, baking powder, and salt in a large bowl until uniform. Whisk in 2 cups milk, the melted and cooled shortening, the eggs, egg white, and 2 1/2 teaspoons vanilla extract until evenly and thoroughly combined.

    3. Using a hand-held electric mixer or a stand mixer with the paddle attachment, beat the butter, dark brown sugar, cinnamon, and the remaining 3 tablespoons flour in a medium bowl at medium speed until creamy and light, about 2 minutes.

    4. Take out and set aside about a third of this butter mixture. Make olive-sized balls out of the larger share of this butter mixture. Drop these into the flour batter from step 2 and gently fold them in with a silicone spatula. There should be streaks in the batter and even some buttery chunks.

    5. Using an offset spatula, spread this combined mixture into the prepared sheet pan. Dot the remaining, smaller amount of the butter mixture over the top of the batter in small dribs and drabs. Use a sharp paring knife to swirl these around and through the batter.

    6. Bake until set to the touch, until a toothpick or cake tester inserted into the center of the cake comes out clean, about 30 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.

    7. To serve, whisk 3 cups confectioners’ sugar, the remaining 1/2 cup milk, and the remaining 1 teaspoon vanilla extract in a large bowl until thick enough to drizzle on top of the cake. Whisk in more confectioners’ sugar in 2-tablespoon increments for the right consistency, a loose, wet mixture than will fall off the tines of a fork and puddle into little pools that don’t immediately run.

    8. Drizzle this glaze off the whisk and all over the cooled cake, making squiggles across the top, rather than one solid mass of glaze.


    Dong-An Chicken

    We're still celebrating Chinese New Year! So join in. We've got a podcast up for this crazy-delicious recipe. It's as if you made warm Chinese chicken salad--if you were a four-star Chinese chef. It's a bit complicated--but it's comfort food deluxe! Check out the podcast for this recipe here. Or here.


    Adapted from Carolyn Phillips, ALL UNDER HEAVEN (Ten Speed Press, 2016)

    Makes 4 to 6 servings

    • One 3-pound chicken, whole but any innards removed
    • 1/4 cup Shaoxing (Chinese rice wine) or dry sherry
    • 1 tablespoon dark soy sauce
    • 1 tablespoon ground toasted Szechwan peppercorns
    • 1 piece of rock sugar, about the size of walnut
    • 1/4 cup peanut oil
    • 6 dried red Asian chiles, stemmed and seeded
    • 2 tablespoons minced peeled fresh ginger
    • 2 tablespoons black vinegar
    • 1 teaspoon granulated white sugar
    • 1 teaspoon salt
    • 1 teaspoon cornstarch dissolved in 2 teaspoons water
    • 4 medium scallions, cut into 1-inch pieces
    • 1 tablespoon toasted sesame oil

    1. Place the chicken in a large saucepan. Add 2 tablespoons Shaoxing, the soy sauce, 1 teaspoon ground Szechwan peppercorns, and the rock sugar. Pour in enough water to cover the chicken.

    2. Bring to a boil over high heat, then reduce the heat to low and simmer with the lid askew for 1 hour.

    3. Turn off the heat and cool, uncovered, to room temperature, about 1 hour.

    4. Transfer the waggly chicken to a large cutting board, taking care to drain any liquid from inside the chicken before moving it.

    5. Use a knife to remove all the meat from the bones in fairly large chunks. Set the meat on a plate and refrigerate until you’re ready to use it.

    6. Toss the bones, skin, cartilage, and whatever else there could be off that bird back into the pot with the poaching liquid.

    7. Bring the liquid back to a simmer over high heat. Reduce the heat to low and simmer slowly, uncovered, for 1 hour to reduce quite a bit and deepen the flavors.

    8. Strain the stock into a large bowl; discard the solids. Skim any visible fat off the stock.

    9. Measure out 1/4 cup of the stock and set it asde. Freeze the rest in 1/4- or 1/2-cup amounts for other stir-fries like mapa dofu.

    10. Heat a large wok over high heat for a few minutes, then add the oil. Add the chiles and ginger; stir-fry for 30 seconds.

    11. Add the cut-up chicken. Toss to coat evenly. Add the vinegar, sugar, and salt, as well as the remaining 2 tablespoons Shaoxing and the remaining 2 teaspoons ground peppercorns. Toss gently for 1 minute to heat through.

    12. Stir in the reserved 1/4 cup poaching liquid. Bring to a full simmer. Stir in the cornstarch slurry, then stir in the scallions as the sauce almost instantly thickens a bit. Remove from the heat and drizzle the sesame oil over the top to serve. 



    Another week, more Chinese New Year, and another recipe from adapted from FAT RICE, the cookbook for the fabulous Chicago restaurant that serves, um, "new Macau" food, the place where Bruce and I burned our faces off with an incredible hot pot curry. (I still dream about it.)

    This dish isn't spicy. It's sweet and aromatic. Better still, it uses the ginger achar from our last podcast and recipe (click here). It's sweet and comforting, just what we need for our "interesting times."

    If you want to hear the podcast, click here. We cook it right in front of your ears.

    Otherwise, here's the recipe for our version.

    Lacassa (Rice Vermicelli Stir-Fry)

    Inspired by Abraham Conlon, Adrienne Lo, and Hugh Amano’s FAT RICE: RECIPES FROM THE CHICAGO RESTAURANT INSPIRED BY MACAU

    Serves 2

    • 3 tablespoons light soy sauce
    • 3 tablespoons water
    • 1 tablespoon sugar
    • 1 teaspoon salt
    • 1/2 teaspoon ground white pepper
    • 3 ounces rice vermicelli
    • 3 tablespoons peanut oil
    • 3 large eggs, well beaten
    • 1 medium yellow onion, cut into thin half-moons
    • 1 medium carrot, peeled and julienned
    • 4 ounces char siu or boneless smoked ready-to-eat ham, chopped
    • 5 medium scallions, white and green parts only, shredded
    • 5 ounces medium shrimp, peeled, deveined, and split lengthwise
    • 3 medium garlic cloves, minced or 1 tablespoon jarred minced garlic
    • A big handful of bean sprouts
    • 1 teaspoon toasted sesame oil
    • 3 tablespoons ginger char

    1. Mix the soy sauce, water, sugar, salt, and white pepper in a small bowl.

    2. Cover the noodles in a bowl with very hot tap water. Soak for 2 minutes—then drain in a colander set in the sink.

    3. Heat 2 tablespoons of the oil in a large nonstick skillet set over medium-high heat. Add the beaten eggs; swirl the pan so they spread out across its surface. Cook about 1 minute, pulling back the sides to let raw egg run into the space once, then setting aside until the top is almost set. Loosen the edges from the skillet, then fold the omelet onto itself as you slip it out onto a cutting board. Slice it into thin strips.

    4. Heat a large wok over high heat. Add the remaining 1 tablespoon oil, then add the onion, carrot, char siu, scallions, shrimp, and garlic. Stir-fry for 1 minute.

    5. Add the drained noodles. Stir-fry 30 seconds, leave it alone 30 seconds, then stir-fry for 30 seconds

    6. Drizzle the soy sauce mixture around wok; stir-fry for 15 seconds.

    7. Add the sliced omelet pieces and the bean sprouts. Toss together, then remove from the heat. Garnish the with sesame oil and ginger achar.

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