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

    Tuesday
    Jan172017

    Ginger Achar and Chinese Citrus Chile Oil with Black Beans

    If you listened to our podcast. . . .

    Wait, you didn't? Um, click here for it in iTunes or here for it on Stitcher a radio aggregator.

    But if you did, you know we started off our celebration of this month's Chinese New Year with two condiments for stir-fries, dumpling dips, and other fabulous creations. 

    First up, Ginger Achar (that is, "ginger pickle"), using a recipe adapted from FAT RICE: RECIPES FROM THE CHICAGO RESTAURANT INSPIRED BY MACAU (click the title to check it out). This sweet and gorgeously aromatic condiment is a hybrid from the East Indian, Chinese, and Portuguese cultures on the island. You'll want this spooned onto all sorts of stir-fries! Or stir a little of the drained, pickled ginger into tomato or even chicken soup for a great hit of flavor.

    GINGER ACHAR

    Makes about 1 1/2 cups drained ginger pickle

    • 8 ounces fresh ginger, peeled and julienned
    • 1 1/2 teaspoons salt
    • 8 ounces red beets, peeled and coarsely chopped
    • 2 cups water
    • 2 cups apple cider vinegar
    • 1 1/4 cups granulated white sugar

    1. Mix the ginger with 1 teaspoon salt in a small bowl. Set aside.

    2. Put the beet pieces in a large blender. Also set aside.

    3. Combine the water, vinegar, sugar, and the remaining 1/2 teaspoon salt in a medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves.

    4. Set the boiling vinegar water aside for 5 minutes, then pour over the beets. Cover, set the knob in the blender lid askew, and blend until smooth.

    5. Strain back into the saucepan. Bring back to a boil over high heat.

    6. Pat the ginger dry (in batches), then place in a 1-quart mason jar.

    7. Boil the liquid until it's been reduced to half its original volume. Pour over the julienned ginger strips, then cool uncovered to room temperature, about 2 hours.

    8. Cover and refrigerate for up to 1 month, maybe 6 weeks.

     

    Then there's this flavorful oil, made with an array of Chinese spices. Ours is a recipe adapted from Carolyn Phillips' ALL UNDER HEAVEN: RECIPES FROM THE 35 CUISINES OF CHINA, an amazing resource that will take your Asian cooking to new heights (click the title to get it). As to the condiment, use a little of the ridiculous aromatic sludge and its surrounding oil as the final flavoring agent in simple, protein-vegetable stir-fries to take them over the top. Or just drizzle a little of it over fried or scrambled eggs. 

    CITRUS CHILE OIL OIL WITH BLACK BEANS

    Makes about 2 cups

    • 3 medium, thin-skinned oranges, such as Valencia oranges
    • 1 medium lemon
    • 8 garlic cloves, smashed and hulled
    • 1/4 cup douchi (豆豉, Chinese fermented and salted black soy beans)
    • 1 cup vegetable oil
    • 1/2 cup coarsely ground, stemmed dried red chiles (seeded or not)
    • 3 tablespoons toasted sesame oil
    • 2 1/2 tablespoons minced peeled fresh ginger

    1. Wash the citrus and rub off any exterior food-safe preservative wax. Zest the citrus, creating long strips of the colorful zest (with very little white pith) using a vegetable peeler. Mince these strips.

    2. Finely chop the garlic and douchi on a cutting board.

    3. Stir the garlic, douchi, minced zest, and everything else in a small saucepan. Bring to a bubble over medium-high heat, stirring occasionally.

    4. Reduce the heat to low and simmer slowly, stirring occasionally, until the garlic is soft, about 20 minutes.

    5. Cool in the pan to room temperature, about 2 hours. Pour into a 1-quart glass mason jar, cover, and store in the fridge for up to 1 month. The oil may solidify and need to be brought back to room temperature before using.

    Friday
    Dec092016

    Dried Fruit Pie

    We love this pie! Bruce first developed this dessert for our 900-recipe opus, THE ULTIMATE COOK BOOK (which you can find here). It's our suet-free answer to mincemeat--and way tastier, in our almost humble opinion. Lots of dried fruit, many intense flavors--you need vanilla ice cream for this one. Or maybe crème anglaise.

    If you'd like to hear our podcast about this recipe, check out this link or look for the media player on the main recipe page of this site. You can find this specific episode on the drop-down menu at the center top of the player.

    If you've got company for the holidays, you'll want this recipe!

    DRIED FRUIT PIE

    Makes one 9-inch pie (10 - 12 servings--because it's so rich!)

    • 2 cups pitted prunes (about 12 ounces)
    • 1 1/4 cups dried apricots (about 6 ounces)
    • 1 cup dried cranberries (about 5 ounces)
    • 1 cup dried apples (about 3 ounces)
    • 2 cups all-purpose flour
    • 1 1/2 teaspoons salt
    • 1/3 cup solid vegetable shortening
    • 6 tablespoons unsalted butter or lard
    • 4 to 6 tablespoons cold tap water
    • 1 large egg plus 1 large egg yolk
    • 3/4 cup packed light brown sugar
    • 1/2 cup sliced almonds
    • 4 tablespoons unsalted butter, melted and cooled; or walnut oil
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon salt

    1. Position the rack in the center of the oven. Heat the oven to 400F.

    2. Place all the dried fruit in very large saucepan or even a small pot. Add enough tap water that the fruit can be submerged by 2 inches (the dried apples may float). Set over high heat and bring to a boil. Cover, reduce heat to low, and simmer for 5 minutes. Drain the hot fruit in a colander set in the sink. Stir a few times to help it cool down for 15 minutes.

    3. To make the crust, mix the flour and 1 teaspoon salt in a large bowl. Cut in the shortening and butter or lard with a pastry cutter or a fork until the mixture resembles coarse, white sand or meal. Add enough water so that the dough comes together when you stir it with a fork. Divide the dough in half. Roll out one half to the size of a 9-inch pie plate. Transfer it to the pie plate, making it fit with a little lip overhang; set aside.

    4. Chop the cooked, dried fruit on a large cutting board; then scrape it into a big bowl. Stir in the egg, egg yolk, brown sugar, almonds, melted butter or oil, vanilla, cinnamon, ginger, and the remaining 1/2 teaspoon salt until uniform. Pour this mixture into the crust.

    5. Roll out the second half of the dough into a 9 1/2-inch circle. Set it over the pie and crimp the edges tightly. Make several slits in the top of the crust.

    6. Bake for 20 minutes.

    7. Reduce the oven temperature to 350F. Continue baking until the crust is lightly browned and the filling is bubbling a bit inside, 30 to 35 more minutes.

    8. Cool the pie on a wire rack for at least 1 hour before serving.

    Friday
    Dec022016

    Pressure Cooker Red Lentil, White Bean, and Chickpea Stew

    Here's a winter warmer that'll be great when you're tired of that heavy, holiday fare. This one's made in the pressure cooker, so it's super fast. And we're using canned beans and chickpeas.

    So why are we using the pressure cooker? Because we can get an amazing, long-simmered flavor without much effort. Honestly, get out the cooker and have at it.

    This recipe is a slightly more ornate version of one that appeared in our GREAT BIG PRESSURE COOKER BOOK (which you can find here). It's the only book that takes all 500 recipes and makes them work for both stovetop and electric cookers. 

    If you'd like to hear the podcast about this episode, please click this link or find the media player on the main recipe page of our site. You can find this particular recipe in the drop-down menu at the top center of the player.

    PRESSURE COOKER RED LENTIL, WHITE BEAN, AND CHICKPEA STEW

    Makes 4 servings

    • 1 1/2 tablespoons sweet paprika
    • 1/2 teaspoon caraway seeds
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 2 tablespoons olive oil
    • 1 medium yellow onion, roughly chopped
    • 3 medium celery stalks, chopped
    • 3 cardamom pods (green or white)
    • 1 bay leaf
    • One 15-ounce can chickpeas, drained and rinsed
    • One 15-ounce can white beans, drained and rinsed
    • One 14-ounce can diced tomatoes (do not drain)
    • 1 cup vegetable broth
    • 1/4 cup red lentils
    • 2 tablespoons tomato paste
    • Sour cream for garnishing

    1. Mix the paprika, caraway seeds, cinnamon, salt, and pepper in a small bowl until uniform. Set aside.

    2. Warm the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the onion and celery; cook, stirring often, until the onion softens a bit, about 3 minutes.

    3. Stir in the spice mixture as well as the cardamom pods and bay leaf. Toast over the heat for 20 seconds, stirring often. Then stir in the chickpeas, beans, tomatoes, broth, red lentils, and tomato paste until the tomato paste covers everything evenly.

    4. Lock the lid onto the pot. Bring the stovetop pot to high pressure (15 psi), then lower the heat as much as possible to maintain high pressure and cook for 7 minutes. Or set the electric pot to cook at high pressure (9 - 11 psi) for 10 minutes. NOTE: If you're working with an InstantPot, use the directions for the stovetop cooker.

    5. Turn off the heat under the stovetop pot or turn off the electric cooker. Use the quick-release method to bring the pot back to normal pressure. Unlock and remove the lid. Stir the stew well, then serve in bowls with sour cream for a garnish. 

    Monday
    Nov282016

    Eggnog

    Get busy! You'll need to get this eggnog ripening in the fridge for Christmas or New Year's. It's ridiculously rich and boozy. We can't imagine anything better.

    Check out the podcast for this recipe by clicking this link or listening to the podcast in the media player on the main recipe page.

    EGGNOG

    Makes about 1 gallon

    • 12 large egg yolks, preferably from organic eggs or even pasteurized eggs
    • 2 cups granulated white sugar
    • 4 cups (or 1 liter for a little more) bourbon
    • 3 cups whole milk
    • 2 cups heavy cream
    • 1 cup brandy
    • 1/2 cup aged rum
    • 2 teaspoons salt

    1. Whisk the egg yolks and sugar in a large bowl until creamy and light. Whisk in the remaining ingredients until uniform.

    2. Pour into large glass jars--or lots of small mason jars. Cover and refrigerate for 4 weeks or up to 2 months.

    NOTE: For a less boozy-tasting but richer eggnog, increase the whole milk to 4 cups (1 quart) and the heavy cream to 3 cups.

    Thursday
    Nov172016

    Turbo Blender Gluten-Free Brownies

    Yep. Gluten-free. Except as we said in our podcast, they should be called "The Gluten Lovers' Gluten-Free Brownies." These are ridiculously rich and fudgy. They have that characteristic crackly top. And they're just all-around irresistible by anyone, gluten-lover or not. (That photo is courtesy of the terrific Eric Medsker , one of the finest food photographers we know.)

    This is a recipe from our brand-new book THE TURBO BLENDER DESSERT REVOLUTION: a panoply of desserts from high-horsepowered, high-RPM blenders. You gotta try this out. It's incredible. Check it out here.

    And while we're at it, Mark has his own craftsy class about these very desserts. You can watch Mark teach you how to make custards, ice creams, cream pies, muffins, panna cotta, and even layer cakes from these powerful blenders. And you'll gain full access to him for questions and help. Here's a coupon for 50% off the craftsy class.

    If you haven't listened in to our podcast about these brownies, give it a whirl. You'll laugh. Also maybe learn something. You'll find the podcast in the media player on the main recipe page or here on iTunes.

    TURBO BLENDER GLUTEN-FREE BROWNIES

    Makes about 8 brownies

    • 6 tablespoons unsalted butter, plus additional for greasing
    • 10 ounces semi-sweet chocolate chips
    • 3/4 cup granulated white sugar
    • 3 large eggs
    • 2 teaspoons vanilla extract
    • 1/3 cup cornstarch
    • 1/4 cup unsweetened cocoa powder
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1 cup pecan or walnut pieces

    1. Position the rack in the center of the oven; heat the oven to 350F.

    2. Lightly butter the inside of an 8-inch square baking dish. Line the bottom of the baking dish with parchment paper, then butter this paper, too.

    3. Melt the butter and chocolate in a microwave-safe bowl on high in 10-second increments, stirring after each, until about three-quarters melted. Then remove from the microwave and continue stirring until smooth. Set aside to cool for 15 minutes.

    4. Put the sugar, eggs, and vanilla in the canister of a turbo blender. Cover and blend at the highest speed until smooth and airy, about 1 minute. Add the butter mixture, cover, and blend at the highest speed until smooth, 15 to 20 seconds.

    5. Add the cornstarch, cocoa powder, cinnamon, and salt. Scrape down the inside of the canister. Cover and blend at low speed, repeatedly stopping the machine as necessary to reposition the ingredients as necessary or using the tamper, if available, until uniform and smooth, about 30 seconds. 

    6. Turn off the machine, remove the canister from its housing, uncover, add the nuts, and fold into the batter with a rubber spatula until uniform. Scrape and spread the thick batter into the prepared pan, taking care not to dislodge the parchment paper.

    7. Bake until set with that characteristic crackly crust, until a cake tester inserted into the center of the pan comes out with a few moist crumbs attached, about 35 minutes. Cool in the pan on a wire rack for 10 minutes. Turn the cake out of the pan, peel off the parchment paper, and invert the brownies onto a cutting board. Cool for at least 10 more minutes before cutting into squares to serve.

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