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


    Cranberry Walnut Pumpkin Bundt

    Did you know that November 15th is National Bundt Pan Day? Did you wear your festive colors? Take the day off? Have the whole family over for Bundt?

    No? Well, we didn't either. But we do have quite the Bundt for the upcoming holidays. If you haven't listened in, it's on our podcast. Just check the media player on the main recipe page. Or click here for it on iTunes.

    In the meantime. . . .


    Makes about twelve servings

    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon grated nutmeg
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 10 tablespoons (or 5 ounces) solid vegetable shortening
    • 1 cup granulated white sugar
    • 1/2 cup packed dark brown sugar
    • 2 large eggs, at room temperature
    • 1 1/2 cups canned solid-pack pumpkin (do not use canned pumpkin pie filling)
    • 2 teaspoons vanilla extract
    • 1 cup chopped walnuts or pecans
    • 1 cup dried cranberries
    • 1 cup diced candied orange peel

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

    2. Use baking spray to coat the inside of a standard, 10- to 12-cup, round Bundt pan. Or go all out and use shortening to grease it and flour to dust it, as Mark would.

    3. Whisk the flour, baking powder, cinnamon, nutmeg, baking soda, and salt in a large bowl until uniform. Set aside.

    4. Using an electric mixer at medium speed (and the paddle attachment if you're using a stand mixer), beat the shortening and both sugars in a large bowl until light and fluffy, about 5 minutes, scraping down the inside of the canister once or twice. Beat in the eggs one at a time until smooth, then scrape down the inside of the bowl and beat in the vanilla.

    5. Add the walnuts, dried cranberries, and candied orange peel. Beat at low speed until combined. Turn off the mixer, add the flour mixture, and beat at low speed until thoroughly combined. Pour and scrape this batter into the prepared Bundt pan.

    6. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Cool in the pan on a wire rack for 15 minutes, then turn out and set right side up on the rack and continue cooling for at least 15 more minutes.


    Braised Chicken Thighs with Parsnips and Figs

    Recipes are like your children. You forget about them after a while.

    No, just kidding. But after creating over 12,000 original recipes, we sometimes have a hard time keeping up. The other night, we needed a good slow cooker dish to feed people after one of Bruce's concerts. We found this one in our GREAT AMERICAN SLOW COOKER BOOK and the results were about the best going. So comforting!

    If you'd like to hear more, please listen to our podcast on iTunes here. Or you can find the podcast in the media player at the top of the main recipe page on this site. You'll laugh. Promise. And learn a little bit more about how to make this incredible dish.


    • 3 tablespoons olive oil or unsalted butter or a combo of the two
    • 4 1/2 pounds bone-in, skin-on chicken thighs
    • 2 pounds parsnips, peeled and cut into 1-inch sections
    • 16 dried Turkish figs, stemmed and cut in half
    • 2 1/2 tablespoons freshly grated orange zest
    • 1 1/4 teaspoons caraway seeds
    • 1 1/4 teaspoons ground allspice
    • 1 1/4 teaspoons salt
    • 1 teaspoon ground black pepper
    • 3 cups fat-free, reduced-sodium chicken broth, or dry white wine, or a combo of the two

    1. You'll need to work in a 6- to 8-quart slow cooker or multicooker. Heat half the oil or melt half the butter (or whatever combo you're doing) in a large skillet set over medium heat or in the insert for a slow cooker can that fit over medium heat--or even in a multi-cooked set to the browning function. Add about half the chicken pieces skin side down (or as many as will fit without crowding). Brown well, about 6 minutes. Turn, brown for 1 minute, then transfer to a large bowl. Add the remaining oil or butter (or bits of each if you're combining them) and brown the remainder of the chicken thighs in the same way before transferring them to the bowl.

    2. If you've used an insert over the heat or a multi-cooker, pour out all but about 1 tablespoon of the fat from the cooker. Add the parsnips, figs, zest, caraway seeds, allspice, salt, and pepper. Add the browned chicken thighs and stir well to mix everything up. Sprinkle the broth, wine, or a combo of the two over the ingredients.

    3. Cover and cook on low for 6 hours or until the chicken is cooked through and the parsnips are tender. You'll need mashed potatoes. Or maybe cooked rice. Trust us.


    Turbo Blender Lemon Pudding

    If you listened to our podcast, you know this is a miracle. Flat out a miracle.

    Our latest book is THE TURBO BLENDER DESSERT REVOLUTION. It's about how to make cakes, pies, puddings, ice creams, and much more from a high-horsepower, high-RPM blender.

    And in this recipe, you never turn on the stove. Nope. The friction created by the blades brings the pudding up to the set point of the eggs. One canister, one crazy-good dessert. The end.

    Listen in to our podcast for more information here on iTunes or here on Stitcher, a radio aggregator.

    And the book? That's here. Check. It. Out. It truly is a revolutionary (and super simple) way to make desserts.

    But the recipe's right here. This one's an exclusive to our website and podcast. (Nope, not in the book.)


    Makes 6 servings

    • 1 cup whole milk
    • One 14-ounce can sweetened condensed milk
    • 2 large eggs
    • 2 large egg yolks
    • 1/4 cup fresh lemon juice
    • 2 tablespoons cornstarch
    • 1/4 teaspoon salt

    1. Put the milk, sweetened condensed milk, eggs, and egg yolks in the blender canister. Cover and blend at the highest speed until the mixture is steaming and its temperature has reached 120F, about 4 minutes. Check the temperature with a cleaned instant-read meat thermometer or (better) with a laser thermometer right in the vortex as the machine runs (that thermometer is about $20 at online kitchen stores--or here).

    2. Add the lemon juice, cornstarch, and salt. If the knob in the lid of your model does not have vent holes, set it askew. Cover and blend, first at low speed, then at the highest speed, until the temperature reaches 170F with an instant-read thermometer or at an average of 170F with a laser thermometer taking readings at the center of the vortex and along its sides.

    3. Divide among six ramekins. Refrigerate for at least 6 hours, covering with plastic wrap once chilled. Store in the fridge for up to (yeah, right) 3 days.


    Turbo Blender Oat And Honey Pancakes

    You thought you bought that high-RPM, high-horsepower blender to make smoothies! We're here to change all that. Check out our newest podcast in the window at the top of the main recipe page (or here).

    Then check out our new book, THE TURBO BLENDER DESSERT REVOLUTION. We've got ice creams, custards, puddings, panna cotta, brownies, muffins, layer cakes, and more, often without dirtying another bowl (and sometimes in the case of puddings and such, without every turning on the stove).

    And as a bonus, there's a chapter of pancake and waffle recipes, too!

    We're out to revolutionize baking. Here's a sneak peek, a recipe from the book. Check it out. Promise.



    Makes about 12 four-inch pancakes

    • 1 1/2 cups steel-cut oats
    • 1/2 cup soft white wheat berries
    • 1/2 tablespoon baking powder
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1 1/4 cups regular buttermilk
    • 2 tablespoons canola oil
    • 2 tablespoons honey
    • 1 large egg
    • Nonstick spray
    • Water, as needed

    1. Place the oats and wheat berries in the large canister, cover, and blend at the highest speed until a fine flour, about 1 minute. Add the baking powder, cinnamon, and salt. Cover again and blend at the highest speed until uniform, about 10 seconds. Add the buttermilk, oil, honey, and egg; cover and blend at low speed until smooth, about 20 seconds.

    2. Lightly coat the inside of a large, nonstick griddle or skilloet with nonstick spray. Set over medium-low heat for 1 minute. Use a scant 1/4-cup batter to make several pancakes on the hot surface, spacing them about 2 inches apart. Cook until open bubbles dot the wet surface, about 2 minutes. Flip the pancakes, then continue cooking until browned and cooked through, about 1 minute. Transfer to a platter and continue making more pancakes, stirring water into the batter in 1-tablespoon increments as necessary to keep it pourable and regreasing the hot surface as necessary to keep the pancakes from sticking.

    A fabulous image from the book, copyright ERIC MEDSKER


    Halva Cookies

    Crunch. No joke. Crunch. You'll need a cup of coffee. Or a glass of red wine. Or maybe a brandy. Or even milk. You'll need something to dunk these cookies in. They're super hard. And super tasty: sesame, a little savory, irresistible.

    You should check out the podcast. You'll laugh. Guaranteed--with all the money you paid for the podcast back if you don't. The show's in the media player at the top of the main recipe page. Or it's here on iTunes. Or here on Stitcher. Come on: you need something to do at the gym.


    Makes 40 cookies

    • 10 ounces plain halva (a Middle Eastern sesame candy)
    • 2/3 cup granulated white sugar
    • 1/2 teaspoon salt
    • 1/4 cup untoasted sesame oil or almond oil
    • 2 tablespoons milk, plus more as needed
    • 2 teaspoons vanilla extract
    • 2 cups all-purpose flour, plus more for dusting

    1. Divide the oven into thirds with the racks. Heat the oven to 325F. Line two 13 x 18-inch baking sheets with parchment paper or silicone sheets.

    2. Using an electric mixer at medium speed, combine the halva, sugar, and salt in a large bowl until crumbled together.

    3. Add the oil, milk, and vanilla. Mix until smooth. Add the flour and mix just until the dough comes together. Add more milk in 1-teaspoon increments if needed. The dough should be dry but coherent. Do not use too much milk.

    4. Lightly dust a clean, dry work surface with flour. Divide the dough in half. Roll each half into a 8 x 10-inch rectangle on the prepared surface. Cut each into 2-inch squares and place them about 1/2 inch apart on the prepared baking sheets. Use a fork to poke holes across the top of each square, about like the holes in a graham cracker.

    5. Bake for 8 minutes. Rotate the sheets back to front and top to bottom. Continue baking until browned and firm, about 7 more minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool to room temperature, about 1 1/2 hours.

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