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

    Entries in beets (2)


    Roasted Beet And Corn Salad

    Salad? Side dish? One or the other. We're not sure. We're sure it's tasty!

    This recipe is featured in the 22 September 2018 episode of our podcast. Didn't catch it? Easy. Check out the media player at the top of the main recipe page on this site. (There's a drop-down menu of podcast episode titles at the center top.) Or go here for the iTunes link.


    Roasted Beef And Corn Salad

    3 large red beets, trimmed, peeled, and cut into 1/2 dice (tips in that podcast!)

    1/3 cup olive oil

    6 large ears of corn, husked, the silks removed, and the kernels cut off the cob

    2 medium celery stalks, thinly sliced

    1 medium yellow bell pepper, stemmed, cored, and diced

    3 tablespoon sherry, red wine, or white wine vinegar

    2 teaspoons dried oregano

    Salt and ground black pepper to taste

    1. Position the rack in the center of the oven and heat the oven to 375F.

    2. Stir the diced beets and the olive oil in a large roasting pan. Set in the oven and roast, without stirring, for 35 minutes.

    3. Sprinkle the corn over the beets. Do not stir. Continue roasting for 10 minutes.

    4. Take the roasting pan out of the oven. Cool for 10 minutes.

    5. Sprinkle the celery and bell pepper over the roasted vegetables. Also sprinkle the vinegar over everything. Stir well. Add the oregano as well as salt and pepper to taste. Stir again, then serve warm.


    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.


    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. 


    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.