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


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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.

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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.


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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

    Entries in Bread (4)


    American White Bread

    Yep, we were all about white bread in this week's podcast. And why not? This recipe yields light, delicious bread, about like you dreamed whipped bread would be like (but never was--that is, if you grew up in the '70s as we did).

    If you haven't heard the podcast yet, here it is on iTunes. Or click the media player at the top of the main recipe page on this site and find the episode in the center-top drop-down menu.

    Have some butter ready for when the loaves come out of the oven. Trust us.


    This recipe is from THE ULTIMATE COOK BOOK (which you can find here).

    Makes two loaves

    • 3 tablespoons sugar
    • Two 1/4-ounce package active dry yeast or 5 teaspoons active dry yeast
    • 1 cup warm milk (regular, low-fat, or fat-free), between 105°F and 115°F
    • 1 1/4 cups warm water, between 105°F and 115°F
    • 3 tablespoons unsalted butter or solid vegetable shortening, melted and cooled, plus additional for greasing the bowl and the pans
    • 1 tablespoon salt
    • About 7 1/2 cups all-purpose flour

    1.         Sprinkle the sugar and yeast over the milk a bowl to a stand mixer or a large mixing bowl. Stir gently, and set aside until foamy, about 3 minutes. (If the mixture does not foam, start again—the yeast was bad or the milk was not the right temperature.)

    2.         Stir in the water, melted butter or shortening, and the salt. Stir in 2 cups flour until dissolved, and then stir in 2 more cups flour just until barely moistened.

    3.         If you’re using a stand mixer: Attach the dough hook, add another 2 cups flour, and begin mixing the dough at medium speed until the flour is incorporated. Add more flour in 1/2-cup increments until a soft, smooth dough forms, not sticky and quite pliable. (You can add a little more warm water if the mixture gets too dry.) Stop adding flour the moment the dough reaches this consistency; continue kneading at medium speed for 10 minutes.

                If you’re working by hand: Stir in about 1 to 2 additional cups flour with a wooden spoon, just until a dough starts to cohere; then turn the dough onto a clean, well-floured work surface and begin kneading in more flour in 1/3-cup increments until a soft, smooth dough forms. Dust the work surface again with flour and continue kneading the dough for 10 minutes, digging into it with the heel of one hand while pulling it with the fingers of the other. Add a little flour if the dough gets sticky but no more than necessary.

    4.         Place a small amount of butter or shortening on a piece of wax paper and grease a large bowl. Gather the dough into a ball, put it in the bowl, turn it over so that it’s coated, and cover the bowl loosely with plastic wrap or a clean kitchen towel. Set aside in a warm, dry, draft-free place until doubled in bulk, until you can make a permanent indentation with your finger, about 40 minutes.

    5.         Use a little butter or shortening on a piece of wax paper to grease two 9 x 5-inch loaf pans. Gently punch the down by slowly plunging your fist into it. Turn it out onto a clean, well-floured work surface. Divide in half.

    6.         Roll one half between your palms and the work surface to form an 12-inch log. Fold the ends over the log, turn it ninety degrees, and roll again to a 12-inch log. Finally, fold the ends over again and roll under your palms to a 9-inch log. Place one of the prepared pans, then repeat with the other half of the dough and the other pan. Cover loosely with plastic wrap or a kitchen towel; return to that warm, draft-free place to rise until doubled in bulk, about 35 minutes.

    7.         Meanwhile, position the rack in the center of the oven; preheat the oven to 400°F.

    8.         Bake until golden and hollow-sounding when tapped, about 25 to 30 minutes. Cool in the pans on a wire rack for 10 minutes, then turn the loaves out and continue cooling for at least 15 minutes, or to room temperature.


    Pain d'Épices

    AKA Bread of spices. Or a fantastic complement to cheese. And a great bit of toasted wonder in the mornings, particularly with ample amounts of butter. And you can slather it on with impunity, knowing that the bread has no added fat, doesn't even have eggs in the mix.

    If you'd like to hear the podcast for this recipe, including some weird sci fi talk about tongues, check out the media player at the top of the main recipe page. Or click this link to find the podcast on iTunes. Or here to find it without iTunes. Or look for the link at the bottom of this page to open it in your own browser.

    Pain d'Épices

    • 1 1/4 cups chopped, roasted, and skinned hazelnuts
    • 1 1/4 cups chopped walnuts
    • 1/2 cup packed halved and pitted dates
    • 1/2 cup packed halved and stemmed dried figs, preferably white figs
    • 1/2 cup raisins
    • 2 tablespoons grated orange zest
    • 1 tablespoon grated lemon zest
    • 1 cup honey
    • 3/4 cup granulated white sugar
    • 2 tablespoons dark rum, such as Myers's
    • 4 teaspoons baking soda
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground dried ginger
    • 1/2 teaspoon salt
    • 3 cups all-purpose flour, sifted

    1. Position the rack in the center of the oven; heat the oven to 350F. Butter or oil the inside of a 5 x 9-inch loaf pan.

    2. Place the nuts, dried fruit, orange zest, and lemon zest in a food processor. Cover and pulse until chopped but not ground.

    3. Place the honey, sugar, and rum in a small saucepan. Bring to a simmer over medium-high heat, stiirring occasionally. 

    4. Scrape the fruit and nut mixture into a large bowl. Stir in the baking soda, cinnamon, cloves, ginger, and salt. Pour in the simmering honey mixture and stir well. Set aside for 5 minutes.

    5. Stir in the sifted flour until there's no dry flour in the mix. Set aside for 2 minutes.

    6. Scrape and smooth the batter into the prepared loaf pan. Bake until browned and a toothpick or cake tester inserted into the center of the loaf comes out clean, about 1 hour.

    7. Cool in the pan on a wire rack for a few minutes, then turn the loaf out onto the rack and continue cooling to room temperature, about 1 1/2 hours. Wrap tightly in plastic wrap and store in the fridge for 2 days. Bring the loaf back to room temperature before serving.

    Pain d'Épices


    Homemade Pita on the Grill

    Here's the second in our series of Easter recipes, beginning with the previous one for a Schwarma-Style Leg of Lamb. We're making pita from scratch!

    If you want to hear the podcast for this recipe, find it in the media player at the top of the Recipe or click the link at the bottom of this page.

    Homemade Pita on the Grill

    Makes about 16 pita

    • 2 1/2 cups warm water (between 105F and 115F)
    • 2 1/4 teaspoons active dry yeast
    • 1/4 teaspoon sugar
    • 6 cups all-purpose flour, plus more as needed
    • 2 teaspoons salt
    • 2 tablespoons olive oil, plus more for greasing

    1. Mix 1/2 cup water, the yeast, and sugar in a large bowl. Set aside until frothy, about 5 minutes.

    2. Stir in 1 cup flour, the salt, and the remaining 2 cups water until smooth. Stir in 2 more cups of flour and the oil until a wet batter. Add the remaining flour in 1/2-cup increments, stirring after each, until you have a stiff, sticky dough.

    3. Flour a cleaned, dried work surface. Scrape the dough onto it. Knead for 10 minutes, adding small bits of flour as necessary, until the dough is smooth, elastic, and firm.

    4. Form the dough into a ball. Set it seam side down in a cleaned, dried, large bowl. Cover tightly with plastic wrap and set aside in a warm, dry place until doubled in bulk, 1 1/2 to 2 hours.

    5. Lightly grease a large baking sheet. Scrape the dough onto a cleaned, dried, lightly flour work surface. Cut it into sixteen, equal pieces. (Scales work best--about 3 ounces per piece.) Shape each piece into a ball and set seam side down on the prepared baking sheet. Cover with a clean kitchen towel and set aside for 20 minutes.

    6. Roll each ball of dough into a 7-inch circle on a cleaned, dried, lightly floured work surface. Lay the rounds out on your work surface. Cover with more clean kitchen towels and rest for 20 minutes.

    7. Meanwhile prepare a grill for direct, high-heat cooking (about 500F). Set a large pizza stone on the grate.

    8. Lay as many rounds as will comfortably fit on the stone (about an inch or so of space between them). Cover and grill until puffed and very lightly browned, mostly just brown spots across the breads, about 3 minutes. Use long-handled tongs to transfer them to a wire rack and continue grilling more as needed.

    Homemade Pita on the Grill


    Basil Garlic Bread from LE FRENCH OVEN by Hillary Davis

    Our photo from our kitchen. Hillary's shot is MUCH more beautiful.If you've listened to the podcast, you'll know one of us was scared of this recipe. He shouldn't have been. This loaf of savory bread from Hillary Davis' LE FRENCH OVEN is a marvel: tender crumb, great structure, a nice crunch, and all that basil-garlic goodness inside. It was easy, too--no kneading by us, just a little by the food processor.

    We encourage you to check out Hillary's book for this recipe, shared here by permission, as well as dozens of hearty braises and even a few surprises from that cast-iron pot that's a staple of our kitchen. For your copy of the book, just click here.

    And if you haven't heard our podcast (for shame!), click here on iTunes (safest bet) or check out the link at the bottom of this page for a direct download into your browser window.

    So . . . the recipe

    Homemade Basil Garlic Bread from LE FRENCH OVEN by Hillary Davis

    (reprinted with permission)

    • 1 cup (240 ml) warm water (between 105F and 115F)
    • 1 teaspoon sugar
    • 3 cups (360 grams) bread flour, plus more as needed
    • 2 teaspoons kosher or sea salt
    • 1 large egg, beaten with 1 teaspoon water
    • 3 tablespoons (45 grams) unsalted butter, melted and cooled a bit
    • 2 medium garlic cloves
    • 1 bunch of fresh basil, stemmed
    • 4 ounces (110 grams) Parmigiano-Reggiano, sliced
    • 1 tablespoon (30 ml) olive oil, plus additional for greasing

    1. Position the rack in the middle of the oven. Cut a piece of parchment paper quite a bit larger than a 5-quart round French oven. Butter the bottom of the French oven.

    2. Place the water and sugar in a small bowl and stir until the sugar dissolves. Sprinkle the yeast over the top and let sit for 10 to 15 minutes, until the mixture looks foamy.

    3. Meanwhile, add the flour and 1 1/2 teaspoons salt to a food processor.

    4. When the yeast mixture is foamy, turn on the food processor and pour in the yeast mixture and the egg (with its water) through the feed tube until the the combined mixture forms a ball. Pour in the melted butter and process for 5 to 10 seconds, until a ball reforms.

    5. Heat the oven to 350F (180C) for 2 minutes, then turn the oven off. This will warm it up enough to put the dough in to rise. Turn the dough into a large, oiled bowl, rolling it around to coat with the oil; cover with plastic wrap and place a towel over the top. Put it in the oven for 1 1/2 hours or until the dough doubles in size.

    6. While the dough is rising, make the filling. With the food processor running, toss in the garlic to mince. Turn off the machine; add the basil, Parmesan, and the remaining 1/2 teaspoon salt. Process for 20 seconds. With the machine running, pour in 1 tablespoon (15 ml) oil and process until the mixture is smooth.

    7. After 1 1/2 hours, take the dough out of the oven. Put the French oven into your oven and heat to 450F (230C) for 35 minutes. (Do not cut short this timing.)

    8. Meanwhile, turn the dough out onto a clean, well-floured surface. Flour your hands and gently roll out the dough to a rectangle a little larger than your French oven. Spread the filling over it to within 1/4 inch (1/2 cm) of the sides. Roll up the dough and bring it together into a ball. Pinch the seams to seal and place the dough seam side down at the center of the parchment paper.

    9. With kitchen mitts, carefully lift the French oven out of the hot oven and place it on a kitchen towel or heat-proof surface.

    10. Hold both sides of the parchment paper and use it as a sling to lower the dough into the hot French oven. Put the lid on with the parchment paper hanging outside; place the French oven in the center of the rack in the oven. Bake for 30 minutes. Take the lid off and see if it is browned and cooked through. Hillary says she usually stops at this point, but if yours needs added browning or cooking, keep it uncovered and bake for an additional 5 to 10 minutes.

    11. Remove from the oven and allow the bread to cool on a wire rack for at least 10 minutes before slicing.

    Basil Garlic Bread podcast