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

    Entries in breakfast (7)


    A Road Map For Granola

    Not so much a recipe. More like a way to figure out how to make what you want to make. So don't expect anything ordinary here. No standard recipe. But there you have it.

    The photo above is by Eric Medsker from our book VEGETARIAN DINNER PARTIES, the one that won the People's Choice award at the International Association of Culinary Professionals and that got nominated for a James Beard award. If you're interested in more about that book, click here.

    And catch our podcast on this recipe. A little insane. A little crazy. But hey, it was the middle of the afternoon and we were hungry. Probably for granola. The episode can be found in the media player at the top of the main recipe page of this site (check for it on the center, drop-down menu) or click here for it on iTunes.

    Without further ado, said road map for about 8 cups of granola.

    STEP 1. Start by dividing your oven into thirds with two racks and heating it to 325F.

    STEP 2. Spread 6 cups grain flakes onto two large, lipped baking sheets.

    Regular rolled oats (not instant or steel-cut) are the usual here. But don't stand on ceremony. Try barley flakes, wheat flakes, spelt flakes, or even Kamut flakes.

    You can mix-and-match to your heart's content--although our favorite combo is 3 or 4 cups rolled oats and the rest some other sort of grain flake. (Look for the weird ones online or at health-food stores or something at large, gourmet supermarkets.)

    STEP 3. Toast the grains in the oven, stirring once, until lightly browned and aromatic, about 10 minutes.

    STEP 4. Dump the toasted grains into a large bowl and add the following: 1/2 cup powdered non-fat dried milk, 1/2 cup wheat germ, and 6 tablespoons dry sweetener (brown sugar of any sort, turbinado sugar, muscavado sugar, coconut sugar, palm sugar). Also add 3/4 cup chopped nuts of any sort you like, as well as 1 1/2 teaspoons ground cinnamon and 1 1/2 teaspoons table salt. (And one option, if you want: also add up to 3/4 cup shredded sweetened or unsweetened coconut.) Stir well.

    STEP 5. Now make the liquid sweetener. Again, a road map. Use 2/3 cup oil, 2/3 cup liquid sweetener, and 1 tablespoon vanilla extract.

    Oils? Of course, you can go the corn/canola/vegetable/safflower route. These are neutral and don't add a lot. Consider walnut, pecan, almond, or hazelnut oil. These are EXPENSIVE (and go rancid quicky--store in your fridge once opened). You can also be a little parsimonious and use 1/3 cup nut oil + 1/3 cup vegetable oil.

    And the liquid sweetener? Pick it: honey, maple syrup, agave sryup, barley malt syrup, sorghum syrup. Right now, our favorites are barley malt for a surprisingly savory granola or sorghum syrup.

    In any event, mix the oil, the liquid sweetener, and the vanilla extract in a medium saucepan set over medium heat and bring to a low fizz, stirring occasionally. Pour this hot mixture over the toasted grains and other ingredients. Stir very well until everything is uniformly mixed and coated.

    STEP 6. Spread this mixture evenly back onto the two baking sheets. Bake for 10 minutes. Stir well and continue baking until browned and gorgeous, about 10 more minutes.

    STEP 7. Set the baking sheets on a large wire rack and divide 3/4 cup dried fruit of your choice between the two sheets. Consider raisins of any sort, dried currants, dried cherries, or dried cranberries. Or use chopped dried apricots, apples, plums, nectarines, the sky's the limit.

    Stir the dried fruit into the hot granola and set aside to cool to room temperature without disturbing, about 1 1/2 hours.

    Store in a large, sealed container in a cool, dark pantry for up to 3 months.


    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.


    Pressure Cooker Sweet Potato Hash

    Man, this sweet potato hash fits the bill on a cold morning. Too bad we ate it for lunch on the day we shot that photo! Believe us, it's a delicious addition to your pressure cooker rotation.

    The recipe comes from THE GREAT BIG PRESSURE COOKER BOOK, our best-seller from last year. Three sell-outs on QVC landed us on the chi-chi lists. Pretty nice. If you want a copy, please click here.

    To hear the podcast about this recipe, look for it in the media player above--or click here to find it in iTunes. Or click the link at the bottom of the this post to open up a media player in your own browser (on a computer or lap top, most likely, not on a smart phone).

    So. The recipe. Yep, pretty fine. It's not crunchy like traditional hash. This is sweet potato hash with turkey sausage. It's rich and satisfying. You can't beat that.


    Serves 4 – 6

    • 2 tablespoons unsalted butter
    • 3/4 pound bulk mild Italian turkey sausage (no casings)
    • 1/2 small red onion, chopped
    • 1/2 cup dried cranberries
    • 1/4 cup shelled green pumpkin seeds (a.k.a. pepitas)
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon mild paprika
    • 1/2 teaspoon dried sage
    • 1/2 teaspoon salt
    • Up to 1/4 teaspoon ground cayenne
    • 2 medium sweet potatoes (about 1 1/2 pounds total weight), peeled, halved lengthwise, and cut widthwise into 1/2-inch thick slices
    • 1/2 cup chicken broth

    1. Melt the butter in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Crumble in the sausage, add the onion, and cook together, stirring occasionally, until the meat is lightly browned, about 5 minutes.

    2. Stir in the cranberries, pumpkin seeds, cumin, paprika, sage, salt, and cayenne; cook until aromatic, less than a minute, stirring occasionally. Add the sweet potatoes and stir over the heat for 1 minute.

    3. Sprinkle the broth over the ingredients in the pressure cooker. Lock the lid onto the pot.

    For a stovetop pressure cooker: raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, lower the heat as much as possible while maintaining high pressure. Cook for 5 minutes.

    For an electric pressure cooker: set the machine to cook at high pressure (9 - 11 psi). Set the machine's timer to cook at this pressure for 8 minutes.

    4. Use the quick-release method to bring the pot’s pressure back to normal. Unlock the lid and open the cooker. Set the stovetop pot over medium heat or turn the electric pot to its browning function. Cook until the liquid has evaporated out of the cooker and the bottom of the sweet potato mixture has begun to brown, 3 to 4 minutes. Serve at once.

    Pressure Cooker Sweet Potato Hash


    Whole-Grain Waffle Mix

    This photo is by the fabulous Tina Rupp. Used with permission.And the contest, of course! If you've listened to our podcast, you know that two people have a chance to win a copy of our book GRAIN MAINS. All you have to do is drop your name and email address in a comment anywhere on the site--even a comment on this recipe. Look up at the top of this post for the "Post a Comment" link. Just say "hi" or whatever you want--but include your name and email in the comment form. Entries must be recieved by 1/31/2016. We'll pick two winners at random.

    And if you haven't heard the podcast episode for this recipe, look for it in the media player at the top of the main recipe page or click the link at the bottom of this page to open the podcast right in your browser.

    So. The recipe. Don't forget to drop a comment and your email address!

    Whole-Grain Waffle Mix

    • 4 cup coarse, whole-grain yellow cornmeal
    • 3 3/4 cups whole-wheat flour
    • 1 cup rolled oats
    • 3/4 cup sugar
    • 1/4 cup baking powder
    • 4 teaspoons salt
    • 1 1/2 teaspoons ground cinnamon

    1. Mix it all together in a really big bowl. Spoon or pour into a large container, seal closed, and store in a cool, dark pantry for up to 3 months.

    To make the waffles: Place 1 cup plus 3 tablespoons mix in a large bowl; whisk in 1 large egg, 1/2 cup plus 1 tablespoon milk (or any sort), 2 tablespoons oil (preferably a nut oil), and 1/2 teaspoon vanilla extract. Mix well and set aside for 10 minutes. Then prepare the waffles in a heated waffle iron according to the manufacturer's instructions.

    NB: To substitute melted butter for the oil, use 2 1/2 tablespoons unsalted butter, melted and cooled.

    Whole-Grain Waffles


    Honey Granola

    In THE ULTIMATE COOK BOOK, we concocted a "road map" for granola--that is, a basic formula into which you can plug ingredients at will. For example, under the sweetener, our road map tells you to add any of the following: honey, maple syrup, unsweetened apple juice concentrate (thawed), sweetened cranberry juice concentrate (thawed), cane syrup, Lyle's Golden Syrup (a chip for the Brits), or agave nectar. Combine that with all the other choices in the road map and there are about a zillion recipes for granola, give or take five.

    Which means Bruce never makes it the same way twice. Which means I can say nothing definite, unlike as to matters of theology or politics. But just yesterday he cooked up a new batch, so here's how he did it this time:

    He divided the oven into thirds with the racks, got the thing heated up to 350F, and spread 9 cups rolled oats on them (no instant oats, only the real thing). He popped them into the oven--perky, no?--and toasted the oats for 10 minutes, switching the trays around halfway through to make sure the oats toasted evenly.

    He set the oats aside, then warmed 1 cup honey and 1 cup canola oil in a medium saucepan over medium-low heat until the mixture started to steam. He stirred in 1 1/2 tablespoons vanilla extract and set that aside.

    Next, he mixed the following in a large bowl: 3/4 cup chopped almond pieces, 3/4 cup wheat germ, 3/4 cup powdered non-fat dry milk, 6 tablespoons dark brown sugar, 1 tablespoon ground cinnamon, and 1 teaspoon salt.

    In truth, you could swap those nuts for others: walnuts, pecans, cashews. (No salted version of any, of course. Blech.) And there are lots of spices you could add here in dribs and drabs: ground cloves, ground allspice, grated nutmeg. You could also use wheat bran instead of germ. It's all a matter of taste. Like love. Only a tad more exacting. (Or perhaps I've said too much.)

    He poured the toasted oats into the big bowl and gave everything a good stir. Then he poured in the oil mixture, stuck his (cleaned!) hands in the bowl, and tossed up the whole thing, crumbling up any brown sugar that got balled up with the oil and making sure the goodies were evenly distributed in the oats.

    He sprayed the trays with nonstick spray and then divided the oat mixture among them He stuck the loaded trays back in the oven and baked them for 10 minutes. Now for the tedious part: he pulled the trays out one by one, stirred everything on them with a metal spatula, and stuck them back in the oven in a different arrangement ("bottom rung on top," as we say in the South) to bake for another 10 minutes.

    When the trays were out and again on a wire rack, he divided 3/4 cup golden raisins and 3/4 cup dark raisins among them, stirred everything one more time, and let them cool to room temperature, about 1 1/2 hours. He broke it all up and put it in a big container for breakfasts many mornings, while I sip my bowl of coffee and read up on theology and politics.