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 candy (1)



    They're this week's podcast. And they're amazing. If you only know the kind in bags, the kind that seem to have a pudding skin over the centers (blech), you don't know what you're missing. These are soft as air, unbelievably light.

    And better from the freezer. They get a little denser, a little chewier--sort of like a marshmallow version of gummy candy.

    No, that doesn't make any sense. But you can find out more about marshmallows on our podcast. Listen in here on iTunes or here on stitcher or here on iheartradio. And then get to candy-making!


    Makes about 2 dozen

    • Vegetable oil or nonstick spray, for greasing the pan
    • Three 1/4-ounce packages unflavored gelatin
    • 1 1/2 cups water
    • 2 cups granulated white sugar
    • 1 cup light corn syrup
    • 1 tablespoon vanilla extract
    • Confectioners' sugar for coating

    1. Generously coat the inside of a 9 x 13-inch pan with oil or nonstick spray. Set aside.

    2. Mix the gelatin and 3/4 cup water in a large bowl or the bowl of a stand mixer. Set aside to soften the gelatin while you complete the next steps.

    3. Meanwhile, mix the sugar, 3/4 cup corn syrup, and the remaining 3/4 cup water in a medium saucepan set over medium-high heat. Clip a candy-making thermometer to the inside of the pan and stir until the sugar has dissolved. Bring to a boil and continue cooking until the temperature reaches 240F (115C--the soft ball stage).

    4. Remove the pan from the heat and stir in the remaining 1/4 cup corn syrup to stop the cooking.

    5. With an hand-held electric mixer at medium speed or a stand mixer fitted with the whisk attachment at the same speed, start beating the gelatin mixture while slowly drizzling in the hot sugar mixture. Continue adding that sugar mixture in a slow steady stream until it's all in, then continue beating the mixture until it's soft, tripled in volume, white, moundable, just warm (not hot), and about like soft marshmallow fluff, about 10 minutes.

    6. Beat in the vanilla extract, then turn off the machine and scrape down the beaters. Pour and scrape the white goo into the prepared pan. Sift confectioners' sugar over the top of the confection and set aside until it sets up, about 4 hours or even overnight.

    7. Set a large cutting board over the pan and turn both upside down. Shake a bit to release the marshmallow block from the pan. Remove the pan, sift confectioners' sugar over the block, and cut it into 2 dozen (or so) rectangles or smaller squares.

    8. Place some confectioners' sugar in a large bowl, pour in all the cut marshmallows, and toss gently but well, adding more confectioners' sugar as needed, until all the marshmallows are well coated. Store in a sealed plastic bag at room temperature for up to 5 days or in the freezer for months.