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

Search Our Site
Email Us!
This form does not yet contain any fields.

    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 casserole (2)


    Best-Ever Lasagna

    Okay, maybe we're overselling it. Probably are. Sure, there are as many versions of lasagna as there are . . . well, since we're not Italian grandmothers, we'll say there are as many versions as there are gay couples.

    What's different? No ricotta, no mozzarella, no (what the hell?) cottage cheese. (What's wrong with some people?)

    And no egg. Instead, there's a Parmesan sauce to go between the layers. Seriously. See? Best ever. Well, okay, no wars. But darn good. Try it.

    Before you do, listen to said podcast. It's in the media player at the top of the recipe page. Or here on iTunes. Or here on iHeartRadio. You'll laugh. Promise. Okay, not promise. But it's the best-ever podcast (by a gay couple who's written thirty cookbooks).

    Best-Ever Lasagna

    2 tablespoons (or so) olive oil

    1 1/2 pounds mild (sometimes called "sweet") Italian sausage, casings removed (or just buy the stuff in bulk)

    4 cups packed baby arugula (or baby spinach)

    4 tablespoons (1/2 stick) unsalted butter

    1/4 cup all-purpose flour

    3 cups milk (of any sort--whole, 2 percent, 1 percent, even skim)

    1 cup reduced-sodium chicken broth

    6 ounces finely grated Parmigiano-Reggiano (divided)

    1/2 teaspoon grated nutmeg

    1/2 teaspoon ground fennel

    One 1-quart jar plain marinara sauce (see NOTE)

    12 no-boil lasagna noodles

    1. Position the rack in the center of the oven; heat the oven to 325F.

    2. Warm the oil in a large skillet set over medium heat. Crumble in the sausage and cook, stirring occasionally and breaking up any clumps, until well browned, about 4 minutes. Stir in the arugula in three additions, wilting each before adding the next so as not to crowd the skillet. Set aside.

    3. Melt the butter in a large saucepan set over medium-low heat. Whisk in the flour to form a thick, blond paste. Whisk until fairly smooth but do not brown. Whisk in the milk in a slow, steady stream until well combined, then whisk in the broth until smooth.

    4. Raise the heat to medium and whisk constantly until the mixture begins to bubble and thickens somewhat, a few minutes. Whisk in 4 ounces (two-thirds) of the grated cheese, as well as the nutmeg and fennel. Set aside. (Notice there's no salt here--or in the recipe at all. The sausage is salty; the cheese, too. If you're a salt fiend, you might want to stir 1/2 teaspoon table salt into this sauce--but be very careful. As we said, salty.)

    5. Build the lasagna in a 9 x 13-inch baking pan. Spread about 1/2 cup of the marinara sauce into a thin layer in the bottom of the pan. Press three noodles into this, fitting them crosswise to the pan and evenly spacing them out. Spoon about 1 cup marinara over them, then top with a third of the sausage mixture and a third of the cheese sauce. Now repeat: three noodles, 1 cup marinara, half the remaining sausage mixture, and half the remaining cheese sauce. Then again: three noodles, 1 cup marinara, the rest of the sausage mixture, and the rest of the cheese sauce. Finally, lay the remaining three noodles in the casserole and spread the remaining 1/2 cup marinara sauce over the top. Sprinkle the remaining grated cheese over the casserole.

    6. Cover with parchment paper, then aluminum foil. Bake for 45 minutes.

    7. Uncover and continue baking for 15 minutes or until bubbling and lightly browned at the edges. Set aside at room temperature for 20 to 30 minutes before cutting the lasagna into serving pieces.

    NOTE: Yes, purchased, jarred marinara sauce. Listen, you can make your own. We do every summer. And we squirrel it away in the freezer in 1-quart containers for the long, New England winter ahead. But honestly, there are some pretty good bottled varieties out there. Read those labels! You want a fairly plain sauce--without a lot of sugar, "natural flavors," or other chemical shenanigans. 


    No-Fry Eggplant Parmesan

    A long time ago, we started making a fresher, lighter version of Eggplant Parm, not so greasy, definitely more in line with how we want to cook on a daily basis. We didn't want to shortcut flavor, just some of the fat. And doesn't it look delicious?

    In essence, our renovated casserole is like a lasagna without any noodles: eggplant slices stand in for the pasta, layered between a homemade tomato sauce and some shaved Parmigiano-Reggiano. It's light but satisfying, a favorite meatless meal around here, honest-to-God comfort food. Our recipe makes a lot, enough for 8 servings. But the leftovers fly out of the fridge for lunch on subsequent days.

    Here's the deal:

    Click to read more ...