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.

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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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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 chili (2)


    The Best-Ever Vegan Chili

    If you've listened to our podcast, you KNOW that we've got the secret to turn a vegan chili into something that will even fool the most committed meat lovers. The "trick" is a combination of green lentils (lentils du Puy--not any other kind, not brown or red), buckwheat groats, and chana dal. Honestly, the final texture and flavor are astounding. Have vegan (or not, depending on your proclivities) sour cream on hand. We also like to top the bowls with bottled India relish and pickled jalapeño rings.

    If you haven't heard the podcast--whatzamattahwidchew?--you can catch the episodes here on iTunes or here at its hosting site.

    This isn't a recipe from any of our thirty (wtf?) books. We'd love to hear what you think if you make it.

    But make it. Soon. Maybe as a treat for this weekend after the Thanksgiving folderol. Or anytime this winter. It's supposed to be a brutal one up here in New England. We all know what to do. Hunker down and eat comfort food. Join in!


    • 1 cup dried cannellini, Great Northern, or other medium-sized white beans
    • 1 cup dried pink beans
    • 1 cup dried black beans
    • 1/4 cup olive oil
    • 1 large yellow onion, chopped (about 1 1/2 cups)
    • 1 large green bell pepper, stemmed, cored, and chopped (about 1 1/4 cups)
    • 3 medium celery stalks, thinly sliced (about 3/4 cup)
    • 1/3 cup pure ground mild chile powder, preferably ancho chile powder
    • 1 canned chipotle in adobo sauce, stemmed and chopped
    • 1 tablespoon sauce from the can of adobo chipotles
    • 1 tablespoon ground cumin
    • 1 tablespoon dried oregano
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon dried mustard
    • 1/2 teaspoon salt
    • One 12-ounce bottle dark beer, such as Negra Modelo or a porter
    • 4 to 6 cups no-salt-added vegetable broth
    • One 28-ounce can no-salt-added diced tomatoes, preferably "petite-diced" if you can find them
    • 1/2 cup chana dal
    • 1/2 cup raw buckwheat groats
    • 1/2 cup green lentils (or lentils du Puy)

    1. Soak the three types of dried beans in a big bowl of water overnight. Drain in a colander set in the sink and rinse well to get any of the black coating from the dried black beans off the other beans.

    2. Set a large Dutch oven over medium heat for a minute or two. Swirl in the oil, then add the onion, bell pepper, and celery. Cook for 5 minutes, stirring often, or until softened.

    3. Add the chile powder, minced chipotle in adobo sauce, the extra adobo sauce, the cumin, oregano, cloves, mustard, and salt. Stir until fragrant, just a few seconds.

    4. Pour in the beer and scrape up any browned bits in the bottom of the pot as it comes to a simmer.

    5. Add the broth and tomatoes. Raise the heat to high and bring to a full simmer, stirring quite often.

    6. Reduce the heat to low, cover, and simmer slowly for 2 hours, stirring occasionally, or until the beans are starting to get tender.

    7. Stir in the chana dal, buckwheat, and lentils. If the chili seems too thick, add 1 cup broth. Cover and simmer slowly for 1 more hour, stirring more frequently and adding more broth if you notice it drying out, until the beans are tender and the chili has thickened a bit.


    Kamut and Beef Chili

    You can't believe how much this chili cures cool weather! The whole-grain Kamut gives it a luxurious texture while they "real deal" chile paste offers complex layers of flavor. Yes, you can substitute wheat berries (soft, whites ones, please) or spelt berries for the Kamut. Both will have a somewhat firmer texture, not quite as insanely good.

    If you haven't heard us blather about this recipe, check out our latest podcast episode. You can hear it in the media player above or you can check it out at iTunes here or on its web hosting page here (without giving Apple its due). Come cook with us. And laugh with at with us. You'll be glad you did.

    This recipe comes from our cookbook GRAIN MAINS, over 100 recipes to turn whole grains into main courses. You can check the book out on amazon here or from Barnes and Noble here.

    Kamut and Beef Chili

    6 servings

    • 2 cups Kamut
    • 10 to 12 dried chiles, such as New Mexican reds, pasillas, mulattos, anchos, or chipotles (a mix of three kinds works best, weighted heavily toward New Mexican reds)
    • 4 garlic cloves, quartered
    • 2 tablespoons packed fresh oregano leaves
    • 1/2 tablespoon cumin seeds
    • 1 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 2 tablespoons peanut or vegetable oil
    • 1 medium yellow onion, chopped
    • 1 medium green bell pepper, stemmed, cored, and chopped
    • 2 pounds beef top or bottom round, cut into 1/2-inch cubes (seriously!)
    • One 12-ounce bottle dark beer, such as Negro Modelo
    • 2 1/2 cups reduced-sodium beef broth

    1. Soak the Kamut in a big bowl of cool water for at least 8 hours or up to 12 hours.

    2. Stem the dried chiles, then open them up and tear out all the seeds and white membranes inside. Tear the skins into small pieces, then set these in a large, dry skillet over medium heat. Toast them, stirring occasionally, until fragrant, about 2 minutes. Scrape the pieces into a big bowl and cover them with boiling water. Set aside to soak for 20 minutes.

    3. Scoop out about 1/2 cup of the soaking liquid and set it aside. Drain the chiles in a colander set in the sink. Pour them into a food processor. Add the garlic, oregano, cumin seeds, salt, cinnamon, and 2 tablespoons of the reserved soaking liquid. Cover and process to a coarse paste, scraping down the inside of the bowl a couple of times. If the mixture is too thick, add additional soaking liquid in 1/2-tablespoon increments until it becomes a paste without being watery.

    4. Set a large Dutch oven or pot over medium heat. Add the oil, then the onion and bell pepper. Cook, stirring often, until the onion turns translucent, about 3 minutes.

    5. Scrape all the prepared chile paste into the pot. Stir over the heat to toast it and develop its flavors for about a minute. Stir in the beef. Continue cooking, stirring often, until the beef is browned, about 4 minutes.

    6. Pour in the beer. Stir down any foam, also scraping up any browned bits off the bottom of the pot's interior. Pour in the broth, raise the heat to medium-high, and bring the mixture to a full simmer.

    7. Drain the Kamut into a fine-mesh sieve in the sink (or into a colander lined with paper towels). Stir the grains into the beef mixture. Bring back to a full simmer. Cover, reduce the heat to low, and cook until the beef and Kamut are tender, 2 - 2 1/2 hours. Before serving, set the pot off the heat, covered, for 10 minutes to develop the flavors.

    Gussy up the bowlfuls with sliced pickled jalapeño rings, sour cream, shredded Cheddar, and/or minced scallions.

    Kamut and Beef Chili