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 chocolate chips (3)


    Blondie Sheet Cake With Maple Frosting

    To celebrate the up-coming publication of our new book, ALL-TIME FAVORITE SHEET CAKES AND SLAB PIES, we developed this exclusive recipe for our podcast and website, a recipe that's not in the book but in the spirit of the book (if that makes any sense).

    You really should tune in to the podcast episode. Promise to make you laugh! And we'll give you tips and hints for making this cake a success every time. (Bonus hint: the right pan.)

    Listen to the podcast

    • right here on iTunes,
    • or here on iHeartradio,
    • or here on its original hosting platform (no iTunes or subscriptions necessary).

    Get in line to get your copy of the book! You can order it in advance

    • here from amazon,
    • or here from Barnes & Noble,
    • or here from your local independent bookstore.

    Or you can wait until we're on QVC with the book on the evening of September 20th!

    Until then--and as we said, to celebrate--here's an original sheet cake recipe.


    For the sheet cake

    • Nonstick baking spray
    • 3 2/3 cups all-purpose flour
    • 1 1/4 teaspoons baking powder
    • 1/2 teaspoon salt
    • 22 tablespoons (2 sticks plus 6 tablespoons) cool, unsalted butter, cut into small bits
    • 1 3/4 cups granulated white sugar
    • 1 3/4 cups plus 2 tablespoons packed dark brown sugar
    • 3 large eggs plus 1 large egg white, at room temperature
    • 1 tablespoon vanilla extract
    • 2 1/3 cups semisweet or bittersweet chocolate chips
    • 2 1/3 cups chopped pecans

    For the frosting 

    • 3/4 cup maple syrup, preferably grade B (or 2)
    • 6 tablespoons unsalted butter
    • Up to 3 1/2 cups confectioners’ sugar

    To make the sheet cake

    1. Position the rack in the center of the oven. Heat the oven to 350°F. Generously coat the inside of a 13 x 18-inch lipped sheet pan with nonstick baking spray (the kind with flour in the mix). Whisk the flour, baking powder, and salt in a medium bowl until uniform.

    2. Using a hand-held electric mixer or a stand mixer with the paddle attachment, beat the butter and both sugars in a large bowl at medium speed until light and fluffy with very little graininess left, 6 - 8 minutes. Beat in the eggs one at a time, then beat in the egg white and vanilla.

    3. With the mixer at low speed, beat in the flour mixture just until there are no dry pockets left. Add the chocolate chips and pecans; beat at low speed just until uniform. The batter will be quite stiff. Dollop the thick batter all around the prepared pan. Then use a silicone spatula or your cleaned but still damp fingers to spread the blobs into an even cake. Smooth the top of the batter with an off-set spatula.

    4. Bake until lightly browned and firm, until a toothpick or cake tester inserted into the center of the cake comes out with a few moist crumbs attached, 25 to 30 minutes. Cool in the pan on a wire rack room temperature, about 1 1/2 hours.

    To make the frosting

    5. Melt the butter in the maple syrup in a large saucepan set over medium-low heat; continue heating until hot but not bubbling. Remove the pan from the heat; whisk in 3 cups confectioners’ sugar until smooth. Continue whisking in more confectioners’ sugar in 2-tablespoon increments until the glaze is thick but will drizzle off the whisk. Drizzle or even pipe (as we did in the picture) this mixture evenly over the cake. Set aside for at least 20 minutes so the glaze sets before serving.


    Vegan Chocolate Chip Cookies

    As we said on the podcast, we're not fans of soft, gooey vegan cookies. Blech. (It's a culinary term.) Years ago, Bruce created this recipe for maple tahini oat chocolate chip wonders! There have been many imitators across the web but wow, you won't believe the original. These freeze exceptionally well. Just don't tell anyone they're vegan. They won't believe you anyway.

    To hear the podcast and learn about a bang-up good giveaway running in March, 2016, check it out in the media player at the top of the main recipe page. Or click here. Or click the link at the bottom of this page.

    And one important note: many good-quality chocolate chips are not made with dairy. Yes, of course, milk chocolate chips are. And even some semi-sweet chocolate chips, like those from Nestlé, have added milk fat. But many aren't. If making a truly vegan cookie is a concern, search out chocolate chips without any added dairy, made with just chocolate, cocoa butter (not an animal product), and maybe salt, like those from Wegman's, Guittard, Whole Foods 360 brand, Kirkland, or Enjoy Life. Some of these also contain lecithin, a stabilizer. Some lecithin is an animal by-product; most these days is a soy derivative. If you want to be 100% sure, look for brands like Sunspire which are certified vegan. 

    This recipe is from our book THE ULTIMATE CHOCOLATE COOKIE BOOK.


    Makes about 4 dozen cookies

    • 2 cups all-purpose flour
    • 1 cup rolled oats (do not use steel-cut or quick-cooking oats)
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1½ sticks (12 tablespoons) non-hydrogenated shortening, plus additional for the baking sheet
    • ½ cup tahini
    • 1 cup sugar
    • 1/2 cup maple syrup, preferably Grade 2 or B
    • 1 to 1 1/2 tablespoons vanilla extract
    • 3 cups bittersweet or semisweet vegan chocolate chips

    Position the rack in the center of the oven; heat the oven to 350F. Whisk the flour, oats, baking soda, and salt in a medium bowl until uniform; set aside. Grease a large baking sheet with a dab of shortening on a crumpled piece of wax paper, or the wrapper from the margarine itself; set aside as well.

    Beat the shortening and tahini in a large bowl with an electric mixer at medium speed until smooth and fairly creamy, about 2 minutes. Add the sugar and beat until thick and smooth, about 1 minute. Add the maple syrup and vanilla; beat just until incorporated. Remove the beaters.

    Stir in the flour mixture using a wooden spoon or a rubber spatula, just until incorporated and no traces of flour remain. Do not beat. Stir in the chocolate chips.

    Pick up a rounded tablespoon of the dough and roll it into a ball between your palms. Place on the prepared baking sheet and continue rolling balls of dough, spacing them 1½ inches apart on the baking sheet. Press the balls slightly with your thumb, just to flatten slightly. Bake until light brown and firm to the touch, about 12 minutes. Cool the cookie for 2 minutes on the baking sheet, then transfer them to a wire rack to cool completely. Cool the baking sheet a few minutes before continuing with the next batch of cookies.

    Vegan Chocolate Chip Cookies


    Chocolate Chip Meringue Cookies

    If you caught this week's podcast, you know these cookies are worth the effort, even for very impatient people like, ahem, one of us. (He's typing this right now.) Try 'em. You won't regret it!

    To hear the podcast in the iTunes sites, click here.

    To hear it in your browser, either click here or find this podcast in the drop-down list ("more episodes") in the center menu of the media player on the main recipe page of this site.

    Or go to the bottom of this page to find a link to it that will open in your own browser.

    Chocolate Chip Meringue Cookies

    Makes about 4 dozen small meringues

    These small meringues are made with mini chocolate chips, found in the baking aisle of most supermarkets. You can also chop regular chocolate chips to about half their size for similar results. To get the best height from your egg whites, 1) make sure they’re fresh and at room temperature, 2) be scrupulous about not getting one spot of yolk in the whites, and 3) make sure the bowl is thoroughly dry and at room temperature. To freeze the yolks for a later use, whisk them lightly with a pinch of salt to prevent coagulation while frozen.

    • 4 large egg whites, at room temperature
    • 1/4 teaspoon salt
    • 1/4 teaspoon cream of tartar
    • 1 cup sugar
    • 1 teaspoon vanilla extract
    • 2 cups mini chocolate chips

    1. Position the racks in the top and bottom third of the oven. Preheat the oven to 200°F. Line two large baking sheets with parchment paper or silicon baking mats.

    2. Beat the egg whites and salt in a large bowl with an electric mixer at medium speed until frothy; then add the cream of tartar, increase the mixer’s speed to high, and beat until soft peaks form. Beat in the sugar in 1 tablespoon increments, pouring it slowly in as the beaters whir. Stop the beaters to scrape down the inside of the bowl occasionally. Add the vanilla and continue beating for about 6 minutes, or until you can feel no grains of sugar when you rub a small amount between your fingers. Stir in the mini chocolate chips with a wooden spoon or a rubber spatula.

    3. Drop by tablespoonfuls onto the prepared baking sheets, spacing the meringues about 1 inch apart. Bake for 2 to 2 1/2 hours. When done, the meringues should be quite dry and firm to the touch—in fact, you should be able to lift one easily off the sheet. Let them cool completely on the sheets before removing them.


    Chocolate Chip Meringue Cookies