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 coconut curd (1)


    Coconut Curd Bars

    Wow, were these decadent! But so good! And don't forget: drop a comment anywhere on this blog, even on this post, to be entered to win an OXO, digital, hand-held, illuminated mixer. Crazy!

    If you want to hear the podcast for this recipe, either check it out in the media player at the top of the main recipe page, or click here to find it on iTunes, or here to find it without worry about iTunes. Or click the link at the bottom of this page to open it up right in your browser.

    But enough of that! Here's the recipe. I hope you enjoy them as much as we did. I hope you have to spend as much time on the cross-trainer as we did.



    • 1 1/4 cups all-purpose flour, plus additional for dusting
    • 2/3 cup shredded sweetened coconut
    • 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, cut into small bits, plus additional for greasing
    • 1/3 cup confectioners’ sugar
    • 1/4 cup granulated white sugar
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt


    • 4 tablespoons (1/2 stick) unsalted butter, cut into small bits
    • 1/2 cup granulated white sugar
    • 6 tablespoons coconut milk (do not use low-fat)
    • 1 large egg plus 1 large egg white, at room temperature
    • 1/4 teaspoon vanilla extract
    • 1/8 teaspoon salt

    1/3 cup unsweetened coconut flakes, toasted


    1. Position the rack in the center of the oven and heat the oven to 325F. Butter and flour the inside of a 9-inch square baking dish.

    2. Combine the flour, sweetened coconut, butter, confectioners’ sugar, granulated sugar, baking soda, and salt in a food processor fitted with the chopping blade. Cover and process until finely ground, until you can pinch bits of the mixture into a coherent dough.

    3. Pour into the prepared pan. Use clean, dry fingers to press it into an even crust, then smooth and compact with a rubber spatula.

    4. Bake until puffed and lightly browned, about 25 minutes. The crust will still feel soft. Cool on a wire rack for 30 minutes, then turn out of its pan, invert again, and continue cooling for at least 30 minutes or up to 6 hours.


    5. Set up a double boiler with about 1 inch of slowly simmering water in the bottom part. Whisk the butter, sugar, coconut milk, egg, egg white, and vanilla in the top half until thick and luxurious, about 10 minutes. Remove from the heat, scrape into a bowl, and cool at room temperature for 20 minutes. Press plastic wrap against the surface of the curd and refrigerate until the curd will just hold its shape, for at least 3 hours or up to 1 day.


    6. Spread the curd evenly over the crust. Top with toasted unsweetened coconut before slicing into squares.

    Coconut Curd Bars