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 condiment (2)


    Garlic Confit

    Seriously. This stuff is culinary dynamite. It's ridiculously delicious. Also, no vampires.

    You'll need a pressure cooker. Then the sky's the limit.

    One note: because of food safety concerns, the garlic confit cannot be saved at room temperature. After cooking, although the canning jars may have sealed, it must be stored in the refrigerator. The olive oil will solidify. Either leave it at room temperature for 20 minutes to loosen it up or use it straight from the jar with the oil attached to the cloves.

    To find out how to use all this garlic wonderfulness, check out our podcast. There's a media player on the main recipe page of this website. Choose this episode from the drop-down menu at the top center of the player. Or find the podcast on iTunes here. Or on stitcher, an internet radio aggretator, here.


    Makes about 2 pint jars

    • About 40 peeled garlic cloves
    • A few fresh herbs, such as thyme stems, rosemary leaves, or oregano leaves; or whole spices such as cardamom pods or mustard seeds; or small dried chiles
    • Olive oil

    1. Pack the garlic cloves into pint-sized canning jars--not tightly, just slightly compacted. Tuck a little herb, whole spice, or chile in each jar among the cloves.

    2. Add enough olive oil to each jar to cover the cloves and leave about 1/2-inch headspace in each jar.

    3. Set the canning lids on each jar. Add the ring seal. Tighten it, then back it up a half turn to allow a little air to escape.

    4. Set a rack inside a 6- to 8-quart, stovetop or electric pressure cooker. Set the jars on the rack, then add enough water to the cooker that it comes about halfway up the jars. Lock the lid onto the cooker.

    5. For a stovetop cooker, set it over high heat, then bring it to high pressure. Lower the heat under the pot as low as possible while still keeping the pot at high pressure (15 psi). Check your manufacturer's instructions to be sure. Cook at high pressure for 2 hours.

    For an electric cooker, set it to come to high pressure (9 - 11 psi). Cook at high pressure for 2 3/4 hours.

    6. Use a natural release to bring the pot's pressure back to normal. (Either turn the heat off under the stovetop pot or unplug the electric pot.) 

    7. Unlock the lid and remove the (hot!) jars. Tighten the lids and store in the refrigerator for up to 4 months.


    Worcestershire Sauce

    Even after we've created and tested over 10,000 recipes, some are hard to give away.

    We've debated this one for a long time. Most of our friends know we make our own Worcestershire sauce. We've been playing with the exact recipe for years, changing this, adding that, and never wanting to put it into print.

    Because it's so special. Chefs often think of Worcestershire sauce as their kitchen secret: they add a little to salad dressings (even vinaigrettes), marinades, sauces, and pan glazes. It's sometimes the spike in curries, braises, and stews. You can't make a good Caesar salad without it--or a decent Bloody Mary. We also like it straight up, a flavor-packed marinade for skirt or hanger steaks before they hit the grill.

    Believe us: this stuff has no relation to those bottled, too-sweet, unaromatic versions. If you want to take your cooking to new heights, you'll make your own. Promise. You'll never look back. So here's how.

    Click to read more ...