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 cookies (8)


    Everything-In-Your-Pantry-But-Canned-Tuna Oatmeal Cookies

    Everything. Seriously. As we said, no dried pasta or canned tuna. But everything else in your pantry and then some. If you missed the podcast episode--what? you don't like to laugh?--you can find it in the media player on the first page of recipes here, or you can find it in iTunes here, or--what? you don't like Apple?--you can find it at Stitcher, a radio aggregator, here.

    But seriously, make these. Fill your pantry. You have to. Trust us.

    Everything-In-Your-Pantry-But-Canned-Tuna Oatmeal Cookies

    Makes about 3 dozen

    • 1 cup all-purpose flour
    • 1/2 cup whole-wheat flour
    • 1/2 cup wheat germ
    • 1 1/2 teaspoons ground cinnamon
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1/2 teaspoon grated nutmeg
    • 1/2 cup (1 stick) cool unsalted butter, cut into chunks
    • 1/2 cup solid vegetable shortening
    • 1/2 cup granulated white sugar
    • 1/2 cup packed dark or light brown sugar
    • 2 large eggs, at room temperature
    • 1 tablespoon vanilla extract
    • 3 cups rolled oats (do not use steel-cut or instant oats)
    • 1 cup chopped pecans
    • 1 cup mini chocolate chips
    • 1 cup shredded sweetened coconut flakes
    • 1 cup Grape Nuts cereal

    1. Heat the oven to 350F. Line 3 large baking sheets with parchment paper or silicone baking sheets.

    2. Mix both flours, the wheat germ, cinnamon, baking soda, salt, and nutmeg in a medium bowl until uniform.

    3. Using a hand-held electric mixer or a stand mixer with the paddle attachment, beat the butter, shortening, and both sugars at medium speed in a large bowl until creamy and light, about 5 minutes.

    4. Scrape down the inside of the bowl, then beat in the eggs one at a time. Beat in the vanilla until smooth.

    5. Scrape down the inside of the bowl one more time. Add the flour mixture and beat at low speed until thoroughly combined.

    6. Beat in the oats, then the nuts, chips, and coconut, and finally the cereal until uniform and cohesive.

    7. Scoop up 1/4-cup balls of the mixture and space these about 12 each on the prepared baking sheets. Press down just a bit to give each of the balls a flat surface so it doesn't roll but don't take the curve off the top. You may make a couple more cookies that we suggest--fit these in as you can.

    8. Bake for 10 minutes.

    9. Squash the tops of the cookies to flatten them somewhat (see the photo above). Continue baking for another 5 minutes or until browned and set.

    10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack and cool to room temperature. Seal in a container and store at room temperature for up to 3 days or in the freezer for up to 4 months.


    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


    Nancy Baggett's Lebkuchen

    What a great Christmas recipe! We had a lot of fun bandying this one back and forth. Little fruitcake-like cookies. What could be better!

    To hear the podcast, either search for it in the media player on the main recipe page or click the link at the bottom of this entry to open it up right in your browser.

    To get the recipe itself, please click this link to go right to Nancy's website.

    And to find ways to get THE ALL-AMERICAN COOKIE BOOK, click this link.

    Nancy Baggett's Lebkuchen


    Jam Oat Bars

    Oh, these bar cookies! Loved them. Ate them. Wanted more.

    Please check out the hijinks on our podcast. You'll find it under COOKING WITH BRUCE AND MARK on iTunes. Or you can find it in the media player on the main recipe page. Or you can simply click the link at the bottom of this page to hear it in your own browser (warning: NSFW).

    And if you want more recipes from our 900-recipe tome (holy cow!) that hit the best-seller list late last year (years after publication--for some crazy reason no one can figure out), click this link right here to find it on amazon.

    But okay, you came for the recipe. Do we disappoint? We think not.

    Jam Oat Bars

    • 16 tablespoons (2 sticks) cool, unsalted butter, cut into small bits, plus more for greasing
    • 2/3 cup packed light brown sugar
    • 1/2 cup granulated white sugar
    • 1 large egg white, at room temperature
    • 1 1/2 cups all-purpose flour
    • 1 1/2 cups rolled oats (do not use steel-cut or quick-cooking)
    • 1 cup sliced almonds (or the equivalent volume of any chopped nut)
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1 cup jam of any sort (it was raspberry the day we recorded the episode but blackberry the day we remade them and took the above shot)

    1. Position the rack in the center of the oven and heat the oven to 3502F. Generously butter the inside of a 9-inch square baking dish.

    2. Use an electric mixer at medium speed to beat the butter and both sugars in a large bowl until creamy, light, and fluffy, 5 to 6 minutes, scraping down the inside of the bowl occasionally. Beat in the egg white until smooth.

    3. Add the flour, oats, almonds, cinnamon, and salt; beat at low speed just until a crumbly, grainy dough forms with no bits of dry flour anywhere.

    4. Press two-thirds of this dough into the prepared pan, making an even crust that rises about 1/2 inch up the sides. Spread the jam over this mixture, then crumble and dot with the remaining dough, creating an even, nubbly crust. Press gently to flatten slightly without causing the jam to squish up into the top crumble.

    5. Bake until browned and set, about 45 minutes. Cool in the baking pan on a wire rack for 30 minutes or to room temperature. Cut into 6 or 9 bar cookies to serve. Once cooled and cut up, between sheets of wax paper in a sealed container at room temperature for up to 2 days.

    Note If desired, invert the baking pan onto a cutting board, remove the pan, and invert the whole cake-and-cutting-board kit and caboodle onto a second cutting board so the cake is crumble side up. Now you can cut the bars without worrying about the sides of the pan.

    Jam Oat Bars


    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