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 dessert for crowds (1)


    No-Bake Apricot Cream Cheese Slab Pie

    Lord have mercy! You WANT to make this slab pie this summer. It's absurdly decadent. And you don't even have to turn on your own to hot up the kitchen, as the one of us from the South says.

    Here's a special recipe that's a tribute to our book ALL-TIME FAVORITE SHEET CAKES AND SLAB PIES. That book won't be out until October--when we'll be on QVC! But this recipe is a unique one, not in the book, just for our blog and podcast.

    You haven't listened yet? For shame! There's the player right at the top of the main recipe page. Click down the center-top menu to find this episode. Or go out to iTunes here and subscribe. Promise you'll laugh while you hear us make this giant thing in real time. It's like the Food Network--in the dark, without visuals.

    This slab pie is big: 13 x 18-inches. That's a half hotel sheet pan of pie. Don't look back. Make it. And invite over a crowd. Isn't that what summer is for?


    Make 24 (seriously?) servings

    • 3 teaspoons unflavored gelatin powder (about 1 1/3 0.25-ounce packages)
    • 6 tablespoons FRESH orange juice
    • 4 cups graham cracker crumbs (one 14.4-ounce box of graham crackers turned into crumbs in a food processor or a little more than one 13.5 ounce of crumbs)
    • 1 1/4 cups confectioners' sugar, divided
    • 3/4 cup (12 tablespoons or 1 1/2 sticks) unsalted butter, melted and cooled a bit, plus additional (1/2 stick?) for greasing the big pan
    • 1 1/2 pounds regular or low-fat cream cheese (do not use fat-free), softened to room temperature
    • 2 cups apricot jam
    • 1 1/2 cups regular or low-fat sour cream (do not use fat-free)
    • 1 tablespoon vanilla extract
    • Sweetened whipped cream and thinly sliced dried apricots, for garnishing

    1. Sprinkle the gelatin over the orange juice in a small, microwave-safe bowl. Set aside for 5 minutes.

    2. Meanwhile, generously butter the inside of a 13 x 18-inch lipped baking sheet. Go and make space in your fridge for this giant pan but keep it out at room temperature for the moment.

    3. Mix the graham cracker crumbs, 1/4 cup confectioners' sugar, and the melted butter in a big bowl until uniform. Pour this mixture all over the prepared sheet pan. Press it with clean, dry fingers into an even crust across the bottom and up the sides of the pan.

    4. Beat the cream cheese, jam, sour cream, vanilla, and the remaining 1 cup confectioners' sugar at medium speed in a large bowl with a hand-held mixer or a stand mixer fitted with the whisk attachment until smooth and creamy, 3 or 4 minutes.

    5. Microwave the gelatin mixture on high for no more than 10 seconds or until melted but not hot. Pour and scrape into the cream cheese mixture and beat until smooth, less than a minute.

    6. Pour this mixture evenly into the prepared crust. Use an off-set spatula to smooth it into an even surface. Refrigerate until cold and set, for at least 8 hours or preferably overnight, covering loosely with plastic wrap once it begins to set. The slab pie can stay covered in the fridge for up to 3 days.

    7. To serve, top the slab pie with whipped cream, then garnish with thinly sliced dried apricots. Dig in!