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.

OUR CRAFTSY CLASSES

 

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.

THE GREAT BIG PRESSURE COOKER BOOK

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

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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.

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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.

THE GREAT AMERICAN SLOW COOKER BOOK

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.

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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:

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    A FULL LIST OF THE RECIPES ON THIS SITE

    A collection of our recipes, either original here or from one of our twenty-seven cookbooks

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    Entries in dried fruit dessert (2)

    Friday
    Dec092016

    Dried Fruit Pie

    We love this pie! Bruce first developed this dessert for our 900-recipe opus, THE ULTIMATE COOK BOOK (which you can find here). It's our suet-free answer to mincemeat--and way tastier, in our almost humble opinion. Lots of dried fruit, many intense flavors--you need vanilla ice cream for this one. Or maybe crème anglaise.

    If you'd like to hear our podcast about this recipe, check out this link or look for the media player on the main recipe page of this site. You can find this specific episode on the drop-down menu at the center top of the player.

    If you've got company for the holidays, you'll want this recipe!

    DRIED FRUIT PIE

    Makes one 9-inch pie (10 - 12 servings--because it's so rich!)

    • 2 cups pitted prunes (about 12 ounces)
    • 1 1/4 cups dried apricots (about 6 ounces)
    • 1 cup dried cranberries (about 5 ounces)
    • 1 cup dried apples (about 3 ounces)
    • 2 cups all-purpose flour
    • 1 1/2 teaspoons salt
    • 1/3 cup solid vegetable shortening
    • 6 tablespoons unsalted butter or lard
    • 4 to 6 tablespoons cold tap water
    • 1 large egg plus 1 large egg yolk
    • 3/4 cup packed light brown sugar
    • 1/2 cup sliced almonds
    • 4 tablespoons unsalted butter, melted and cooled; or walnut oil
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon salt

    1. Position the rack in the center of the oven. Heat the oven to 400F.

    2. Place all the dried fruit in very large saucepan or even a small pot. Add enough tap water that the fruit can be submerged by 2 inches (the dried apples may float). Set over high heat and bring to a boil. Cover, reduce heat to low, and simmer for 5 minutes. Drain the hot fruit in a colander set in the sink. Stir a few times to help it cool down for 15 minutes.

    3. To make the crust, mix the flour and 1 teaspoon salt in a large bowl. Cut in the shortening and butter or lard with a pastry cutter or a fork until the mixture resembles coarse, white sand or meal. Add enough water so that the dough comes together when you stir it with a fork. Divide the dough in half. Roll out one half to the size of a 9-inch pie plate. Transfer it to the pie plate, making it fit with a little lip overhang; set aside.

    4. Chop the cooked, dried fruit on a large cutting board; then scrape it into a big bowl. Stir in the egg, egg yolk, brown sugar, almonds, melted butter or oil, vanilla, cinnamon, ginger, and the remaining 1/2 teaspoon salt until uniform. Pour this mixture into the crust.

    5. Roll out the second half of the dough into a 9 1/2-inch circle. Set it over the pie and crimp the edges tightly. Make several slits in the top of the crust.

    6. Bake for 20 minutes.

    7. Reduce the oven temperature to 350F. Continue baking until the crust is lightly browned and the filling is bubbling a bit inside, 30 to 35 more minutes.

    8. Cool the pie on a wire rack for at least 1 hour before serving.

    Friday
    May022014

    Fig-Stuffed Cookies

    Sometimes, that is. We'd probably bless them more at a Toto concert. Or down in Africa. Because we lived under the deluge this week. And while we didn't get it as bad as Florida or even New York City, we were soaked, drenched, and darn near drowned.

    People talk about loving the patter of the rain on the roof. How about a pounding?

    Which brings us to a complaint. (We're fifty-comethings. We have to. It lessens the chance of stroke.) We've had some of the worst stretches of weather this year in New England. Bad snows. Bone-aching chill. Gray skies. Rains this month for days. And a very bashful spring. We moved up here for the politics. (Gay marriage for everyone!) But after this winter, maybe a little social repression wouldn't be so bad. Not Faulknerian small-town Mississippi repression. Just some run-of-the-mill Midwestern "tolerance" (i. e, shut up).

    The one thing we can say about the weather is that it inspires us to cook. (And to eat what we cook--but that's another story.) So the other day, as it poured from buckets, we set about making some of our favorite cookies, these fig-filled wonders, a homemade version of that famous branded cookie (shhh, no names)--but much better. With whole wheat pastry flour, for one thing. And more fruit per bite. Years ago, these cookies found their way into our 900-recipe tome (click here for more about it). Now they're here.

    • 16 ounces dried figs, preferably Turkish figs
    • 8 ounces raisins
    • 1 cup packed light brown sugar, divided
    • 1/3 cup fresh lemon juice
    • 1/3 cup water
    • 3 tablespoons brandy or orange juice
    • 1/2 teaspoon ground cinnamon
    • 2 cups whole wheat pastry flour (do not use standard whole wheat flour)
    • 1 cup all-purpose flour, plus additional for dusting
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 3/4 cup granulated white sugar
    • 1/2 cup solid vegetable shortening, preferably expeller-pressed, non-hydrogenated
    • 3 large eggs, at room temperature

    1. Place the figs and raisins in a large food processor. Process until finely chopped, then pulse a few more times to form a sticky ball. Scrape it into a medium saucepan set over medium heat. Stir in 3/4 cup packed brown sugar, the lemon juice, water, brandy or orange juice, and cinnamon. Cook, stirring almost constantly, until the brown sugar dissolves and the mixture begins to bubble, 4 - 5 minutes. Remove from the heat, scrape into a bowl, and cool to room temperature, about 1 hour.

    2. Position the rack in the center of the oven and heat the oven to 400F. Line a large, lipped baking sheet with parchment paper or a silicone baking mat. Whisk both flours, the baking powder, baking soda, and salt in a medium bowl. Set aside.

    3. Beat the granulated sugar, shortening, and the remaining 1/4 cup packed brown sugar in a large bowl with an electric mixer at medium speed until creamy and smooth, 4 - 5 minutes. Scrape down the inside of the bowl, then beat in the eggs one at a time, adding the next only after the one before is thoroughly incorporated. Turn off the beaters, add the flour mixture, and beat at very low speed until a smooth dough starts to form. Remove the beaters and divide the dough into thirds.

    4. Sprinkle a few drops of water on your work surface, then lay a sheet of wax paper on top. Dust the wax paper lightly with flour, then place one of the dough mounds on it. Press down gently to flatten, dust lightly with flour, and lay a second sheet of wax paper on top. Roll out the dough into a 12 x 5-inch rectangle. Peel off the top sheet of wax paper.

    5. Spread a third of the fig mixture the long way down the middle of the rectangle. Leave a 1/2-inch border at each end and an inch border down the long sides. Fold one long side over onto the other so you create a tight tube around the filling. Seal the long sides together (well!), then crimp the short ends tightly closed. Transfer to the prepared baking sheet and repeat this process (steps 4 and 5) with the other two dough clumps. Space the filled tubes about 2 inches apart on the baking sheet.

    6. Bake until lightly browned, about 15 minutes. Leave the logs on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely. (Use large spatulas to keep them from breaking.) Cool for 1 hour, then slice into 1-inch thick cookies. Enjoy or store in a sealed container at room temperature for up to 3 days.

    Notes

    1. The less flour you use while rolling out the cookies, the more tender they'll be.
    2. The filling needs to be room temperature--fully!--so it doesn't melt the fat in the dough. Stir it a few times to make sure.

    And then there's this, because credit where credit is due (sort of). Did we ever have hair like that? Did we ever have hair?