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.

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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.

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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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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

    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 ginger (3)

    Tuesday
    Jan172017

    Ginger Achar and Chinese Citrus Chile Oil with Black Beans

    If you listened to our podcast. . . .

    Wait, you didn't? Um, click here for it in iTunes or here for it on Stitcher a radio aggregator.

    But if you did, you know we started off our celebration of this month's Chinese New Year with two condiments for stir-fries, dumpling dips, and other fabulous creations. 

    First up, Ginger Achar (that is, "ginger pickle"), using a recipe adapted from FAT RICE: RECIPES FROM THE CHICAGO RESTAURANT INSPIRED BY MACAU (click the title to check it out). This sweet and gorgeously aromatic condiment is a hybrid from the East Indian, Chinese, and Portuguese cultures on the island. You'll want this spooned onto all sorts of stir-fries! Or stir a little of the drained, pickled ginger into tomato or even chicken soup for a great hit of flavor.

    GINGER ACHAR

    Makes about 1 1/2 cups drained ginger pickle

    • 8 ounces fresh ginger, peeled and julienned
    • 1 1/2 teaspoons salt
    • 8 ounces red beets, peeled and coarsely chopped
    • 2 cups water
    • 2 cups apple cider vinegar
    • 1 1/4 cups granulated white sugar

    1. Mix the ginger with 1 teaspoon salt in a small bowl. Set aside.

    2. Put the beet pieces in a large blender. Also set aside.

    3. Combine the water, vinegar, sugar, and the remaining 1/2 teaspoon salt in a medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves.

    4. Set the boiling vinegar water aside for 5 minutes, then pour over the beets. Cover, set the knob in the blender lid askew, and blend until smooth.

    5. Strain back into the saucepan. Bring back to a boil over high heat.

    6. Pat the ginger dry (in batches), then place in a 1-quart mason jar.

    7. Boil the liquid until it's been reduced to half its original volume. Pour over the julienned ginger strips, then cool uncovered to room temperature, about 2 hours.

    8. Cover and refrigerate for up to 1 month, maybe 6 weeks.

     

    Then there's this flavorful oil, made with an array of Chinese spices. Ours is a recipe adapted from Carolyn Phillips' ALL UNDER HEAVEN: RECIPES FROM THE 35 CUISINES OF CHINA, an amazing resource that will take your Asian cooking to new heights (click the title to get it). As to the condiment, use a little of the ridiculous aromatic sludge and its surrounding oil as the final flavoring agent in simple, protein-vegetable stir-fries to take them over the top. Or just drizzle a little of it over fried or scrambled eggs. 

    CITRUS CHILE OIL OIL WITH BLACK BEANS

    Makes about 2 cups

    • 3 medium, thin-skinned oranges, such as Valencia oranges
    • 1 medium lemon
    • 8 garlic cloves, smashed and hulled
    • 1/4 cup douchi (豆豉, Chinese fermented and salted black soy beans)
    • 1 cup vegetable oil
    • 1/2 cup coarsely ground, stemmed dried red chiles (seeded or not)
    • 3 tablespoons toasted sesame oil
    • 2 1/2 tablespoons minced peeled fresh ginger

    1. Wash the citrus and rub off any exterior food-safe preservative wax. Zest the citrus, creating long strips of the colorful zest (with very little white pith) using a vegetable peeler. Mince these strips.

    2. Finely chop the garlic and douchi on a cutting board.

    3. Stir the garlic, douchi, minced zest, and everything else in a small saucepan. Bring to a bubble over medium-high heat, stirring occasionally.

    4. Reduce the heat to low and simmer slowly, stirring occasionally, until the garlic is soft, about 20 minutes.

    5. Cool in the pan to room temperature, about 2 hours. Pour into a 1-quart glass mason jar, cover, and store in the fridge for up to 1 month. The oil may solidify and need to be brought back to room temperature before using.

    Friday
    Feb052016

    Abigail Johnson Dodge's Sugar-Crusted Triple Ginger Pound Cake from THE EVERYDAY BAKER

    Man, this pound cake is epic. Because of the sanding sugar, we kept calling it a ginger-cake-donut-pound-cake. In other words, best crust ever. Ever. Make it. Now. What are you doing reading this? Make it.

    Not convinced? Listen to our podcast where we make it. It's above in the media player. Or here on iTunes. Or go to the bottom of this page and click the link to find the podcast right in your browser without any need for Apple or its iTunes.

    All kidding aside, if you'd like to win a copy of Abigail Johnson Dodge's fabulous new book THE EVERYDAY BAKER, simply leave a comment here on this post--or anywhere on this website. We'll need your name and email--but won't publish your email (we just need it to get in touch with you if you win). Get that comment posted by 2/28. And win. And in the meantime, make the cake.

    BOILERPLATE stuff: We ship to the lower 48 states only. Void where prohibited. (What DOES that mean?) No other promises or warranties.

    If you just want to get a copy of Abby's book--yes, you do--click this link. You gotta see this tome. About a zillion step-by-step photos. (We lost count. Also, not good at math. What comes after five hundred? A zillion? That's what we thought.) Plus, her recipes. So don't wait to win. Win and give the other copy away.

    But until then, the recipe. . . .

    SUGAR-CRUSTED TRIPLE GINGER POUND CAKE

    Reprinted with permission from Abigail Johnson Dodge's THE EVERYDAY BAKER (The Taunton Press, 2015).

    Serves 12 to 14 (Editorial insertion: Yeah, right. Mark ate a quarter in one sitting.)

    For the pan:

    • 2 tablespoons unsalted butter, very, very soft but not melted
    • 2/3 cup coarse sanding sugar

    For the cake:

    • 2 3/4 cups all-purpose flour
    • 1 tablespoon ground ginger
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 16 tablespoons (2 sticks) unsalted butter, softened
    • 1 cup granulated sugar
    • 1 cup firmly packed light brown sugar
    • 4 large whole eggs, at room temperature 
    • 1 large egg yolk, at room temperature
    • 1 tablespoon minced fresh ginger
    • 2 teaspoons vanilla extract
    • 1 cup sour cream
    • 1 cup chopped crystallized (or candied) ginger

    1. Position a rack in the center of the oven and heat the oven to 350F. To prepare the pan, brush the softened butter generously over the bottom, sides, and center tube of a 12-cup fluted tube pan (editorial insertion: you know, a Bundt pan). You'll need a visible layer of butter for the sugar to stick. Sprinkle some of the coarse sanding sugar down the buttered center tube, rotating the pan to cover completely. Sprinkle the remaining sugar into the pan. Tilting and rotating the pan clockwise, scatter the sugar over the sides and bottom of the pan. Reverse direction and continue to rotate until the pan is completely coated with the sugar. Tap out any excess sugar.

    2. To make the cake, whisk the flour, ground ginger, baking powder, and salt in a medium bowl until well blended. Put the butter in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric handheld mixer fitted with the wire beaters) and beat on medium speed until well blended and smooth, about 1 minute. Add the granulated and brown sugars and continue beating on medium-high speed until fluffy and lighter in color, about 2 minutes. Add the eggs and yolk one at a time, beating briefly after each addition. Add the fresh ginger and vanilla along with the egg yolk. Stop the machine and scrape down the beater and bowl as needed. Add a third of the flour mixture and mix on low speed until just blended. Add half of the sour cream and mix just until blended. Add another third of the flour mixture and mix on low speed until just blended. Stir in the remaining sour cream, then add the remaining flour mixture and the crystallized ginger and, using a silicone spatula, fold until just blended.

    3. Scrape the batter into the prepared pan and spread evenly, being careful to keep the sugary sides intact. Bake the cake until the top is light brown and a pick inserted in the center comes out with just a few crumbs attached, 54 to 58 minutes.

    4. Move the pan to a rack and let cool for 15 to 20 minutes. To remove the cake, rotate the pan, gently tapping the bottom edge on the counter as you turn it, until the cake loosens from the pan. Invert the cake onto a rack and lift off the pan. Set aside to cool completely, then cut and serve.

    Monday
    Sep212015

    Gingered Watermelon Rind Pickles

    No, not the burger. The pickles on the burger. Trust us, you want them. It's the recipe from the podcast.

    Did you listen? You can try it on iTunes for zilch here. Or try it in right your browser here. (We do not copy, keep. or share your internet address.) Or look down at the bottom of this recipe for a link to another way to hear the podcast.

    As we said, in autumn watermelons are in abundance—and frugal cooks know that not an ounce is to be wasted: there’s an impending frost around the corner. Pickled rind is a Southern tradition—but there’s no reason you have to go through all hair-flattening canning to enjoy this favorite. These are refrigerator pickles. You're welcome.

    Makes about 18 servings

    • 4 cups cubed watermelon rind (see note at end)
    • 1/4 cup kosher salt
    • 2 cups sugar
    • 1 1/4 cups cider vinegar
    • 1 1/2 tablespoons minced peeled fresh ginger

    1. Toss the rind with the salt in a large bowl; cover and refrigerate for 24 hours, tossing once or twice.

    2. Drain and rinse well. Place in a large saucepan and cover with water to a depth of 2 inches over the rind. Bring to a simmer over medium heat, then reduce the heat and simmer for 10 minutes. Drain in a colander set in the sink and rinse with cool water until the cubes are at room temperature.

    3. Stir the sugar, vinegar, and ginger in a large saucepan over medium-high heat until boiling. Add the rind, reduce the heat to low, and simmer for 12 minutes.

    4. Set the pan off the heat and cool to room temperature, about 2 hours. Pour the entire contents of the pan in a large bowl or glass jar; refrigerate for at least 5 days before serving. Store, covered, in the refrigerator up to 1 month.

    Note: To get these cubes, cut the rind into 6- x 8-inch strips. Remove all the red and pink bits from the inside of the rind; remove all the outer green with a vegetable peeler. Finally, cut the rind into 1 1/2-inch cubes. 

    Gingered Watermelon Rind Pickles