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 holiday food (3)


    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!


    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.



    Get busy! You'll need to get this eggnog ripening in the fridge for Christmas or New Year's. It's ridiculously rich and boozy. We can't imagine anything better.

    Check out the podcast for this recipe by clicking this link or listening to the podcast in the media player on the main recipe page.


    Makes about 1 gallon

    • 12 large egg yolks, preferably from organic eggs or even pasteurized eggs
    • 2 cups granulated white sugar
    • 4 cups (or 1 liter for a little more) bourbon
    • 3 cups whole milk
    • 2 cups heavy cream
    • 1 cup brandy
    • 1/2 cup aged rum
    • 2 teaspoons salt

    1. Whisk the egg yolks and sugar in a large bowl until creamy and light. Whisk in the remaining ingredients until uniform.

    2. Pour into large glass jars--or lots of small mason jars. Cover and refrigerate for 4 weeks or up to 2 months.

    NOTE: For a less boozy-tasting but richer eggnog, increase the whole milk to 4 cups (1 quart) and the heavy cream to 3 cups.


    Homemade Matzoh

    Yep, you can make your own. You should make your own, even if you're not celebrating Passover. These are deliciously thin and crisp, a great treat any time of the year. But if you are making your own, the rule is that they must be in the oven within 18 minutes of the water hitting the flour. And one more thing, the all-purpose flour you can buy at the store is not kosher for Passover. If you're very observant, you'll be out of luck with these. As to cleaning your house for hametz for the holiday, you're really on your own.

    To hear the podcast for this recipe, click the media player at the top of the main recipe page. Or click the link at the bottom of this page to open a player right in your browser.


    Makes four long sheets, probably enough for 8 people (although honestly we could eat the whole batch ourselves if we're snacking through the afternoon)

    • 1 cup all-purpose flour
    • 1 tablespoon olive oil
    • 1/2 teaspoon kosher salt
    • At least 1/3 cup room temperature water

    1. Set the rack in the center of the oven; heat the oven to 450F.

    2. Mix the flour, oil, salt, and 1/3 cup water in a large bowl, adding more water in small dribs and drabs until you have a coherent, not-sticky dough (no more, certainly, than 1/2 cup water total volume). Gather the dough into a ball; divide it into four equal pieces.

    3. Using a pasta machine on the widest setting, roll one piece of dough repeatedly through the machine, folding it onto itself and reworking it until it forms a coherent if still a bit grainy sheet. Reduce the levels of the roller, rolling the dough through each time, until you get to the next to the last setting. Make this your last rolling. Set the long sheet of dough on a large baking sheet. Roll out a second piece of dough in the same way.

    4. Use a fork to prick each sheet repeatedly. Bake until golden brown with tiny puffs across the surface, 5 to 6 minutes. As these two sheets bake, roll out the other two sheets and get them ready to go in the oven on a second baking sheet.

    5. Once baked, cool in the pan on a wire rack for a few minutes, then cool directly on the wire rack until room temperature. The matzoh will stay fresh at room temperature for about 6 hours.

    Homemade matzoh