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:



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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 Italian food (3)


    Halibut With Orzo

    If you listened to our podcast, you know that this is a recipe from the new weightwatchers book, YES, ITALIAN! You can find out more about it here. It's a pretty book, lots of photos, and includes some very delicious recipes for healthy, flavorful Mediterranean fare.

    As we said in the podcast, we do write a monthly column for the dot-com site (since 2005!) but we were not involved with this book in any way and we get no financial benefits from the sales of this book (or even posting this article).

    Rather, we wanted to highlight this dish because it was so darn tasty! And it shows the sheer joy of creating a Mediterranean dish that's pretty good for you, too. Can't beat that. Before you head to the stove, check out our podcast here. Or in the media player on the main recipe page.


    Makes four servings

    • 2 teaspoons olive oil
    • 1 medium yellow onion, chopped
    • 1 teaspoon minced garlic
    • 1 teaspoon fennel seeds, crushed
    • One 14-ounce can reduced-sodium crushed tomatoes
    • 1 3/4 cups water
    • 12 large pitted black or green olives, halved
    • 1 teaspoon drained and rinsed capers
    • 1/2 teaspoon table salt
    • 1/2 teaspoon ground black pepper
    • 1 cup (6 ounces) dried orzo
    • Four 5-ounce skinless halibut fillets

    1. Warm the oil in a large, deep skillet set over medium heat. Add the onion and cook, stirring often, until softened, about 3 minutes.

    2. Stir in the garlic and crushed fennel seeds until aromatic, a few seconds--then add the tomatoes, water, olives, salt, and pepper. Stir well and bring to a low simmer.

    3. Stir in the orzo, reduce the heat to low, cover, and simmer slowly (you should be able to count the bubbles) for 5 minutes, stirring fairly frequently.

    4. Nestle the fish fillets into the sauce. Cover and continue cooking, gently stirring the tomato and orzo sauce around the fish fairly often, until the fish is cooked through, 10 to 12 minutes.


    Mixer Meatballs

    If you've listened to our latest podcast, you know that it's all about making meatballs in an electric mixer. If not, catch it here. A stand mixer works best but you can certainly make them by hand (gross).

    You have to start a little early for these--to soak the bread crumbs in milk. And you have to brown them before you can simmer them. It's more time than work: a little to do here, a little there.

    As you know, Bruce makes these most of the time with jarred marinara sauce. As he explains in the podcast, read those labels!

    Mostly, this all adds up to a fabulous dinner. If you want to serve them over cooked pasta, use dried, not fresh (too limp). Buy a high-quality dried pasta, one without eggs or fillers. 

    Dinner for 6, maybe 8. The meatballs and sauce cooked together freeze well (without any pasta).

    • 1 cup fresh breadcrumbs
    • 1 cup whole or 2% milk
    • 1 pound lean ground beef
    • 1 pound Italian sausage meat (no casings)
    • 1/4 cup finely grated Parmigiano-Reggiano
    • 1 large egg
    • 1/2 teaspoon fennel seeds
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried sage
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon salt
    • 1/4 teaspoon grated nutmeg
    • 1/4 teaspoon red pepper flakes
    • 2 to 3 tablespoons olive oil
    • 1 quart (4 cups) jarred marinara sauce

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

    2. Soak the breadcrumbs in the milk in a small bowl for 20 minutes. Gently squeeze by the handful over the sink to remove as much milk as you can without turning the breadcrumbs to mush. Place them in a large bowl--or the bowl of a stand mixer.

    3. Add the ground beef, sausage meat, cheese, egg, fennel seeds, oregano, sage, thyme, salt, nutmeg, and red pepper flakes. Use a electric mixer at medium-low speed to combine these ingredients, working them through the beaters without turning them to mud, until uniform, well combined, and soft.

    4. Grease the inside of a large, lipped baking sheet with 2 tablespoons oil. Use a 1/4-cup ice cream scoop to make 18 to 20 balls from the meat mixture, releasing them in evenly spaced lines onto the baking sheet. (Alternatively--and blech--rub your cleaned hands with the remaining 1 tablespoon oil, gather up the meatballs in 1/4-cup increments, form them into meatballs, and lay them on the prepared sheet.)

    5.  Bake for about 15 minutes, until firm and lightly browned. Meanwhile, bring the marinara to a simmer in a large pot over medium-high heat, stirring occasionally. Reduce the heat to low to maintain a slow simmer.

    6. Transfer the meatballs to the sauce in the pot. Cover and continue simmering for 40 minutes, until the flavors have blended (and the meatballs have cooked through). Serve over cooked spaghetti, polenta, or on their own with lots of grated cheese on top.

    Note: You can omit all the dried spices and use 2 to 2 1/2 teaspoons dried Italian seasoning blend. (Check the bottle to see if it includes salt--and thus whether you should omit or add the salt.)


    Kamut Meatballs in an Herb-Laced Tomato Sauce

    Okay, we'll admit it: this is a long recipe. But it's getting on toward winter in our part of the world, and we're hunkering down. The maple leaves are down; we've cut the squishy, frost-bit hostas out of the garden. We light fires after our dinner parties. So it's high time for comfort food!

    Here's a traditional if over-the-top recipe for three-meat meatballs, laced with organic Kamut bulgur to add lots of whole-grain goodness to the mix. (More on that concept in the recipe.) The meatballs are roasted, then dropped into a rich sauce, stocked with veggies, tomatoes, and herbs.

    We've had this dish two nights in a row. (It makes a lot but leftovers are a dream.) We'll bet you do, too!

    Click to read more ...