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 pot roast (1)



    Wow. Hearty. German hearty. Something's got to get you through that central European winter. Here's a big roast for your holidays, perfect fare for a chilly night. Make boiled or mashed potatoes to go alongside. And pour more of that big red wine. Or beer. Yeah, lots of beer.

    If you haven't heard our podcast about this recipe, check it out in the media player at the top of the main recipe page, pulling down the menu at the center top until you find the one for sauerbraten. (Warning: Hitler jokes. Too soon?)

    If you'd rather find it and even subscribe on iTunes, click this link.

    Or click the link at the bottom of this page to hear the podcast directly in your browser.

    Okay, the recipe:


    • 1 cup hearty, big, dry red wine
    • 3/4 cup red wine vinegar
    • 1 small onion, thinly sliced
    • 1 medium carrot, thinly sliced
    • 2 bay leaves
    • 1 tablespoon juniper berries
    • 1 tablespoon black peppercorns
    • 1 1/2 teaspoons caraway seeds
    • 1 teaspoon salt
    • One 2 1/2- to 3-pound beef bottom round roast
    • 4 ounces thin-cut bacon, chopped
    • 1 1/2 cups frozen pearl onions (do not thaw)
    • 6 pitted prunes, quartered
    • 1 teaspoon dried thyme
    • 1 teaspoon dried sage
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground dried ginger
    • 2 cups beef broth

    1. Start by mixing the red wine, red wine vinegar, onion, carrot, bay leaves, juniper berries, peppercorns, 1 teaspoon caraway seeds, and the salt in a large saucepan. Bring to a simmer over high heat, stirring occasionally. Set aside off the heat to cool to room temperature, about 45 minutes.

    2. Pour the red wine mixture into a large plastic bag you can zip closed. Add the beef, turn a bit to coat, and seal the bag closed. Store in a big bowl in the refrigerator for 4 (yes, four) days, turning the bag occasionally to make sure the meat takes a turn against all the aromatics.

    3. Heat the oven to 325F, positioning the rack in the middle of the oven or as close as it can get to the middle while still fitting in your big Dutch or French oven. Remove the meat from the marinade. Strain the marinade through a sieve and into a big bowl. Discard the solids, reserving the liquid.

    4. Set a Dutch or large French oven over medium heat. Add the bacon and cook, stirring occasionally until crunchy, about 3 minutes. Use a slotted spoon to transfer the bacon bits to a bowl.

    5. Blot the beef bottom round dry on paper towels. Add it to the pot and brown well on both sides, turning at least once, about 8 minutes. Transfer the meat to the bowl with the bacon.

    6. Add the pearl onions to the pot; cook, stirring often, until lightly browned, 3 to 4 minutes. Add the prunes, thyme, sage, allspice, ginger, and the remaining 1/2 teaspoon caraway seeds to the pot. Stir well for about a minute. Pour in 1/2 cup of the reserved marinade liquid; bring to a simmer, scraping up any browned bits on the bottom of the pot. Pour in the broth, then add the beef, the bacon, and any juices in their bowl, nestling the meat into the sauce. Bring to a full simmer.

    7. Cover the pot and slide it into the oven. Bake until the meat is fork-tender, about 3 hours. Transfer the roast to a large carving board and let stand at room temperature for 10 minutes before carving and chunking up to serve with the vegetables and pan sauce.

    Note: You can thicken the sauce, if desired. Set the Dutch or French oven over medium-high heat and bring the sauce to a full simmer. Add 3 to 4 finely crumbled gingersnap cookies, stirring until moderately thickened. Serve at once.