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

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    Entries in ramen broth (1)


    Instant Pot Ramen Broth

    Honestly. Seriously. I mean, just make it. We ate it for dinner on its own one night.

    Ramen broth is a nine-hundred day process. (I exaggerate a little.) But a multi-cooker makes it happen in no time. (Spoiler alert--a little over 3 hours, a savings of more than 899 days and 20 hours!)

    We talked about this on our podcast. Look for that in the media player on the main page--or listen to it here

    But make this broth. Because you can.

    Do you have to use an Instant Pot? No, you can make this in any electric pressure cooker. So what's your excuse? Freeze the makings and get ready for ramen anytime.


    • 4 medium sheets kombu
    • 1 smoked ham hock or a smoked turkey leg
    • 1 pound chicken wings (separated), backs, necks, or a combination thereof
    • 1 pound pork bones or bone-in pork shoulder chops
    • 10 medium scallions, trimmed and cut into 2-inch pieces
    • One 3- to 4-inch piece fresh ginger (about as wide as two or three thumbs put together), peeled (as necessary) and cut into 1/2-inch thick rings
    • 1/4 cup soy sauce (see below)
    • 2 tablespoons mirin
    • About 10 cups water

    1. Place the kombu, hock, chicken, pork, scallions, ginger, soy sauce, and mirin in a 6- or 8-quart electric pressure cooker or multi-cooker. Add about 10 cups water--but do not add water above the max-fill line on the inside of the pot.

    2. Cover and lock the lid in place. Set the machine to cook at high pressure for 2 hours.

    3. Let the pressure come back to normal naturally, either by turning off the machine, turning off the pressure, or unplugging the machine (check your owner's manual). Do not let the machine flip to its "keep warm" setting.

    4. When the pressure lock is released and the pot's pressure is back to normal, unlock the lid and uncover the pot. Strain the broth through a fine-mesh sieve or a cheesecloth-lined giant colander and into a large bowl. Transfer the strained broth to freezer-safe containers and store in the freezer for up to 3 months.

    You can save the meat from the pork and chicken--although it's pretty spent. Make ramen easy by heating the broth to a low simmer, then ladling over bowls of baby kale, purchased ramen noodles, and perhaps a soft-boiled egg. You can also add chunked-up ham, pork shoulder, or other meats you might have as leftovers (which is why you want to freeze this stuff--so it's ready for leftovers).

    NOTE: Here's the Japanese soy sauce we talked about in the episode. We don't read Japanese--and so can't say more than, yep, that's the stuff. Anybody's help would be appreciated. And yes, you can use any sort of soy sauce.)