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.

OUR CRAFTSY CLASSES

 

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.

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.

Get it from

amazon

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

amazon

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.

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.

amazon

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:

amazon.com

barnes&noble

independent booksellers

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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 shrimp (2)

    Tuesday
    Jan242017

    Lacassa

    Another week, more Chinese New Year, and another recipe from adapted from FAT RICE, the cookbook for the fabulous Chicago restaurant that serves, um, "new Macau" food, the place where Bruce and I burned our faces off with an incredible hot pot curry. (I still dream about it.)

    This dish isn't spicy. It's sweet and aromatic. Better still, it uses the ginger achar from our last podcast and recipe (click here). It's sweet and comforting, just what we need for our "interesting times."

    If you want to hear the podcast, click here. We cook it right in front of your ears.

    Otherwise, here's the recipe for our version.

    Lacassa (Rice Vermicelli Stir-Fry)

    Inspired by Abraham Conlon, Adrienne Lo, and Hugh Amano’s FAT RICE: RECIPES FROM THE CHICAGO RESTAURANT INSPIRED BY MACAU

    Serves 2

    • 3 tablespoons light soy sauce
    • 3 tablespoons water
    • 1 tablespoon sugar
    • 1 teaspoon salt
    • 1/2 teaspoon ground white pepper
    • 3 ounces rice vermicelli
    • 3 tablespoons peanut oil
    • 3 large eggs, well beaten
    • 1 medium yellow onion, cut into thin half-moons
    • 1 medium carrot, peeled and julienned
    • 4 ounces char siu or boneless smoked ready-to-eat ham, chopped
    • 5 medium scallions, white and green parts only, shredded
    • 5 ounces medium shrimp, peeled, deveined, and split lengthwise
    • 3 medium garlic cloves, minced or 1 tablespoon jarred minced garlic
    • A big handful of bean sprouts
    • 1 teaspoon toasted sesame oil
    • 3 tablespoons ginger char

    1. Mix the soy sauce, water, sugar, salt, and white pepper in a small bowl.

    2. Cover the noodles in a bowl with very hot tap water. Soak for 2 minutes—then drain in a colander set in the sink.

    3. Heat 2 tablespoons of the oil in a large nonstick skillet set over medium-high heat. Add the beaten eggs; swirl the pan so they spread out across its surface. Cook about 1 minute, pulling back the sides to let raw egg run into the space once, then setting aside until the top is almost set. Loosen the edges from the skillet, then fold the omelet onto itself as you slip it out onto a cutting board. Slice it into thin strips.

    4. Heat a large wok over high heat. Add the remaining 1 tablespoon oil, then add the onion, carrot, char siu, scallions, shrimp, and garlic. Stir-fry for 1 minute.

    5. Add the drained noodles. Stir-fry 30 seconds, leave it alone 30 seconds, then stir-fry for 30 seconds

    6. Drizzle the soy sauce mixture around wok; stir-fry for 15 seconds.

    7. Add the sliced omelet pieces and the bean sprouts. Toss together, then remove from the heat. Garnish the with sesame oil and ginger achar.

    Friday
    Jan152016

    Pressure Cooker Shrimp Creole

    I am soooo not a photographer.Check it out! As we told you in our podcast--it's right up there at the top of the recipe entries (or it's here)--you can make a fine shrimp creole (like) stew in a pressure cooker in minutes. No, it's not authentic. There's no roux, for one thing. But it's got the right flavors. So put up some rice. You're going to need it.

    If you want to find many more pressure cooker recipes, check out our monumental, 500-recipe tome THE GREAT BIG PRESSURE COOKER BOOK (that's a link for it right there). It sold out multiple times on QVC. Just sayin'.

    But to this recipe. . . .

    Pressure Cooker Shrimp Creole (Sort Of)

    • 2 tablespoons peanut oil (or vegetable oil, if you insist)
    • 1 large yellow onion, chopped
    • 2 medium celery stalks, chopped
    • 1 medium green bell pepper, stemmed, cored, and chopped
    • 1 teaspoon sweet paprika
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • 1 teaspoon ground black pepper
    • Up to 1/2 teaspoon onion powder
    • Up to 1/2 teaspoon garlic powder
    • 2 cups chicken broth
    • One 14-ounce can diced tomatoes
    • 1/2 cup dry white wine
    • 2 tablespoons canned tomato paste
    • 1 tablespoon Worcestershire sauce
    • 2 pounds medium shrimp, peeled and deveined
    • 6 medium scallions, thinly sliced
    • 1/4 cup loosely packed parsley leaves, finely chopped

    1. Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the onion, celery, and bell pepper; cook, stirring often, until the onion turns translucent, about 4 minutes. Stir in the paprika, thyme, oregano, pepper, onion powder, and garlic powder until aromatic, less than a minute.

    2. Stir in the broth, tomatoes, wine, tomato paste, and Worcestershire sauce until the tomato paste dissolves.

    3. Lock the lid onto the pot.

    • For a stovetop cooker, raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 5 minutes.
    • For an electric cooker, set the machine's timer to cook at high pressure (9 - 11 psi) for 8 minutes.

    4. Use the quick-release method to bring the pot's pressure back to normal.

    5. Unlock the lid and open the pot. Stir in the shrimp, scallions, and parsley. Set the lid onto the pot without engaging the pressure valve. Set aside until the shrimp are pink and firm, about 3 minutes. Stir well before serving.

    Shrimp Creole from a pressure cooker