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 vegan (3)


    Roasted Beet And Corn Salad

    Salad? Side dish? One or the other. We're not sure. We're sure it's tasty!

    This recipe is featured in the 22 September 2018 episode of our podcast. Didn't catch it? Easy. Check out the media player at the top of the main recipe page on this site. (There's a drop-down menu of podcast episode titles at the center top.) Or go here for the iTunes link.


    Roasted Beef And Corn Salad

    3 large red beets, trimmed, peeled, and cut into 1/2 dice (tips in that podcast!)

    1/3 cup olive oil

    6 large ears of corn, husked, the silks removed, and the kernels cut off the cob

    2 medium celery stalks, thinly sliced

    1 medium yellow bell pepper, stemmed, cored, and diced

    3 tablespoon sherry, red wine, or white wine vinegar

    2 teaspoons dried oregano

    Salt and ground black pepper to taste

    1. Position the rack in the center of the oven and heat the oven to 375F.

    2. Stir the diced beets and the olive oil in a large roasting pan. Set in the oven and roast, without stirring, for 35 minutes.

    3. Sprinkle the corn over the beets. Do not stir. Continue roasting for 10 minutes.

    4. Take the roasting pan out of the oven. Cool for 10 minutes.

    5. Sprinkle the celery and bell pepper over the roasted vegetables. Also sprinkle the vinegar over everything. Stir well. Add the oregano as well as salt and pepper to taste. Stir again, then serve warm.


    The Best-Ever Vegan Chili

    If you've listened to our podcast, you KNOW that we've got the secret to turn a vegan chili into something that will even fool the most committed meat lovers. The "trick" is a combination of green lentils (lentils du Puy--not any other kind, not brown or red), buckwheat groats, and chana dal. Honestly, the final texture and flavor are astounding. Have vegan (or not, depending on your proclivities) sour cream on hand. We also like to top the bowls with bottled India relish and pickled jalapeño rings.

    If you haven't heard the podcast--whatzamattahwidchew?--you can catch the episodes here on iTunes or here at its hosting site.

    This isn't a recipe from any of our thirty (wtf?) books. We'd love to hear what you think if you make it.

    But make it. Soon. Maybe as a treat for this weekend after the Thanksgiving folderol. Or anytime this winter. It's supposed to be a brutal one up here in New England. We all know what to do. Hunker down and eat comfort food. Join in!


    • 1 cup dried cannellini, Great Northern, or other medium-sized white beans
    • 1 cup dried pink beans
    • 1 cup dried black beans
    • 1/4 cup olive oil
    • 1 large yellow onion, chopped (about 1 1/2 cups)
    • 1 large green bell pepper, stemmed, cored, and chopped (about 1 1/4 cups)
    • 3 medium celery stalks, thinly sliced (about 3/4 cup)
    • 1/3 cup pure ground mild chile powder, preferably ancho chile powder
    • 1 canned chipotle in adobo sauce, stemmed and chopped
    • 1 tablespoon sauce from the can of adobo chipotles
    • 1 tablespoon ground cumin
    • 1 tablespoon dried oregano
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon dried mustard
    • 1/2 teaspoon salt
    • One 12-ounce bottle dark beer, such as Negra Modelo or a porter
    • 4 to 6 cups no-salt-added vegetable broth
    • One 28-ounce can no-salt-added diced tomatoes, preferably "petite-diced" if you can find them
    • 1/2 cup chana dal
    • 1/2 cup raw buckwheat groats
    • 1/2 cup green lentils (or lentils du Puy)

    1. Soak the three types of dried beans in a big bowl of water overnight. Drain in a colander set in the sink and rinse well to get any of the black coating from the dried black beans off the other beans.

    2. Set a large Dutch oven over medium heat for a minute or two. Swirl in the oil, then add the onion, bell pepper, and celery. Cook for 5 minutes, stirring often, or until softened.

    3. Add the chile powder, minced chipotle in adobo sauce, the extra adobo sauce, the cumin, oregano, cloves, mustard, and salt. Stir until fragrant, just a few seconds.

    4. Pour in the beer and scrape up any browned bits in the bottom of the pot as it comes to a simmer.

    5. Add the broth and tomatoes. Raise the heat to high and bring to a full simmer, stirring quite often.

    6. Reduce the heat to low, cover, and simmer slowly for 2 hours, stirring occasionally, or until the beans are starting to get tender.

    7. Stir in the chana dal, buckwheat, and lentils. If the chili seems too thick, add 1 cup broth. Cover and simmer slowly for 1 more hour, stirring more frequently and adding more broth if you notice it drying out, until the beans are tender and the chili has thickened a bit.


    Vegan Cashew Ginger Ice Cream

    Is it ice "cream"? It's certainly a frozen dessert. And they do call it cashew cream, despite what the dairy princess in our duo thinks.

    Still, this is a pretty fine treat. It's creamy and rich, about the best thing after fare from the grill. Consider this your August treat. Or anytime, really. It would be quite tasty at the end of a holiday meal, even if you served a big roast turkey beforehand.

    To hear the podcast recipe for this episode, look for it in the media player at the top of the main recipe page. Or go here for iTunes, here to Iheart radio, or here for Stitcher. Pick your platform, then listen in.

    Vegan Cashew Ginger Ice Cream

    Makes about 1 quart

    • 1/2 cup raw cashews
    • Water as needed
    • 3/4 cup granulated white sugar
    • One 2-inch section of ginger, cut into thin coins
    • 1/2 cup sweetened condensed coconut milk (see NOTE)
    • 1/2 cup full-fat coconut milk

    1. Soak the cashews in a big bowl of water overnight.

    2. The next day, stir the sugar and 3/4 cup water in a small saucepan set over medium-high heat until the sugar dissolves. Add the ginger and bring to a boil. Boil until the mixture reaches 220F on a candy-making thermometer, a deep-frying thermometer, or a laser thermometer, about 5 minutes. Cool to room temperature off the heat, then strain out the ginger by pouring the mixture through a sieve and into a small bowl.

    3. Drain the cashews in a colander or sieve set in the sink. Pour them into a liquid measuring cup and add enough water to make 1 1/2 cups.

    4. Pour this mixture into a high-speed, turbo blender, such as a Vitamix or a Blendtec. Cover and blend at the highest speed until very smooth, stopping the machine at least once to scrape down the inside of the canister and test the mixture.

    5. Pour the drained ginger syrup into the blender canister. Also add the sweetened condensed coconut milk and the regular coconut milk. Cover and blend at a low speed until smooth.

    6. Set the covered canister in the fridge to chill for at least 8 hours or preferably overnight.

    7. Prepare an ice cream maker for freezing. Blend the mixture in the canister at low speed one more time just until smooth.  Pour into the ice cream machine and freeze according to the manufacturer's instructions. Scoop into a container, seal, and freeze for at least 1 hour to harden it up a bit. The ice cream can be stored in a sealed container in the freezer for up to 1 month (yeah, right) but tastes best if it is then set out on the counter for 10 or 15 minutes to soften slightly.

    NOTE: Sweetened condensed coconut milk is not the sweetened coconut milk made for tiki drinks. Look for sweetened CONDENSED coconut milk near the regular sweetened condensed milk in most grocery stores.