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.

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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.

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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.


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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 white beans (2)


    Kamut Burgers with Shallots, Pecans, and Lemon Zest

    Mark made these a third time (!) after we recorded the podcast. He gets carried away. But yes, they're that good. As you can see by the picture, we had them with a vinagrette-y green salad, sliced avocados, and olives. But sometimes we like to load up the condiments: caponata, tapenade, mustard, you name it.

    As we said, you can substitute spelt berries or soft white wheat berries. But Kamut is the thing! It offers a buttery flavor and luxurious texture. Here's one place to find it.

    If you missed the podcast, it's right up there in the media player. Use the drop-drown menu at the top center to find it. Or go out to iTunes and subscribe. Click here. Mark will dance at your next wedding if you do. (Offer not valid in any plane of reality known to humans.)

    And if you want to know more about the book, the only book to treat whole grains as main courses in and of themselves, click here to get a copy.



    Makes 6 patties


    • 2/3 cup Kamut
    • 1/4 cup olive oil (divided)
    • 1 medium shallot, minced
    • 1/4 cup pecan pieces
    • 1 tablespoon minced fresh sage leaves
    • 2 teaspoons finely grated lemon zest
    • 2 teaspoons stemmed thyme leaves
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • One 15-ounce can white beans, drained and rinsed (about 1 3/4 cups)
    • 1 large egg, at room temperature


    1. Fill a large saucepan about halfway with water and bring to a boil over high heat. Add the Kamut, reduce the heat to low, and simmer until the grains are super soft and tender, between 45 minutes and 1 hour. Drain in the sink through a fine-mesh sieve or a colander lined with paper towels. Transfer to a food processor.

    2. Set a large skillet over medium heat for a couple of minutes. Swirl in 1 tablespoon oil, then add the shallot and pecan pieces. Cook, stirring often, until the shallot turns translucent, about 1 minute. Add the sage, lemon zest, thyme leaves, salt, and pepper.

    3. Scrape the contents of the skillet into the food processor. Add the beans and egg. Process to form a somewhat grainy, thick, paste-like batter, scraping down in the inside of the canister at least once, preferably twice. Scrape down and remove the blade.

    4. Wash and dry the skillet. Set it over medium heat for a couple of minutes. Add the remaining 3 tablespoons oil. With dampened hands, form the grain and bean mixture into six, round, fairly flat patties. Slip these into the skillet and cok until browned and crisp on one side, 3 - 4 minutes. Flip with a large spatula and the courage of your convictions. Continue cooking until browned and crisp on the other side, 3 - 4 minutes. Transfer to serving plates.

    NOTE: If your skillet is not large enough to hold all the patties at once, use 1 1/2 tablespoons oil and fry the patties in two batches, adding the remainder of the oil after the first batch.


    Short Rib and White Bean Soup (Three Ways!)

    Told you I wasn't a photographer.Yep, three ways: on the stovetop (how Mark made it in the podcast episode), in a pressure cooker, or in a slow cooker. You choose. But man, is this chilly weather, savory, pure ol' comfort food!

    Here's the recipe for the traditional, stovetop way. Look down the entry for narrative notes on how to make it in the two appliances. And if you haven't heard the podcast--complete with sooooooooo much complaining from a certain food writer--then check it out in the media player at the top of the recipe entries. There's a drop-down menu in the center of the player from which you can select the episode you want to hear.

    Short Rib and White Bean Soup

    • 1/2 pound dried great northern or cannellini beans
    • 1 tablespoon olive oil
    • 2 pounds bone-in beef short ribs, well trimmed of surface (but not interstitial) fat
    • 3 cubanel or green Italian frying peppers, or 1 large green bell pepper, stemmed, cored, and chopped
    • 1 medium carrot, chopped
    • 3 medium garlic cloves, minced (about 1 tablespoon)
    • 1 pound sliced brown button or cremini mushrooms
    • 1/2 cup dry white wine
    • 4 cups (1 quart) chicken broth
    • 4 cups (1 quart) water (subject to change if you're using one of the appliances)
    • 1/2 cup loosely packed fresh parsley leaves, chopped
    • 1 1/2 teaspoons dried thyme
    • 1 1/2 teaspoons dried sage
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper

    1. Soak the beans in a big bowl of water on the counter overnight.

    2. Heat the oil in a large Dutch oven or French casserole set over medium heat. Add the short ribs and brown very well on all sides, turning occasionally, about 8 minutes. Transfer to a waiting bowl.

    3. Add the peppers, carrot, and garlic. Cook, stirring often, until slightly softened, 2 - 3 minutes. Add the mushrooms and cook, stirring often, until they give off their liquid and it reduces to a thick glaze, about 5 minutes.

    4. Pour in the wine and scrape up any browned bits on the bottom of the pot. Add the broth, water, parsley, thyme, sage, salt, and pepper. Return the short ribs to the pot.

    5. Drain the beans and add them to the pot. Stir well, raise the heat to medium-high, and bring the liquid to a full simmer. Cover the pot, reduce the heat to low, and simmer slowly until the meat is falling-off-the-bone tender, about 2 1/2 hours.

    6. Transfer the short ribs to a cutting board; cool a few minutes. Slice the meat off the bones; discard the bones. Chop the meat into little bits, then stir into the stew. Set aside for a minute or so to heat through.

    For a pressure cooker: Reduce the water to 3 cups; otherwise, complete the first four steps as written, whether in a stovetop pot set over medium heat or in an electric cooker turned to the browning function. Do not add the beans. Lock the lid onto the pot and bring to high pressure. Cook at high pressure for 20 minutes in a stovetop pot (15 psi) or for 26 minutes in an electric pot (9 - 11 psi). Do a quick release, then open the pot, drain the beans, and stir them into the stew. Lock the lid back onto the pot and cook at high pressure for 11 minutes in a stovetop pot (15 psi) or for 15 minutes in an electric model (9 - 11 psi). Again, do a quick release to drop the pressure. NB: check the beans. If they've sat on a shelf a long time, they may not be tender because they're just too desiccated. If so, lock the lid back onto the pot and continue cooking them without the meat in the mix for another 11 minutes in the stovetop model or 15 minutes in the electric one at high pressure.

    For a slow cooker: Reduce the water to 1 1/2 cups. Brown the short ribs in a separate skillet set over medium heat. (Apparently only if you want to!) Put them in a 5- to 6-quart slow cooker. Add everything else, even the soaked and drained beans. Cover and cook on low for 8 hours. Afterwards, the stew can stay on the keep-warm setting for up to 3 hours. Remove the short ribs from the pot, slice the meat off the bones, discard the bones, and stir the meat back into the stew. Cover and cook on high for a couple of minutes to warm through.

    Short Rib and White Bean Soup