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 whole grains (7)


    Turbo Blender Oat And Honey Pancakes

    You thought you bought that high-RPM, high-horsepower blender to make smoothies! We're here to change all that. Check out our newest podcast in the window at the top of the main recipe page (or here).

    Then check out our new book, THE TURBO BLENDER DESSERT REVOLUTION. We've got ice creams, custards, puddings, panna cotta, brownies, muffins, layer cakes, and more, often without dirtying another bowl (and sometimes in the case of puddings and such, without every turning on the stove).

    And as a bonus, there's a chapter of pancake and waffle recipes, too!

    We're out to revolutionize baking. Here's a sneak peek, a recipe from the book. Check it out. Promise.



    Makes about 12 four-inch pancakes

    • 1 1/2 cups steel-cut oats
    • 1/2 cup soft white wheat berries
    • 1/2 tablespoon baking powder
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1 1/4 cups regular buttermilk
    • 2 tablespoons canola oil
    • 2 tablespoons honey
    • 1 large egg
    • Nonstick spray
    • Water, as needed

    1. Place the oats and wheat berries in the large canister, cover, and blend at the highest speed until a fine flour, about 1 minute. Add the baking powder, cinnamon, and salt. Cover again and blend at the highest speed until uniform, about 10 seconds. Add the buttermilk, oil, honey, and egg; cover and blend at low speed until smooth, about 20 seconds.

    2. Lightly coat the inside of a large, nonstick griddle or skilloet with nonstick spray. Set over medium-low heat for 1 minute. Use a scant 1/4-cup batter to make several pancakes on the hot surface, spacing them about 2 inches apart. Cook until open bubbles dot the wet surface, about 2 minutes. Flip the pancakes, then continue cooking until browned and cooked through, about 1 minute. Transfer to a platter and continue making more pancakes, stirring water into the batter in 1-tablespoon increments as necessary to keep it pourable and regreasing the hot surface as necessary to keep the pancakes from sticking.

    A fabulous image from the book, copyright ERIC MEDSKER


    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.


    Kamut and Beef Chili

    You can't believe how much this chili cures cool weather! The whole-grain Kamut gives it a luxurious texture while they "real deal" chile paste offers complex layers of flavor. Yes, you can substitute wheat berries (soft, whites ones, please) or spelt berries for the Kamut. Both will have a somewhat firmer texture, not quite as insanely good.

    If you haven't heard us blather about this recipe, check out our latest podcast episode. You can hear it in the media player above or you can check it out at iTunes here or on its web hosting page here (without giving Apple its due). Come cook with us. And laugh with at with us. You'll be glad you did.

    This recipe comes from our cookbook GRAIN MAINS, over 100 recipes to turn whole grains into main courses. You can check the book out on amazon here or from Barnes and Noble here.

    Kamut and Beef Chili

    6 servings

    • 2 cups Kamut
    • 10 to 12 dried chiles, such as New Mexican reds, pasillas, mulattos, anchos, or chipotles (a mix of three kinds works best, weighted heavily toward New Mexican reds)
    • 4 garlic cloves, quartered
    • 2 tablespoons packed fresh oregano leaves
    • 1/2 tablespoon cumin seeds
    • 1 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 2 tablespoons peanut or vegetable oil
    • 1 medium yellow onion, chopped
    • 1 medium green bell pepper, stemmed, cored, and chopped
    • 2 pounds beef top or bottom round, cut into 1/2-inch cubes (seriously!)
    • One 12-ounce bottle dark beer, such as Negro Modelo
    • 2 1/2 cups reduced-sodium beef broth

    1. Soak the Kamut in a big bowl of cool water for at least 8 hours or up to 12 hours.

    2. Stem the dried chiles, then open them up and tear out all the seeds and white membranes inside. Tear the skins into small pieces, then set these in a large, dry skillet over medium heat. Toast them, stirring occasionally, until fragrant, about 2 minutes. Scrape the pieces into a big bowl and cover them with boiling water. Set aside to soak for 20 minutes.

    3. Scoop out about 1/2 cup of the soaking liquid and set it aside. Drain the chiles in a colander set in the sink. Pour them into a food processor. Add the garlic, oregano, cumin seeds, salt, cinnamon, and 2 tablespoons of the reserved soaking liquid. Cover and process to a coarse paste, scraping down the inside of the bowl a couple of times. If the mixture is too thick, add additional soaking liquid in 1/2-tablespoon increments until it becomes a paste without being watery.

    4. Set a large Dutch oven or pot over medium heat. Add the oil, then the onion and bell pepper. Cook, stirring often, until the onion turns translucent, about 3 minutes.

    5. Scrape all the prepared chile paste into the pot. Stir over the heat to toast it and develop its flavors for about a minute. Stir in the beef. Continue cooking, stirring often, until the beef is browned, about 4 minutes.

    6. Pour in the beer. Stir down any foam, also scraping up any browned bits off the bottom of the pot's interior. Pour in the broth, raise the heat to medium-high, and bring the mixture to a full simmer.

    7. Drain the Kamut into a fine-mesh sieve in the sink (or into a colander lined with paper towels). Stir the grains into the beef mixture. Bring back to a full simmer. Cover, reduce the heat to low, and cook until the beef and Kamut are tender, 2 - 2 1/2 hours. Before serving, set the pot off the heat, covered, for 10 minutes to develop the flavors.

    Gussy up the bowlfuls with sliced pickled jalapeño rings, sour cream, shredded Cheddar, and/or minced scallions.

    Kamut and Beef Chili


    Kamut Meatballs in an Herb-Laced Tomato Sauce

    Okay, we'll admit it: this is a long recipe. But it's getting on toward winter in our part of the world, and we're hunkering down. The maple leaves are down; we've cut the squishy, frost-bit hostas out of the garden. We light fires after our dinner parties. So it's high time for comfort food!

    Here's a traditional if over-the-top recipe for three-meat meatballs, laced with organic Kamut bulgur to add lots of whole-grain goodness to the mix. (More on that concept in the recipe.) The meatballs are roasted, then dropped into a rich sauce, stocked with veggies, tomatoes, and herbs.

    We've had this dish two nights in a row. (It makes a lot but leftovers are a dream.) We'll bet you do, too!

    Click to read more ...


    Spicy Millet Salad with Corn and Peanuts

    You know we preach the gospel of whole grains. Yes, we've got the book on GRAIN MAINS, just out. (Look to the right for it.) But really, our devotion is more than a mere cookbook. It's personal, too. And a story we've never told.

    About two years ago, one of us had a health scare: a scary colon matter, more than a polyp, with a 100% chance of its turning into cancer. It was removed--and we're all the better for it. But we started eating more whole grains--partly because the health professionals encouraged it. Brown rice at first, mostly because we didn't know much better. Then wheat berries. Maybe wild rice, too. We started by putting them on the side of the plate--with that pat-of-butter cliché.

    But something happened: those whole grains were so darn delicious, we wanted more. And more kinds. We started moving them to the center of the plate. Bye bye, pat of butter. Hello, some of the most satisfying main courses we've ever created.

    Then something else happened: because of the way whole grains interact in the body, both of us ended up losing over ten pounds each, despite heaping platefuls--that is, by eating MORE, not less.

    Ahem. Great taste, good health, weight loss. Convinced yet? Dig in to this freebie recipe, adapted from our new book:

    Click to read more ...