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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    Zabaglione Gelato

    It's warming up! In New England, that means the hens are laying again. They quit when it gets too dark in the winter. You would, too.

    All those eggs means it's also time for gelato. Break out that ice cream maker!

    Despite its incredible richness, gelato is a cream-less ice cream, favored in Italy but found just about everywhere these days. All that richness? Egg yolks. Lots of egg yolks.

    Unfortunately, North American milk production results in less cream (or fat) in the milk. (No, the whole milk in the carton is not how it comes out of the cow. It's richer au naturel.) Italian whole milk runs over 5% cream; ours, somewhere around 4.2%. So to get the right texture, we have to add a little cream. Cheat, as it were.

    Here's a gelato fashioned on the famous Italian dessert: zabaglione, made with eggs and Marsala wine. Zabaglione is crying out to be morphed into gelato, don't you think? 

    You'll also want to start practicing your gelato technique now to be in good shape for the summer. You'd hate to come up short when your friends are watching.

    First, beat 6 large, room temperature egg yolks and 3/4 cup sugar in a large bowl with an electric mixer at medium-high speed until creamy and thick, about 5 minutes, maybe even a little more.

    It's important that those egg yolks be at room temperature for the right loft. Break them into the bowl and set the bowl on the counter for 20 minutes before you start.

    Beat in 3 tablespoons Marsala. We prefer a rubino or a fine marsala, one with a little more body than perhaps the standard stuff used for cooking in the United States.

    Set the beaten stuff aside and heat 2 1/4 cups whole milk and 1/4 cup heavy cream in a medium saucepan over medium heat until tiny bubbles fizz around the pan's perimeter.

    With the mixer at medium speed, beat half the hot milk mixture into the egg yolk mixture until smooth; then beat this combined mixture into the remaining milk mixture in the saucepan until smooth.

    Reduce the heat to low and cook, stirring constantly, until somewhat thickened, until it can coat the back of a wooden spoon when you dip it in and run your finger along the back of the spoon, from 6 to 10 minutes, depending on the weight of your pot, the ambient temperature of ingredients, and other factors. The line you make should stay solid even when you tip the spoon this way and that. If you want to get obsessive, the custard should be at 170F. Use an instant-read thermometer and stir like mad over very low heat once the mixture reaches the upper 160s.

    Strain the custard through a fine-mesh sieve and into a large bowl; cover and chill for at least 24 hours or up to 48 hours. Then freeze it in an ice cream machine according to the manufacturer's instructions. Afterwards, scoop it into a bowl and let it firm up by setting it on the floor of your freezer for an hour or so.

    We didn't do that last. We scooped it out of the machine and had at it. Summer's here!


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