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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    Cranberry, Pineapple, and Rum Coffee Cake

    We posted a shot of this on Facespace and the Twitmachine the other day. We'd made it for Mark's book group--and he teasingly wondered if he should post the recipe.

    Well, here 'tis. This one's a rich, buttery coffee cake with what seems like a mound of jam folded into it. You actually get the job done with a somewhat unorthodox technique. First, you make a cranberry/orange/rum compote and cool it a bit; then you make the buttery batter, get it in the pan, and spread this compote over the top. As it bakes, the cranberry mixture sinks into the cake, becoming thick ribbons of jam in the crumb. Now doesn't that sound good?

    This recipe is slightly adapted from our 900-recipe tome, THE ULTIMATE COOK BOOK. Click on that link if you want your own copy. But for now, here's the coffee cake recipe:

    • 2 cups fresh cranberries (or frozen, thawed)
    • 1 cup canned crushed pineapple in heavy syrup, drained
    • 1/2 cup packed light brown sugar
    • 6 tablespoons gold or white rum
    • 1 tablespoon cornstarch
    • 1/2 teaspoon ground cinnamon
    • 1 1/2 cups all-purpose flour, plus additional for dusting the pan
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon baking soda
    • 8 tablespoons (1 stick) cool, unsalted butter, cut into small bits, plus additional for greasing the pan
    • 3/4 cup granulated white sugar
    • 1 large egg, at room temperature
    • 1 tablespoon vanilla extract
    • 1/2 cup regular, plain yogurt
    • 1/3 cup whole or low-fat milk

    1. Place 1 1/2 cups cranberries in a food processor; process until finely choppped. Scrape into a medium saucepan; add the remaining whole cranberries as well as the pineapple, brown sugar, rum, cornstarch, and cinnamon. Set over medium heat and bring to a simmer. Cook, stirring often, until the whole berries pop and the mixture thickens, about 5 minutes. Pour into a large bowl and set aside to cool for 20 to 30 minutes.

    2. Meanwhile, position the rack in the center of the oven; heat the oven to 375F. Lightly butter and flour the inside of a 9-inch round springform pan or a 9-inch round high-sided baking pan (not just a standard cake pan).

    3. Whisk the flour, baking powder, salt, and baking soda in a medium bowl until uniform. Set aside.

    4. Beat the granulated white sugar and the butter in a large bowl with an electric mixer at medium-high speed until creamy and smooth, about 4 minutes, maybe a little longer if you're working with a hand-held mixer or the butter was cold. Scrape down the insides of the bowl; add the egg and vanilla. Beat at medium speed until smooth, then beat in the yogurt and milk until smooth.

    5. Scrape down and remove the beaters. Fold in the flour mixture with a rubber spatula just until thoroughly moistened, no dry pockets in the batter, but a somewhat grainy texture. Scrape and pour the batter into the prepared pan. Spoon and spread the cranberry mixture over the batter, making an even layer to the edges.

    6. Bake until the cake is set when shaken, until a toothpick or cake tester inserted into the center part without touching fruit comes out with a few moist crumbs attached, about 40 minutes, maybe a little longer based on the ambient moisture content of some of the ingredients. Set on a wire rack and cool for at least 1 hour before unlatching the sides of the springform pan, if using. Slice into wedges to serve.

    TIP: Cool butter? Not exactly cold from the fridge but definitely below room temperature. Our best advice is to take the butter out, cut into into small bits, and set these aside in the bowl on the counter for 10 minutes. Cool butter traps air to create a cake's structure (that is, its crumb) better than room-temp butter. Want to know why? Check out our book LOBSTERS SCREAM WHEN YOU BOIL THEM AND A HUNDRED OTHER MYTHS ABOUT FOOD AND COOKING.


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