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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    Lemon Ice Cream

    One of us is a little nuts for lemon. And lemon ice cream may be the holy grail. As we explained on our podcast, the secret to a great lemon ice cream is to make lemon curd, fold light cream (yep, light) into it, and then freeze it in your machine.

    If you haven't listened to our podcast yet, here's a link to try it out on iTunes. Or click here to listen to it right in your browser. (Warning: There's a little explicit language. One of us can't help himself. Careful. NSFW.) Or check the bottom of this page for the link to our platform where you can hear it as well.

    So here's the vaunted recipe. It's from THE ULTIMATE ICE CREAM BOOK, our best-selling book with over 300,000 copies in print! If you're interested, click through that link. But for now. . . .

    Lemon Ice Cream

    • 2 large eggs
    • 1 cup granulated white sugar
    • 1/2 cup fresh lemon juice (5 to 7 lemons)
    • 2 tablespoons unsalted butter
    • 1 teaspoon lemon extract
    • 2 cups light cream

    1. Combine the eggs, sugar, lemon juice, butter, and lemon extract in the top half of a double boiler or in a heat-safe metal bowl set to be set over a medium saucepan--but put either aside without setting it over the heat. Bring about an inch of water to a simmer in either the bottom of the double boiler or the medium saucepan to go under the bowl.

    2. Whisk the egg mixture until smooth. Reduce the heat so the water barely simmers and set that top half of the double boiler in place or put the bowl over the saucepan. Continue whisking constantly until the mixture thickens, turns glossy, and any foam disappears, about 15 minutes. It won't be exactly like set curd yet but it will mostly hold its shape on a spoon even as it slumps a bit.

    3. Set the top half of the double boiler or the bowl aside to cool for 5 minutes, then whisk in the light cream. Cover and refrigerate until cold, for at least 4 hours or up to 24 hours.

    4. Whisk the lemon mixture again to combine. Then freeze in an ice-cream machine according to the manufacturer's instructions. Serve at once or scoop into a 1-quart container, cover, and store in the freezer for up to 2 months. Set the hard-frozen ice cream out on the counter for 5 minutes or so before serving for the best flavor.

    Lemon Ice Cream

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    Reader Comments (2)

    I have used the Ultimate Ice Cream Book to feed my ice cream making obsession for years now, and this is a classic recipe that makes me want to run up to New England to buy some fresh cream! Love it!

    January 11, 2016 | Unregistered Commenterdewey

    Dewey, I just can't tell you how genius it is to fold lemon curd into cream and then freeze it. I can't have this stuff in the house. Because it won't stay in the house. I'll eat the whole thing down by the end of the evening.


    January 26, 2016 | Registered CommenterMark Scarbrough

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