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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    Rødgrød med Fløde

    Or however you say it. It translates to Danish berry summery bliss. (Actually, it's "red porridge with cream," but whatever.)

    One friend calls it Rot Grot. That's not even close. To listen us try to pronounce it while making it, catch the podcast at the top of the main recipe page--or click the link at the bottom of this page to hear it in your browser. Or click here to hear it (and subscribe?) on iTunes.

    As we said on the podcast, you can substitute any fruit juice and any berries or hulled sliced strawberries--or a combination to make your own signature dessert.

    You need this dessert this summer. Trust us. Even if we can't say it.


    Makes about 8 servings

    • 6 cups fresh or frozen blackberries (do not thaw)
    • 1 cup black currant juice
    • 1/2 cup granulated white sugar
    • 1 teaspoon vanilla extract
    • 1/4 cup instant tapioca
    • Heavy cream, as needed (aka lots)

    1. Mix the berries and juice in a medium saucepan. Bring to a simmer over medium heat, stirring often. Cover, reduce the heat to very low, and simmer slowly until the berries break down, stirring once in a while, about 10 minutes.

    2. Strain the berry mixture through a fine-mesh sieve and into a bowl. Rub the berry solids against the mesh with the back of a wooden spoon to get the puree into the bowl below without the skins or seeds.

    3. Pour this strained mixture back into the saucepan. Stir in the sugar and vanilla until the sugar dissolves. Then stir in the instant tapioca. Set aside for 5 minutes, whisking a few times.

    4. Set the saucepan over medium heat and cook, whisking all the while, until thickened and just beginning to bubble. Pour into a medium bowl and set in the refrigerator for at least 4 hours or up to 3 days, covering with plastic wrap once set and cool.

    5. To serve, spoon it up into bowls and pour cream over the top. Sit back. You're going to need a minute.


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