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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    Chocolate Sorbet

    This one's super rich and creamy. Bruce thinks it's as creamy as ice cream. He clearly doesn't eat enough ice cream. But it is, no doubt, smooth and satisfying. If you've stored it in the freezer, remember that it'll be better if you leave it out on the counter for a few minutes before digging in.

    By the way, this recipe comes from our best-selling book THE ULTIMATE ICE CREAM BOOK. You can click here for the link on amazon. With hundreds of thousands of copies in print, it's a book we're really proud of. Basic recipes. Basic flavors. With dozens and dozens of ways to customize each one.

    If you haven't heard the podcast for this recipe, click this link to go to iTunes or this one to go to stitcher and hear it without iTunes. Or click the link at the bottom of this page to listen to it right in your own browser.


    Makes about 1 quart 

    • 3 cups water
    • 1 1/4 cups granulated white sugar
    • 3 tablespoons light corn syrup
    • 2/3 cup unsweetened cocoa powder
    • 2 ounces semisweet chocolate, chopped
    • 1 tablespoon vanilla extract

    1. Comine the water, sugar, and corn syrup in a medium saucepan set over low heat. Stir until the sugar dissolves. Raise the heat to medium-high and bring to a boil, stirring occasionally. Boil undisturbed for 2 minutes.

    2. Reduce the heat to low and whisk in the cocoa powder. Continue simmering, whisking almost constantly, for 1 minute. Remove from the heat.

    3. Add the chocolate and stir until smooth. Cool to room temperature, about 1 hour, then stir in the vanilla. Pour into a bowl, cover, and store in the refrigerator for several hours, until cold, or up to 2 days.

    4. Prepare an ice cream maker. Stir the chocolate mixer one more time. Pour it into the machine and freeze until smooth and creamy, until it will mound on a spoon. Serve at once or scoop into a container, seal, and store in the freezer for up to 1 month.

    Chocolate Sorbet

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