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 Peanut Butter Sorbet

    Photo copyright Eric Medsker. From À LA MODE (St Martins, 2016)If you listened to our podcast, you heard our fandango answering the way too pressing question, what the heck is a sorbet these days? Given that pastry chefs now make buttermilk and goat cheese sorbet, it's a complicated issue (for culinary mavens, maybe not for, um, 99.9999999999% of the population).

    So here's ours this week: chocolate peanut butter. Intense! As we said, maybe not for the third-grade set. If you'd like to hear the podcast--yes, please--click the media player at the top of the main recipe page and find this one on the pull-down list at the top center. Or go here to hear it on iTunes. Or click the link at the bottom of this entry to open a player in your browser. So many options.

    This recipe is from our book À LA MODE, one hundred and twenty desserts in sixty pairings, a great success on QVC back in May. Hey, it's summer. You need to go for pairings! To find out more about the book, click this link for its amazon page.


    From À LA MODE (St Martins, 2016)

    Makes about 1 quart

    • 2 1/4 cups water
    • 3/4 cup granulated white sugar
    • 9 tablespoons (1/2 cup plus 1 tablespoon) unsweetened cocoa powder
    • 4 1/2 ounces dark chocolate, preferably 70 to 80% cocoa solids, chopped
    • 1/3 cup smooth natural-style peanut butter

    1. Whisk the water, sugar, and cocoa powder in a large saucepan set over medium heat until the cocoa dissolves. Continue cooking, whisking quite often, until the mixture comes to a simmer. Reduce the heat to low and simmer slowly, whisking almost constantly, for 4 minutes or until quite thickened.

    2. Remove the pan from the heat, add the chopped chocolate, and whisk until smooth. Pour and scrape the contents of the pan into a large blender. Add the peanut butter, cover, remove the center knob, place a clean kitchen towel over the opening, and blend until smooth. Return the knob to the lid and refrigerate the mixture in the canister for at least 4 hours or up to several days.

    3. Prepare an ice cream machine. Blend the contents of the canister one more time. Freeze in the machine according to the manufacturer's instructions, until creamy and smooth, until the sorbet will hold its shape on a spoon.


    Chocolate Peanut Butter Sorbet

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    Reader Comments (2)

    Really? People actually confuse hot chocolate mix for cocoa?

    They really do that?

    That's amazing.

    July 15, 2016 | Unregistered CommenterTed

    You can't believe how many times.


    July 24, 2016 | Registered CommenterMark Scarbrough

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