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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    Honey Goat Milk Gelato

    As some may know, we wrote the first-ever, North American book completely about goat: meat, milk, and cheese. We came to love the savory flavors, the more intense palette that goat afforded.

    So. Gelato. Yep. It was on the podcast. Of course, you probably guessed that. If you haven't heard about the recipe, check out the media player at the top of the main recipe page. Or click this link to hear the podcast on iTunes. Or this one to hear it on stitcher, a radio aggregator. Or click the link at the bottom of this page.


    Makes about 1 quart

    Note: We wanted this gelato to have a big hit of the characteristic flavors of goat milk. As such, there's nothing cow about it--which means it's a tad icier than you may expect. And we kept the sweetener intentionally low to make this thing spark with that goat flavor. For the best texture, pack it into a container when done, freeze it for a few hours, then let it sit out on the counter to soften a bit. That said, if you want a creamier gelato or if this is your first time working with goat milk, we recommend you reduce the goat milk here to 2 1/2 cups, add 1/2 cup heavy cream, and increase the honey to 1/2 cup for a more standard finish.

    • 3 cups goat milk
    • 1 tablespoon goat butter (or unsalted cow butter, if you must)
    • 1 vanilla bean
    • 7 large egg yolks, at room temperature
    • 5 tablespoons honey
    • 1/4 teaspoon salt

    1. Heat the goat milk, butter, and vanilla bean in a medium saucepan over medium heat until bubbles fizz around its interior perimeter. Cover and set aside off the heat for 1 hour.

    2. Fish out the vanilla bean, split it in half lengthwise, scrape out the seeds, and return these to the saucepan. Set it over very low heat just to keep warm. Do not simmer.

    3. Beat the egg yolks, honey, and salt in a large bowl with an electric mixer at medium speed until wide ribbons fall off the turned-off beaters, about 8 minutes.

    4. Beat about half the warm goat milk mixture into the egg mixture until smooth, then beat this combined mixture into the remaining goat milk mixture in the saucepan. Set over medium-low heat and cook, stirring constantly, until the consistency of melted ice cream, until the mixture can thickly coat the back of a wooden spoon, until its temperature reaches 168F (using an instant-read meat thermomenter), about 5 minutes.

    6. Strain into a bowl, cover, and chill in the fridge for at least 4 hours or up to 2 or 3 days.

    7. Prepare an ice cream machine. Stir the custard one more time. Freeze in the machine according to the manufacturer's instructions.

    Honey Goat Milk Gelato

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