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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    Vietnamese Coffee Frozen Custard

    If you know what we're talking about, you're know we're talking about something incredible. Vietnamese coffee is super strong, often spiked with a little cinnamon, and served with sweetened condensed milk. We've turned it into a frozen cuatard--and the results are smooth, a little chewy, and very satisfying.

    This recipe is actually half of a duo found in our book À LA MODE. If you'd like to see the full pairing (with a chocolatrre nut cake, as pictured above), click here for a look at the book.

    And if you haven't heard the kicky podcast about this frozen treat, click here to find it on iTunes, or here to find it on the aggregator stitcher, or click the link at the bottom of this post to open it up right in your browser.


    Makes about 1 quart

    • 2 cups heavy cream
    • 1/2 cup dark-roasted coffee beans
    • One 2-inch cinnamon stick
    • 1/2 teaspoon salt
    • One 14-ounce can sweetened condensed milk
    • 4 large egg yolks, at room temperature

    1. Heat the cream, coffee beans, and cinnamon stick in a large saucepan set over medium heat until bubbles fizz around the pan's perimeter. Remove from the heat, cover, and steep for 30 minutes.

    2. Strain the mixture through a sieve and into a large bowl. Discard the beans and cinnamon stick. Stir in the sweetened condensed milk and return the mixture to the saucepan. Set it over low heat and warm until puffs of steam come off the surface.

    3. Meanwhile, beat the eggs in a large bowl with an electric mixer at medium speed until creamy and smooth, about 2 minutes.

    4. Beat about half the warm cream mixture into the eggs until smooth, then beat this mixture back into the remaining cream mixture in the pan. Set over low heat and cook, stirring constantly, until the custard thickly coats the back of a wooden spoon and the temperature reaches 170F, 3 to 6 minutes.

    5. Strain through a sieve into a bowl. Refrigerate for at least 4 hours or up to 2 days, covering with plastic wrap once cold.

    6. Prepare an ice cream machine. Stir the custard one more time, then freeze it in the machine according to the manufacturer's instructions. Serve at once or pack into a container and store, sealed, in the freezer for up to 2 months (as if).

    Vietnamese Coffee Frozen Custard

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