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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    Sour Cream Coffee Cake Sheet Cake With Cinnamon Crunch

    Here's one last sheet cake, a coffee cake sheet cake, all to celebrate the publication of our new book ALL-TIME FAVORITE SHEET CAKES AND SLAB PIES.

    If you live on the East Coast, you may know about Drake's coffee cake. Then here's the answer to your dreams: that tender cake with the crunch topping in landscape form.

    If you don't know about these little goodies so prized by people in New York City and surrounding areas, then you'll want to discover what you've been missing: a light, tender cake with a crunchy topping. Consider this your holiday coffee cake for when the family starts gathering. Or the perfect thing for a mid-afternoon office party. Or for a morning church gathering. Or an evening synagogue gathering. Or whenever you need lots of coffee cake.

    Again, if you don't have a 13 x 18-inch sheet pan, you can make this in TWO 9 x 13-inch baking pans.

    Sour Cream Coffee Cake Sheet Cake with Cinnamon Crunch

    Makes a lot 

    For The Crunch

    • 3 cups all-purpose flour
    • 1 1/3 cups packed light brown sugar
    • 2 tablespoons ground cinnamon
    • 1/2 teaspoon salt
    • 1 cup (or 2 sticks) unsalted butter, melted and cooled to room temperature
    • 1 tablespoon vanilla extract

     For The Cake

    • 4 3/4 cups all-purpose flour
    • 1 1/4 teaspoons baking powder
    • 1 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1 cup plus 3 tablespoons (or 2 sticks plus 3 tablespoons) cool unsalted butter, cut into chunks, plus additional for the sheet pan
    • 1 2/3 cups granulated white sugar
    • 2/3 cup packed light brown sugar
    • 3 large eggs plus 1 large egg yolk, at room temperature
    • 1 3/4 cups plus 1 tablespoon full-fat sour cream (or a 1-pound container)
    • 1 1/2 tablespoons vanilla extract

    1. To make the crunch, mix the flour, light brown sugar, cinnamon, and salt in a large bowl until uniform. Stir in the melted butter and vanilla until the mixture is a crumbly amalgam.

    2. To make the cake, position the rack in the center of the oven. Heat the oven to 325F. Generously butter and flour the inside of a 13 x 18-inch lipped sheet pan.

    3. Whisk the flour, baking powder, salt, and baking soda in a medium bowl.

    4. Using a hand-held electric mixer or a stand mixer with the paddle attachment, beat the butter and both kinds of sugar in a second large bowl at medium speed until creamy and light, about 6 minutes.

    5. Beat in the eggs one at a time, then beat in the egg yolk and vanilla until uniform. Scrape down the inside of the bowl and beat in the sour cream until smooth.

    6. Add the flour mixture and beat at low speed until the batter is quite thick, about like a wet paste. Use an offset spatula to spread it evenly into the prepared pan. Crumble the prepared topping by tiny bits evenly over the top.

    7. Bake until set and browned, until a toothpick or cake tester inserted into the center of the cake comes out clean, 35 to 38 minutes. Cool in the pan on a wire rack for at least 20 minutes before slicing into squares to serve warm.

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