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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    Cinnamon Roll Sheet Cake

    This is a preview recipe for our new cookbook, out this fall: ALL-TIME FAVORITE SHEET CAKES AND SLAB PIES. It's all big ol' pies and cakes, made in a 13 x 18-inch sheet pan. Get one. Get several. You're going to want to invite crowds to down these wonderful treats.

    Cinnamon Roll Cake

    About 24 servings, maybe more

    • 3 3/4 cups plus 3 tablespoons all-purpose flour
    • 1 1/4 cups granulated white sugar
    • 2 tablespoons baking powder
    • 1/2 teaspoon salt
    • 2 1/4 cups whole milk
    • 1 1/2 cups solid vegetable shortening, melted and cooled to room temperature
    • 2 large eggs plus 1 large egg white, at room temperature
    • 3 1/2 teaspoons vanilla extract
    • 1 1/2 cups (or 3 sticks) cool unsalted butter, cut into chunks, plus lots more for greasing the sheet pan
    • 1 1/2 cups packed dark brown sugar
    • 3 tablespoons ground cinnamon
    • 3 to 4 cups confectioners’ sugar

    1. Position the rack in the center of the oven. Heat the oven to 350°F. Butter the inside of a 13 x 18-inch lipped sheet pan. Cut a large sheet of parchment paper to fit inside the pan. Then generously butter that parchment paper. Seriously. Generously.

    2. Whisk 3 3/4 cups flour, the white sugar, baking powder, and salt in a large bowl until uniform. Whisk in 2 cups milk, the melted and cooled shortening, the eggs, egg white, and 2 1/2 teaspoons vanilla extract until evenly and thoroughly combined.

    3. Using a hand-held electric mixer or a stand mixer with the paddle attachment, beat the butter, dark brown sugar, cinnamon, and the remaining 3 tablespoons flour in a medium bowl at medium speed until creamy and light, about 2 minutes.

    4. Take out and set aside about a third of this butter mixture. Make olive-sized balls out of the larger share of this butter mixture. Drop these into the flour batter from step 2 and gently fold them in with a silicone spatula. There should be streaks in the batter and even some buttery chunks.

    5. Using an offset spatula, spread this combined mixture into the prepared sheet pan. Dot the remaining, smaller amount of the butter mixture over the top of the batter in small dribs and drabs. Use a sharp paring knife to swirl these around and through the batter.

    6. Bake until set to the touch, until a toothpick or cake tester inserted into the center of the cake comes out clean, about 30 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.

    7. To serve, whisk 3 cups confectioners’ sugar, the remaining 1/2 cup milk, and the remaining 1 teaspoon vanilla extract in a large bowl until thick enough to drizzle on top of the cake. Whisk in more confectioners’ sugar in 2-tablespoon increments for the right consistency, a loose, wet mixture than will fall off the tines of a fork and puddle into little pools that don’t immediately run.

    8. Drizzle this glaze off the whisk and all over the cooled cake, making squiggles across the top, rather than one solid mass of glaze.

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    Reader Comments (1)

    Lord have mercy. That is all.

    April 3, 2017 | Unregistered CommenterJenni

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