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

Search Our Site
Email Us!
This form does not yet contain any fields.

    Cherry Cheesecake Ice Cream

    Yep, we were on Fox & Friends. Can you believe it? We made this very ice cream on set. It's from our book, A LA MODE, one-hundred-and-twenty desserts in sixty pairings. You can get it here. And you need it this summer. Trust us.

    This is a true ice cream. Not a frozen custard, not a gelato. Except it's cheesecake. Also, cherry.

    To hear the podcast about our making it, click here or check it out in the media player on the main recipe page of this site.

    Cherry Cheesecake Ice Cream

    Makes about 1 quart

    • 1 1/4 cups whole milk
    • 3/4 cup heavy cream
    • 2/3 cup granulated white sugar
    • 6 ounces regular cream cheese, softened to room temperature
    • 3 large egg yolks, at room temperature
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon finely grated lemon zest
    • 3/4 cup cherry jam or preserves

    1. Heat the milk and cream in a medium saucepan set over medium-low until steaming but not bubbling.

    2. Meanwhile, put the sugar, cream cheese, egg yolks, vanilla, and lemon zest in a food processor.

    3. Lock the lid onto the processor and turn it on. As it runs, pour the hot milk mixture through the feed tube. Continue processing until smooth.

    4. Scrape into a sealable container and store in the fridge overnight to chill down.

    5. Prepare an ice cream maker. Freeze the ice cream mixture in it, according to the manufacturer's instructions.

    6. When the ice cream is firm and almost ready, spoon the cherry jam or preserves into the machine so it swirls it around the ice cream for the last few turns. Serve at once or store in a sealed container in the freezer for up to 1 month (yeah, right).

    Here's a shot of the ice cream with its accompanying dessert in A LA MODE: almond bear claws. Seriously.

    PrintView Printer Friendly Version

    EmailEmail Article to Friend

    Reader Comments

    There are no comments for this journal entry. To create a new comment, use the form below.

    PostPost a New Comment

    Enter your information below to add a new comment.

    My response is on my own website »
    Author Email (optional):
    Author URL (optional):
    Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>
    « Kibbeh with Lemony Tahini Sauce | Main | Snickers® Bar Ice Cream »