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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    Marshmallow Brownies

    So. If you've been around facebook or twitter or any of the other blather sites, you know we've gotten obsessed with brownies. We've done what comes naturally (to two food writers): we've started developing and crafting recipes. And eating brownies. Lots of brownies.

    It's come to this: the first brownie of many coming to this blog. This time, a brownie made with Marshmallow Fluff. I kid you not. Look how chewy and fudgy it is with that crunchy, crackly crust. It's thin--any thicker and it wouldn't set. But there's just enough under the crust to be ridiculously gooey. See, we're obsessed. We wanted to start here. You should, too.

    Below this blog post are two earlier brownie recipes that lived here for a while. They, too, should be part of the growing compendium of brownie mania. You, too, should try them. After you make this one.

    • 3/4 cup (125 grams) all-purpose flour, plus additional for dusting the pan
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 12 tablespoons (1 1/2 sticks or 175 grams) unsalted butter, plus additional for the pan, at room temperature
    • 4 ounces (113 grams) bittersweet or semisweet chocolate, chopped, or semisweet chocolate chips
    • 2 ounces (57 grams) unsweetened chocolate, chopped
    • 1 1/2 cups (340 grams) sugar
    • 2 large eggs, at room temperature
    • 1 teaspoon vanilla extract
    • One 7 1/2-ounce (213-gram) jar Marshmallow Fluff or other marshmallow cream


    1. Position the rack in the center of the oven; heat the oven to 350F (175C). Butter and flour the inside of a 9 x 13-inch baking dish. And whisk the flour, baking powder, and salt in a medium bowl.

    2. Place 4 tablespoons (60 grams or 1/2 stick) butter and both kinds of chocolate in the top half of a double boiler set over about 1 inch of simmering water. If you don't have a double boiler, make one out of a stainless steel or other heat-safe bowl set over a medium saucepan of simmering water. Reduce the heat so the water simmers slowly; stir with a wooden spoon or heat-safe spatula until half the chocolate melts. Remove the top half of the double boiler or the bowl from the pan; continue stirring until smooth. Cool for 5 minutes.

    3. Beat the remaining 8 tablespoons (115 grams) butter and the sugar in a large bowl with an electric mixer at medium speed until pale yellow and thick, about 5 minutes, scraping down the inside of the bowl occasionally with a rubber spatula. Beat in the eggs one at a time, then beat in the vanilla. Scrape the melted chocolate mixture into the bowl; add the Marshmallow Fluff, too. Beat at medium-high speed until very smooth, almost silky, scraping down that bowl even more often, about 3 minutes.

    4. Scrape down and remove the beaters. Fold in the flour mixture with a rubber spatula until there are no dry bits in the batter. Do not overmix; the batter will be very sticky and stiff. Scrape and spread it evenly into the prepared pan, all the way to the corners.

    5. Bake until the brownies are set but still soft at the center, about 27 minutes. Set the pan on a wire rack to cool for at least 2 hours, maybe 3. Cut into 24 pieces and have a go at them. (You can't really eat these warm; they need to set up.) They'll stay a couple of days between sheets of wax paper in a sealed plastic container--as if they'd last that long.

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