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


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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.

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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.


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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:



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    A collection of our recipes, either original here or from one of our twenty-seven cookbooks

    Drop by, drop a comment, how you made it, how you'd change it, what you'd do

    And check out our podcast, one of the top five "new and notable" on iTunes

    Entries in frozen desserts (9)


    Snickers® Bar Ice Cream

    You'll need a turbo blender to make this ice cream--one that's powerful enough to 1) grind whole grains and 2) heat soups. If you've got that, you've got ice cream (as long as you also have an ice cream maker). With that blender, you can grind the candy bars to make an ice cream you won't believe. Thanks to Eric Medsker for that great shot.

    This is a recipe from our book THE TURBO BLENDER DESSERT REVOLUTION. Every dessert is made in a high-horsepower, high-RPM blender. (Did you can make the batter for tasty, fudgy, whole-grain brownies by starting with raw wheat berries in the blender?)

    If you want to hear us make this recipe on our podcast, click the media player at the top of the main recipe page on this site. You'll find the menu of episodes in the center-top of the player. Or click here for the podcast on iTunes itself.


    Makes about 1 quart

    • 1 1/2 cups whole milk
    • 1/2 cup packed dark brown sugar
    • Five standard (1.86- to 2-ounce) Snickers bars
    • 1 1/2 cups heavy cream

    1. Put the milk, brown sugar, and candy bars in the blender's canister. Cover and blend at the highest speed until steaming, about 4 minutes. The chocolate needs to have melted, not just sit in small threads in the mix.

    2. Add the cream, cover, and blend at high speed for 10 seconds. Store the covered canister in the fridge for at least 4 hours or up to 24 hours.

    3. Prepare an ice cream machine. Set the covered canister on the machine housing and blend at low speed just to recombine. Freeze in the machine according to the manufacturer's instructions.


    Raspberry Sherbet

    Sherbet may be the forgotten frozen dessert--and with good reason! Store brands can be limp and icy, not much better than ice milk and with wan flavors, to boot.

    Here's a way to bring back this classic. If you listened to the podcast, you know that sherbet may have once involved mare's milk. Not here! Ours is the classic, North American version. Try it before the clock runs out on summer.

    To hear the podcast about this recipe, click here for it in iTunes, here for it on stitcher, or click the link at the bottom of this page to listen to it right in your browser.


    • 12 ounces frozen raspberries, thawed
    • 1 tablespoon lemon juice
    • 1/4 teaspoon salt
    • 1 3/4 cups whole milk
    • 1/2 cup sugar
    • 1/4 cup light corn syrup

    1. Blend the berries (and their juice), the lemon juice, and the salt in a covered blender until fairly smooth.

    2. Heat 1 cup milk with the sugar and corn syrup in a medium saucepan set over medium heat, stirring until the sugar dissolves and the mixture is warm, not hot, to the touch.

    3. Pour into the blender canister with the raspberry puree. Add the remaining 3/4 cup milk, cover, and blend until smooth. Strain into a bowl to remove the raspberry seeds. Refrigerate until cold, at least 4 hours or overnight.

    4. Prepare an ice cream machine. Whisk the raspberry mixture one more time. Pour into the machine and freeze according to the manufacturer's instructions. Serve at once or pack into a container and store, sealed, in the freezer for up to 1 month.


    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


    Honey Goat Milk Gelato

    As some may know, we wrote the first-ever, North American book completely about goat: meat, milk, and cheese. We came to love the savory flavors, the more intense palette that goat afforded.

    So. Gelato. Yep. It was on the podcast. Of course, you probably guessed that. If you haven't heard about the recipe, check out the media player at the top of the main recipe page. Or click this link to hear the podcast on iTunes. Or this one to hear it on stitcher, a radio aggregator. Or click the link at the bottom of this page.


    Makes about 1 quart

    Note: We wanted this gelato to have a big hit of the characteristic flavors of goat milk. As such, there's nothing cow about it--which means it's a tad icier than you may expect. And we kept the sweetener intentionally low to make this thing spark with that goat flavor. For the best texture, pack it into a container when done, freeze it for a few hours, then let it sit out on the counter to soften a bit. That said, if you want a creamier gelato or if this is your first time working with goat milk, we recommend you reduce the goat milk here to 2 1/2 cups, add 1/2 cup heavy cream, and increase the honey to 1/2 cup for a more standard finish.

    • 3 cups goat milk
    • 1 tablespoon goat butter (or unsalted cow butter, if you must)
    • 1 vanilla bean
    • 7 large egg yolks, at room temperature
    • 5 tablespoons honey
    • 1/4 teaspoon salt

    1. Heat the goat milk, butter, and vanilla bean in a medium saucepan over medium heat until bubbles fizz around its interior perimeter. Cover and set aside off the heat for 1 hour.

    2. Fish out the vanilla bean, split it in half lengthwise, scrape out the seeds, and return these to the saucepan. Set it over very low heat just to keep warm. Do not simmer.

    3. Beat the egg yolks, honey, and salt in a large bowl with an electric mixer at medium speed until wide ribbons fall off the turned-off beaters, about 8 minutes.

    4. Beat about half the warm goat milk mixture into the egg mixture until smooth, then beat this combined mixture into the remaining goat milk mixture in the saucepan. Set over medium-low heat and cook, stirring constantly, until the consistency of melted ice cream, until the mixture can thickly coat the back of a wooden spoon, until its temperature reaches 168F (using an instant-read meat thermomenter), about 5 minutes.

    6. Strain into a bowl, cover, and chill in the fridge for at least 4 hours or up to 2 or 3 days.

    7. Prepare an ice cream machine. Stir the custard one more time. Freeze in the machine according to the manufacturer's instructions.

    Honey Goat Milk Gelato


    Chocolate Peanut Butter Sorbet

    Photo copyright Eric Medsker. From À LA MODE (St Martins, 2016)If you listened to our podcast, you heard our fandango answering the way too pressing question, what the heck is a sorbet these days? Given that pastry chefs now make buttermilk and goat cheese sorbet, it's a complicated issue (for culinary mavens, maybe not for, um, 99.9999999999% of the population).

    So here's ours this week: chocolate peanut butter. Intense! As we said, maybe not for the third-grade set. If you'd like to hear the podcast--yes, please--click the media player at the top of the main recipe page and find this one on the pull-down list at the top center. Or go here to hear it on iTunes. Or click the link at the bottom of this entry to open a player in your browser. So many options.

    This recipe is from our book À LA MODE, one hundred and twenty desserts in sixty pairings, a great success on QVC back in May. Hey, it's summer. You need to go for pairings! To find out more about the book, click this link for its amazon page.


    From À LA MODE (St Martins, 2016)

    Makes about 1 quart

    • 2 1/4 cups water
    • 3/4 cup granulated white sugar
    • 9 tablespoons (1/2 cup plus 1 tablespoon) unsweetened cocoa powder
    • 4 1/2 ounces dark chocolate, preferably 70 to 80% cocoa solids, chopped
    • 1/3 cup smooth natural-style peanut butter

    1. Whisk the water, sugar, and cocoa powder in a large saucepan set over medium heat until the cocoa dissolves. Continue cooking, whisking quite often, until the mixture comes to a simmer. Reduce the heat to low and simmer slowly, whisking almost constantly, for 4 minutes or until quite thickened.

    2. Remove the pan from the heat, add the chopped chocolate, and whisk until smooth. Pour and scrape the contents of the pan into a large blender. Add the peanut butter, cover, remove the center knob, place a clean kitchen towel over the opening, and blend until smooth. Return the knob to the lid and refrigerate the mixture in the canister for at least 4 hours or up to several days.

    3. Prepare an ice cream machine. Blend the contents of the canister one more time. Freeze in the machine according to the manufacturer's instructions, until creamy and smooth, until the sorbet will hold its shape on a spoon.


    Chocolate Peanut Butter Sorbet