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.

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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.

THE GREAT BIG PRESSURE COOKER BOOK

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.

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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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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.

THE GREAT AMERICAN SLOW COOKER BOOK

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 FULL LIST OF THE RECIPES ON THIS SITE

    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 ice cream (6)

    Thursday
    Jul132017

    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.

    SNICKERS BAR ICE CREAM

    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.

    Sunday
    Aug212016

    No-Churn Strawberry Ice Cream

    No-churn is definitely the fad this summer. As we said in the podcast, it's not as creamy and light as a traditional, churned ice cream--but it's certainly easier and more appealing if you live in, say, an apartment and don't have room for an ice cream machine. Or if you simply don't want to lug the thing out any night of the week.

    If you'd like to hear the podcast about this frozen treat, clck here to find it on iTunes, or here to find it on the aggregator stitcher, or click the link at the bottom of this page to open it up right in your browser.

    NO-CHURN STRAWBERRY ICE CREAM

    Makes enough for a 5 x 9-inch loaf pan

    • 2 cups heavy cream
    • One 14-ounce can sweetened condensed milk
    • 1 pound frozen strawberries, thawed and drained
    • 1 teaspoon vanilla
    • 1/2 teaspoon salt

    1. Beat the cream in a large bowl with a whisk or an electric mixer at high speed until stiff but still sauce-y.

    2. Blend the sweetened condensed milk, strawberries, vanilla, and salt in a covered blender until smooth.

    3. Fold the strawberry mixture into the whipped cream in gentle, smooth arcs until uniform.

    4. Prepare an ice cream machine. Freeze the mixture in the machine according to the manufacturer's instructions. Pack it into a 5 x 9-inch loaf pan and store, covered, in the freezer for up to 1 month.

    No-Churn Strawberry Ice Cream

    Sunday
    Aug212016

    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.

    VIETNAMESE COFFEE FROZEN CUSTARD

    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

    Friday
    May202016

    Browned Butter Butter Pecan Ice Cream

    Okay, now we're getting serious! Browned butter in ice cream. In one of America's favorite ice creams. Seriously? You bet!

    This ice cream is designed to pair with the browned butter graham crackers from our last episode. They're both from our new book, À LA MODE, which you find to order by clicking on that title. This is our second exclusive look inside the book. It's officially out in the world on 6/7. But we're a little early here. Can you tell we're excited?

    To hear the podcast about this recipe, check out the media player at the top of the main recipe page. Or click here to find it at iTunes. (And maybe rate us, please, so others can find us.) Or click the link at the bottom of this page to hear it right in your own browser.

    But enough blather. The recipe:

    Browned-Butter Butter Pecan Ice Cream

    Yield: about 1 quart 

    • 16 tablespoons (2 sticks) unsalted butter
    • 3/4 cup pecan pieces
    • 2 cups whole milk
    • 3/4 cup heavy cream
    • 1/2 cup packed light brown sugar
    • 1/4 cup light corn syrup
    • 1 1/2 tablespoons cornstarch

    To make the browned butter:

    1. Melt the butter in a large saucepan over medium-low heat until it turns dark brown, 3 – 5 minutes. Gently pour the clear, brown liquid off the top and into a small glass storage container, leaving the browned milk solids and blackened bits on the bottom of the saucepan. Reserve this browned, clarified butter, covered, in the fridge for another purpose. Set the pan with the solids and blackened bits aside to cool for 10 minutes.

    To begin the ice cream:

    2. Toast the pecans in a large, dry skillet set over medium-low heat, stirring occasionally, until lightly browned and fragrant, about 7 minutes. Pour onto a cutting board and chop into small bits. Set aside.

    3. Add the milk, cream, light brown sugar, corn syrup, and cornstarch into the pan with the browned butter bits; set over medium-low heat and whisk until the brown sugar and cornstarch are dissolved, scraping up those browned and blackened bits on the bottom of the pan. Continue cooking, whisking constantly, until thickened and bubbling, about 5 minutes.

    4. Pour into a large bowl and refrigerate for at least 4 hours or up to 1 day, covering after the mixture is cold.

    To finish up:

    5. Prepare an ice cream machine.

    6. Stir the browned butter mixture, then freeze it in the machine according to the manufacturer’s instructions, until it can mound on a spoon.

    7. Add the pecans and let the machine’s dasher churn them in until the ice cream can mound on a spoon without immediately melting at its edges.

    Store: In a sealed container in the freezer for up to 1 month. 

    Browned Butter Butter Pecan Ice Cream

    Tuesday
    Sep082015

    Lemon Ice Cream

    One of us is a little nuts for lemon. And lemon ice cream may be the holy grail. As we explained on our podcast, the secret to a great lemon ice cream is to make lemon curd, fold light cream (yep, light) into it, and then freeze it in your machine.

    If you haven't listened to our podcast yet, here's a link to try it out on iTunes. Or click here to listen to it right in your browser. (Warning: There's a little explicit language. One of us can't help himself. Careful. NSFW.) Or check the bottom of this page for the link to our platform where you can hear it as well.

    So here's the vaunted recipe. It's from THE ULTIMATE ICE CREAM BOOK, our best-selling book with over 300,000 copies in print! If you're interested, click through that link. But for now. . . .

    Lemon Ice Cream

    • 2 large eggs
    • 1 cup granulated white sugar
    • 1/2 cup fresh lemon juice (5 to 7 lemons)
    • 2 tablespoons unsalted butter
    • 1 teaspoon lemon extract
    • 2 cups light cream

    1. Combine the eggs, sugar, lemon juice, butter, and lemon extract in the top half of a double boiler or in a heat-safe metal bowl set to be set over a medium saucepan--but put either aside without setting it over the heat. Bring about an inch of water to a simmer in either the bottom of the double boiler or the medium saucepan to go under the bowl.

    2. Whisk the egg mixture until smooth. Reduce the heat so the water barely simmers and set that top half of the double boiler in place or put the bowl over the saucepan. Continue whisking constantly until the mixture thickens, turns glossy, and any foam disappears, about 15 minutes. It won't be exactly like set curd yet but it will mostly hold its shape on a spoon even as it slumps a bit.

    3. Set the top half of the double boiler or the bowl aside to cool for 5 minutes, then whisk in the light cream. Cover and refrigerate until cold, for at least 4 hours or up to 24 hours.

    4. Whisk the lemon mixture again to combine. Then freeze in an ice-cream machine according to the manufacturer's instructions. Serve at once or scoop into a 1-quart container, cover, and store in the freezer for up to 2 months. Set the hard-frozen ice cream out on the counter for 5 minutes or so before serving for the best flavor.

    Lemon Ice Cream