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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    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 pound cake (1)


    Abigail Johnson Dodge's Sugar-Crusted Triple Ginger Pound Cake from THE EVERYDAY BAKER

    Man, this pound cake is epic. Because of the sanding sugar, we kept calling it a ginger-cake-donut-pound-cake. In other words, best crust ever. Ever. Make it. Now. What are you doing reading this? Make it.

    Not convinced? Listen to our podcast where we make it. It's above in the media player. Or here on iTunes. Or go to the bottom of this page and click the link to find the podcast right in your browser without any need for Apple or its iTunes.

    All kidding aside, if you'd like to win a copy of Abigail Johnson Dodge's fabulous new book THE EVERYDAY BAKER, simply leave a comment here on this post--or anywhere on this website. We'll need your name and email--but won't publish your email (we just need it to get in touch with you if you win). Get that comment posted by 2/28. And win. And in the meantime, make the cake.

    BOILERPLATE stuff: We ship to the lower 48 states only. Void where prohibited. (What DOES that mean?) No other promises or warranties.

    If you just want to get a copy of Abby's book--yes, you do--click this link. You gotta see this tome. About a zillion step-by-step photos. (We lost count. Also, not good at math. What comes after five hundred? A zillion? That's what we thought.) Plus, her recipes. So don't wait to win. Win and give the other copy away.

    But until then, the recipe. . . .


    Reprinted with permission from Abigail Johnson Dodge's THE EVERYDAY BAKER (The Taunton Press, 2015).

    Serves 12 to 14 (Editorial insertion: Yeah, right. Mark ate a quarter in one sitting.)

    For the pan:

    • 2 tablespoons unsalted butter, very, very soft but not melted
    • 2/3 cup coarse sanding sugar

    For the cake:

    • 2 3/4 cups all-purpose flour
    • 1 tablespoon ground ginger
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 16 tablespoons (2 sticks) unsalted butter, softened
    • 1 cup granulated sugar
    • 1 cup firmly packed light brown sugar
    • 4 large whole eggs, at room temperature 
    • 1 large egg yolk, at room temperature
    • 1 tablespoon minced fresh ginger
    • 2 teaspoons vanilla extract
    • 1 cup sour cream
    • 1 cup chopped crystallized (or candied) ginger

    1. Position a rack in the center of the oven and heat the oven to 350F. To prepare the pan, brush the softened butter generously over the bottom, sides, and center tube of a 12-cup fluted tube pan (editorial insertion: you know, a Bundt pan). You'll need a visible layer of butter for the sugar to stick. Sprinkle some of the coarse sanding sugar down the buttered center tube, rotating the pan to cover completely. Sprinkle the remaining sugar into the pan. Tilting and rotating the pan clockwise, scatter the sugar over the sides and bottom of the pan. Reverse direction and continue to rotate until the pan is completely coated with the sugar. Tap out any excess sugar.

    2. To make the cake, whisk the flour, ground ginger, baking powder, and salt in a medium bowl until well blended. Put the butter in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric handheld mixer fitted with the wire beaters) and beat on medium speed until well blended and smooth, about 1 minute. Add the granulated and brown sugars and continue beating on medium-high speed until fluffy and lighter in color, about 2 minutes. Add the eggs and yolk one at a time, beating briefly after each addition. Add the fresh ginger and vanilla along with the egg yolk. Stop the machine and scrape down the beater and bowl as needed. Add a third of the flour mixture and mix on low speed until just blended. Add half of the sour cream and mix just until blended. Add another third of the flour mixture and mix on low speed until just blended. Stir in the remaining sour cream, then add the remaining flour mixture and the crystallized ginger and, using a silicone spatula, fold until just blended.

    3. Scrape the batter into the prepared pan and spread evenly, being careful to keep the sugary sides intact. Bake the cake until the top is light brown and a pick inserted in the center comes out with just a few crumbs attached, 54 to 58 minutes.

    4. Move the pan to a rack and let cool for 15 to 20 minutes. To remove the cake, rotate the pan, gently tapping the bottom edge on the counter as you turn it, until the cake loosens from the pan. Invert the cake onto a rack and lift off the pan. Set aside to cool completely, then cut and serve.