Bruce and Mark are award-winning, New York Times bestselling cookbook authors with 35 published cookbooks and over 1,000,000 copies of their books in print. Bruce is the chef and Mark, the writer. They grew up in New York and Dallas (respectively) where they developed a taste for cuisines from around the world. Now they work and make their home in rural New England, which has given Bruce and Mark direct access to local farmers and food producers they never would have met in their cities—all of which helps inspire each and every recipe in their books, including the latest in their Instant Pot Bible series, Instant Pot Bible: Copycat Recipes (Voracious, 2021).
Bruce and Mark’s Pot Roast Stroganoff
1. Risotto in the Instant Pot is worth the price of admission. No stirring and it only takes 7 minutes. For us, it’s the most perfect post-movie dinner ever.
2. Whipped cream needs to be a rich, soft sauce—never stiff. For best results, whip by hand in a chilled bowl with a chilled whisk.
3. We love finding ways to use everything in the fridge to help make dinner better. Our latest trick is to save back the liquid in the pickle jar after the pickles are done. Sweet, dill, garlic-sour—it doesn’t matter. Use this flavor-packed brine to marinate boneless chicken breasts and thighs, or center cut pork loin chops. Just 20 minutes is all it takes before grilling or broiling them.