Turbo Blender Dessert Revolution!

You bought that high-RPM, high-horsepower blender for more than smoothies. You just didn't know it. We're about to revolutionize the way you make brownies, chocolate pudding, quick breads, pancakes, waffles, even layer cakes--most of the time without dirtying another bowl and sometimes (when it comes to custards and such) without ever turning on the oven or the stove. Click on the pic to join our revolution!

 

OUR CRAFTSY CLASSES

 

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. Here's a coupon to take the class at less than $15. You can't beat that!  


We're so proud of our pressure-cooker class, one of the most popular classes on craftsy. To get a 50% discount on the cost of the class, 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.

À LA MODE!


Our newest baby! We started this career with an ice cream book back in 1999. On the twenty-sixth title, we've come full circle. Here's a book of pairings: frozen treats and glorious desserts. It's out this June but it's already been picked up by QVC! Get your copy before the rush when it hits the shopping network on 5/18.

From amazon

From Barnes and Noble

From independent booksellers

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.

Get it from

amazon

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

amazon

Oblong Books in Millerton, NY (one of our local stores)

Book Loft in Great Barrington, MA (another local store)

Booze Up Your Blender!

Try out our collection of frozen cocktails to take the heat out of any day--or to warm up the winter hearth! (Yep, there's a chapter of wintry drinks from your blender.) Get your copy at

amazon

Barnes & Noble

independent booksellers

Join Us!

We want to cook for you! And it can happen. Please join us at one of these fun events.

We're hosting a pressure cooker demonstration at Chef's Central in Paramus, New Jersey, on Saturday, 22 October 2016. Come learn about this terrific kitchen tool! Click here for more information.

We're leading a hands-on paella class and a hands-on pressure cooker class at the Hillsdale General Store in Hillsdale, New York, in November and December. Check back for more information soon! 

 

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.

amazon

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:

amazon.com

barnes&noble

independent booksellers

Tweet Up!
The First-Ever All Goat Book: Meat, Milk, & Cheese

It's the first-ever all-goat book--the world's most consumed meat and dairy, plus all the goat cheese you can imagine. You gotta get in on the goat! Here are the links:

barnes&noble.com

amazon.com

independent booksellers

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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

    Thursday
    Aug172017

    Blondie Sheet Cake With Maple Frosting

    To celebrate the up-coming publication of our new book, ALL-TIME FAVORITE SHEET CAKES AND SLAB PIES, we developed this exclusive recipe for our podcast and website, a recipe that's not in the book but in the spirit of the book (if that makes any sense).

    You really should tune in to the podcast episode. Promise to make you laugh! And we'll give you tips and hints for making this cake a success every time. (Bonus hint: the right pan.)

    Listen to the podcast

    • right here on iTunes,
    • or here on iHeartradio,
    • or here on its original hosting platform (no iTunes or subscriptions necessary).

    Get in line to get your copy of the book! You can order it in advance

    • here from amazon,
    • or here from Barnes & Noble,
    • or here from your local independent bookstore.

    Or you can wait until we're on QVC with the book on the evening of September 20th!

    Until then--and as we said, to celebrate--here's an original sheet cake recipe.

    BLONDIE SHEET CAKE WITH MAPLE FROSTING

    For the sheet cake

    • Nonstick baking spray
    • 3 2/3 cups all-purpose flour
    • 1 1/4 teaspoons baking powder
    • 1/2 teaspoon salt
    • 22 tablespoons (2 sticks plus 6 tablespoons) cool, unsalted butter, cut into small bits
    • 1 3/4 cups granulated white sugar
    • 1 3/4 cups plus 2 tablespoons packed dark brown sugar
    • 3 large eggs plus 1 large egg white, at room temperature
    • 1 tablespoon vanilla extract
    • 2 1/3 cups semisweet or bittersweet chocolate chips
    • 2 1/3 cups chopped pecans

    For the frosting 

    • 3/4 cup maple syrup, preferably grade B (or 2)
    • 6 tablespoons unsalted butter
    • Up to 3 1/2 cups confectioners’ sugar

    To make the sheet cake

    1. Position the rack in the center of the oven. Heat the oven to 350°F. Generously coat the inside of a 13 x 18-inch lipped sheet pan with nonstick baking spray (the kind with flour in the mix). Whisk the flour, baking powder, and salt in a medium bowl until uniform.

    2. Using a hand-held electric mixer or a stand mixer with the paddle attachment, beat the butter and both sugars in a large bowl at medium speed until light and fluffy with very little graininess left, 6 - 8 minutes. Beat in the eggs one at a time, then beat in the egg white and vanilla.

    3. With the mixer at low speed, beat in the flour mixture just until there are no dry pockets left. Add the chocolate chips and pecans; beat at low speed just until uniform. The batter will be quite stiff. Dollop the thick batter all around the prepared pan. Then use a silicone spatula or your cleaned but still damp fingers to spread the blobs into an even cake. Smooth the top of the batter with an off-set spatula.

    4. Bake until lightly browned and firm, until a toothpick or cake tester inserted into the center of the cake comes out with a few moist crumbs attached, 25 to 30 minutes. Cool in the pan on a wire rack room temperature, about 1 1/2 hours.

    To make the frosting

    5. Melt the butter in the maple syrup in a large saucepan set over medium-low heat; continue heating until hot but not bubbling. Remove the pan from the heat; whisk in 3 cups confectioners’ sugar until smooth. Continue whisking in more confectioners’ sugar in 2-tablespoon increments until the glaze is thick but will drizzle off the whisk. Drizzle or even pipe (as we did in the picture) this mixture evenly over the cake. Set aside for at least 20 minutes so the glaze sets before serving.

    Friday
    Aug112017

    Vegan Cashew Ginger Ice Cream

    Is it ice "cream"? It's certainly a frozen dessert. And they do call it cashew cream, despite what the dairy princess in our duo thinks.

    Still, this is a pretty fine treat. It's creamy and rich, about the best thing after fare from the grill. Consider this your August treat. Or anytime, really. It would be quite tasty at the end of a holiday meal, even if you served a big roast turkey beforehand.

    To hear the podcast recipe for this episode, look for it in the media player at the top of the main recipe page. Or go here for iTunes, here to Iheart radio, or here for Stitcher. Pick your platform, then listen in.

    Vegan Cashew Ginger Ice Cream

    Makes about 1 quart

    • 1/2 cup raw cashews
    • Water as needed
    • 3/4 cup granulated white sugar
    • One 2-inch section of ginger, cut into thin coins
    • 1/2 cup sweetened condensed coconut milk (see NOTE)
    • 1/2 cup full-fat coconut milk

    1. Soak the cashews in a big bowl of water overnight.

    2. The next day, stir the sugar and 3/4 cup water in a small saucepan set over medium-high heat until the sugar dissolves. Add the ginger and bring to a boil. Boil until the mixture reaches 220F on a candy-making thermometer, a deep-frying thermometer, or a laser thermometer, about 5 minutes. Cool to room temperature off the heat, then strain out the ginger by pouring the mixture through a sieve and into a small bowl.

    3. Drain the cashews in a colander or sieve set in the sink. Pour them into a liquid measuring cup and add enough water to make 1 1/2 cups.

    4. Pour this mixture into a high-speed, turbo blender, such as a Vitamix or a Blendtec. Cover and blend at the highest speed until very smooth, stopping the machine at least once to scrape down the inside of the canister and test the mixture.

    5. Pour the drained ginger syrup into the blender canister. Also add the sweetened condensed coconut milk and the regular coconut milk. Cover and blend at a low speed until smooth.

    6. Set the covered canister in the fridge to chill for at least 8 hours or preferably overnight.

    7. Prepare an ice cream maker for freezing. Blend the mixture in the canister at low speed one more time just until smooth.  Pour into the ice cream machine and freeze according to the manufacturer's instructions. Scoop into a container, seal, and freeze for at least 1 hour to harden it up a bit. The ice cream can be stored in a sealed container in the freezer for up to 1 month (yeah, right) but tastes best if it is then set out on the counter for 10 or 15 minutes to soften slightly.

    NOTE: Sweetened condensed coconut milk is not the sweetened coconut milk made for tiki drinks. Look for sweetened CONDENSED coconut milk near the regular sweetened condensed milk in most grocery stores.

    Thursday
    Aug032017

    Kibbeh with Lemony Tahini Sauce

    If you listenend to our podcast--What? Didn't? Whatsamatterwidchew?--you know we're sort of nuts for kibbeh. But not the deep-fried type, the type British soldiers eventually called "Syrian torpedoes" because of the way it rocked the gut.

    No, we're all about baked kibbeh. It's a ground meat (here, lamb) dish with bulgur. In fact, you make a dough out of some of lamb and bulgur to create this super-tasty casserole.

    We have a version of it in our goat book. And we KNOW you want a copy of our goat book. (The first and only one about the meat, milk, and cheese from this animal.) You can get a copy here.

    And you can listen to our podcast here on iTunes or here on Stitcher. Or just look for it in the media player on the main recipe page of this site.

    But for now, KIBBEH with LEMONY TAHINI SAUCE

    Makes about 8 servings

    • 1 1/2 cups water
    • 1 1/2 cups finely ground bulgur (see NOTE below)
    • 2 pounds ground lamb
    • 2 medium yellow onions, chopped
    • 1 teaspoon ground allspice
    • 1 teaspoon ground coiander
    • 1 teaspoon ground cumin
    • 1 teaspoon dried sage
    • 2 tablespoons olive oil, plus additional for the baking pan
    • 1 tablespoon ground sumac
    • 1 1/4 teaspoons salt
    • 1 teaspoon freshly ground black pepper
    • 1/4 cup pine nuts, lightly toasted in a dry skillet over medium-low heat
    • 1/2 cup tahini (a sesame seed paste)
    • 1/2 cup plain yogurt
    • 1/4 cup fresh lemon juice

    1. Bring the water to a boil in a medium saucepan set over high heat. Stir in the bulgur, cover the pan, take it off the heat, and set aside until the water is absorbed and the mixture is about room temperature, about 2 hours.

    2. Fluff the bulgur with a fork, then scrape it into a food processor. Add half the ground lamb, half the chopped onion, the allspice, coriander, cumin, and sage. Cover and process to create a thick dough, scraping down the inside of the canister at least once. Set aside.

    3. Warm a large skillet over medium heat for a couple of mintues. Swirl in the oil, then add the remaining onion. Cook, stirring often, until translucent and soft, about 4 minutes. Crumble in the remaining ground lamb and brown well, stirring often, about 4 more minutes. Stir in the ground sumac as well as 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in the pine nuts, then set aside off the heat to cool for 30 minutes.

    4. Position the rack in the center of the oven; heat the oven to 350F. Lightly oil the inside of a 9 x 13-inch baking dish.

    5. To build the casserole, press about half the ground bulgur dough into an even layer in the prepared baking dish. Sprinkle and spread the contents of the skillet over this dough. Dot the top of the casserole with the remaining bulgur dough and press it into an even top crust, sealing the meat mixture inside.

    6. Make diagonal cuts across the casserole (see the picture). Bake until browned and set, about 30 minutes. Cool in the baking pan for 10 to 20 minutes.

    7. Meanwhile, mix the tahini, yogurt, lemon juice, the remaining 1/2 teaspoon black pepper, and the remaining 1/4 teaspoon salt in a small bowl until smooth. Serve the kibbeh by cutting it along its diagonals and spooning this tahini sauce over the top.

    NOTE: If you can't find finely ground bulgur at your supermarket, grind standard bulgur in a food processor until the consistency of very fine sand.

    Saturday
    Jul222017

    Cherry Cheesecake Ice Cream

    Yep, we were on Fox & Friends. Can you believe it? We made this very ice cream on set. It's from our book, A LA MODE, one-hundred-and-twenty desserts in sixty pairings. You can get it here. And you need it this summer. Trust us.

    This is a true ice cream. Not a frozen custard, not a gelato. Except it's cheesecake. Also, cherry.

    To hear the podcast about our making it, click here or check it out in the media player on the main recipe page of this site.

    Cherry Cheesecake Ice Cream

    Makes about 1 quart

    • 1 1/4 cups whole milk
    • 3/4 cup heavy cream
    • 2/3 cup granulated white sugar
    • 6 ounces regular cream cheese, softened to room temperature
    • 3 large egg yolks, at room temperature
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon finely grated lemon zest
    • 3/4 cup cherry jam or preserves

    1. Heat the milk and cream in a medium saucepan set over medium-low until steaming but not bubbling.

    2. Meanwhile, put the sugar, cream cheese, egg yolks, vanilla, and lemon zest in a food processor.

    3. Lock the lid onto the processor and turn it on. As it runs, pour the hot milk mixture through the feed tube. Continue processing until smooth.

    4. Scrape into a sealable container and store in the fridge overnight to chill down.

    5. Prepare an ice cream maker. Freeze the ice cream mixture in it, according to the manufacturer's instructions.

    6. When the ice cream is firm and almost ready, spoon the cherry jam or preserves into the machine so it swirls it around the ice cream for the last few turns. Serve at once or store in a sealed container in the freezer for up to 1 month (yeah, right).

    Here's a shot of the ice cream with its accompanying dessert in A LA MODE: almond bear claws. Seriously.

    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.