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
    Mar302017

    Cinnamon Roll Sheet Cake

    This is a preview recipe for our new cookbook, out this fall: ALL-TIME FAVORITE SHEET CAKES AND SLAB PIES. It's all big ol' pies and cakes, made in a 13 x 18-inch sheet pan. Get one. Get several. You're going to want to invite crowds to down these wonderful treats.

    Cinnamon Roll Cake

    About 24 servings, maybe more

    • 3 3/4 cups plus 3 tablespoons all-purpose flour
    • 1 1/4 cups granulated white sugar
    • 2 tablespoons baking powder
    • 1/2 teaspoon salt
    • 2 1/4 cups whole milk
    • 1 1/2 cups solid vegetable shortening, melted and cooled to room temperature
    • 2 large eggs plus 1 large egg white, at room temperature
    • 3 1/2 teaspoons vanilla extract
    • 1 1/2 cups (or 3 sticks) cool unsalted butter, cut into chunks, plus lots more for greasing the sheet pan
    • 1 1/2 cups packed dark brown sugar
    • 3 tablespoons ground cinnamon
    • 3 to 4 cups confectioners’ sugar

    1. Position the rack in the center of the oven. Heat the oven to 350°F. Butter the inside of a 13 x 18-inch lipped sheet pan. Cut a large sheet of parchment paper to fit inside the pan. Then generously butter that parchment paper. Seriously. Generously.

    2. Whisk 3 3/4 cups flour, the white sugar, baking powder, and salt in a large bowl until uniform. Whisk in 2 cups milk, the melted and cooled shortening, the eggs, egg white, and 2 1/2 teaspoons vanilla extract until evenly and thoroughly combined.

    3. Using a hand-held electric mixer or a stand mixer with the paddle attachment, beat the butter, dark brown sugar, cinnamon, and the remaining 3 tablespoons flour in a medium bowl at medium speed until creamy and light, about 2 minutes.

    4. Take out and set aside about a third of this butter mixture. Make olive-sized balls out of the larger share of this butter mixture. Drop these into the flour batter from step 2 and gently fold them in with a silicone spatula. There should be streaks in the batter and even some buttery chunks.

    5. Using an offset spatula, spread this combined mixture into the prepared sheet pan. Dot the remaining, smaller amount of the butter mixture over the top of the batter in small dribs and drabs. Use a sharp paring knife to swirl these around and through the batter.

    6. Bake until set to the touch, until a toothpick or cake tester inserted into the center of the cake comes out clean, about 30 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.

    7. To serve, whisk 3 cups confectioners’ sugar, the remaining 1/2 cup milk, and the remaining 1 teaspoon vanilla extract in a large bowl until thick enough to drizzle on top of the cake. Whisk in more confectioners’ sugar in 2-tablespoon increments for the right consistency, a loose, wet mixture than will fall off the tines of a fork and puddle into little pools that don’t immediately run.

    8. Drizzle this glaze off the whisk and all over the cooled cake, making squiggles across the top, rather than one solid mass of glaze.

    Friday
    Feb032017

    Dong-An Chicken

    We're still celebrating Chinese New Year! So join in. We've got a podcast up for this crazy-delicious recipe. It's as if you made warm Chinese chicken salad--if you were a four-star Chinese chef. It's a bit complicated--but it's comfort food deluxe! Check out the podcast for this recipe here. Or here.

    DONG-AN CHICKEN

    Adapted from Carolyn Phillips, ALL UNDER HEAVEN (Ten Speed Press, 2016)

    Makes 4 to 6 servings

    • One 3-pound chicken, whole but any innards removed
    • 1/4 cup Shaoxing (Chinese rice wine) or dry sherry
    • 1 tablespoon dark soy sauce
    • 1 tablespoon ground toasted Szechwan peppercorns
    • 1 piece of rock sugar, about the size of walnut
    • 1/4 cup peanut oil
    • 6 dried red Asian chiles, stemmed and seeded
    • 2 tablespoons minced peeled fresh ginger
    • 2 tablespoons black vinegar
    • 1 teaspoon granulated white sugar
    • 1 teaspoon salt
    • 1 teaspoon cornstarch dissolved in 2 teaspoons water
    • 4 medium scallions, cut into 1-inch pieces
    • 1 tablespoon toasted sesame oil

    1. Place the chicken in a large saucepan. Add 2 tablespoons Shaoxing, the soy sauce, 1 teaspoon ground Szechwan peppercorns, and the rock sugar. Pour in enough water to cover the chicken.

    2. Bring to a boil over high heat, then reduce the heat to low and simmer with the lid askew for 1 hour.

    3. Turn off the heat and cool, uncovered, to room temperature, about 1 hour.

    4. Transfer the waggly chicken to a large cutting board, taking care to drain any liquid from inside the chicken before moving it.

    5. Use a knife to remove all the meat from the bones in fairly large chunks. Set the meat on a plate and refrigerate until you’re ready to use it.

    6. Toss the bones, skin, cartilage, and whatever else there could be off that bird back into the pot with the poaching liquid.

    7. Bring the liquid back to a simmer over high heat. Reduce the heat to low and simmer slowly, uncovered, for 1 hour to reduce quite a bit and deepen the flavors.

    8. Strain the stock into a large bowl; discard the solids. Skim any visible fat off the stock.

    9. Measure out 1/4 cup of the stock and set it asde. Freeze the rest in 1/4- or 1/2-cup amounts for other stir-fries like mapa dofu.

    10. Heat a large wok over high heat for a few minutes, then add the oil. Add the chiles and ginger; stir-fry for 30 seconds.

    11. Add the cut-up chicken. Toss to coat evenly. Add the vinegar, sugar, and salt, as well as the remaining 2 tablespoons Shaoxing and the remaining 2 teaspoons ground peppercorns. Toss gently for 1 minute to heat through.

    12. Stir in the reserved 1/4 cup poaching liquid. Bring to a full simmer. Stir in the cornstarch slurry, then stir in the scallions as the sauce almost instantly thickens a bit. Remove from the heat and drizzle the sesame oil over the top to serve. 

    Tuesday
    Jan242017

    Lacassa

    Another week, more Chinese New Year, and another recipe from adapted from FAT RICE, the cookbook for the fabulous Chicago restaurant that serves, um, "new Macau" food, the place where Bruce and I burned our faces off with an incredible hot pot curry. (I still dream about it.)

    This dish isn't spicy. It's sweet and aromatic. Better still, it uses the ginger achar from our last podcast and recipe (click here). It's sweet and comforting, just what we need for our "interesting times."

    If you want to hear the podcast, click here. We cook it right in front of your ears.

    Otherwise, here's the recipe for our version.

    Lacassa (Rice Vermicelli Stir-Fry)

    Inspired by Abraham Conlon, Adrienne Lo, and Hugh Amano’s FAT RICE: RECIPES FROM THE CHICAGO RESTAURANT INSPIRED BY MACAU

    Serves 2

    • 3 tablespoons light soy sauce
    • 3 tablespoons water
    • 1 tablespoon sugar
    • 1 teaspoon salt
    • 1/2 teaspoon ground white pepper
    • 3 ounces rice vermicelli
    • 3 tablespoons peanut oil
    • 3 large eggs, well beaten
    • 1 medium yellow onion, cut into thin half-moons
    • 1 medium carrot, peeled and julienned
    • 4 ounces char siu or boneless smoked ready-to-eat ham, chopped
    • 5 medium scallions, white and green parts only, shredded
    • 5 ounces medium shrimp, peeled, deveined, and split lengthwise
    • 3 medium garlic cloves, minced or 1 tablespoon jarred minced garlic
    • A big handful of bean sprouts
    • 1 teaspoon toasted sesame oil
    • 3 tablespoons ginger char

    1. Mix the soy sauce, water, sugar, salt, and white pepper in a small bowl.

    2. Cover the noodles in a bowl with very hot tap water. Soak for 2 minutes—then drain in a colander set in the sink.

    3. Heat 2 tablespoons of the oil in a large nonstick skillet set over medium-high heat. Add the beaten eggs; swirl the pan so they spread out across its surface. Cook about 1 minute, pulling back the sides to let raw egg run into the space once, then setting aside until the top is almost set. Loosen the edges from the skillet, then fold the omelet onto itself as you slip it out onto a cutting board. Slice it into thin strips.

    4. Heat a large wok over high heat. Add the remaining 1 tablespoon oil, then add the onion, carrot, char siu, scallions, shrimp, and garlic. Stir-fry for 1 minute.

    5. Add the drained noodles. Stir-fry 30 seconds, leave it alone 30 seconds, then stir-fry for 30 seconds

    6. Drizzle the soy sauce mixture around wok; stir-fry for 15 seconds.

    7. Add the sliced omelet pieces and the bean sprouts. Toss together, then remove from the heat. Garnish the with sesame oil and ginger achar.

    Tuesday
    Jan172017

    Ginger Achar and Chinese Citrus Chile Oil with Black Beans

    If you listened to our podcast. . . .

    Wait, you didn't? Um, click here for it in iTunes or here for it on Stitcher a radio aggregator.

    But if you did, you know we started off our celebration of this month's Chinese New Year with two condiments for stir-fries, dumpling dips, and other fabulous creations. 

    First up, Ginger Achar (that is, "ginger pickle"), using a recipe adapted from FAT RICE: RECIPES FROM THE CHICAGO RESTAURANT INSPIRED BY MACAU (click the title to check it out). This sweet and gorgeously aromatic condiment is a hybrid from the East Indian, Chinese, and Portuguese cultures on the island. You'll want this spooned onto all sorts of stir-fries! Or stir a little of the drained, pickled ginger into tomato or even chicken soup for a great hit of flavor.

    GINGER ACHAR

    Makes about 1 1/2 cups drained ginger pickle

    • 8 ounces fresh ginger, peeled and julienned
    • 1 1/2 teaspoons salt
    • 8 ounces red beets, peeled and coarsely chopped
    • 2 cups water
    • 2 cups apple cider vinegar
    • 1 1/4 cups granulated white sugar

    1. Mix the ginger with 1 teaspoon salt in a small bowl. Set aside.

    2. Put the beet pieces in a large blender. Also set aside.

    3. Combine the water, vinegar, sugar, and the remaining 1/2 teaspoon salt in a medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves.

    4. Set the boiling vinegar water aside for 5 minutes, then pour over the beets. Cover, set the knob in the blender lid askew, and blend until smooth.

    5. Strain back into the saucepan. Bring back to a boil over high heat.

    6. Pat the ginger dry (in batches), then place in a 1-quart mason jar.

    7. Boil the liquid until it's been reduced to half its original volume. Pour over the julienned ginger strips, then cool uncovered to room temperature, about 2 hours.

    8. Cover and refrigerate for up to 1 month, maybe 6 weeks.

     

    Then there's this flavorful oil, made with an array of Chinese spices. Ours is a recipe adapted from Carolyn Phillips' ALL UNDER HEAVEN: RECIPES FROM THE 35 CUISINES OF CHINA, an amazing resource that will take your Asian cooking to new heights (click the title to get it). As to the condiment, use a little of the ridiculous aromatic sludge and its surrounding oil as the final flavoring agent in simple, protein-vegetable stir-fries to take them over the top. Or just drizzle a little of it over fried or scrambled eggs. 

    CITRUS CHILE OIL OIL WITH BLACK BEANS

    Makes about 2 cups

    • 3 medium, thin-skinned oranges, such as Valencia oranges
    • 1 medium lemon
    • 8 garlic cloves, smashed and hulled
    • 1/4 cup douchi (豆豉, Chinese fermented and salted black soy beans)
    • 1 cup vegetable oil
    • 1/2 cup coarsely ground, stemmed dried red chiles (seeded or not)
    • 3 tablespoons toasted sesame oil
    • 2 1/2 tablespoons minced peeled fresh ginger

    1. Wash the citrus and rub off any exterior food-safe preservative wax. Zest the citrus, creating long strips of the colorful zest (with very little white pith) using a vegetable peeler. Mince these strips.

    2. Finely chop the garlic and douchi on a cutting board.

    3. Stir the garlic, douchi, minced zest, and everything else in a small saucepan. Bring to a bubble over medium-high heat, stirring occasionally.

    4. Reduce the heat to low and simmer slowly, stirring occasionally, until the garlic is soft, about 20 minutes.

    5. Cool in the pan to room temperature, about 2 hours. Pour into a 1-quart glass mason jar, cover, and store in the fridge for up to 1 month. The oil may solidify and need to be brought back to room temperature before using.

    Friday
    Dec092016

    Dried Fruit Pie

    We love this pie! Bruce first developed this dessert for our 900-recipe opus, THE ULTIMATE COOK BOOK (which you can find here). It's our suet-free answer to mincemeat--and way tastier, in our almost humble opinion. Lots of dried fruit, many intense flavors--you need vanilla ice cream for this one. Or maybe crème anglaise.

    If you'd like to hear our podcast about this recipe, check out this link or look for the media player on the main recipe page of this site. You can find this specific episode on the drop-down menu at the center top of the player.

    If you've got company for the holidays, you'll want this recipe!

    DRIED FRUIT PIE

    Makes one 9-inch pie (10 - 12 servings--because it's so rich!)

    • 2 cups pitted prunes (about 12 ounces)
    • 1 1/4 cups dried apricots (about 6 ounces)
    • 1 cup dried cranberries (about 5 ounces)
    • 1 cup dried apples (about 3 ounces)
    • 2 cups all-purpose flour
    • 1 1/2 teaspoons salt
    • 1/3 cup solid vegetable shortening
    • 6 tablespoons unsalted butter or lard
    • 4 to 6 tablespoons cold tap water
    • 1 large egg plus 1 large egg yolk
    • 3/4 cup packed light brown sugar
    • 1/2 cup sliced almonds
    • 4 tablespoons unsalted butter, melted and cooled; or walnut oil
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon salt

    1. Position the rack in the center of the oven. Heat the oven to 400F.

    2. Place all the dried fruit in very large saucepan or even a small pot. Add enough tap water that the fruit can be submerged by 2 inches (the dried apples may float). Set over high heat and bring to a boil. Cover, reduce heat to low, and simmer for 5 minutes. Drain the hot fruit in a colander set in the sink. Stir a few times to help it cool down for 15 minutes.

    3. To make the crust, mix the flour and 1 teaspoon salt in a large bowl. Cut in the shortening and butter or lard with a pastry cutter or a fork until the mixture resembles coarse, white sand or meal. Add enough water so that the dough comes together when you stir it with a fork. Divide the dough in half. Roll out one half to the size of a 9-inch pie plate. Transfer it to the pie plate, making it fit with a little lip overhang; set aside.

    4. Chop the cooked, dried fruit on a large cutting board; then scrape it into a big bowl. Stir in the egg, egg yolk, brown sugar, almonds, melted butter or oil, vanilla, cinnamon, ginger, and the remaining 1/2 teaspoon salt until uniform. Pour this mixture into the crust.

    5. Roll out the second half of the dough into a 9 1/2-inch circle. Set it over the pie and crimp the edges tightly. Make several slits in the top of the crust.

    6. Bake for 20 minutes.

    7. Reduce the oven temperature to 350F. Continue baking until the crust is lightly browned and the filling is bubbling a bit inside, 30 to 35 more minutes.

    8. Cool the pie on a wire rack for at least 1 hour before serving.