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!




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.


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


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)

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


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! 



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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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:



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    Kamut Meatballs in an Herb-Laced Tomato Sauce

    Okay, we'll admit it: this is a long recipe. But it's getting on toward winter in our part of the world, and we're hunkering down. The maple leaves are down; we've cut the squishy, frost-bit hostas out of the garden. We light fires after our dinner parties. So it's high time for comfort food!

    Here's a traditional if over-the-top recipe for three-meat meatballs, laced with organic Kamut bulgur to add lots of whole-grain goodness to the mix. (More on that concept in the recipe.) The meatballs are roasted, then dropped into a rich sauce, stocked with veggies, tomatoes, and herbs.

    We've had this dish two nights in a row. (It makes a lot but leftovers are a dream.) We'll bet you do, too!

    Start by rehydrating the bulgur. Pour 1/2 cup fine-grain kamut bulgur into a very large bowl, add 1/2 cup (120 ml) boiling water, and stir well. Set aside for 20 minutes, until the water has been absorbed and you can fluff the grains with a fork. Cool to room temperature.

    Yes, KAMUT bulgur, from organic khorasan wheat. Check it out here--there are links on the page for how to buy it. We encourage you to give it a whirl! You'll be amazed at the aroma: buttered popcorn. Trust us. Otherwise, substitute a fine-grind whole-grain bulgur from a health-food store or a high-end supermarket.

    As the bulgur soaks and cools, make the tomato sauce. Heat 1/4 cup (60 ml) olive oil in a large pot, like a Dutch oven or a big, heavy, French casserole. Add 1 large chopped onion and cook, stirring often, until translucent, about 3 minutes.

    Drop in 1 seeded and diced red bell pepper and 1 seeded and diced green bell pepper. Keep cooking until softened a bit, about 3 minutes, stirring often. Add 1 tablespoon minced garlic, stir a few seconds, and then pour in 1 2/3 pounds (750 grams) chopped fresh tomatoes. Natch, we used plum (or Roma) tomatoes because there ain't a good globe or heirloom to be found around here until next summer.

    Keep cooking and stirring all that stuff over the heat until the tomatoes begin to break down, about 5 minutes. Then stir in 1 cup (240 ml) red wine, 1 cup (240 ml) reduced-sodium fat-free chicken broth, 6 tablespoons (90 grams) no-salt-added tomato paste, 1/4 cup minced fresh basil, 1 teaspoon fennel seeds, 1/2 teaspoon grated nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. (Drool!)

    Bring that to a full simmer over medium-high heat, stirring frequently; reduce the heat to low, cover the pot, and simmer for 1 hour, stirring occasionally.

    Meanwhile, make the meatballs. First, position the rack in the center of the oven and heat the oven to 350F (175C).

    Crumble 1 pound (450 grams) lean ground beef, 1 pound (450 grams) ground veal, and 1 pound (450 grams) sweet Italian pork sausage meat (any casings removed) into the bowl with the soaked and fluffed bulgur.

    Use your cleaned, dried hands to mix it up, then add 1 large egg, 1/4 cup (25 grams) finely grated Parmigiano-Reggiano, 1/2 tablespoon dried oregano, 1 teaspoon dried marjoram, 1 teaspoon dried rosemary, and 1/2 teaspoon salt. Stir until well combined--taking particularly care to get that egg and those dried herbs evenly distributed. Form this mixture into 24 balls, about the size of golf balls. As you can see, our favorite tool for this task is an ice cream scoop.

    Lightly oil a large, lipped baking sheet and space the meatballs out on in. Set them in the oven and bake until browned and decidedly lovely, about 1 hour.

    Depending on your timing, there may be a lag right about now, the tomato sauce not quite ready. So it's a good time to consider what whole-grain bulgur does for these meatballs. Yes, breadcrumbs are the traditional binder; but they often leave the meatballs too soft, certainly flimsy. Whole-grain bulgur will give these meatballs a decidedly firmer texture, not dry, but better able to stand up to roasting and simmering. They'll cut with a knife and hold together in the bowl. Plus, if you use Kamut bulgur, you'll have that buttery, wheaty taste in every bite. Bring it on!

    Once the sauce is ready, nestle those browned meatballs into the bubbling tomato wonder. Cover and continue simmering slowly over low heat for 1 hour, until the sauce's flavors have blended and you can't wait another minute for dinner. We add a little more grated cheese to the bowls--but we skip the pasta. No need for it with bulgur in the mix! So dig in. You'll see what we mean about whole-grain bulgur's incredible addition to a comfort-food favorite.

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    Reader Comments (1)

    This variation on meatballs in tomato sauce looks absolutely wonderful--it's time for late fall comfort food!
    I love the healthy whole grain component--this can only be tasty. Thanks for this good idea.

    October 28, 2012 | Unregistered Commenterruth a

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