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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    Oat Apple Crisp

    As you know, our whole-grain book GRAIN MAINS is all about main courses--no baking, no side dishes. No whole-grain flours, to be honest. (You can find it at amazon, barnes & noble, or from independent sellers.) But believe us: we still like our desserts--especially whole-grain ones! And it is apple time, after all. So it's high time to make an apple crisp, to get some whole grains after the meal, not just in it!

    We made a double batch to carry to book group today, but the recipe here is for a singleton. If you've got a big paella pan as we do, then double up! Otherwise, here's the recipe.

    Start by positioning the rack in the center of the oven and heating the oven to 350F (175C)

    Continue on by peeling, coring, and thinly slicing 2 1/2 pounds (1.15 kilograms) of tart apples. Use varietals like Granny Smith, Pippin, Rome, Northern Spy, or Macoun. We peel them with a vegetable peeler, not a knife, for a quicker job. And we don't worry about making perfect slices. Close is good enough!

    Place those slices in a bowl and mix in 1/3 cup (65 grams) granulated sugar, 1/3 cup (60 grams) packed dark brown sugar, 1 1/2 tablespoons (12 grams) all-purpose flour, 1 tablespoon quick-cooking tapioca, 1 teaspoon (5 ml) lemon juice, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon grated nutmeg. Stir all that up and set aside for 10 minutes to let the tapioca soften.

    Meanwhile, make the topping. In a second bowl, mix all this together: 1/2 cup (60 grams) all-purpose flour, 1/2 cup rolled oats (not quick-cooking or steel-cut), 6 tablespoons (70 grams) packed light brown sugar, 1/3 cup finely chopped walnuts, 4 tablespoons (1/2 stick or 60 grams) melted and cooled butter, 2 tablespoons (30 ml) maple syrup, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt. (If you use salted butter, omit the salt here.)

    Pour the apple mixture into a 9-inch (23-cm) square baking dish or an 8-cup (1.4-liter) oval au gratin pan. Sprinkle the topping evenly and completely over the filling.

    Bake until the filling is bubbling and the topping is moderately browned, about 40 minutes. Cool on a wire rack for at least 20 minutes before serving.

    A dessert with whole-grain oats. Can't be better! Except for breakfast. If there's any leftover, you'll know why. (And by the way, if you want more of these crisp recipes, we have tons in our Ultimate Cook Book, a 900-recipe tome you can find here.)

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    Reader Comments (1)

    I am enjoying this heavenly dish as I write. While I did not participate in the book discussion mentioned above, there was just enough left over from the group for me to bring home after I had finished up some pesky bookkeeping reports Tuesday evening. Visited this site in the hope of finding the recipe for the crisp. What a treat to discover it here. I will be making a large batch soon. Thanks Mark for the great discussion series at Hotchkiss Library, and for sharing your goodies with us. Mazel!

    November 7, 2013 | Unregistered CommenterLouise manteuffel

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