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:



independent booksellers

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    Honey Granola

    In THE ULTIMATE COOK BOOK, we concocted a "road map" for granola--that is, a basic formula into which you can plug ingredients at will. For example, under the sweetener, our road map tells you to add any of the following: honey, maple syrup, unsweetened apple juice concentrate (thawed), sweetened cranberry juice concentrate (thawed), cane syrup, Lyle's Golden Syrup (a chip for the Brits), or agave nectar. Combine that with all the other choices in the road map and there are about a zillion recipes for granola, give or take five.

    Which means Bruce never makes it the same way twice. Which means I can say nothing definite, unlike as to matters of theology or politics. But just yesterday he cooked up a new batch, so here's how he did it this time:

    He divided the oven into thirds with the racks, got the thing heated up to 350F, and spread 9 cups rolled oats on them (no instant oats, only the real thing). He popped them into the oven--perky, no?--and toasted the oats for 10 minutes, switching the trays around halfway through to make sure the oats toasted evenly.

    He set the oats aside, then warmed 1 cup honey and 1 cup canola oil in a medium saucepan over medium-low heat until the mixture started to steam. He stirred in 1 1/2 tablespoons vanilla extract and set that aside.

    Next, he mixed the following in a large bowl: 3/4 cup chopped almond pieces, 3/4 cup wheat germ, 3/4 cup powdered non-fat dry milk, 6 tablespoons dark brown sugar, 1 tablespoon ground cinnamon, and 1 teaspoon salt.

    In truth, you could swap those nuts for others: walnuts, pecans, cashews. (No salted version of any, of course. Blech.) And there are lots of spices you could add here in dribs and drabs: ground cloves, ground allspice, grated nutmeg. You could also use wheat bran instead of germ. It's all a matter of taste. Like love. Only a tad more exacting. (Or perhaps I've said too much.)

    He poured the toasted oats into the big bowl and gave everything a good stir. Then he poured in the oil mixture, stuck his (cleaned!) hands in the bowl, and tossed up the whole thing, crumbling up any brown sugar that got balled up with the oil and making sure the goodies were evenly distributed in the oats.

    He sprayed the trays with nonstick spray and then divided the oat mixture among them He stuck the loaded trays back in the oven and baked them for 10 minutes. Now for the tedious part: he pulled the trays out one by one, stirred everything on them with a metal spatula, and stuck them back in the oven in a different arrangement ("bottom rung on top," as we say in the South) to bake for another 10 minutes.

    When the trays were out and again on a wire rack, he divided 3/4 cup golden raisins and 3/4 cup dark raisins among them, stirred everything one more time, and let them cool to room temperature, about 1 1/2 hours. He broke it all up and put it in a big container for breakfasts many mornings, while I sip my bowl of coffee and read up on theology and politics.

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