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

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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


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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


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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.


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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:



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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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    Chicken Soup, Thai-Style

    It's that time of year in New England. We're in wool most days and we're shoveling out as often as not. So we want to hunker down, have a big bowl of soup, and go to bed early.

    Here's a six-serving soup I made for Bruce on a recent cold evening. Leftovers were terrific the next day! It's not an authentic Thai preparation but a good, old-fashioned, American soup, renovated with Thai flavors. It's one of the many soups in COOKING KNOW-HOW. It's sure to become a winter favorite at your house.

    First, put all this in a large pot and bring it to a simmer over high heat:

    • 4 cups (1 quart or 1 liter) fat-free reduced-sodium chicken broth
    • 4 cups (1 quart or 750 milliliters) water
    • 1 medium yellow onion, chopped
    • 3 medium carrots, peeled and cut into rings
    • 3 medium celery ribs, thinly sliced
    • 3 tablespoons minced peeled fresh ginger or jarred minced ginger
    • 2 minced garlic cloves or 2 teaspoons jarred minced garlic
    • and one 3 1/2 to 4-pound (1 1/2- to 1 3/4-kilogram) chicken, giblets and neck removed, the chicken itself cut into 8 or 9 pieces.

    Here are a few notes on all that.

    1. In the metric measurements, the water's less than the broth because the 1 liter of broth represents more than 1 quart of broth--so we compensated by using less water than broth in those metric conversions.
    2. If you want to use prechopped onion, often available in the produce section of your supermarket, use 1 cup.
    3. If you can't find a cut-up chicken at the market, ask the butcher to cut one up for you.

    Once the soup is simmering, cover, reduce the heat to low, and simmer slowly for 1 hour.

    As the soup simmers, it'll develop scum, mostly from the chicken bones and skin. You don't have to skim it off, but it will yield a cloudy soup. We prefer to get it out with a smaller strainer or a flatware tablespoon, scooping the foamy scum to the side of the pot and lifting it out.

    After an hour at a simmer, use large tongs or a large, slotted spoon to scoop out the chicken pieces. Cool them on a cutting board for 10 to 15 minutes. Keep the soup covered and at a very low simmer.

    Skin and debone the chicken. Chop up the meat. (Make sure you get every speck. Waste not, want not.) Return the meat to the pot.

    Why not just use boneless skinless chicken bits? Because most of the flavor is in the bones and skin. Trust us on this one.

    Once the chopped chicken is back in the soup, increase the heat to bring it back to a good bubble, then add all this:

    • 8 ounces shiitake mushrooms, stems removed and discarded, the caps thinly sliced
    • 1/4 cup shredded basil; the minced green bits of two scallions
    • and 1 to 2 teaspoons Thai curry paste.

    Another note. Look for Thai curry paste in containers in the Asian aisle of almost all supermarkets. The paste can be RIDICULOUSLY hot. We prefer the yellow paste here to the red because it's milder, more floral, and less fiery. Use the paste sparingly until you get the hang of it. Store it covered in the fridge for up to 1 year.

    Once the soup is bubbling again, reduce the heat and simmer uncovered for about 15 minutes. Taste it for salt--there may be some in the version of Thai curry paste you used, but you might want to add 1 teaspoon or so--then dish it up. You'll want it while it's still hot. For maximum comfort, natch.

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