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.

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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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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.

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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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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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    Barley and Black-Eyed Pea Salad with Dates and Almonds

    Although most of us want to eat more whole grains, not all of them so called are indeed whole. Take barley, for example. You might know the grain from beef barley soup or a stuffing for baked bell peppers. Unfortunately, you might not know that most of what we can find in our supermarkets is "pearled" or "semi-pearled" barley--meaning that much of the whole grain goodness in the bran and germ have been partly or even wholly removed. Just to be clear, white rice is "pearled" rice.

    But there is barley on the market that is truly a whole grain. It's a hull-less variety, bred so that it can be harvested and kept as a whole grain. It makes a chewy, nutty grain salad--like this one. If you want to find our more about hull-less barley, click here. Otherwise, let's make a salad!

    Start with 1 cup (110 grams) hull-less barley. Soak it in a big bowl over water for at least 8 hours or overnight, up to 12 hours. Drain in a colander set in the sink and scrape the grains in a big saucepan. Fill the pan about two-thirds with water and bring to a boil over high heat. Reduce the heat and cook, uncovered, until the hull-less barley is tender, between 50 minutes and 1 hour 10 minutes, depending on how much residual moisture is in the grains. You'll only know by a taste-test, so start checking at about the 45-minute mark to see where you are.

    Meanwhile, put all this in a large bowl:

    • 1 2/3 cups (425 grams) canned black-eyed peas, drained and rinsed
    • 1/2 cup (80 grams) chopped pitted dates
    • 1/2 cup (80 grams) chopped toasted almonds
    • 3 tablespoons (45 ml) olive oil
    • 2 tablespoons (30 ml) cider vinegar
    • 2 tablespoons mild paprika
    • 2 teaspoons dried oregano
    • 1 teaspoon mild smoked paprika
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper

    Once the hull-less barley is tender, drain it in a colander set in the sink, then rinse with cool water to get it to room temperature. Shake the colander to remove as much of the water as you can, then pour then hull-less barley into the bowl and stir it all up. The salad's ready to go--and so very delicious. Plus, you know it's stocked with whole grains.

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    Reader Comments (2)

    I didn't realize that pearl barley was similar to white rice. Yikes. Thanks for the heads up on that one. This salad sounds yummy - I will definitely be searching for hull-less barley to give it a try.

    March 6, 2012 | Unregistered CommenterTerry

    Hey there, Terry. I'm glad you made the leap over here. Yep, pearled barley is not technically a whole grain. Crazy, no? There's a link to a supplier in the U. S. in the article, but I think you might have to fish around a bit in Canada. Still, you guys have everything "whole," so it shouldn't be too much of a problem!


    March 6, 2012 | Registered CommenterMark Scarbrough

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