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.

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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 Grits Breakfast Casserole with Apples and Brie

    Out here in the wilds of New England, we get our fair share of weekend visitors, citified escapees who want to "see nature" and then head back to their apartments. Nature sometimes complies. A bear will roam through the yard; a hawk will scoop up a chipmunk.

    Even if the show doesn't go on, breakfast does. Urban dwellers, country air--they add up to hearty appetites. So we've started making this barley grits casserole for breakfast, a great way to jump-start the day, to get a leg up on all that nature-viewing from our deck (not too far from the cocktails). It's a whole-grain meal that keeps our guests from scrounging in the bar or the fridge until past noon.

    Here's how to do it:

    First, mix 2 1/2 cups (600 ml) water and 1 cup (160 grams) barley grits in a medium saucepan. Barley grits are simply barley ground down until it's like coarse polenta. Look for barley grits in health-food stores and from online suppliers.

    Bring the mixture to a boil over high heat, then reduce the heat to low and cook at a low simmer until the water has been almost completely absorbed, about 5 minutes, stirring often. Cover the saucepan and set it off the heat to cool for 5 minutes, then scrape the grits into a large bowl and cool for at least 10 minutes.

    Meanwhile, position the rack in the center of the oven and preheat the oven to 475F (250C). Lightly butter the inside of a 6-cup (1.425-liter) oval baking pan or oven-safe au gratin dish.

    Melt 1 1/2 tablespoons (20 grams) unsalted butter in a large skillet over medium heat. Add 3 medium tart apples, cored, seeded, and diced; and 6 scallions, very thinly sliced. Cook, stirring almost constantly, until the apples begin to soften, about 3 minutes. Add 1 tablespoon (15 ml) Worcestershire sauce and 1 tablespoon stemmed thyme leaves (or 1 1/2 teaspoons dried thyme). Stir over the heat just a few seconds, until aromatic; then scrape the entire contents of the skillet into the bowl with the barley grits. Stir well to combine. Set aside to continue cooling.

    Separate 2 large, room-temperature eggs, placing the whites in a large bowl and saving back the yolks. Beat those whites with an electric mixer at high speed until soft peaks can be formed from the whites when the beaters are turned off, lifted out of the bowl, and dipped back in.

    Remove the rind from 5 ounces (140 grams) Brie; dice the remaining cheese. One trick to dicing soft cheese like this is to put it in the freezer for an hour or two (or even overnight) so that the cheese is firmer and easier to cut.

    Stir these Brie cubes into the grits mixture along with the two egg yolks. Once well combined, fold in half the beaten whites until smooth, then fold in the second half just until any white streaks disappear. It's important to work slowly and gently with the second half of those whites so as not to deflate them. They'll add all the loft to the heavier barley.

    Spoon and spread the mixture into the prepared baking pan, then slip it into the oven. Bake until lightly browned, puffed, and a bit firm to the touch, about 40 minutes. Cool for 5 minutes before scooping up servings with a big spoon. Now that's breakfast!

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    Reader Comments (3)

    This looks delicious. I will have to search out some barley grits soon.

    April 24, 2012 | Unregistered CommenterKyra

    Looks delicious but why remove rind from a brie?

    February 17, 2017 | Unregistered Commenterliltiger

    I find it adds a little sour pop--and doesn't completely dissolve in the casserole.


    March 30, 2017 | Registered CommenterMark Scarbrough

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