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

Tweet Up!
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

Search Our Site
Email Us!
This form does not yet contain any fields.

    Rye Berry Salad with Chickpeas, Preserved Lemon, and Pumpkin Seeds

    There's so much to love about whole grains. They exit the stomach slowly, so you stay sated longer. They can help regulate blood sugar levels. They can even help cut down on dental plaque. But more to our point as two cookbook writers with twenty titles under our belts, whole grains are just so darn delicious.

    So it amazes us that they can fly under the radar. Sure, everybody knows the benefits of whole-grain toast for breakfast. But we're talking whole grains on their own, the very point of a meal. They are, without a doubt, the gourmet ingredient hiding in plain sight. Which is why our new book is so very exciting. Look to the right to learn more about it--and whole grains like rye berries.

    Yep, the grain that makes rye flour--except unadulterated with a wonderful, sassy taste and a sweet/sour mix in every bite. Rye berries are the very point of this salad. This recipe's original to this blog, but there are plenty more in our new book. We want everyone excited about whole grains! So let's get to the recipe.

    First, soak 1 1/2 cups (285 grams) rye berries overnight in a big bowl of water on the counter. You'll improve their texture dramatically. (You want to learn more about rye berries? Click here. Or check them out at any large supermarket that carries lots of whole grains.)

    Drain the rye berries in a colander set in the sink, then pour the rye berries into a large saucepan. Fill it about two-thirds with water and bring to a boil over high heat. Cover, reduce the heat to low, and simmer until the grains are tender, about 1 hour. Drain again in that colander in the sink and rinse the grains with cool tap water until they are room temperature.

    Pour the rye berries into a big serving bowl and add 1 3/4 cups (350 grams) drained and rinsed canned chickpeas, 1/2 cup (50 grams) shelled green pumpkin seeds, and the minced flesh of 1 small Moroccan preserved lemon.

    Stir in 1/2 cup chopped cilantro leaves, 3 tablespoons (45 ml) pistachio oil, 3 tablespoons (45 ml) olive oil, 3 tablespoons (45 ml) white balsamic vinegar, and 2 teaspoons curry powder. Stir it up and chow down. Now you'll, too, be amazed that rye berries could ever be a forgotten whole grain--and you'll understand how they can be the very center of a meal.

    PrintView Printer Friendly Version

    EmailEmail Article to Friend

    Reader Comments (2)

    Cool new site! Love how it combines all your interests and endeavors -- which are MANY! In fact, I swear I don't know how you two do it all. You are super human. ;)

    August 6, 2012 | Unregistered CommenterCarolyn Jung

    I feel cheated... How did this fantastic recipe not make it into your Grain Main book! Thank you for sharing your recipes with us.

    July 18, 2013 | Unregistered CommenterAlan

    PostPost a New Comment

    Enter your information below to add a new comment.

    My response is on my own website »
    Author Email (optional):
    Author URL (optional):
    Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>
    « Summer Pudding | Main | Worcestershire Sauce »