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:



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    Summer Pudding

    We first learned about summer pudding when we were still living in New York City. At least once a week, we had breakfast at a chi-chi French cafe, awash in strong espresso and attitude. We were such regulars, they once actually let us order eggs for breakfast. Dégueulasse!

    There was a literary salon at the front table. (Of course there was.) One of the participants was also known for her food obsessions. Each week, she made her way to us, the food writers, before settling into the salon and chipping Derrida quotes at her peers. One hot summer morning, she blew in, hair plastered to her forehead, and came in for her usual landing at our table. "Have you made your summer pudding yet?" she exclaimed.

    Taken aback, we mumbled something about "no." Undeterred, she launched into a description. It didn't involve French literary theory. And it sounded pretty good. So we set out to discover more about this old-fashioned dessert.

    We quickly became mavens. If you love bread and jam, if you search for quick summer fruits desserts, if you're a fan of berries--well, this one's for you. It's like a no-fuss bombe: the pectin in the berries sets the "pudding" (layered sandwich bread, in fact) so you can cut the thing like a cake. It's the very best reason to whip cream. Here's the recipe:

    Start with a heaping mix of berries, about 8 cups (or 1 kilogram). We generally use blueberries, blackberries, raspberries, red currants, what we can afford of them, and then fill the rest out with strawberries. (No, they're not techically berries, but they're--ahem--similacra. Take that, literary theory. Heck, we've been known to use frozen mixed berries, thawed.)

    Bring the berries to a simmer in a large saucepan with 1 1/2 cups (300 grams) sugar, 2 tablespoons (30 ml) gold rum or Cointreau (pick your poison), and 1/4 teaspoon salt. Cook, stirring almost constantly, until the berries just begun to break down and become saucelike, no more than a few minutes. Pull the pan off the heat and cool for 10 minutes.

    Meanwhile, line a 2-quart soufflé dish (or even a mixing bowl) with enough plastic wrap that it covers the sides and overlaps the top so you can later seal it up. Press the plastic wrap against the sides and bottom to get rid of as many of the creases and puckers as you can.

    Cut the crusts off a loaf of sandwich bread. Seriously, white sandwich bread. Being the whole-grain nuts, we often use oat bread or something with a little more tooth. But it's not the norm.

    Line the bottom with a layer of some of the crustless bread, cutting the slices so they make a neat layer. (If you use a bowl, you'll need to line the sides with crustless slices of bread as well). Spoon about a quarter of the cooked berry mixture on top of the bread, then add another layer of bread, and so, building the thing up. End up with a layer of bread that you paint with the last dregs of the berry juice. You'll make three or four layers when you're done.

    Cover with plastic wrap, gently pressing down against the surface of the bread. Set a small plate on top of the pudding, then put a 16-ounce (450-gram) can of vegetables on top of the plate as a weight. Put the whole thing on a lipped baking sheet to catch any drips; set it in the fridge for 24 hours.

    To unmold, remove the can and the plate, then peel back the top layer of plastic wrap. Place a serving platter over the soufflé dish (or bowl) and invert it all, using the plastic wrap to help the summer pudding come clean from the dish or bowl. Remove the bowl, then the plastic wrap, and cut the dessert into wedges to serve. And whip the cream. Hurry! Have you made yours yet?!?

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    Reader Comments (1)

    All I can say is OH MY! Starting mine this weekend.

    August 15, 2012 | Unregistered CommenterCheryl

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