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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    Spicy Millet Salad with Corn and Peanuts

    You know we preach the gospel of whole grains. Yes, we've got the book on GRAIN MAINS, just out. (Look to the right for it.) But really, our devotion is more than a mere cookbook. It's personal, too. And a story we've never told.

    About two years ago, one of us had a health scare: a scary colon matter, more than a polyp, with a 100% chance of its turning into cancer. It was removed--and we're all the better for it. But we started eating more whole grains--partly because the health professionals encouraged it. Brown rice at first, mostly because we didn't know much better. Then wheat berries. Maybe wild rice, too. We started by putting them on the side of the plate--with that pat-of-butter cliché.

    But something happened: those whole grains were so darn delicious, we wanted more. And more kinds. We started moving them to the center of the plate. Bye bye, pat of butter. Hello, some of the most satisfying main courses we've ever created.

    Then something else happened: because of the way whole grains interact in the body, both of us ended up losing over ten pounds each, despite heaping platefuls--that is, by eating MORE, not less.

    Ahem. Great taste, good health, weight loss. Convinced yet? Dig in to this freebie recipe, adapted from our new book:

    Place 1 cup (200 grams) hulled millet in a large saucepan and fill it about halfway with water. Bring to a boil over high heat, stirring occasionally; then reduce the heat to low and cook until the grains are tender but still a little chewy, even a slight crunch in their centers, about 12 minutes. Drain in a fine-mesh sieve or a colander lined with a large coffee filter or cheesecloth. (Millet is so tiny, it'll slip through the holes of most colanders. It's also one of those forgotten whole grains. Amazing stuff--it takes to big flavors.)

    Scrape the cooked millet into a large bowl. Stir in 8 ounces (225 grams) corn kernels; 1 large, chopped tomato; about 1/2 cup chopped parsley leaves; about 1/2 cup (70 grams) chopped, unsalted, roasted peanuts; and 1/2 teaspoon salt.

    Set a large skillet over medium heat for a couple of minutes. Swirl in 3 tablespoons (45 ml) peanut oil, then add 1 chopped, large, yellow onion. Cook, stirring often, until softened, about 3 minutes. Stir in 1 tablespoon minced garlic and 1 tablespoon minced, peeled, fresh ginger. Stir over the heat for about 30 seconds, until ridiculously aromatic.

    Stir in 1 teaspoon packed light brown sugar, 1 teaspoon mild paprika, 1/2 teaspoon ground allspice, and 1/4 teaspoon cayenne. Cook a few seconds, then stir in 3 tablespoons (45 ml) lemon juice. Scrape up any browned bits in the skillet.

    Scrape the entire contents of the skillet into the bowl with the millet and vegetables. Toss well and serve at once--or cover and refrigerate for up to 1 day.

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    Reader Comments (1)

    I love millet - and grains! We've usually got at least one cooked grain in the refrigerator.

    I'll be there for your event at SF Cooking School! Can't wait.

    September 8, 2012 | Unregistered CommenterSheri

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