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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    Sweet-and-Salty Pork Ribs

    Autumn's here! At least at our house in New England. The leaves are turning and coming down. The quality of daylight is unsurpassed; the air, sweater-worthy. Frankly, it's our favorite time of the year. We don't want to waste a minute of it.

    Sundays are precious. We're most likely to get out and take a walk on a Sunday, fall afternoon. Or we'll start the needed garden clean-up. Or we'll just take a drive. Anything, really, to get outside.

    So a very simple (7 ingredient!), hearty, satisfying pork dish out of the slow cooker is just the thing. There's not much to do for this one: brown the meat for more flavor (you need to counterbalance the maple syrup and soy sauce with savory notes) and turn on the machine. Then wait. That may be the hardest part. So get outside!

    One note: these are bone-in pork butt chops. You can sometimes also find bone-in pork shoulder chops--which would make a fine substitution here. If neither is available, buy a pork butt and ask the butcher to cut it into chops for you. And if all else falls, use country-style pork ribs (not the regular barbecue ribs). These last will be fattier and won't offer as much flavor--but there's no use standing on ceremony when a fall day is beckoning from your doorstep.

    • 4 1/2 pounds (2 kilos) bone-in pork butt chops (that is, 6 at about 3/4 pound each), trimmed of any chunks of fat
    • 2 tablespoons (30 grams) unsalted butter
    • 6 medium carrots, peeled
    • 6 medium garlic cloves, peeled
    • 1/3 cup (80 ml) maple syrup
    • 1/3 cup (80 ml) soy sauce
    • 1/2 teaspoon freshly ground black pepper

    1. Melt the butter in a large nonstick skillet set over medium heat. Add about half the chops and brown them on all sides, turning occasionally, about 5 minutes. Transfer these to a 5- or 6-quart slow cooker and brown the remaining chops in the skillet.

    2. Tuck the carrots and garlic around the chops. Whisk the maple syrup, soy sauce, and pepper in a small bowl until smooth, then pour over the chops.

    3. Cover and cook on low for 8 hours. 

    If desired, you can finish the sauce for a fancier dish. You don't need to--it'll just be very soupy. Here's how. Use kitchen tongs to transfer the ribs, carrots, and garlic to a big bowl. Pour the liquid into the cooker into a fat separator, wait a minute or so, and then pour the strained liquid into a medium saucepan. (If you don't have a fat separator, skim the sauce with a flatware tablespoon to remove as much of the surface fat as possible.) Bring the strained sauce to a boil over high heat; boil until reduced by about half, about 5 minute. Swirl in 1 tablespoon unsalted butter before serving.

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    Reader Comments (1)

    Just what I need! I love the flavors... and now to convince husband to buy me a slow cooker! (I am an autumn lover, too)

    October 14, 2013 | Unregistered CommenterJamie

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