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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    Braised Beef Short Ribs and Rutabaga

    This Sunday, we're making a beef short rib braise in the slow cooker. The meat gets gorgeously tender with very little effort. By the time our favorite show is on HBO, dinner is ready.

    This sauce here is quite savory. The wine does the heavy-lifting on the sweet front, but even its efforts are kept to a minimum so that the beef's natural flavors show through without anything cloying in the mix.

    No need for a side dish. The peppery rutabaga (sometimes called a "Swede") will add plenty of flavor and round out the meal. Rutabaga can be tough to peel. A vegetable peeler may be the best tool, although a sharp paring knife will do the job pretty quickly.

    Figure on four servings for these amounts. Double almost all the ingredients for a 7- or 8-quart slow cooker but use only 1 3/4 cups broth in the mix.

    • 2 tablespoons (30 ml) olive oil
    • 2 pounds (450 grams) boneless beef short ribs
    • 1 medium red onion, chopped
    • 1 teaspoon minced garlic
    • 2 1/4 pounds (500 grams) rutabaga, peeled and cut into 2-inch (5-cm) chunks
    • 2 tablespoons (30 ml) Worcestershire sauce
    • 1 tablespoon (15 ml) Dijon mustard
    • 1 teaspoon dried thyme
    • 1/2 teaspoon ground allspice
    • 1 cup (240 ml) beef broth
    • 1/2 cup (120 ml) dry white wine, such as Chardonnay or Chablis
    • 2 tablespoons (15 gram) all-purpose flour
    • Salt and freshly ground black pepper to taste

    1. Set a large skillet over medium heat for a couple of minutes, then swirl in the oil. Brown the short ribs, working in batches to prevent crowding, about 6 minutes per batch, turning on all sides. (Brown = flavor, so don't cheat this step.) Transfer the short ribs to a 4-quart slow cooker and continue browning more as necessary.

    2. Dump the onions into the skillet; cook, stirring often, until translucent, about 4 minutes. Stir in the garlic and cook for a few seconds. Stir in the Dijon mustard, Worcestershire sauce, thyme, and allspice; then scrape the contents of the skillet into the slow cooker. Add the rutabaga and toss well to coat everything with the spices.

    3. Whisk the broth, wine, and flour in a medium bowl until the flour dissolves; pour over the contents of the slow cooker. Cover and cook on low for 8 hours, or until the meat is very tender, meltingly so. The dish will stay well on the keep-warm setting for 2 more hours.

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