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!

 

OUR CRAFTSY CLASSES

 

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.

À LA MODE!


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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THE GREAT BIG PRESSURE COOKER BOOK

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

amazon

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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.

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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! 

 

THE GREAT AMERICAN SLOW COOKER BOOK

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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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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    A FULL LIST OF THE RECIPES ON THIS SITE
    Sunday
    Oct062013

    Slow Cooker Pulled Chicken

    If you want to slow down on Sundays, you need--need!--to make a batch of pulled chicken in the slow cooker. The only cooking? Opening cans and plugging the machine in. And yet for our version, we've still used real food all the way: no high chemical signature from bottled dressings or sauces, no high fructose corn syrup anywhere, and no artificial flavors.

    This is fairly large batch, 6 to 8 servings. You might want to have warmed tortillas, pickled jalapeño rings, shredded Cheddar, diced avocado, diced tomatoes, and sour cream at the ready. But to really make this a slow down Sunday, look for most of these extras on the salad bar at the supermarket. You'll have nothing to do but enjoy dinner. Cue up the DVR!

    • One 14-ounce (400 grams) can no-salt-added diced tomatoes, drained
    • 1/2 cup (175 grams) apricot jam
    • 1/4 cup (45 grams) packed dark brown sugar
    • 2 tablespoons (30 ml) apple cider vinegar
    • 1 canned chipotle chile in adobo sauce, stemmed and seeded (NOT 1 can of chipotles in adobo sauce)
    • 1 tablespoon mild smoked paprika
    • 1/2 tablespoon Worcestershire sauce
    • 1/2 teaspoon ground coriander
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon dry mustard
    • 1/4 teaspoon celery seeds
    • 3 pounds (1.4 kilograms) boneless skinless chicken thighs, trimmed of excess fat

    1. Put the tomatoes, jam, brown sugar, vinegar, chipotle, smoked paprika, Worcestershire sauce, coriander, allspice, cloves, dry mustard, and celery seeds in a large blender. Cover and blend until smooth, stopping the machine once or twice to scrape down the inside of the canister.

    2. Pour the tomato mixture into a 6-quart (5.6 liter) slow cooker. Add the chicken and stir well. Cover and cook on low for 6 hours. Shred the chicken with two forks and mix well with the sauce.

    Note: The dish is fairly wet, a traditional pulled chicken to be eaten in a bowl with tortillas on the side. If you want a thicker, glazed sauce (and better pulled chicken for sandwiches), remove the cooked chicken from the slow cooker before you shred it. Pour the sauce in the cooker into a large saucepan; bring to a boil over high heat. Boil, stirring often, until reduced by half, about 5 minutes. Put the cooked chicken in the reduced sauce, shred with two forks, and stir well.

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    Reader Comments (2)

    Lovely, simple and delicious recipe, thanks guys. It is Monday here in Australia, but a public holiday, so I'm counting it as a Sunday & putting this on for tonight. No canned chiles available here, but I'll improvise.

    October 6, 2013 | Unregistered CommenterAmanda

    Ok.. In the slow cooker as of this minute

    October 9, 2013 | Unregistered CommenterDeb

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