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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!

 

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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.

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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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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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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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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
    Nov102013

    Old Fashioned Pot Roast

    It's officially winter at our house. So a boneless chuck roast has once again become our favorite cut of beef: moist and flavorful, comfort food deluxe. As the days get even darker and colder in these New England woods, we're going to be turning to recipes like this one quite a bit. If only we could grow an undercoat like our collie!

    Oh, wait, at our age, we do have hair growing in such unusual places. Too bad it doesn't keep us warm. Although if we really let it go. . . .

    Anyway, enjoy the pot roast. It's a great way to slow down this (or any) Sunday. See the note after the recipe for information on the specific cut of beef we're talking about.

    Serves 6

    • 4 slices thick-cut bacon, chopped
    • One 4-pound boneless beef chuck roast, tied
    • 1 large yellow onion, chopped
    • 1 tablespoon chopped fresh rosemary leaves
    • 2 teaspoons minced garlic
    • 1 teaspoon dried thyme
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 cup red currant jelly
    • 3/4 cup reduced-sodium beef broth
    • 1 1/2 pounds fairly small yellow potatoes, halved
    • 5 medium carrots, cut into 2- to 3-inch chunks

    1. Brown the bacon in a large skillet over medium heat, stirring often, 4 to 6 minutes. Remember: brown is deeper flavor later; crisp is better texture later. (If you're lucky enough to have a 6- to 8-quart slow cooker with an insert that can go right on the stovetop, do these tasks in it and smile smugly.)

    2. Use a slotted spoon to transfer the bacon bits to a large bowl. Add the tied chuck roast. Brown on all sides, turning occasionally, about 8 minutes. Transfer to the bowl with the bacon.

    3. Add the onion; cook, stirring often, until translucent, about 3 minutes. Add the rosemary, garlic, thyme, allspice, and pepper; cook until aromatic, about 30 seconds. Add the jelly and stir for a minute or so until it melts.

    4. Pour in the beef broth and scrape up any browned bits as it comes to a simmer. Pour and scrape the contents of the skillet into a 6- to 8-quart slow cooker--or simply transfer the insert from the stove to the cooker. Nestle the roast into the ingredients; sprinkle the bacon around it and pour in any juices in the bowl.

    5. Tuck the potatoes and carrots around the roast. Cover and cook on low for 8 to 10 hours, or until the roast is fork-tender. The dish will hold on the keep-warm setting at this point for up to 3 hours.

    6. Use large tongs and a meat fork to transfer the roast to a cutting board. Use a slotted spoon to fish out all the vegetables and bacon, putting them in a serving bowl. Pour the remaining liquid in the cooker into a fat separator or skim it in the cooker with a flatware spoon to get rid of excess fat. Cut the butchers' twine off the roast and slice into 1/2-inch thick rounds to serve with the sauce and vegetables.

    Note

    A boneless chuck roast is a thick tube of meat, not necessarily the flatter arm or blade roasts commonly sold as pot roast in North America. Ask the butcher at your market to be sure you've got the right cut. The roast needs to be tied with food-safe butchers' twine in three or four places. Wrap the twine around the roast and knot securely. Or ask the butcher at your supermarket to do it for you.

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