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.

Get it from


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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.

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


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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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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:



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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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    Lima Bean, Ham, and Collard Soup

    It's snowing at our house. Third winter storm in five days. Old Man Winter shouldn't try to be such an overachiever. He should retire the Caribbean. Or at least get out of my yard!

    But all this bad weather does give us time to enjoy the slow cooker. As you probably know, our big slow cooker book is out in just a few weeks. You can order a copy here--every recipe sized for every size of slow cooker. You got a two-quart? We got you covered. You got a Baptist social-sized 8 quart? We're on it. Sort of a marvel of culinary innovation, no?

    Well, books aside (is that possible?), winter's got us house-bound. So we're enjoying hearty soups like this one, stocked to the brim with great, healthy fare that'll chase off any doldrums. Soak those dried lima beans and then give this soup a try this Sunday when you want to slow down in front of the fire with a good book. You might even wish Old Man Winter would stick around longer. No promises, but the soup's really good.

    • 1 pound dried lima beans
    • 1 1/4 pounds boneless smoked ham, chopped
    • 1 medium red onion, chopped
    • 2 teaspoons minced garlic
    • 1 teaspoon dried thyme
    • 1 teaspoon dried sage
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 6 cups reduced-sodium beef broth
    • 8 cups packed, stemmed, washed, and chopped collard greens (about 1 pound)
    • 2 tablespoons white wine vinegar
    • Bottled hot red pepper sauce, for garnish

    1. Place the dried limas in a large bowl and add enough water so that they're submerged by at least 2 inches. Set aside to soak overnight, for 12 hours or up to 18 hours.

    2. Drain the lima beans in a colander set in the sink; pour them into a 6- to 8-quart slow cooker. Mix in the ham, onion, garlic, thyme, sage, allspice, salt, and pepper. Pour in the broth and stir well.

    3. Lay the collard greens on top of the stew without stirring them in. Press down with a wooden spoon to add more until you get them into the cooker and the lid will fit on top. Sprinkle them with the vinegar, then cover and cook on low for 8 hours.

    4. Stir the collards into the soup. The soup will keep well on warm for up to 3 hours. Garnish the bowlfuls with dashes of hot red pepper sauce, as desired.


    1. To simplify this recipe, you can sometimes find bagged, chopped, and washed collard greens at the supermarket near the other leafy greens or even in the bagged salad section.

    2. After testing so many recipes for our new book, we found the best way to maintain some texture in the collards (and avoid their turning squishy) is to cook them on top of the soup (as much as possible), letting them slowly condense into it.

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