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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    Zabaglione Gelato

    It's warming up! In New England, that means the hens are laying again. They quit when it gets too dark in the winter. You would, too.

    All those eggs means it's also time for gelato. Break out that ice cream maker!

    Despite its incredible richness, gelato is a cream-less ice cream, favored in Italy but found just about everywhere these days. All that richness? Egg yolks. Lots of egg yolks.

    Unfortunately, North American milk production results in less cream (or fat) in the milk. (No, the whole milk in the carton is not how it comes out of the cow. It's richer au naturel.) Italian whole milk runs over 5% cream; ours, somewhere around 4.2%. So to get the right texture, we have to add a little cream. Cheat, as it were.

    Here's a gelato fashioned on the famous Italian dessert: zabaglione, made with eggs and Marsala wine. Zabaglione is crying out to be morphed into gelato, don't you think? 

    You'll also want to start practicing your gelato technique now to be in good shape for the summer. You'd hate to come up short when your friends are watching.

    First, beat 6 large, room temperature egg yolks and 3/4 cup sugar in a large bowl with an electric mixer at medium-high speed until creamy and thick, about 5 minutes, maybe even a little more.

    It's important that those egg yolks be at room temperature for the right loft. Break them into the bowl and set the bowl on the counter for 20 minutes before you start.

    Beat in 3 tablespoons Marsala. We prefer a rubino or a fine marsala, one with a little more body than perhaps the standard stuff used for cooking in the United States.

    Set the beaten stuff aside and heat 2 1/4 cups whole milk and 1/4 cup heavy cream in a medium saucepan over medium heat until tiny bubbles fizz around the pan's perimeter.

    With the mixer at medium speed, beat half the hot milk mixture into the egg yolk mixture until smooth; then beat this combined mixture into the remaining milk mixture in the saucepan until smooth.

    Reduce the heat to low and cook, stirring constantly, until somewhat thickened, until it can coat the back of a wooden spoon when you dip it in and run your finger along the back of the spoon, from 6 to 10 minutes, depending on the weight of your pot, the ambient temperature of ingredients, and other factors. The line you make should stay solid even when you tip the spoon this way and that. If you want to get obsessive, the custard should be at 170F. Use an instant-read thermometer and stir like mad over very low heat once the mixture reaches the upper 160s.

    Strain the custard through a fine-mesh sieve and into a large bowl; cover and chill for at least 24 hours or up to 48 hours. Then freeze it in an ice cream machine according to the manufacturer's instructions. Afterwards, scoop it into a bowl and let it firm up by setting it on the floor of your freezer for an hour or so.

    We didn't do that last. We scooped it out of the machine and had at it. Summer's here!


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