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.

From amazon

From Barnes and Noble

From independent booksellers

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

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

amazon

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

amazon

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! 

 

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.

amazon

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:

amazon.com

barnes&noble

independent booksellers

Tweet Up!
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:

barnes&noble.com

amazon.com

independent booksellers

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    A FULL LIST OF THE RECIPES ON THIS SITE
    Sunday
    Sep222013

    Maple Cherry Chipotle Barbecue Sauce

    Just because fall's on the way, the grill isn't showing any signs of stopping. We whipped up this easy barbecue sauce in the slow cooker today, then discovered we wanted to put everything in sight on the grate: chicken, chops, steaks, shrimp. You can see we ended with ribs. Don't judge us. You would, too.

    This sauce is sticky, sweet, salty, smoky, and hot. In other words, perfect slow cooker fare. It'll make about 7 cups (or 1 1/2 liters). You can squirrel it away in the freezer in sealed containers for the months ahead. You might even want to heat it up at Thanksgiving because we can't imagine anything better with turkey.

    • 3 1/2 cups (800 grams) no-salt-added canned crushed tomatoes (one 28-ounce can)
    • 1 medium yellow onion, chopped
    • 1 cup (370 grams) cherry jam (one 13-ounce jar)
    • 3/4 cup (180 ml) apple cider vinegar
    • 3/4 cup (180 ml) maple syrup (don't even think about using anything but the real thing)
    • 2/3 cup (340 grams) no-salt-added tomato paste (one 12-ounce can)
    • 1/4 cup (60 ml) Worcestershire sauce
    • 2 tablespoons (30 ml) Dijon mustard
    • 2 tablespoons minced peeled fresh ginger
    • 1 canned chipotle in adobo sauce, stemmed and chopped
    • 1 tablespoon adobo sauce from the can
    • 1 teaspoon ground coriander
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground cloves

    Stir everything in a 6- to 8-quart slow cooker. Cover and cook on low for 5 hours.

    Use an immersion blender in the cooker to puree the sauce. Failing that, puree it in batches, covered, in a large blender. (Take the center knob out of the lid and cover the lid with a clean kitchen towel to cut down on spews from a pressure build-up inside the canister.)

    Cook on high, uncovered, for 2 hours, whisking occasionally. Try not to drink the stuff when you're done.

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