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

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:



independent booksellers

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    Apple Cake

    We're almost at the peak of fall color up here in New England. We wish you could be here: bright days, low humidity, and cool nights. If every day in New England were an autumn day, everyone would live here! Winter keeps our part of the world rural. Fall makes winter bearable.

    It's also apple time--and so time for us to bring out a recipe we got from Bruce's grandmother: her simple, moist, if rather plain apple cake. (But great crumb! We've also made it as a coffee cake for breakfast for weekend guests.) The recipe came to us on a small 3 x 5 card, her handwriting almost illegible. We adapted it a bit--with a better fat, for one thing--but left the method intact. We hope you'll make this apple cake soon. It'll bring New England autumn to your home. Brew the coffee. You'll want a cup (even if you live in the South and have to turn the air conditioner down to enjoy it).

    • 5 large tart apples, peeled, cored, and diced
    • 1 1/2 (300 grams) cups sugar
    • 3 cups (360 grams) all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 tablespoon ground cinnamon
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 2/3 cup (160 ml) walnut oil, plus more for greasing the baking pan
    • 2 large eggs, at room temperature
    • 1 cup (150 grams) chopped walnuts

    1. Stir the apples and sugar in a big bowl until the apple bits are evenly coated; set aside for 30 minutes, stirring occasionally.

    2. Position the rack in the center of the oven; heat the oven to 350F (175C). Lightly oil the inside of a 9 x 13-inch baking pan.

    3. Whisk the flour, baking powder, cinnamon, and baking soda in a medium bowl.

    4. Whisk the oil and eggs in a second large bowl until creamy and light.

    5. Scrape the apple mixture into the oil mixture. Stir well, then add the flour mixture as well as the walnuts. Stir just until all the flour has been moistened.

    6. Scrape and pour the batter into the prepared pan. Bake until lightly brown, until a tooth pick or cake tester inserted into the center of the cake comes out with a few moist crumbs attached, 50 to 55 minutes, maybe a little more depending on your oven's calibration. Cool on a wire rack for 20 minutes before slicing into squares.

    And here's our backyard. See, told you.

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    Reader Comments (1)

    Wow this sounds gorgeous, i love apple cake and looking for a nice recipe....


    October 29, 2013 | Unregistered Commenterplasterers bristol

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