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!

 

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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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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! 

 

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
    Jan122014

    Orange Marmalade and Chipotle Pot Roast

    In New England, it's adamantly winter. Snow, rain, sleet, hail, sub-zero temps, clouds, wind--we've had them all in abundance. And there's more to come. 

    We might as well have pot roast in abundance, too--especially with the sweet tang of orange marmalade mixed with the smoky spice of chipotle chiles. There are no vegetables in this recipe, so we suggest mashed potatoes, or mashed buttery celery root, or even steamed carrots and parsnips.

    A slow cooker eats up the heat in chiles. Over the long haul, the capsaicin mellows considerably. If you're a heatphobe, use no more than half the canned chiles here but you may find the dish very mild. If you like a pop, we suggest making the recipe as it stands and then passing more bottled red hot sauce at the table. And if you want an even bigger pop, don't seed the chipotles before mincing them.

    Slow down this Sunday with this sweet and spicy pot roast. And for lots more recipes, almost every one sized out for almost every size of slow cooker, check out our brand-new book: THE GREAT AMERICAN SLOW COOKER BOOK. It's just to the right. You can click through to your preferred booksellers.

    Serves 4 to 6

    • 2 thin bacon slices, chopped
    • One 3-pound boneless beef chuck roast
    • 1/2 teaspoon salt
    • 5 small shallots, halved
    • 4 medium garlic cloves, peeled and quartered
    • Up to 2 canned chipotles in adobo sauce, stemmed, seeded, and minced, plus up to 2 teaspoons sauce from the can
    • 1/2 cup orange marmalade
    • 1/4 cup dry white wine, such as Chardonnay
    • 2 tablespoons loosely packed oregano leaves, chopped

    1. Fry the bacon in a large skillet set over medium heat until crisp, about 4 minutes, stirring occasionally. Transfer to a 5- to 6-quart slow cooker.

    2. Season the chuck roast with the salt, then set it in the skillet and brown in the bacon fat (oh, yes) on all sides, about 6 minutes, turning occasionally. Transfer to the cooker as well.

    3. Add the shallots to the skillet; cook, stirring often, until somewhat softened, about 4 minutes. Add the garlic, chipotles, and their sauce. Stir for 1 minute, then add the marmalade, wine, and oregano. Stir until the marmalade is melted. Pour and scrape the contents of the skillet into the slow cooker. Turn the meat to coat it in the marmalade sauce.

    4. Cover and cook on low for 8 hours or until the roast is incredible tender. Slice the meat into chunks right in the cooker with nonstick-safe cookware and serve in bowls with the sauce drizzled over each piece.

    Notes

    1. If you have a marmalade with whole rings of orange in it, you'll need to chop these before adding them to the skillet.
    2. Watch out: use 2 canned chipotles in adobo sauce, not 2 cans of chipotles. Look for these chiles in the international aisle of your supermarket.
    3. The dish will stay well on the keep-warm setting for up to 2 hours.

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