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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    Refrigerator Bread-and-Butter Pickles 

    If there's one recipe that screams summer, it might be the one for these bread-and-butter pickles. We developed this recipe for COOKING LIGHT years ago and we've been tweaking it and playing with it every year since. Here's this year's version.

    These pickles are way better than those corn-syrupy, sticky, gummy-soft ones from the supermarket. First off, these are a true sweet-and-sour mix. And the cukes have a little bite, even after they've sat a while. They're irresistible on burgers, hot dogs, brats, and more. We even like them on hummus with crackers! And you haven't lived until you've tried them in a grilled cheese sandwich.

    Best of all, there's no canning needed. Look, there's no reason to steam up the kitchen this summer. Get yourself a big, 1-gallon crock and get cooking.

    Makes about 3 1/2 quarts

    • 4 pounds pickling cucumbers, cut into 1/4-inch thick rounds
    • 3 tablespoons kosher salt
    • 1 sweet white onion, such as a Vidalia onion, sliced into paper-thin rings
    • 2 cups distilled white vinegar
    • 2 cups granulated white sugar
    • 1 cup apple cider vinegar
    • 1/2 cup packed light brown sugar
    • 2 teaspoons brown mustard seeds
    • 1/2 teaspoon celery seeds
    • 1/2 teaspoon coriander seeds
    • 1/2 teaspoon red pepper flakes
    • 1/2 teaspoon ground dried turmeric
    • 8 whole cloves

    1. Put the cucumbers and salt in a large bowl and mix them up until the cukes are well coated. Set aside at room temperature for 30 minutes, until they begin to release some water and soften a bit.

    2. Fill their bowl with water and drain it out at least three times to rinse the cucumbers. Pour them into a large colander in the sink and drain well. Pack the cukes plus the onion into a 1-gallon nonreactive jar or crock (glass, stainless-steel, or acid-safe pottery).

    3. Slosh all the remaining ingredients into a large saucepan. Pull it up to a full simmer over medium-high heat, stirring just until the sugar dissolves. Pour the hot mix right over the vegetables, then cool to room temperature. Cover and refrigerate for at least 48 hours before digging in. Tightly covered, they'll keep in the fridge about 2 weeks.

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