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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    Mixer Meatballs

    If you've listened to our latest podcast, you know that it's all about making meatballs in an electric mixer. If not, catch it here. A stand mixer works best but you can certainly make them by hand (gross).

    You have to start a little early for these--to soak the bread crumbs in milk. And you have to brown them before you can simmer them. It's more time than work: a little to do here, a little there.

    As you know, Bruce makes these most of the time with jarred marinara sauce. As he explains in the podcast, read those labels!

    Mostly, this all adds up to a fabulous dinner. If you want to serve them over cooked pasta, use dried, not fresh (too limp). Buy a high-quality dried pasta, one without eggs or fillers. 

    Dinner for 6, maybe 8. The meatballs and sauce cooked together freeze well (without any pasta).

    • 1 cup fresh breadcrumbs
    • 1 cup whole or 2% milk
    • 1 pound lean ground beef
    • 1 pound Italian sausage meat (no casings)
    • 1/4 cup finely grated Parmigiano-Reggiano
    • 1 large egg
    • 1/2 teaspoon fennel seeds
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried sage
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon salt
    • 1/4 teaspoon grated nutmeg
    • 1/4 teaspoon red pepper flakes
    • 2 to 3 tablespoons olive oil
    • 1 quart (4 cups) jarred marinara sauce

    1. Position the rack in the center of the oven; heat the oven to 400F.

    2. Soak the breadcrumbs in the milk in a small bowl for 20 minutes. Gently squeeze by the handful over the sink to remove as much milk as you can without turning the breadcrumbs to mush. Place them in a large bowl--or the bowl of a stand mixer.

    3. Add the ground beef, sausage meat, cheese, egg, fennel seeds, oregano, sage, thyme, salt, nutmeg, and red pepper flakes. Use a electric mixer at medium-low speed to combine these ingredients, working them through the beaters without turning them to mud, until uniform, well combined, and soft.

    4. Grease the inside of a large, lipped baking sheet with 2 tablespoons oil. Use a 1/4-cup ice cream scoop to make 18 to 20 balls from the meat mixture, releasing them in evenly spaced lines onto the baking sheet. (Alternatively--and blech--rub your cleaned hands with the remaining 1 tablespoon oil, gather up the meatballs in 1/4-cup increments, form them into meatballs, and lay them on the prepared sheet.)

    5.  Bake for about 15 minutes, until firm and lightly browned. Meanwhile, bring the marinara to a simmer in a large pot over medium-high heat, stirring occasionally. Reduce the heat to low to maintain a slow simmer.

    6. Transfer the meatballs to the sauce in the pot. Cover and continue simmering for 40 minutes, until the flavors have blended (and the meatballs have cooked through). Serve over cooked spaghetti, polenta, or on their own with lots of grated cheese on top.

    Note: You can omit all the dried spices and use 2 to 2 1/2 teaspoons dried Italian seasoning blend. (Check the bottle to see if it includes salt--and thus whether you should omit or add the salt.)

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