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

Search Our Site
Email Us!
This form does not yet contain any fields.

    Chocolate Chip Meringue Cookies

    If you caught this week's podcast, you know these cookies are worth the effort, even for very impatient people like, ahem, one of us. (He's typing this right now.) Try 'em. You won't regret it!

    To hear the podcast in the iTunes sites, click here.

    To hear it in your browser, either click here or find this podcast in the drop-down list ("more episodes") in the center menu of the media player on the main recipe page of this site.

    Or go to the bottom of this page to find a link to it that will open in your own browser.

    Chocolate Chip Meringue Cookies

    Makes about 4 dozen small meringues

    These small meringues are made with mini chocolate chips, found in the baking aisle of most supermarkets. You can also chop regular chocolate chips to about half their size for similar results. To get the best height from your egg whites, 1) make sure they’re fresh and at room temperature, 2) be scrupulous about not getting one spot of yolk in the whites, and 3) make sure the bowl is thoroughly dry and at room temperature. To freeze the yolks for a later use, whisk them lightly with a pinch of salt to prevent coagulation while frozen.

    • 4 large egg whites, at room temperature
    • 1/4 teaspoon salt
    • 1/4 teaspoon cream of tartar
    • 1 cup sugar
    • 1 teaspoon vanilla extract
    • 2 cups mini chocolate chips

    1. Position the racks in the top and bottom third of the oven. Preheat the oven to 200°F. Line two large baking sheets with parchment paper or silicon baking mats.

    2. Beat the egg whites and salt in a large bowl with an electric mixer at medium speed until frothy; then add the cream of tartar, increase the mixer’s speed to high, and beat until soft peaks form. Beat in the sugar in 1 tablespoon increments, pouring it slowly in as the beaters whir. Stop the beaters to scrape down the inside of the bowl occasionally. Add the vanilla and continue beating for about 6 minutes, or until you can feel no grains of sugar when you rub a small amount between your fingers. Stir in the mini chocolate chips with a wooden spoon or a rubber spatula.

    3. Drop by tablespoonfuls onto the prepared baking sheets, spacing the meringues about 1 inch apart. Bake for 2 to 2 1/2 hours. When done, the meringues should be quite dry and firm to the touch—in fact, you should be able to lift one easily off the sheet. Let them cool completely on the sheets before removing them.


    Chocolate Chip Meringue Cookies

    PrintView Printer Friendly Version

    EmailEmail Article to Friend

    Reader Comments

    There are no comments for this journal entry. To create a new comment, use the form below.

    PostPost a New Comment

    Enter your information below to add a new comment.

    My response is on my own website »
    Author Email (optional):
    Author URL (optional):
    Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>
    « Pork and Peanut Stew | Main | Kamut and Beef Chili »