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.

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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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Oblong Books in Millerton, NY (one of our local stores)

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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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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.


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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

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    Pork and Peanut Stew

    Man, we ate this thing up! We didn't look back. We barely had time to make the rice.

    One complaint: as we said, the pressure cooker vanquishes the hot stuff. Have some bottled hot sauce ready. Or pickled jalapeno rings.

    As usual, click here for this week's episode of the podcast on iTunes.

    Or here to find it on its hosting site.

    Or go to the bottom of the page to open it in your browser.

    Sheesh! So, onward. The recipe. Break out the pressure cooker.

    Pork and Peanut Stew

    From THE GREAT BIG PRESSURE COOKER BOOK--available just to the right and a bit above on this page. Or here.

    • 1 3/4 cups canned diced tomatoes (preferably low-sodium)
    • 1/2 cup creamy natural-style peanut butter
    • 1 or 2 tablespoons packed fresh oregano leaves, chopped
    • 1/4 teaspoon cayenne
    • 1/4 teaspoon grated nutmeg
    • 1/4 teaspoon salt
    • 2 tablespoons peanut, canola, or vegetable oil
    • One 2-pound boneless skinless pork shoulder, trimmed of any large chunks of fat and cut into 2-inch pieces
    • 1 large yellow onion, halved and thinly sliced
    • 1 tablespoon minced fresh ginger
    • 2 teaspoons minced garlic
    • 1/4 cup dry white wine
    • 6 medium carrots, cut into 2-inch pieces
    • 2 bay leaves
    • 2 tablespoons lime juice

    1. Whisk the tomatoes, peanut butter, oregano, cayenne, nutmeg, and salt in a medium bowl until the peanut butter has loosened.

    2. Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker set to the browning function. Add the meat in batches to prevent crowding; brown on all sides, turning occasionally, about 6 minutes per batch. Transfer to a large bowl and continue browning more.

    3. Add the onions and ginger to the pot; cook, stirring often, until softened, about 3 minutes. Add the garlic; cook for about 10 seconds. Pour in the wine and scrape up any browned bits in the pot.

    4. Stir in the tomato mixture, then return the pork pieces and any juices to the pot. Stir in the carrots and bay leaves.

    5. Lock the lid onto the cooker.

    For a stovetop model, raise the heat to high (15 psi). Once that pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 25 minutes at high pressure.

    For an electric model, set the machine to cook at high pressure (9 - 11 psi). Set the machine's timer to cook at high pressure for 40 minutes.

    6. To release the pressure, set the stovetop pot off the heat or turn off the electric cooker; let either come back to normal pressure naturally. Unlock and open the cooker. Remove the bay leaves. Stir in the lime juice before serving.

    Pork and Peanut Stew

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    Reader Comments (1)

    This was outrageous. Doubled the garlic & chucked in a habanero, but otherwise stuck to the script. Yum.

    March 12, 2016 | Unregistered CommenterHerr Grumpus

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