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.

Get it from


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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


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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! 



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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    Turkish Red Lentil and Bulgur Soup

    Wow, do we love this soup! It's a recipe from our book GRAIN MAINS, all about whole grains as main courses, barely a flour or baking recipe in sight. (Okay, one breakfast coffee cake with Kamut because we could resist.) If you'd like to check out that book, click this link.

    And if you haven't heard the podcast for this recipe, check it out in the media player at the top of the main recipe page. There's a menu at the center top of that player--you'll find it in there. Or click the link at the bottom of this page to open up the podcast right in your browser. It's NSFW. Someone's mouth is a little salty.

    One more thing: that photo. By the most-fabulous Tina Rupp. Doesn't it make you want a bowlful now that the weather's turning a little chilly?

    Turkish Red Lentil and Bulgur Soup

    Four servings

    • 2 tablespoon unsalted butter
    • 6 medium scallions, thinly sliced
    • 1/2 cup red lentils
    • 1/2 cup quick-cooking, fine or coarse, whole-grain bulgur
    • 4 cups reduced-sodium vegetable broth
    • 1/2 cup water
    • 2 tablespoon minced dill fronds
    • 1 1/2 tablespoons reduced-sodium tomato paste
    • 1 teaspoon freshly ground black pepper
    • 2 teaspoons stemmed thyme leaves or 1 teaspoon dried thyme
    • 1/2 teaspoon salt
    • 1 bay leaf

    1. Melt the butter in a large pot. Add the scallions and stir them around until wilted, about 1 minute. Pour in the lentils and bulgur. Stir over the heat for another minute.

    2. Add everything else: the broth, water, dill, tomato paste, pepper, thyme, salt, and bay leaf. Bring to a full simmer; then cover, reduce the heat to low, and simmer slowly until somewhat thickened and concentrated, about 40 minutes, stirring occasionally to make sure nothing’s sticking. Fish out and discard the bay leaf before serving.

    Turkish Red Lentil and Bulgur Soup

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    Reader Comments (1)

    Wonderful to bump into this Lentil recipe including Bulgar. I've decided on a lentil dish for this evening from one of Dr. Hawkes books. It's a Syrian dish which calls for a lamb bone & red lentils. I will of course keep this recipe in mind, because it's always fun to take a pointer of two from here and there. Thank you.

    January 25, 2016 | Unregistered CommenterJorge Zaldivar

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