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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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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    Wow. Hearty. German hearty. Something's got to get you through that central European winter. Here's a big roast for your holidays, perfect fare for a chilly night. Make boiled or mashed potatoes to go alongside. And pour more of that big red wine. Or beer. Yeah, lots of beer.

    If you haven't heard our podcast about this recipe, check it out in the media player at the top of the main recipe page, pulling down the menu at the center top until you find the one for sauerbraten. (Warning: Hitler jokes. Too soon?)

    If you'd rather find it and even subscribe on iTunes, click this link.

    Or click the link at the bottom of this page to hear the podcast directly in your browser.

    Okay, the recipe:


    • 1 cup hearty, big, dry red wine
    • 3/4 cup red wine vinegar
    • 1 small onion, thinly sliced
    • 1 medium carrot, thinly sliced
    • 2 bay leaves
    • 1 tablespoon juniper berries
    • 1 tablespoon black peppercorns
    • 1 1/2 teaspoons caraway seeds
    • 1 teaspoon salt
    • One 2 1/2- to 3-pound beef bottom round roast
    • 4 ounces thin-cut bacon, chopped
    • 1 1/2 cups frozen pearl onions (do not thaw)
    • 6 pitted prunes, quartered
    • 1 teaspoon dried thyme
    • 1 teaspoon dried sage
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground dried ginger
    • 2 cups beef broth

    1. Start by mixing the red wine, red wine vinegar, onion, carrot, bay leaves, juniper berries, peppercorns, 1 teaspoon caraway seeds, and the salt in a large saucepan. Bring to a simmer over high heat, stirring occasionally. Set aside off the heat to cool to room temperature, about 45 minutes.

    2. Pour the red wine mixture into a large plastic bag you can zip closed. Add the beef, turn a bit to coat, and seal the bag closed. Store in a big bowl in the refrigerator for 4 (yes, four) days, turning the bag occasionally to make sure the meat takes a turn against all the aromatics.

    3. Heat the oven to 325F, positioning the rack in the middle of the oven or as close as it can get to the middle while still fitting in your big Dutch or French oven. Remove the meat from the marinade. Strain the marinade through a sieve and into a big bowl. Discard the solids, reserving the liquid.

    4. Set a Dutch or large French oven over medium heat. Add the bacon and cook, stirring occasionally until crunchy, about 3 minutes. Use a slotted spoon to transfer the bacon bits to a bowl.

    5. Blot the beef bottom round dry on paper towels. Add it to the pot and brown well on both sides, turning at least once, about 8 minutes. Transfer the meat to the bowl with the bacon.

    6. Add the pearl onions to the pot; cook, stirring often, until lightly browned, 3 to 4 minutes. Add the prunes, thyme, sage, allspice, ginger, and the remaining 1/2 teaspoon caraway seeds to the pot. Stir well for about a minute. Pour in 1/2 cup of the reserved marinade liquid; bring to a simmer, scraping up any browned bits on the bottom of the pot. Pour in the broth, then add the beef, the bacon, and any juices in their bowl, nestling the meat into the sauce. Bring to a full simmer.

    7. Cover the pot and slide it into the oven. Bake until the meat is fork-tender, about 3 hours. Transfer the roast to a large carving board and let stand at room temperature for 10 minutes before carving and chunking up to serve with the vegetables and pan sauce.

    Note: You can thicken the sauce, if desired. Set the Dutch or French oven over medium-high heat and bring the sauce to a full simmer. Add 3 to 4 finely crumbled gingersnap cookies, stirring until moderately thickened. Serve at once.


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    Reader Comments (2)

    I just discovered this recipe. I've made a lot of sauerbraten over the decades, and have always been plagued by the memory of how the dish was presented at New York's Luchow's, a long-departed, historic German restaurant at which I am old enough to have dined when I was in my early 20s. The Luchow's sauerbraten was very dark in color, not quite black, but heading there. I don't know the reason for that; it certainly doesn't pertain to their published recipe in "The Luchow's Cookbook," which appeared in the 1950s sometime, and was not particularly good. All of this is to suggest that, while the Bruce/Mark recipe calls for "a hearty, big dry red wine," there are a number of fairly sinister dark -- to the point of being black -- red wines clanking around at liquor stores near you, that make a sauerbraten that is very intense in both flavor and appearance. I don't think they're much for drinking, but they make a visual statement, one can always dye things in them, and one can marinate their way to a very menacing sauerbraten. As the weather cools, I look forward to doing this particular recipe, which seems well-seasoned and well thought out.

    August 23, 2017 | Unregistered CommenterJeff Austin

    Thanks, Jeff! That's the most thoughtful response I've seen in a while. I wonder, too, if the sauce wasn't thickened with blood, an old-school technique now much out of favor in the U. S. (although still a common practice in Europe).


    August 24, 2017 | Registered CommenterMark Scarbrough

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