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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    Bruce's Steak Tartare

    Unbelievable stuff! Seriously. Since this is Mark writing this post, I'll tell you it's the best tartare I've ever had. And I've made a study. All over creation.

    Bruce uses the coarse grinder in the attachment on his KitchenAid stand mixer. But you can also chop them meat very finely with a sharp cleaver or heavy chef's knife. We find the coarse-grinding attachment gives us the most luxurious texture. But tastes differ!

    If you haven't heard this podcast, check it out in the media player at the top of the main recipe page. It's in the center-top drop-down menu right in the player. Or click the link at the bottom of this page to open up the podcast right in your browser.

    Steak Tartare

    (a k a Tartare de Boeuf Bistrot)

    • 1 3/4 pounds beef tenderloin, well trimmed (seriously, well)
    • 1/4 cup minced chives
    • 2 tablespoons ketchup (Call it sauce tomate and you'll feel better.)
    • 1 tablespoon minced drained and rinsed capers
    • 1 tablespoon Dijon mustard
    • 1 tablespoon Worcestershire sauce (Homemade? Click here to find out more)
    • 3 large egg yolks
    • 1/2 cup olive oil
    • Several dashes hot red pepper sauce, such as Tabasco sauce
    • Cracked black peppercorns, if desired, to taste

    1. Grind or chop the tenderloin.

    2. Whisk the chives, ketchup, capers, mustard, Worcestershire sauce, and egg yolks in a large bowl until creamy. Whisk in the olive oil, hot sauce, and peppercorns, if using, until smooth.

    3. Add the beef and stir very gently. Mound or mold onto plates. Serve with a salad and crunchy bread. Don't look back.

    Bruce's Steak Tartare

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    Reader Comments (2)

    Hey guys! I've been listening to your podcast... So far every episode. I'm really loving it; you both are very charming and hilarious. I am bummed that you've started "bloiping" out the cursing. That always made me laugh. Oh well, you can't please everybody. Thanks for sharing what you do! This particular recipe (and your Christmas cookie episode) have been my favorite so far.

    January 27, 2016 | Unregistered CommenterChris Mower

    Chris: Well, the bleeping started because a long-time reader contacted me on Facebook to say, "Hey, my six-year-old daughter learned a new word this morning." Ugh. I know we'd marked the podcasts as "explicit," but I guess some people just don't notice. Ergo, the bleeping. But we'll keep it going as it is for a while and see what happens.

    Thanks! And nice site! Everyone: thecookingdish.com.


    January 29, 2016 | Registered CommenterMark Scarbrough

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