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:



independent booksellers

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    Pressure Cooker Shrimp Creole

    I am soooo not a photographer.Check it out! As we told you in our podcast--it's right up there at the top of the recipe entries (or it's here)--you can make a fine shrimp creole (like) stew in a pressure cooker in minutes. No, it's not authentic. There's no roux, for one thing. But it's got the right flavors. So put up some rice. You're going to need it.

    If you want to find many more pressure cooker recipes, check out our monumental, 500-recipe tome THE GREAT BIG PRESSURE COOKER BOOK (that's a link for it right there). It sold out multiple times on QVC. Just sayin'.

    But to this recipe. . . .

    Pressure Cooker Shrimp Creole (Sort Of)

    • 2 tablespoons peanut oil (or vegetable oil, if you insist)
    • 1 large yellow onion, chopped
    • 2 medium celery stalks, chopped
    • 1 medium green bell pepper, stemmed, cored, and chopped
    • 1 teaspoon sweet paprika
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • 1 teaspoon ground black pepper
    • Up to 1/2 teaspoon onion powder
    • Up to 1/2 teaspoon garlic powder
    • 2 cups chicken broth
    • One 14-ounce can diced tomatoes
    • 1/2 cup dry white wine
    • 2 tablespoons canned tomato paste
    • 1 tablespoon Worcestershire sauce
    • 2 pounds medium shrimp, peeled and deveined
    • 6 medium scallions, thinly sliced
    • 1/4 cup loosely packed parsley leaves, finely chopped

    1. Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the onion, celery, and bell pepper; cook, stirring often, until the onion turns translucent, about 4 minutes. Stir in the paprika, thyme, oregano, pepper, onion powder, and garlic powder until aromatic, less than a minute.

    2. Stir in the broth, tomatoes, wine, tomato paste, and Worcestershire sauce until the tomato paste dissolves.

    3. Lock the lid onto the pot.

    • For a stovetop cooker, raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 5 minutes.
    • For an electric cooker, set the machine's timer to cook at high pressure (9 - 11 psi) for 8 minutes.

    4. Use the quick-release method to bring the pot's pressure back to normal.

    5. Unlock the lid and open the pot. Stir in the shrimp, scallions, and parsley. Set the lid onto the pot without engaging the pressure valve. Set aside until the shrimp are pink and firm, about 3 minutes. Stir well before serving.

    Shrimp Creole from a pressure cooker

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