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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    Braised Chicken Thighs with Parsnips and Figs

    Recipes are like your children. You forget about them after a while.

    No, just kidding. But after creating over 12,000 original recipes, we sometimes have a hard time keeping up. The other night, we needed a good slow cooker dish to feed people after one of Bruce's concerts. We found this one in our GREAT AMERICAN SLOW COOKER BOOK and the results were about the best going. So comforting!

    If you'd like to hear more, please listen to our podcast on iTunes here. Or you can find the podcast in the media player at the top of the main recipe page on this site. You'll laugh. Promise. And learn a little bit more about how to make this incredible dish.


    • 3 tablespoons olive oil or unsalted butter or a combo of the two
    • 4 1/2 pounds bone-in, skin-on chicken thighs
    • 2 pounds parsnips, peeled and cut into 1-inch sections
    • 16 dried Turkish figs, stemmed and cut in half
    • 2 1/2 tablespoons freshly grated orange zest
    • 1 1/4 teaspoons caraway seeds
    • 1 1/4 teaspoons ground allspice
    • 1 1/4 teaspoons salt
    • 1 teaspoon ground black pepper
    • 3 cups fat-free, reduced-sodium chicken broth, or dry white wine, or a combo of the two

    1. You'll need to work in a 6- to 8-quart slow cooker or multicooker. Heat half the oil or melt half the butter (or whatever combo you're doing) in a large skillet set over medium heat or in the insert for a slow cooker can that fit over medium heat--or even in a multi-cooked set to the browning function. Add about half the chicken pieces skin side down (or as many as will fit without crowding). Brown well, about 6 minutes. Turn, brown for 1 minute, then transfer to a large bowl. Add the remaining oil or butter (or bits of each if you're combining them) and brown the remainder of the chicken thighs in the same way before transferring them to the bowl.

    2. If you've used an insert over the heat or a multi-cooker, pour out all but about 1 tablespoon of the fat from the cooker. Add the parsnips, figs, zest, caraway seeds, allspice, salt, and pepper. Add the browned chicken thighs and stir well to mix everything up. Sprinkle the broth, wine, or a combo of the two over the ingredients.

    3. Cover and cook on low for 6 hours or until the chicken is cooked through and the parsnips are tender. You'll need mashed potatoes. Or maybe cooked rice. Trust us.

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