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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    Pressure Cooker Red Lentil, White Bean, and Chickpea Stew

    Here's a winter warmer that'll be great when you're tired of that heavy, holiday fare. This one's made in the pressure cooker, so it's super fast. And we're using canned beans and chickpeas.

    So why are we using the pressure cooker? Because we can get an amazing, long-simmered flavor without much effort. Honestly, get out the cooker and have at it.

    This recipe is a slightly more ornate version of one that appeared in our GREAT BIG PRESSURE COOKER BOOK (which you can find here). It's the only book that takes all 500 recipes and makes them work for both stovetop and electric cookers. 

    If you'd like to hear the podcast about this episode, please click this link or find the media player on the main recipe page of our site. You can find this particular recipe in the drop-down menu at the top center of the player.


    Makes 4 servings

    • 1 1/2 tablespoons sweet paprika
    • 1/2 teaspoon caraway seeds
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 2 tablespoons olive oil
    • 1 medium yellow onion, roughly chopped
    • 3 medium celery stalks, chopped
    • 3 cardamom pods (green or white)
    • 1 bay leaf
    • One 15-ounce can chickpeas, drained and rinsed
    • One 15-ounce can white beans, drained and rinsed
    • One 14-ounce can diced tomatoes (do not drain)
    • 1 cup vegetable broth
    • 1/4 cup red lentils
    • 2 tablespoons tomato paste
    • Sour cream for garnishing

    1. Mix the paprika, caraway seeds, cinnamon, salt, and pepper in a small bowl until uniform. Set aside.

    2. Warm 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 and celery; cook, stirring often, until the onion softens a bit, about 3 minutes.

    3. Stir in the spice mixture as well as the cardamom pods and bay leaf. Toast over the heat for 20 seconds, stirring often. Then stir in the chickpeas, beans, tomatoes, broth, red lentils, and tomato paste until the tomato paste covers everything evenly.

    4. Lock the lid onto the pot. Bring the stovetop pot to high pressure (15 psi), then lower the heat as much as possible to maintain high pressure and cook for 7 minutes. Or set the electric pot to cook at high pressure (9 - 11 psi) for 10 minutes. NOTE: If you're working with an InstantPot, use the directions for the stovetop cooker.

    5. Turn off the heat under the stovetop pot or turn off the electric cooker. Use the quick-release method to bring the pot back to normal pressure. Unlock and remove the lid. Stir the stew well, then serve in bowls with sour cream for a garnish. 

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