Our Class For Aim Healthy U!

We're so exicted to announce our new class with Aim Healthy U! It's all about SHORTCUT COOKING. We've partnered with the folks at Clean Eating Magazine and at Vegetarian Times and we promise to get you in and out of the kitchen faster while cooking delicious, clean meals. Click this link for the course. And put in the discount code of MARK50 to get fifty dollars off the enrollment fee. We'll be with you every step of the way: in the videos as well as in Q & As online. We can't wait to meet you! Let's get cooking.

OUR CRAFTSY CLASSES

 

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.

THE GREAT BIG PRESSURE COOKER BOOK

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

amazon

Barnes and Noble

or independent booksellers.

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!

 

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

amazon

Oblong Books in Millerton, NY (one of our local stores)

Book Loft in Great Barrington, MA (another local store)

Join Us!

We want to cook for you! And it can happen. Please join us at one of these fun events.

We're leading a hands-on curry class at the Hillsdale General Store on Saturday, 11/4. Click here for more information. 

And get this. We've recorded a full class on shortcut cooking for Aim Healthy U! You can cook along with us. We're there to answer questions. We've got a zillion shortcut tips. I mean, you need this. Here's a link to get you registered in the class! Use the DISCOUNT CODE BRUCE50 to take fifty bucks off the price of the class.

THE GREAT AMERICAN SLOW COOKER BOOK

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.

amazon

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:

amazon.com

barnes&noble

independent booksellers

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    A FULL LIST OF THE RECIPES ON THIS SITE
    Friday
    Dec092016

    Dried Fruit Pie

    We love this pie! Bruce first developed this dessert for our 900-recipe opus, THE ULTIMATE COOK BOOK (which you can find here). It's our suet-free answer to mincemeat--and way tastier, in our almost humble opinion. Lots of dried fruit, many intense flavors--you need vanilla ice cream for this one. Or maybe crème anglaise.

    If you'd like to hear our podcast about this recipe, check out this link or look for the media player on the main recipe page of this site. You can find this specific episode on the drop-down menu at the center top of the player.

    If you've got company for the holidays, you'll want this recipe!

    DRIED FRUIT PIE

    Makes one 9-inch pie (10 - 12 servings--because it's so rich!)

    • 2 cups pitted prunes (about 12 ounces)
    • 1 1/4 cups dried apricots (about 6 ounces)
    • 1 cup dried cranberries (about 5 ounces)
    • 1 cup dried apples (about 3 ounces)
    • 2 cups all-purpose flour
    • 1 1/2 teaspoons salt
    • 1/3 cup solid vegetable shortening
    • 6 tablespoons unsalted butter or lard
    • 4 to 6 tablespoons cold tap water
    • 1 large egg plus 1 large egg yolk
    • 3/4 cup packed light brown sugar
    • 1/2 cup sliced almonds
    • 4 tablespoons unsalted butter, melted and cooled; or walnut oil
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon salt

    1. Position the rack in the center of the oven. Heat the oven to 400F.

    2. Place all the dried fruit in very large saucepan or even a small pot. Add enough tap water that the fruit can be submerged by 2 inches (the dried apples may float). Set over high heat and bring to a boil. Cover, reduce heat to low, and simmer for 5 minutes. Drain the hot fruit in a colander set in the sink. Stir a few times to help it cool down for 15 minutes.

    3. To make the crust, mix the flour and 1 teaspoon salt in a large bowl. Cut in the shortening and butter or lard with a pastry cutter or a fork until the mixture resembles coarse, white sand or meal. Add enough water so that the dough comes together when you stir it with a fork. Divide the dough in half. Roll out one half to the size of a 9-inch pie plate. Transfer it to the pie plate, making it fit with a little lip overhang; set aside.

    4. Chop the cooked, dried fruit on a large cutting board; then scrape it into a big bowl. Stir in the egg, egg yolk, brown sugar, almonds, melted butter or oil, vanilla, cinnamon, ginger, and the remaining 1/2 teaspoon salt until uniform. Pour this mixture into the crust.

    5. Roll out the second half of the dough into a 9 1/2-inch circle. Set it over the pie and crimp the edges tightly. Make several slits in the top of the crust.

    6. Bake for 20 minutes.

    7. Reduce the oven temperature to 350F. Continue baking until the crust is lightly browned and the filling is bubbling a bit inside, 30 to 35 more minutes.

    8. Cool the pie on a wire rack for at least 1 hour before serving.

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