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

Tweet Up!
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

Search Our Site
Email Us!
This form does not yet contain any fields.

    Spanish-Inspired Beef Stew with White Wine and Hazelnuts

    We hope you're enjoying our crazy podcasts. We're sure having fun! (It shows, right?) The whole thing's sort of silly. Who does comedy and cooking? Well, we do. (Also, gay.)

    This stew is a great winter warmer, an aromatic mix that gets thickened with a breadcrumb/parsley/hazelnut melange when you serve it. Honestly, it's pretty straightforward in its technique. (Maybe that's why Mark had no problems?) The flavors are the thing, the complication, the grand force.

    If you haven't listened to the podcast, it's in the media player up at the top of the main "recipe" page. Look in the center drop-down menu for this episode for great tips (and laughs). Or check it out on iTunes. Or click the link at the bottom of this recipe to open up a media player right in your own browser, thereby bypassing Apple and its minions.

    This recipe is from THE ULTIMATE COOK BOOK. There's the link to get it right there in the title. (Convenient, no?) It's a 900-recipe tome. That's pennies a recipe. Seriously. It's also probably Bruce's favorite book we've written. And after twenty-eight, that's saying a lot.

    So. The recipe. Here 'tis.


    From Bruce Weinstein and Mark Scarbrough's THE ULTIMATE COOK BOOK (Harper, 2007)

    Makes 6 servings

    • 1/4 cup olive oil
    • 3 pounds boneless beef chuck or beef stew meat, cut into 1 1/2-inch pieces
    • 2 large yellow onions, thinly sliced into rings
    • 2 teaspoons stemmed thyme leaves
    • 2 teaspoons minced fresh sage leaves
    • 1 teaspoon fennel seeds
    • 1 teaspoon salt
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon freshly ground black pepper
    • 2 bay leaves
    • One 750-ml bottle of floral, fairly fruit-laced white wine
    • 1/2 cup hazelnuts
    • 1/2 cup packed parsley leaves
    • 1/3 cup pitted green olives
    • 1 tablespoon capers, drained and rinsed
    • 2 garlic cloves, peeled and quartered
    • 2 thick slices of stale bread, broken into pieces
    • 6 Roma or plum tomatoes, chopped

    1. Position the rack in the lower third of the oven; heat the oven to 350F.

    2. Set an oven-safe Dutch oven or large covered cast-iron French casserole over medium heat for a couple of minutes. Swirl in the olive oil, then add the beef pieces and brown well, working in batches as need be. Don't crowd the pot; you want the pieces to get a dark, caramelized crust. Transfer to a large bowl and set aside.

    3. Add the onions to the pot; cook, stirring often, until softened, about 4 minutes.

    4. Return the beef and any juices to the pot. Stir in the thyme, sage, fennel seeds, salt, allspice, pepper and bay leaves. Cook, stirring constantly, for 1 minute.

    5. Pour in the wine; bring to a simmer, scraping up any browned bits on the pan's bottom.

    6. Cover and bake until the meat is fork-tender and the wine has reduced to a thick sauce, 1 1/2 to 2 hours.

    7. Meanwhile, toast the hazelnuts in a large skillet over medium-low heat until browned and aromatic, about 4 minutes, shaking the pan often. Pour the hot hazelnuts into a clean kitchen towel and cool for a few minutes. Gather the towel together and rub the hazelnuts against each other inside the towel to remove most of their papery skins.

    8. Pick the hazelnuts out of the towel and place them in a food processor fitted with the chopping blade. Add the parsley, olives, capers, garlic, and bread; process until finely ground but not powdery, like coarse, wet bread crumbs. Set aside.

    9. Once the beef is tender and the sauce has reduced, take the pan out of the oven, discard the bay leaves, and stir in the tomatoes. Cover and set aside off the heat for 15 minutes to allow the flavors to soften. To serve, place about 1/3 cup of the hazelnut mixture in the bottom of deep bowls, then ladle the beef stew on top.

    PrintView Printer Friendly Version

    EmailEmail Article to Friend

    Reader Comments (1)

    thanks for nice recipe. can not wait to try it out!

    April 20, 2016 | Unregistered CommenterMary Mentzer

    PostPost a New Comment

    Enter your information below to add a new comment.

    My response is on my own website »
    Author Email (optional):
    Author URL (optional):
    Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>
    « Pressure Cooker Sweet Potato Hash | Main | Abigail Johnson Dodge's Sugar-Crusted Triple Ginger Pound Cake from THE EVERYDAY BAKER »