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.

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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


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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.

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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


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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.


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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:



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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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    Schwarma-Style Leg of Lamb

    We can't imagine a better way to make a leg of lamb. You'll need a bone-in leg for the best flavor. And you'll need to remove any large blobs of fat you see--although there probably won't be many, if any at all.

    This recipe is unique to this podcast. If you'd like to hear the episode it comes from, check out the media player at the top of the Recipe page or click the link at the bottom of this page. You won't regret it. Promise.

    Schwarma-Style Leg of Lamb

    Makes 6 - 8 servings with other sides on the table


    • 6 medium garlic cloves, put through a garlic press
    • 2 tablespoons olive oil
    • 2 teaspoons salt
    • 1 1/2 teaspoons ground mace
    • 1 1/2 teaspoons ground cardamom
    • 1 1/2 teaspoons mild paprika
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cumin
    • 1/4 teaspoon cayenne
    • One 4-pound bone-in leg of lamb


    1. Mix the garlic, oil, salt, mace, cardamom, paprika, cinnamon, cumin, and cayenne in a small bowl. Smear this paste all over the lamb and put the meat in a large roasting pan.

    2. Set the rack in the center of the oven; heat the oven to 350F. Keep the leg out at room temperature while the oven heats.

    3. Cover and roast for 2 hours.

    4. Uncover and continue roasting until the meat is falling off the bone, until a meat fork stuck into the leg comes out without any resistance, about 2 more hours. Cool for 10 minutes, then chunk into bits to serve in pita with sour cream, chopped lettuce, and chopped tomatoes. 

    Schwarma-Style Leg of Lamb

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    Reader Comments (4)

    We did a side by side comparison with the family favorite lamb recipe and this was amazingly competitive at the table. Both legs were devoured at the Easter table so it is a tough call as to which the winner was, but this was fantastic all said and done and completely different from how I normally prepare lamb. It went excellent with the tzatziki, and one guest said also worked with the mint jelly being passed.

    March 28, 2016 | Unregistered CommenterMatt

    Matt: I'm so glad you liked it. And to compete with a family favorite! That's, as Ralph Wiggum would say, "unpossible." I'm so glad it worked out!


    April 1, 2016 | Registered CommenterMark Scarbrough

    would this work with a lamb shoulder?

    April 15, 2016 | Unregistered Commenterkaren glick


    Yes, it would; but it's going to take a lot longer. A lot. You'd probably need to add an hour to the covered roasting time, maybe even up to 2 additional hours.


    April 17, 2016 | Registered CommenterMark Scarbrough

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