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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    Homemade Pita on the Grill

    Here's the second in our series of Easter recipes, beginning with the previous one for a Schwarma-Style Leg of Lamb. We're making pita from scratch!

    If you want to hear the podcast for this recipe, find it in the media player at the top of the Recipe or click the link at the bottom of this page.

    Homemade Pita on the Grill

    Makes about 16 pita

    • 2 1/2 cups warm water (between 105F and 115F)
    • 2 1/4 teaspoons active dry yeast
    • 1/4 teaspoon sugar
    • 6 cups all-purpose flour, plus more as needed
    • 2 teaspoons salt
    • 2 tablespoons olive oil, plus more for greasing

    1. Mix 1/2 cup water, the yeast, and sugar in a large bowl. Set aside until frothy, about 5 minutes.

    2. Stir in 1 cup flour, the salt, and the remaining 2 cups water until smooth. Stir in 2 more cups of flour and the oil until a wet batter. Add the remaining flour in 1/2-cup increments, stirring after each, until you have a stiff, sticky dough.

    3. Flour a cleaned, dried work surface. Scrape the dough onto it. Knead for 10 minutes, adding small bits of flour as necessary, until the dough is smooth, elastic, and firm.

    4. Form the dough into a ball. Set it seam side down in a cleaned, dried, large bowl. Cover tightly with plastic wrap and set aside in a warm, dry place until doubled in bulk, 1 1/2 to 2 hours.

    5. Lightly grease a large baking sheet. Scrape the dough onto a cleaned, dried, lightly flour work surface. Cut it into sixteen, equal pieces. (Scales work best--about 3 ounces per piece.) Shape each piece into a ball and set seam side down on the prepared baking sheet. Cover with a clean kitchen towel and set aside for 20 minutes.

    6. Roll each ball of dough into a 7-inch circle on a cleaned, dried, lightly floured work surface. Lay the rounds out on your work surface. Cover with more clean kitchen towels and rest for 20 minutes.

    7. Meanwhile prepare a grill for direct, high-heat cooking (about 500F). Set a large pizza stone on the grate.

    8. Lay as many rounds as will comfortably fit on the stone (about an inch or so of space between them). Cover and grill until puffed and very lightly browned, mostly just brown spots across the breads, about 3 minutes. Use long-handled tongs to transfer them to a wire rack and continue grilling more as needed.

    Homemade Pita on the Grill

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    Reader Comments (2)

    I'm going to give this a shot tomorrow.

    March 19, 2016 | Unregistered CommenterTom Schutta

    And you did! I saw the Facebook post, of course. Amazing. I am soooo jealous of your outdoor oven. I'm picturing fantastic legs of lamb and roast chickens in that thing.


    March 21, 2016 | Registered CommenterMark Scarbrough

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