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!

 

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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.

À LA MODE!


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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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.

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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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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! 

 

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.

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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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    A FULL LIST OF THE RECIPES ON THIS SITE
    Friday
    Mar252016

    Three Sauces for Leg of Lamb

    As you may know, two weeks ago, we started a podcast series heading up to Easter. We did a Schwarma-style leg of lamb, then homemade pita bread on the grill. Today, we got the sauces to go with both. These are super-easy. No-cook, too. And so tasty with that lamb. We snarfed them down.

    If you want to hear the podcast, it's in the menu in the center of the media player at the top of the main recipe page. Or you can click the link at the bottom of this page for it.

    So here they are:

    Cumin Tzatziki 

    • 2 medium cucumbers, peeled, seeded and chopped
    • 1 tsp salt
    • 2 cups plain Greek yogurt
    • 2 tbs fresh lemon juice
    • 2 tablespoons minced fresh dill fronds
    • 1 medium garlic clove, put through a garlic press
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground black pepper

    1. Toss the cucumber bits with the salt in a colander set in the sink;  set aside for 30 minutes.

    2. Rinse the cucumber bits to get rid of the sale, then squeeze them firmly but gently to remove excess moisture. Dry well with paper towels.

    3. Pour the cucumber bits in a small bowl. Stir in everything else.

    Tahini Sauce

    • 1 cup plain regular yogurt
    • 3/4 cup tahini
    • 1/3 cup fresh lemon juice
    • 1/4 cup minced fresh parsely leaves
    • 3 tablespoons olive oil
    • 1 teaspoon salt
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon ground black pepper
    • Water as needed

    1. Whisk everything except the water in a medium bowl until smooth. Whisk in just enough water in dribs and drabs until the sauce is pourable if still thick, about like crepe batter.

    Harissa Aioli

    • 1 large egg, at room temperature
    • 1 tablespoon fresh lemon juice
    • 2 teaspoons minced garlic
    • 1/2 cup olive oil
    • 1/2 cup vegetable or other neutral-flavored oil
    • Up to 2 tablespoons jarred harissa

    1. Put the egg, lemon juice, and garlic in a medium bowl. Begin whisking in the olive oil in a slow steady stream, then do the same with the vegetable oil, whisking fast and constantly, until thickened like a loose mayonnaise.

    2. Stir in the harissa until well distributed.

    Three Sauces for Schwarma-Style Leg of Lamb

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    Reader Comments (4)

    In your March 25 podacst, you offer a recipe for Cumin Tzatziki. Strangely enough, the recipe uses no cumin. Am I missing something?

    Thanks

    March 27, 2016 | Unregistered CommenterKen S

    I'd like to try the cumin tzatziki. i don't eat lamb, but it will be yummy to eat with pita bread or on top of a salad with chicken.

    ruma1 on Ravelry

    March 27, 2016 | Unregistered CommenterRuthie

    Ruthie: It is great on pita! In fact, in a completely weird mix, I had that cumin tzatziki on pita just the other day along with black olive tapenade. I know: it sounds bizarre. But it tasted good to me!

    --Mark

    April 1, 2016 | Registered CommenterMark Scarbrough

    Ken:

    Okay, that's very strange. Hmmm. It is true that I had put a draft of the recipe up online and forgotten the cumin--but then caught the mistake when I actually went to publish it for the podcast. It's there now--at least from what I can see. I don't know how that happened. Did some cached version load when you looked at it? Some cached version from my provider? Very weird. Well, sorry about that, whatever it was. And thanks, too, for pointing out what you saw. I'm glad it's right now but I just don't quite get what went on there.

    --Mark

    April 1, 2016 | Registered CommenterMark Scarbrough

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