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

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    Pain d'Épices

    AKA Bread of spices. Or a fantastic complement to cheese. And a great bit of toasted wonder in the mornings, particularly with ample amounts of butter. And you can slather it on with impunity, knowing that the bread has no added fat, doesn't even have eggs in the mix.

    If you'd like to hear the podcast for this recipe, including some weird sci fi talk about tongues, check out the media player at the top of the main recipe page. Or click this link to find the podcast on iTunes. Or here to find it without iTunes. Or look for the link at the bottom of this page to open it in your own browser.

    Pain d'Épices

    • 1 1/4 cups chopped, roasted, and skinned hazelnuts
    • 1 1/4 cups chopped walnuts
    • 1/2 cup packed halved and pitted dates
    • 1/2 cup packed halved and stemmed dried figs, preferably white figs
    • 1/2 cup raisins
    • 2 tablespoons grated orange zest
    • 1 tablespoon grated lemon zest
    • 1 cup honey
    • 3/4 cup granulated white sugar
    • 2 tablespoons dark rum, such as Myers's
    • 4 teaspoons baking soda
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground dried ginger
    • 1/2 teaspoon salt
    • 3 cups all-purpose flour, sifted

    1. Position the rack in the center of the oven; heat the oven to 350F. Butter or oil the inside of a 5 x 9-inch loaf pan.

    2. Place the nuts, dried fruit, orange zest, and lemon zest in a food processor. Cover and pulse until chopped but not ground.

    3. Place the honey, sugar, and rum in a small saucepan. Bring to a simmer over medium-high heat, stiirring occasionally. 

    4. Scrape the fruit and nut mixture into a large bowl. Stir in the baking soda, cinnamon, cloves, ginger, and salt. Pour in the simmering honey mixture and stir well. Set aside for 5 minutes.

    5. Stir in the sifted flour until there's no dry flour in the mix. Set aside for 2 minutes.

    6. Scrape and smooth the batter into the prepared loaf pan. Bake until browned and a toothpick or cake tester inserted into the center of the loaf comes out clean, about 1 hour.

    7. Cool in the pan on a wire rack for a few minutes, then turn the loaf out onto the rack and continue cooling to room temperature, about 1 1/2 hours. Wrap tightly in plastic wrap and store in the fridge for 2 days. Bring the loaf back to room temperature before serving.

    Pain d'Épices

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    Reader Comments (1)

    This looks amazing...think it would work with gluten free flour?

    April 15, 2016 | Unregistered CommenterKatie Hartsell

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