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:



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    Browned Butter Butter Pecan Ice Cream

    Okay, now we're getting serious! Browned butter in ice cream. In one of America's favorite ice creams. Seriously? You bet!

    This ice cream is designed to pair with the browned butter graham crackers from our last episode. They're both from our new book, À LA MODE, which you find to order by clicking on that title. This is our second exclusive look inside the book. It's officially out in the world on 6/7. But we're a little early here. Can you tell we're excited?

    To hear the podcast about this recipe, check out the media player at the top of the main recipe page. Or click here to find it at iTunes. (And maybe rate us, please, so others can find us.) Or click the link at the bottom of this page to hear it right in your own browser.

    But enough blather. The recipe:

    Browned-Butter Butter Pecan Ice Cream

    Yield: about 1 quart 

    • 16 tablespoons (2 sticks) unsalted butter
    • 3/4 cup pecan pieces
    • 2 cups whole milk
    • 3/4 cup heavy cream
    • 1/2 cup packed light brown sugar
    • 1/4 cup light corn syrup
    • 1 1/2 tablespoons cornstarch

    To make the browned butter:

    1. Melt the butter in a large saucepan over medium-low heat until it turns dark brown, 3 – 5 minutes. Gently pour the clear, brown liquid off the top and into a small glass storage container, leaving the browned milk solids and blackened bits on the bottom of the saucepan. Reserve this browned, clarified butter, covered, in the fridge for another purpose. Set the pan with the solids and blackened bits aside to cool for 10 minutes.

    To begin the ice cream:

    2. Toast the pecans in a large, dry skillet set over medium-low heat, stirring occasionally, until lightly browned and fragrant, about 7 minutes. Pour onto a cutting board and chop into small bits. Set aside.

    3. Add the milk, cream, light brown sugar, corn syrup, and cornstarch into the pan with the browned butter bits; set over medium-low heat and whisk until the brown sugar and cornstarch are dissolved, scraping up those browned and blackened bits on the bottom of the pan. Continue cooking, whisking constantly, until thickened and bubbling, about 5 minutes.

    4. Pour into a large bowl and refrigerate for at least 4 hours or up to 1 day, covering after the mixture is cold.

    To finish up:

    5. Prepare an ice cream machine.

    6. Stir the browned butter mixture, then freeze it in the machine according to the manufacturer’s instructions, until it can mound on a spoon.

    7. Add the pecans and let the machine’s dasher churn them in until the ice cream can mound on a spoon without immediately melting at its edges.

    Store: In a sealed container in the freezer for up to 1 month. 

    Browned Butter Butter Pecan Ice Cream

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