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:



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    Malt Frozen Custard

    Wow. Just wow. It was gone before we looked again. It was that good.

    This is one of the frozen desserts from our new book À LA MODE: 120 DESSERTS IN 60 PAIRINGS. This one's paired with a Maple-Bacon Walnut Pie. Seriously. You fry up bacon. You put the grease in the crust. You put the bacon in the pie. You eat it with this frozen custard. You get the book here.

    But until you do, you eat this frozen custard. You know: like a vanilla malt. But better. Trust us.

    To hear the podcast for this recipe, open the media player at the top of the main recipe page. Or click the link at the bottom of this post. Or (better yet--ahem) subecribe here on iTunes so you don't miss a beat.


    From À LA MODE (St. Martin's, 2016)

    Makes about 1 quart

    • 1 3/4 cups heavy cream
    • 1 1/4 cups whole milk
    • 2/3 cup malted milk powder
    • 1/2 teaspoon vanilla extract
    • 4 large egg yolks, at room temperature
    • 1/2 cup white granulated sugar
    • 1/4 teaspoon salt, optional

    1. Stir the cream, milk, malt, and vanilla in a large saucepan until the powder mostly dissolves and the mixture comes to a slight fizz around the inside perimeter of the pan.

    2. Meanwhile, use an electric mixer to beat the egg yolks, sugar, and salt (if using) in a large bowl until thick and pale yellow, until wide ribbons can fall off the turned-off beaters, about 4 minutes.

    3. Beat about half the hot cream mixture into the egg yolk mixture in a slow, steady steam; then beat this mixture back into the remaining cream mixture in the pan until smooth.

    4. Set the pan over low heat and cook, stirring constantly, until the mixture can thickly coat the back of a wooden spoon, until the temperature registers 170°F, 4 to 8 minutes.

    5. Strain through a fine-mesh sieve and into a large bowl. Refrigerate for at least 4 hours or overnight, covering with plastic wrap once cold.

    6. Prepare an ice cream machine.

    7. Stir the custard and freeze it in the machine until frozen concoction can mound on the side of a spoon. Serve at once or scoop into a container, seal, and store in the freezer for all of the two minutes it will last.

    Malt Frozen Custard

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