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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    Chocolate Peanut Butter Sorbet

    Photo copyright Eric Medsker. From À LA MODE (St Martins, 2016)If you listened to our podcast, you heard our fandango answering the way too pressing question, what the heck is a sorbet these days? Given that pastry chefs now make buttermilk and goat cheese sorbet, it's a complicated issue (for culinary mavens, maybe not for, um, 99.9999999999% of the population).

    So here's ours this week: chocolate peanut butter. Intense! As we said, maybe not for the third-grade set. If you'd like to hear the podcast--yes, please--click the media player at the top of the main recipe page and find this one on the pull-down list at the top center. Or go here to hear it on iTunes. Or click the link at the bottom of this entry to open a player in your browser. So many options.

    This recipe is from our book À LA MODE, one hundred and twenty desserts in sixty pairings, a great success on QVC back in May. Hey, it's summer. You need to go for pairings! To find out more about the book, click this link for its amazon page.


    From À LA MODE (St Martins, 2016)

    Makes about 1 quart

    • 2 1/4 cups water
    • 3/4 cup granulated white sugar
    • 9 tablespoons (1/2 cup plus 1 tablespoon) unsweetened cocoa powder
    • 4 1/2 ounces dark chocolate, preferably 70 to 80% cocoa solids, chopped
    • 1/3 cup smooth natural-style peanut butter

    1. Whisk the water, sugar, and cocoa powder in a large saucepan set over medium heat until the cocoa dissolves. Continue cooking, whisking quite often, until the mixture comes to a simmer. Reduce the heat to low and simmer slowly, whisking almost constantly, for 4 minutes or until quite thickened.

    2. Remove the pan from the heat, add the chopped chocolate, and whisk until smooth. Pour and scrape the contents of the pan into a large blender. Add the peanut butter, cover, remove the center knob, place a clean kitchen towel over the opening, and blend until smooth. Return the knob to the lid and refrigerate the mixture in the canister for at least 4 hours or up to several days.

    3. Prepare an ice cream machine. Blend the contents of the canister one more time. Freeze in the machine according to the manufacturer's instructions, until creamy and smooth, until the sorbet will hold its shape on a spoon.


    Chocolate Peanut Butter Sorbet

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    Reader Comments (2)

    Really? People actually confuse hot chocolate mix for cocoa?

    They really do that?

    That's amazing.

    July 15, 2016 | Unregistered CommenterTed

    You can't believe how many times.


    July 24, 2016 | Registered CommenterMark Scarbrough

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