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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    Honey Goat Milk Gelato

    As some may know, we wrote the first-ever, North American book completely about goat: meat, milk, and cheese. We came to love the savory flavors, the more intense palette that goat afforded.

    So. Gelato. Yep. It was on the podcast. Of course, you probably guessed that. If you haven't heard about the recipe, check out the media player at the top of the main recipe page. Or click this link to hear the podcast on iTunes. Or this one to hear it on stitcher, a radio aggregator. Or click the link at the bottom of this page.


    Makes about 1 quart

    Note: We wanted this gelato to have a big hit of the characteristic flavors of goat milk. As such, there's nothing cow about it--which means it's a tad icier than you may expect. And we kept the sweetener intentionally low to make this thing spark with that goat flavor. For the best texture, pack it into a container when done, freeze it for a few hours, then let it sit out on the counter to soften a bit. That said, if you want a creamier gelato or if this is your first time working with goat milk, we recommend you reduce the goat milk here to 2 1/2 cups, add 1/2 cup heavy cream, and increase the honey to 1/2 cup for a more standard finish.

    • 3 cups goat milk
    • 1 tablespoon goat butter (or unsalted cow butter, if you must)
    • 1 vanilla bean
    • 7 large egg yolks, at room temperature
    • 5 tablespoons honey
    • 1/4 teaspoon salt

    1. Heat the goat milk, butter, and vanilla bean in a medium saucepan over medium heat until bubbles fizz around its interior perimeter. Cover and set aside off the heat for 1 hour.

    2. Fish out the vanilla bean, split it in half lengthwise, scrape out the seeds, and return these to the saucepan. Set it over very low heat just to keep warm. Do not simmer.

    3. Beat the egg yolks, honey, and salt in a large bowl with an electric mixer at medium speed until wide ribbons fall off the turned-off beaters, about 8 minutes.

    4. Beat about half the warm goat milk mixture into the egg mixture until smooth, then beat this combined mixture into the remaining goat milk mixture in the saucepan. Set over medium-low heat and cook, stirring constantly, until the consistency of melted ice cream, until the mixture can thickly coat the back of a wooden spoon, until its temperature reaches 168F (using an instant-read meat thermomenter), about 5 minutes.

    6. Strain into a bowl, cover, and chill in the fridge for at least 4 hours or up to 2 or 3 days.

    7. Prepare an ice cream machine. Stir the custard one more time. Freeze in the machine according to the manufacturer's instructions.

    Honey Goat Milk Gelato

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