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:



independent booksellers

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    Dong-An Chicken

    We're still celebrating Chinese New Year! So join in. We've got a podcast up for this crazy-delicious recipe. It's as if you made warm Chinese chicken salad--if you were a four-star Chinese chef. It's a bit complicated--but it's comfort food deluxe! Check out the podcast for this recipe here. Or here.


    Adapted from Carolyn Phillips, ALL UNDER HEAVEN (Ten Speed Press, 2016)

    Makes 4 to 6 servings

    • One 3-pound chicken, whole but any innards removed
    • 1/4 cup Shaoxing (Chinese rice wine) or dry sherry
    • 1 tablespoon dark soy sauce
    • 1 tablespoon ground toasted Szechwan peppercorns
    • 1 piece of rock sugar, about the size of walnut
    • 1/4 cup peanut oil
    • 6 dried red Asian chiles, stemmed and seeded
    • 2 tablespoons minced peeled fresh ginger
    • 2 tablespoons black vinegar
    • 1 teaspoon granulated white sugar
    • 1 teaspoon salt
    • 1 teaspoon cornstarch dissolved in 2 teaspoons water
    • 4 medium scallions, cut into 1-inch pieces
    • 1 tablespoon toasted sesame oil

    1. Place the chicken in a large saucepan. Add 2 tablespoons Shaoxing, the soy sauce, 1 teaspoon ground Szechwan peppercorns, and the rock sugar. Pour in enough water to cover the chicken.

    2. Bring to a boil over high heat, then reduce the heat to low and simmer with the lid askew for 1 hour.

    3. Turn off the heat and cool, uncovered, to room temperature, about 1 hour.

    4. Transfer the waggly chicken to a large cutting board, taking care to drain any liquid from inside the chicken before moving it.

    5. Use a knife to remove all the meat from the bones in fairly large chunks. Set the meat on a plate and refrigerate until you’re ready to use it.

    6. Toss the bones, skin, cartilage, and whatever else there could be off that bird back into the pot with the poaching liquid.

    7. Bring the liquid back to a simmer over high heat. Reduce the heat to low and simmer slowly, uncovered, for 1 hour to reduce quite a bit and deepen the flavors.

    8. Strain the stock into a large bowl; discard the solids. Skim any visible fat off the stock.

    9. Measure out 1/4 cup of the stock and set it asde. Freeze the rest in 1/4- or 1/2-cup amounts for other stir-fries like mapa dofu.

    10. Heat a large wok over high heat for a few minutes, then add the oil. Add the chiles and ginger; stir-fry for 30 seconds.

    11. Add the cut-up chicken. Toss to coat evenly. Add the vinegar, sugar, and salt, as well as the remaining 2 tablespoons Shaoxing and the remaining 2 teaspoons ground peppercorns. Toss gently for 1 minute to heat through.

    12. Stir in the reserved 1/4 cup poaching liquid. Bring to a full simmer. Stir in the cornstarch slurry, then stir in the scallions as the sauce almost instantly thickens a bit. Remove from the heat and drizzle the sesame oil over the top to serve. 

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