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:



independent booksellers

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    American White Bread

    Yep, we were all about white bread in this week's podcast. And why not? This recipe yields light, delicious bread, about like you dreamed whipped bread would be like (but never was--that is, if you grew up in the '70s as we did).

    If you haven't heard the podcast yet, here it is on iTunes. Or click the media player at the top of the main recipe page on this site and find the episode in the center-top drop-down menu.

    Have some butter ready for when the loaves come out of the oven. Trust us.


    This recipe is from THE ULTIMATE COOK BOOK (which you can find here).

    Makes two loaves

    • 3 tablespoons sugar
    • Two 1/4-ounce package active dry yeast or 5 teaspoons active dry yeast
    • 1 cup warm milk (regular, low-fat, or fat-free), between 105°F and 115°F
    • 1 1/4 cups warm water, between 105°F and 115°F
    • 3 tablespoons unsalted butter or solid vegetable shortening, melted and cooled, plus additional for greasing the bowl and the pans
    • 1 tablespoon salt
    • About 7 1/2 cups all-purpose flour

    1.         Sprinkle the sugar and yeast over the milk a bowl to a stand mixer or a large mixing bowl. Stir gently, and set aside until foamy, about 3 minutes. (If the mixture does not foam, start again—the yeast was bad or the milk was not the right temperature.)

    2.         Stir in the water, melted butter or shortening, and the salt. Stir in 2 cups flour until dissolved, and then stir in 2 more cups flour just until barely moistened.

    3.         If you’re using a stand mixer: Attach the dough hook, add another 2 cups flour, and begin mixing the dough at medium speed until the flour is incorporated. Add more flour in 1/2-cup increments until a soft, smooth dough forms, not sticky and quite pliable. (You can add a little more warm water if the mixture gets too dry.) Stop adding flour the moment the dough reaches this consistency; continue kneading at medium speed for 10 minutes.

                If you’re working by hand: Stir in about 1 to 2 additional cups flour with a wooden spoon, just until a dough starts to cohere; then turn the dough onto a clean, well-floured work surface and begin kneading in more flour in 1/3-cup increments until a soft, smooth dough forms. Dust the work surface again with flour and continue kneading the dough for 10 minutes, digging into it with the heel of one hand while pulling it with the fingers of the other. Add a little flour if the dough gets sticky but no more than necessary.

    4.         Place a small amount of butter or shortening on a piece of wax paper and grease a large bowl. Gather the dough into a ball, put it in the bowl, turn it over so that it’s coated, and cover the bowl loosely with plastic wrap or a clean kitchen towel. Set aside in a warm, dry, draft-free place until doubled in bulk, until you can make a permanent indentation with your finger, about 40 minutes.

    5.         Use a little butter or shortening on a piece of wax paper to grease two 9 x 5-inch loaf pans. Gently punch the down by slowly plunging your fist into it. Turn it out onto a clean, well-floured work surface. Divide in half.

    6.         Roll one half between your palms and the work surface to form an 12-inch log. Fold the ends over the log, turn it ninety degrees, and roll again to a 12-inch log. Finally, fold the ends over again and roll under your palms to a 9-inch log. Place one of the prepared pans, then repeat with the other half of the dough and the other pan. Cover loosely with plastic wrap or a kitchen towel; return to that warm, draft-free place to rise until doubled in bulk, about 35 minutes.

    7.         Meanwhile, position the rack in the center of the oven; preheat the oven to 400°F.

    8.         Bake until golden and hollow-sounding when tapped, about 25 to 30 minutes. Cool in the pans on a wire rack for 10 minutes, then turn the loaves out and continue cooling for at least 15 minutes, or to room temperature.

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