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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    Hammy Deviled Eggs

    Thanks to Marcus Nilsson for the fantastic shot!This week's podcast featured our porcine recipe for deviled eggs, that picnic/barbecue/family reunion staple. Adding ham to the eggs makes them a meal! Just break out the dark beer!

    This recipe is cribbed from our James Beard-nominated cookbook HAM: AN OBSESSION WITH THE HINDQUARTER. Click on the title to find out more.

    And to hear our podcast? You know. Check out the media player on the main recipe page. Or look for it here on iTunes--or under "Cooking With Bruce And Mark" wherever fine podcasts are found.

    So get crackin'! There's not much of summer left.


    Makes 12 deviled egg halves

    • 6 large eggs
    • 4 ounces (1/4 pound) smoked, wet-cured ham, such as a spiral-sliced ham (but any sugary coating removed), finely chopped into 1/4-inch bits
    • 1 medium scallion, minced
    • 2 tablespoons mayonnaise (regular, low-fat, or fat-free)
    • 2 tablespoons minced celery (about 1/2 a small rib)
    • 2 teaspoons prepared jarred white horseradish
    • 1 teaspoon white vinegar
    • 1 teaspoon minced tarragon leaves or 1/2 teaspoon dried tarragon
    • 1/2 teaspoon dry mustard
    • 1/4 teaspoon cayenne, optional
    • Several dashes hot red pepper sauce, such as Tabasco sauce, to taste

    1. Set the eggs in a large saucepan, cover them with cool water until the water itself stands about 1 inch over the eggs, and bring to a boil over high heat. Boil for 2 minutes, then cover the pan and set off the heat for 7 minutes.

    2. Carefully drain the pan over the sink, leaving the eggs inside; then run lots of cold tap water into it to bring the eggs to room temperature. Peel off the shells under a stream of cool water.

    3. Split the eggs in half lengthwise and use a little spoon to scoop the yellow yolks into a large bowl, taking care not to break or tear the whites. Save these back on a plate.

    4. Mix the yolks with all the remaining ingredients: the ham, scallion, mayonnaise, celery, horseradish, vinegar, tarragon, dry mustard, cayenne (if desired), and the hot red pepper sauce. The back of a fork will mash the yolks fully into the mixture. Then use a small spoon to pile this mixture back into the indentations in the halved egg whites.

    5. Place on a platter, cover with plastic wrap, and refrigerate for at least 3 hours or up to 24 hours before serving so the flavors meld a bit.

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