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!

 

OUR CRAFTSY CLASSES

 

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.

À LA MODE!


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

THE GREAT BIG PRESSURE COOKER BOOK

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

amazon

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

amazon

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

amazon

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! 

 

THE GREAT AMERICAN SLOW COOKER BOOK

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.

amazon

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:

amazon.com

barnes&noble

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:

barnes&noble.com

amazon.com

independent booksellers

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    A FULL LIST OF THE RECIPES ON THIS SITE

    A collection of our recipes, either original here or from one of our twenty-seven cookbooks

    Drop by, drop a comment, how you made it, how you'd change it, what you'd do

    And check out our podcast, one of the top five "new and notable" on iTunes

    Entries in grain burgers (1)

    Friday
    Jan292016

    Kamut Burgers with Shallots, Pecans, and Lemon Zest

    Mark made these a third time (!) after we recorded the podcast. He gets carried away. But yes, they're that good. As you can see by the picture, we had them with a vinagrette-y green salad, sliced avocados, and olives. But sometimes we like to load up the condiments: caponata, tapenade, mustard, you name it.

    As we said, you can substitute spelt berries or soft white wheat berries. But Kamut is the thing! It offers a buttery flavor and luxurious texture. Here's one place to find it.

    If you missed the podcast, it's right up there in the media player. Use the drop-drown menu at the top center to find it. Or go out to iTunes and subscribe. Click here. Mark will dance at your next wedding if you do. (Offer not valid in any plane of reality known to humans.)

    And if you want to know more about the book, the only book to treat whole grains as main courses in and of themselves, click here to get a copy.

    KAMUT BURGERS WITH SHALLOTS, PECANS, AND LEMON ZEST

    From GRAIN MAINS

    Makes 6 patties

    • 2/3 cup Kamut
    • 1/4 cup olive oil (divided)
    • 1 medium shallot, minced
    • 1/4 cup pecan pieces
    • 1 tablespoon minced fresh sage leaves
    • 2 teaspoons finely grated lemon zest
    • 2 teaspoons stemmed thyme leaves
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • One 15-ounce can white beans, drained and rinsed (about 1 3/4 cups)
    • 1 large egg, at room temperature

    1. Fill a large saucepan about halfway with water and bring to a boil over high heat. Add the Kamut, reduce the heat to low, and simmer until the grains are super soft and tender, between 45 minutes and 1 hour. Drain in the sink through a fine-mesh sieve or a colander lined with paper towels. Transfer to a food processor.

    2. Set a large skillet over medium heat for a couple of minutes. Swirl in 1 tablespoon oil, then add the shallot and pecan pieces. Cook, stirring often, until the shallot turns translucent, about 1 minute. Add the sage, lemon zest, thyme leaves, salt, and pepper.

    3. Scrape the contents of the skillet into the food processor. Add the beans and egg. Process to form a somewhat grainy, thick, paste-like batter, scraping down in the inside of the canister at least once, preferably twice. Scrape down and remove the blade.

    4. Wash and dry the skillet. Set it over medium heat for a couple of minutes. Add the remaining 3 tablespoons oil. With dampened hands, form the grain and bean mixture into six, round, fairly flat patties. Slip these into the skillet and cok until browned and crisp on one side, 3 - 4 minutes. Flip with a large spatula and the courage of your convictions. Continue cooking until browned and crisp on the other side, 3 - 4 minutes. Transfer to serving plates.

    NOTE: If your skillet is not large enough to hold all the patties at once, use 1 1/2 tablespoons oil and fry the patties in two batches, adding the remainder of the oil after the first batch.