Vegetarian Dinner Parties!

Here's our latest! No, we haven't gone vegetarian. But we explore the culinary possibilities of vegetables without health or ethical claims. (Although if you're a vegetarian, we've got your back! Over half the recipes are vegan, to boot.) It'll be out this September but you can pre-order now. 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. Order it from these outlets:

Barnes & Noble


Oblong Books in Millerton, NY (one of our local stores)

Book Loft in Great Barrington, MA (another local store)


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 for you. With over 500 master 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 among spices, fats, broth, and the rest. We've done what no one else has ever done! You gotta see it to believe it. Get your copy today from


barnes and noble

or independent booksellers.

Our Whole Grains Book

Our new book moves whole grains to the center of the plate--not a side dish in sight! Experience whole grains, not as nutritional wonders, but as culinary superstars. Click on one of the links below to buy the book:


independent booksellers

A User-Friendly Manual To Make You A Quick Cook

Want to be fast in the kitchen? Get our manual for how to be a quick cook--plus 250 recipes to do it right every time! Here's how to get your copy:

independent booksellers


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    Down-Home Tomatoes and Beans

    You want a hearty stew on Sunday evening? We've got you covered: creamy white beans, diced tomatoes, and lots of Italian spices. This recipe will feed up to eight as a side dish or four as a main dish with a loaf of bread on the side. Save back the leftovers, heat a serving up for lunch, and grate Parmesan over the top. Lunch or dinner, it's ridiculously simple and ridiculously tasty. What more can you ask for? It should be supper this Sunday. Or any Sunday. Make it. Enjoy it. Even if you don't like it, we'll tell people you did. Because you will. Trust us. Or just come over for dinner this Sunday. You know what we'll be eating.

    • 2 cups dried cannellini beans
    • 1 small red onion, minced
    • 1 small red bell pepper, stemmed, cored, and minced
    • One 14-ounce can reduced-sodium diced tomatoes
    • 1 cup reduced-sodium chicken broth broth
    • 1/4 cup olive oil
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon dried sage
    • 1 teaspoon dried thyme
    • 1/2 teaspoon fennel seeds
    • 1/2 teaspoon dried dill
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper

     1. Put the beans in a big saucepan, fill it about two-thirds full with water, and bring to a boil over high heat. Boil 1 minute, then cover and set aside for 1 hour. (Or if you think about this step the night before, soak the beans in a bowl of cool tap water on the counter overnight, no one-minute boiling required.)

    2. Drain the beans in a colander set in the sink, then pour them into a 4- to 6-quart slow cooker. Stir in everything else: the onion, bell pepper, tomatoes, broth, olive oil, Worcestershire sauce, sage, thyme, fennel seeds, dill, salt, and pepper.

    3. Cover and cook on low for 8 hours, until the beans are tender, stirring once or twice if you think about it. The stew will stay on the keep-warm setting for up to 3 hours. When you dish it up, imagine you're an Italian grandmother and drizzle a little more olive oil on each serving. Just because.


    1. For a lighter taste, substitite reduced-sodium vegetable broth.
    2. Use the stew as a bed for just about any protein off the grill. We love it under trout fillets. You pick your poison.
    3. Using reduced-sodium (or even no-salt-added) canned products not only cuts down on the salt signature of the stew but makes it taste better. Excess salt has no chance to evaporate away in a slow cooker.
    4. We boil the beans a bit (or soak them overnight) so they have the creamiest texture. If you toss them in raw, they'll break down and get gummy, rather than tender.
    5. The stew freezes exceptionally well--for up to 4 months in a tightly-sealed plastic container.

    Reader Comments (1)


    September 15, 2013 | Unregistered CommenterDeb

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