Our brand-new Instant Pot Book

We've written THE Bible for every model of Instant Pot. Yep. Every. Model. Including the new Max machines. The recipes are written so that you can use whatever buttons you've got. They're written so about a third of them can be used with EITHER the pressure cooker or the slow cooker mode. They are 350 of them--including some of the most innovative "road map" recipes you've ever seen. And the book is priced to sell. Check. It. Out. Here. (Or by clicking the cover of the book for a link.)

Our Class For Aim Healthy U!

We're so exicted to announce our new class with Aim Healthy U! It's all about SHORTCUT COOKING. We've partnered with the folks at Clean Eating Magazine and at Vegetarian Times and we promise to get you in and out of the kitchen faster while cooking delicious, clean meals. Click this link for the course. And put in the discount code of MARK50 to get fifty dollars off the enrollment fee. We'll be with you every step of the way: in the videos as well as in Q & As online. We can't wait to meet you! Let's get cooking.



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. Click here.

We're so proud of our pressure-cooker class, one of the most popular classes on craftsy. 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. 500 recipes. Every one, for calibrated for both stovetop and electric machines. Multiple sell-outs on QVC. Lots of recipes, lots of fun.

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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.

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We want to cook for you! And it can happen. Please join us at one of these fun events.

We've recorded a full class on shortcut cooking for Aim Healthy U! You can cook along with us. We're there to answer questions. We've got a zillion shortcut tips. I mean, you need this. Here's a link to get you registered in the class! Use the DISCOUNT CODE BRUCE50 to take fifty bucks off the price of the class.


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.


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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:



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    Barley and Black-Eyed Pea Salad with Dates and Almonds

    Although most of us want to eat more whole grains, not all of them so called are indeed whole. Take barley, for example. You might know the grain from beef barley soup or a stuffing for baked bell peppers. Unfortunately, you might not know that most of what we can find in our supermarkets is "pearled" or "semi-pearled" barley--meaning that much of the whole grain goodness in the bran and germ have been partly or even wholly removed. Just to be clear, white rice is "pearled" rice.

    But there is barley on the market that is truly a whole grain. It's a hull-less variety, bred so that it can be harvested and kept as a whole grain. It makes a chewy, nutty grain salad--like this one. If you want to find our more about hull-less barley, click here. Otherwise, let's make a salad!

    Start with 1 cup (110 grams) hull-less barley. Soak it in a big bowl over water for at least 8 hours or overnight, up to 12 hours. Drain in a colander set in the sink and scrape the grains in a big saucepan. Fill the pan about two-thirds with water and bring to a boil over high heat. Reduce the heat and cook, uncovered, until the hull-less barley is tender, between 50 minutes and 1 hour 10 minutes, depending on how much residual moisture is in the grains. You'll only know by a taste-test, so start checking at about the 45-minute mark to see where you are.

    Meanwhile, put all this in a large bowl:

    • 1 2/3 cups (425 grams) canned black-eyed peas, drained and rinsed
    • 1/2 cup (80 grams) chopped pitted dates
    • 1/2 cup (80 grams) chopped toasted almonds
    • 3 tablespoons (45 ml) olive oil
    • 2 tablespoons (30 ml) cider vinegar
    • 2 tablespoons mild paprika
    • 2 teaspoons dried oregano
    • 1 teaspoon mild smoked paprika
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper

    Once the hull-less barley is tender, drain it in a colander set in the sink, then rinse with cool water to get it to room temperature. Shake the colander to remove as much of the water as you can, then pour then hull-less barley into the bowl and stir it all up. The salad's ready to go--and so very delicious. Plus, you know it's stocked with whole grains.

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    Reader Comments (2)

    I didn't realize that pearl barley was similar to white rice. Yikes. Thanks for the heads up on that one. This salad sounds yummy - I will definitely be searching for hull-less barley to give it a try.

    March 6, 2012 | Unregistered CommenterTerry

    Hey there, Terry. I'm glad you made the leap over here. Yep, pearled barley is not technically a whole grain. Crazy, no? There's a link to a supplier in the U. S. in the article, but I think you might have to fish around a bit in Canada. Still, you guys have everything "whole," so it shouldn't be too much of a problem!


    March 6, 2012 | Registered CommenterMark Scarbrough

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