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.



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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'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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    Wheat Berry Salad with Zucchini, Boiled Lemon Rind, and Toasted Almonds

    When I see these two pots on the stove, boiling lemons and simmering wheat berries, I know there's something delicious ahead--that is, one of my all-time favorite grain salads: tasty, summery, and fresh.

    And there's something delicious ahead for you. This is the first recipe I've posted from our new cookbook, GRAIN MAINS: 101 SURPRISING AND SATISFYING WHOLE GRAIN RECIPES FOR EVERY MEAL OF THE DAY. It hits stores in August, but I wanted to give you a sneak peek at one of its many whole-grain salads. If you want, you can even pre-order a copy--click here for Barnes & Noble, click here for amazon, or here for indepedent booksellers.

    But for now, the salad.

    First, dump 3/4 cup (150 grams) wheat berries into a large saucepan. Fill it with water until they’re submerged by several inches (or many centimeters). Bring to a boil over high heat; then reduce the heat to medium-low and simmer, uncovered, until the wheat berries are tender, about 50 minutes to 1 hour, depending on how much residual moisture the wheat berries had after sitting on the shelf.

    One note here: no presoaking of the grains. Huzzah! In this salad, we actually liked the slightly softer texture the wheat berries get without first soaking them overnight. That also means the salad's all the quicker!

    As the wheat berries cook, place a large lemon in a medium saucepan, cover it with water, and bring to a boil over high heat. Cover, reduce the heat to medium-low, and simmer for 20 minutes, until the lemon is soft and tender, almost squishy. Drain in a colander set in the sink, then run cool water over the lemon until you can handle it. Cut the lemon in half; scrape out and discard the mushy inside. Mince the softened rind; scrape the bits into a large serving bowl.

    Those wheat berries are stilling simmering away. So while you've got nothing else to do, toast 1/2 cup (50 grams) sliced almonds in a dry skillet set over medium-low heat, stirring often, until lightly browned and fragrant, about 4 minutes. Scrape them into the bowl with the minced lemon rind.

    And while you're at it, grate two large zucchini through the large holes of a box grater. Pick up handfuls of the threads and squeeze over the sink to remove excess moisture. Dump them into the bowl with the almonds and boiled lemon rind.

    Okay, the wheat berries are probably done. Drain them in a fine-mesh sieve or colander in the sink. Run cool tap water over the grains to stop their cooking. Pour them into that serving bowl.

    Now stir in up to 1/4 cup (60 ml) lemon juice, 3 tablespoons (45 ml) olive oil, 2 ounces (55 grams) coarsely grated Parmigiano-Reggiano, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.

    And you're done! The salad will keep in the fridge, tightly covered, for up to 3 days. But it tastes best at room temperature. So dig in now!

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    Reader Comments (5)

    I love the idea of boiling the lemons and using the rind! I made up a huge batch of spelt tonight and used part of it for a grain salad (scallions, herbs, cherry tomatoes, zucchini). I want to use up the rest to make up this salad now.

    Did you include pressure cooker instructions to cook your grains? I've gotten to the point that it's the only way I cook grains anymore. 35 minutes for the spelt tonight, no presoaking needed.

    May 14, 2012 | Unregistered CommenterSheri

    I am definitely pre-ordering this book. We love grains but I still find it time-consuming to learn about newer ones and having recipes by trusted guys such as yourselves is priceless. I just made preserved lemons, I wonder if they would be good in this recipe? Definitely pinning and trying.

    May 14, 2012 | Unregistered CommenterTerry

    Hey there, you two!

    Sheri: Spelt berries would be wonderful. However, because of their slightly more acidic finish, I'd cut down the lemon juice to perhaps 2 tablespoons in the salad. A better balance, I think.

    Terry: You're so sweet. Thanks. I don't think preserved lemons will work because they're more salty/bitter. When you boil a lemon, the rind gets this luscious tart/sweet finish, as you'll see. Still, it's a big pop if you taste a bit on its own; but the thing blends so wonderfully with the whole grains and zucchini in the salad.


    May 14, 2012 | Registered CommenterMark Scarbrough

    This sounds wonderful, and I can't wait for the book! But it seems a shame to waste that lemon pulp... I don't suppose you could juice the lemon and then afterward boil just the rind, perhaps for a shorter time period? And - have you tried this boiling thing with other citrus, like grapefruit or sour orange or pomelo? It's an intriguing idea.

    June 27, 2012 | Unregistered CommenterKaren


    I have tried boiling just the rind. It doesn't really work. The rind needs that inner pulp for stability over the heat.

    And yes, I've tried boiling oranges. They're just too big, I think. Mine broke apart before they were done. That said, maybe there's a method I don't know about.


    July 10, 2012 | Registered CommenterMark Scarbrough

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