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.

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)

Join Us!

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.


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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    Homemade Pita on the Grill

    Here's the second in our series of Easter recipes, beginning with the previous one for a Schwarma-Style Leg of Lamb. We're making pita from scratch!

    If you want to hear the podcast for this recipe, find it in the media player at the top of the Recipe or click the link at the bottom of this page.

    Homemade Pita on the Grill

    Makes about 16 pita

    • 2 1/2 cups warm water (between 105F and 115F)
    • 2 1/4 teaspoons active dry yeast
    • 1/4 teaspoon sugar
    • 6 cups all-purpose flour, plus more as needed
    • 2 teaspoons salt
    • 2 tablespoons olive oil, plus more for greasing

    1. Mix 1/2 cup water, the yeast, and sugar in a large bowl. Set aside until frothy, about 5 minutes.

    2. Stir in 1 cup flour, the salt, and the remaining 2 cups water until smooth. Stir in 2 more cups of flour and the oil until a wet batter. Add the remaining flour in 1/2-cup increments, stirring after each, until you have a stiff, sticky dough.

    3. Flour a cleaned, dried work surface. Scrape the dough onto it. Knead for 10 minutes, adding small bits of flour as necessary, until the dough is smooth, elastic, and firm.

    4. Form the dough into a ball. Set it seam side down in a cleaned, dried, large bowl. Cover tightly with plastic wrap and set aside in a warm, dry place until doubled in bulk, 1 1/2 to 2 hours.

    5. Lightly grease a large baking sheet. Scrape the dough onto a cleaned, dried, lightly flour work surface. Cut it into sixteen, equal pieces. (Scales work best--about 3 ounces per piece.) Shape each piece into a ball and set seam side down on the prepared baking sheet. Cover with a clean kitchen towel and set aside for 20 minutes.

    6. Roll each ball of dough into a 7-inch circle on a cleaned, dried, lightly floured work surface. Lay the rounds out on your work surface. Cover with more clean kitchen towels and rest for 20 minutes.

    7. Meanwhile prepare a grill for direct, high-heat cooking (about 500F). Set a large pizza stone on the grate.

    8. Lay as many rounds as will comfortably fit on the stone (about an inch or so of space between them). Cover and grill until puffed and very lightly browned, mostly just brown spots across the breads, about 3 minutes. Use long-handled tongs to transfer them to a wire rack and continue grilling more as needed.

    Homemade Pita on the Grill

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    Reader Comments (2)

    I'm going to give this a shot tomorrow.

    March 19, 2016 | Unregistered CommenterTom Schutta

    And you did! I saw the Facebook post, of course. Amazing. I am soooo jealous of your outdoor oven. I'm picturing fantastic legs of lamb and roast chickens in that thing.


    March 21, 2016 | Registered CommenterMark Scarbrough

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