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:



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    Three Sauces for Leg of Lamb

    As you may know, two weeks ago, we started a podcast series heading up to Easter. We did a Schwarma-style leg of lamb, then homemade pita bread on the grill. Today, we got the sauces to go with both. These are super-easy. No-cook, too. And so tasty with that lamb. We snarfed them down.

    If you want to hear the podcast, it's in the menu in the center of the media player at the top of the main recipe page. Or you can click the link at the bottom of this page for it.

    So here they are:

    Cumin Tzatziki 

    • 2 medium cucumbers, peeled, seeded and chopped
    • 1 tsp salt
    • 2 cups plain Greek yogurt
    • 2 tbs fresh lemon juice
    • 2 tablespoons minced fresh dill fronds
    • 1 medium garlic clove, put through a garlic press
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground black pepper

    1. Toss the cucumber bits with the salt in a colander set in the sink;  set aside for 30 minutes.

    2. Rinse the cucumber bits to get rid of the sale, then squeeze them firmly but gently to remove excess moisture. Dry well with paper towels.

    3. Pour the cucumber bits in a small bowl. Stir in everything else.

    Tahini Sauce

    • 1 cup plain regular yogurt
    • 3/4 cup tahini
    • 1/3 cup fresh lemon juice
    • 1/4 cup minced fresh parsely leaves
    • 3 tablespoons olive oil
    • 1 teaspoon salt
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon ground black pepper
    • Water as needed

    1. Whisk everything except the water in a medium bowl until smooth. Whisk in just enough water in dribs and drabs until the sauce is pourable if still thick, about like crepe batter.

    Harissa Aioli

    • 1 large egg, at room temperature
    • 1 tablespoon fresh lemon juice
    • 2 teaspoons minced garlic
    • 1/2 cup olive oil
    • 1/2 cup vegetable or other neutral-flavored oil
    • Up to 2 tablespoons jarred harissa

    1. Put the egg, lemon juice, and garlic in a medium bowl. Begin whisking in the olive oil in a slow steady stream, then do the same with the vegetable oil, whisking fast and constantly, until thickened like a loose mayonnaise.

    2. Stir in the harissa until well distributed.

    Three Sauces for Schwarma-Style Leg of Lamb

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    Reader Comments (4)

    In your March 25 podacst, you offer a recipe for Cumin Tzatziki. Strangely enough, the recipe uses no cumin. Am I missing something?


    March 27, 2016 | Unregistered CommenterKen S

    I'd like to try the cumin tzatziki. i don't eat lamb, but it will be yummy to eat with pita bread or on top of a salad with chicken.

    ruma1 on Ravelry

    March 27, 2016 | Unregistered CommenterRuthie

    Ruthie: It is great on pita! In fact, in a completely weird mix, I had that cumin tzatziki on pita just the other day along with black olive tapenade. I know: it sounds bizarre. But it tasted good to me!


    April 1, 2016 | Registered CommenterMark Scarbrough


    Okay, that's very strange. Hmmm. It is true that I had put a draft of the recipe up online and forgotten the cumin--but then caught the mistake when I actually went to publish it for the podcast. It's there now--at least from what I can see. I don't know how that happened. Did some cached version load when you looked at it? Some cached version from my provider? Very weird. Well, sorry about that, whatever it was. And thanks, too, for pointing out what you saw. I'm glad it's right now but I just don't quite get what went on there.


    April 1, 2016 | Registered CommenterMark Scarbrough

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