SousChef Community

Yesterday, we brought you the secret of our house burger… onion marmalade. Today, we bring you the secret of our favorite sandwich… it is, er, onion marmalade. Pictured above is the sandwich that makes us happy. Especially on those nights. (You know the ones I mean.) Everyone has them. Especially after you’ve had kids. Those ...

It isn’t right to torment your husband. I know this, and yet, when it comes to Banana & Vanilla Wafer Pudding (’nilla wafer puddin’ for short), I can’t help myself. It’s just so good. Yes, my husband has had months of professional French-style culinary training. Yes, he can braise, glaze and flam-baze with the ...

Braise (tr.v. braised, brais*ing, brais*es): To cook by browning in fat, then simmering in a small quantity of liquid in a covered container. Seldom has a definition been so inadequate. Shouldn’t the definition of braise include words like “sublime,” “transcendent,” “gorgeous,” “silky,” or ...

It’s hot here. Brutally hot. The kind of hot where the scorching seat of your car can inflict third-degree burns and the sidewalk can literally cook eggs. It’s too hot to venture outside. It’s too hot to move. It’s almost — dare I say it — too hot to eat. Wait. It’s never too hot to [...]

I think we can all agree that food resembling baby food is generally unappetizing. Take, for example, jarred mashed peas. Greenish gray, strained yet lumpy, smelling vegetal and yet not fresh… baby food peas are, well… gross. That is why this recipe is such a conundrum. Yes: The fresh, vibrant, and delicious mixture atop that golden, ...

I think pickling may be the next big thing. Yes, you heard it here first. Granted, I have never accurately called a trend. Molecular gastronomy still sounds to me like an uncomfortable side effect of eating too many beans. I like farmer’s markets because they’re outside, not because I know the ingredients are locally sourced. And ...

Ah, the pig. That regal creature that Homer Simpson once referred to as a “wonderful, magical animal.” Indeed, I believe the pig may be magical: After all, a little bit of pig seems to make everything a lot more delicious. (And, never having had unicorn, I can only assume the pig is far tastier.) My husband has [...]

Filed under: Dinner, Beef, Recipes, Frying, Mexico With Cinco de Mayo right around the corner, my brain is buzzing with thoughts of Mexican food -- burritos, tamales, chorizo. But at some point, thoughts switch to faux Mexican dishes, the US concoctions that are more fusion than ethnic. This then leads me to my first forays into recipe creation. ...

Many people don't realize that the South Beach Diet isn't really a low carb diet. Instead it's based on the glycemic index, a measure of how quickly foods turn to glucose when they're digested. Foods that quickly turn to sugar (like white flour, starchy white rice, potatoes, and of course sugar) are considered ''bad carbs'' on South Beach. ...

Happiness Is A Pile Of Warm Scones Note: Looking for something with a little more seasonal spirit? Check out my recipe for Cranberry Christmas Scones, which are tasty any time of year. And a basket of warm Savory Cheese & Scallion Scones would be right at home on nearly any holiday dinner table. Split in half, toasted, and spread with cream ...