SousChef Community

When it comes to the Gulf Coast oil disaster, the bad news just keeps rolling in. Earlier this week, John Edge lamented the fact that Bayley's, an Alabama seafood restaurant, is on the verge of closing its doors due to an Alabama crab shortage and yesterday, The New York Times reported that, ''oil from the spill has started to creep into Lake ...

With temperatures consistently reaching the 90s, this summer is proving to be a hot one. And while there are many ways to keep cool, one of my absolute favorites is a scoop or two of homemade ice cream, gelato, or sorbet (also known by its Italian name, sorbetto). I've been experimenting with different flavors for the last few years (Thai iced tea ...

Nothing says July 4th quite like a red, white, and blue dessert. Ok, fireworks and flags are up there too, but when it comes to food, a red, white, and blue pie, cake, ice pop, or parfait really helps create that patriotic feeling. One of our favorites is this sorbet and ice cream cake from The Best Spoon in Princeton, New Jersey. It's made with ...

Emily Luchetti, the James Beard Award winning executive pastry chef of San Francisco's Water Bar and Farallon restaurants, and author of several dessert cookbooks, recently launched her own Web site and blog. On emilyluchetti.com, baking fanatics will find a growing collection of Luchetti's beloved recipes, including three she generously shared ...

I have a mild, somewhat irrational obsession with sprinkles. I'm especially fond of sprinkles on ice cream or gelato, but I also like to add them to cakes, cupcakes, and cookies. The irrational part of my obsession stems from the fact that sprinkles really don't taste like much. Add to this the fact that I almost always insist upon the chocolate ...