As spring turns to summer and the atmosphere turns from pleasant to humid things kind of slow down around Camp Sous. But that doesn’t stop our intrepid campers from trudging forward exploring the b…

Many a culinary egghead feel that the pear came into its own in the 18th century. It was this time in France and Belgium where the horticulturists and scientists took great pains to study the fruit, c…

Sous Vide Cherry and Maple Bread Pudding with Vanilla CremeHappy Valentine's Day!Maple Bread Pudding - Ingredients: 1 pound brioche loaf or rolls, broken or cut into small pieces1/2 cup tart cherrie…

Make the perfect three course dinner this Valentine's Day with our Fresh Bites Valentine's menu. From appetizer to dessert, we've got your romantic meal covered. Set out a romantic table at home, comp…

Many of us resolved to eat better this year. We're now in the third week of the year. and if you haven't cheated yet (congratulations) you've at least thought about it. January 18th is National…

Nobody puts “Dutch Baby” in a corner!Basically a sweetened popover of Germanic origins the Dutch Baby is a ridiculously simple showstopper of any breakfast or brunch menu. One cav…

The world has a sweet tooth and nowhere is it more apparent than in South America. It is said that Dulce de Leche originated in Argentina in 1829 around Buenos Aires. The cooks who during a milita…

With a name like Crème Brulée it would be easy to assume that this seemingly classic French dessert might not be Gallic in origin at all. As with so many recipes especially those…

First there was the doughnut, then the donut and finally one deep-fried crispy confection to rule them all, the SpudNut!The history and love affair that our country has had with th…

My first memory of a fried pie was the cinnamon laced apple version at our local McDonalds. Granted my palette back then was more than a tad immature but I loved them, that crunchy, blistered, gol…