Mark Scarbrough

Mark Scarbrough
Did you know?

While on the tenure track at Saint Edward’s University in Austin, Texas, Mark took a writing job providing food content for a small Internet start-up in Phoenix, Arizona. The start-up? America Online. Shortly thereafter, he moved to New York City and left academia behind.

Mark Scarbrough
Mark's Featured Recipe
Bourbon Peach Pie with Vanilla Bean Gelato

Click here for recipe

A former academic, Mark Scarbrough's sometimes snarky because he's ridiculously innocent in the marrow. He reads Dante for fun and hangs out in art museums on sunny afternoons. He's a bemused Texan in snow drifts, a dumbfounded progressive, and a self-confessed culinary snob. He still teaches literature on the side and leads raucous book groups at Connecticut libraries.

Mark Scarbrough and Bruce Weinstein are QVC favorites with five sell-out appearances. Mark is the writer in the duo. They've appeared on everything from the Today show to corporate-sponsored events making ice cream, gelati, sherbets, and sorbets. They're also experts on the desserts that pair with these frozen treats, having written bestselling brownie and cookie books and all-purpose cookbooks with desserts aplenty and countless features for Fine Cooking, Eating Well, and The Washington Post. Their cooking podcast, Cooking with Bruce and Mark, is available on iTunes. They live in Connecticut.

Latest Recipes

Salty Key Lime Tart with Triple Coconut Frozen Custard

Here's a new and refreshing take on the traditional key lime dessert! In this recipe for Salty Key Lime Tart with Triple Coconut Frozen Custard, you'll combine a medley of flavors that will result in a dessert that is creamy and unique. This tart recipe takes some prep work, but the results will be worth it. You'll discover this pie is definitely a show-stopper that will win over even the most died-in-the-wool dessert traditionalists in your group of friends!

(1 Votes)

Holiday Pudding with Frozen Hard Sauce

We end with the end of the year our version of a winter classic, served with a frozen version of its traditional boozy, buttery sauce. The resulting heavily spiced pudding (or cake, as it might be called on this side of the Atlantic pond) is quite crumbly it wont cut into clean wedges and will in fact barely hold its shape on the plate with all that dried fruit in tow

(0 Votes)

Bourbon Peach Pie with Vanilla Bean Gelato

How do we make a peach pie more Southern? We add bourbon! And make it good bourbon. Dont use the $75 stuff but instead a decent bottle of aged-in-wood, molasses-scented spirit. Peach pie deserves it. And so does this vanilla gelato. Its ridiculously luxurious, thanks to its nine egg yolks. Listen, we need a pie topper that can stand up to the bourbon.

(0 Votes)

Blackberry Pandowdy with Buttermilk Frozen Custard

Back in the dayand were talking even before we came along, not just in our disco 70sblackberries and buttermilk were a summer-in-the-American-South treat (or at least it was so in one of our families). The blackberries would be mixed with sugar and set aside to macerate, then cool buttermilk would be poured on top. Heres a pairing to celebrate that old-school treat.A pandowdy is made by putting a crust over fruit, then cracking the crust partway through baking so that the filling bubbles over its edge. Dont get all OCD when you break up the crust. It should be in chunks, nothing regular but nothing too small. If you dont have a 12-inch oval pan, use an 11 x 7-inch rectangular baking pan but reduce the cooking time by 5 or 10 minutes.

(0 Votes)
Cookbooks, etc

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