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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
Salty Key Lime Tart with Triple Coconut Frozen Custard

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!

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