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Warmer weather means it's time for cool treats and our favorite frozen dessert is ice cream. It's such a versatile dish; it can be made in countless flavors and can be used in endless desserts — that's why we're screaming for ice cream this Summer! In our new series, we hope to provide you with the best ice cream ideas.

Although you can purchase a pint at practically every gas station in America, I prefer to make homemade ice cream. It tastes so much better and once you've mastered the basic technique, it's not that hard to make, as the process is similar for most flavors.

You do need time: the base has to chill before being put into an ice cream maker and the final churned mixture should freeze a couple of hours before serving. To kick-start the series, I've got an amazing recipe for coffee ice cream. Get started on it today and enjoy a bowl or two this weekend. Here's the recipe.

It's hard to imagine how Tyler Florence juggles two Food Network shows, three signature restaurants, a burgeoning line of kitchen supplies, and a multimillion-dollar empire, but the chef does so with finesse — and he still finds time to publish a seventh book, a brand-new baby cookbook called Start Fresh.

While promoting the new tome, he took the time to talk about his restaurant, El Paseo, and the second season of Food Network's The Great Food Truck Race.

He weighed in on the latest in beef, why vegetables are superior, and the drama that goes down in his reality TV show's second season. Find out what he had to say when you read on.

What's better than roasting a whole chicken for busy weeknights? Ask Fresh Tart, and she'll tell you: braised Moroccan chicken.

It is so ridiculously easy and delicious to braise a whole chicken that I do it almost every week, just to have on hand for last-minute meals. I've posted my recipe for chicken braised in coconut milk before, but not some of the other variations I play around with, so hopefully this post will round things out.

If you've made the coconut milk version, you know that a braised chicken achieves a silkiness in texture that a roasted chicken just doesn't achieve. It's almost obscene the way it falls apart into a pile of intensely-flavored goodness, ready to eat as is or perfectly happy to sit in the fridge for a few days getting better and better (that's why I make one so often).

The recipe — and her favorite variations on it! — when you keep reading.