Monthly Archives: January 2009
Two Chocolate-y Valentine’s Treats: Candy & Cocktails, Oh My!
Valentine's Day is approaching. Love it or hate it, it's a fabulous excuse to indulge in a few sweets. Here are recipes for two devilishly delightful chocolate-y treats.
Chocolate-Covered Peanut Butter Hearts
(Peanut-butter cup and pretzel...
Basic Cooking: The Secret to Perfectly Cooked Hard-Boiled Eggs
Hard-boiled eggs? How about *hardly* boiled eggs? Now that's more accurate. (And that's also the secret to perfectly cooking them.)
I make hard-boiled eggs the way my mother does. And she uses the same basic...
Super Bowl Recipe Roundup: 20 Game-Day Nibbles
Pizza, meatballs, wings, ribs, cookies, and ice cream sundaes and floats? Yes, please!
With Super Bowl weekend just around the corner, here are links to some of our favorite game-day nibbles and noshes here at...
Blood Orange Cocktail
Um, yum! Seriously? The blood orange has to be one of the loveliest fruits on the planet.
And in typical Mouse-House style, we found a way to enjoy it in one of our very favorite...
One Potato, Two Potato, Part 1: Cognac-Laced Potato Cream Soup
The humble potato is so versatile—and filling—that I'm not sure why I don't use it more often.
This soup sounds fancy, but you can whip it up in no time flat—with stuff you probably already...
Butter-Fried Sea Scallops
So simple. So yummy.
There are a zillion recipes out there for pan-fried scallops. This is one of mine.
The fresher my ingredients are, the less I usually fuss with my food. This recipe combines a...
Basic Cooking: How to Test a Cake for Doneness with a Toothpick
Years ago now, I used to hang around a little cafe that a friend of mine owned.
One day, she charged me with keeping an eye on a couple of cakes that were in the...
How to Make Homemade Marshmallows (And Chocolate Covered Marshmallows)
Hello, Willy Wonka! Making candy is just delightful.
There's no two ways about it. And making marshmallows? From scratch? That's downright magical.
I mean, take a handful of regular old ingredients through a few very simple...
Rib of the Week: Guinness-Braised Short Ribs (Plus a Quick Primer on Braising)
We woke up to more snow this weekend.
It put me in serious cooking mode, so The Angry Chef dug out the car and intrepidly made his way to McKinnon's, our local butcher shop.
He came...
Deep-Fried Ravioli
Fried ravioli! These are so yummy, it's almost ridiculous. They're oh-so-crispy on the outside, and oozing with creamy, molten cheese on the inside.
Start with fresh ravioli. (Frozen will work, too. Just thaw them completely...