We’re kicking off our Basic Cooking series with a toast! (The makings of a toast, to be more precise.) Simple syrup is gloriously useful stuff. It’s one of…
Packed with sour cream, buttermilk, and blue cheese, this dip is a perfect creamy companion for spicy, hot wings or a crunchy, cold crudite platter. I served this…
I think ginger has to be one of my all-time favorite flavors—from ginger ale to the ginger in my Chinese food, and everything in between. While my favorite…
It’s been freezing here in Boston for the last week or so, which has put me in serious comfort-food mode. I’ve had a few days off, and have…
This dip was a hit this weekend when we had folks over to watch the fight. I served it as one of the companions to my Crispy Sesame…
The Tea Drinker’s Handbook By Francois-Xavier Delmas, Mathias Minet, and Christine Barbaste Published by Abbeville Press The Tea Drinker’s Handbook: Think reading about tea sounds kind of, well,…
Did you know you can make your own hot chocolate mix? As in, grind cacao nibs to a fine powder, then mix them with milk and sugar for…
This soup takes a while to make, but very little of that time is actually spent standing over the stove. Chunks of butternut squash, sweet onion, and elephant…
This stuff is so good, it’s evil. It’s smokey and sweet. It’s dotted with bits of bacon and rosemary. It’s bursting with unexpected orange flavor that’s followed by…
Vanilla Guinness Float Guinness is the favored beer here at The Mouse House, hands down. While we usually enjoy it at home straight out of the can, we…
The Hungry Mouse
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