Forget the deli. Make your own roast beef at home. It’s simple and typically way more economical than hitting the deli counter every week—plus, you can personalize your…
Seriously? I could eat a big bowl of these, then go back for more. I’m not saying that I have a meatball problem. Yet. Made with traditional Asian…
This is my take on classic boeuf Bourguignon, a traditional French dish of beef braised in Burgundy wine, then garnished with mushrooms and small white onions. (Wine not…
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…
We’re in serious winter hibernation mode at The Mouse House. Baking bread. Roasting meat. Flouncing about in all manners of fleecy attire. The whole happy and delicious nine…
This is one of my favorite ways to prepare ribs. It works well with beef and pork ribs. It’s a quick and easy thing to make on nights…
OK. I cook ribs so often that I’ve decided to make it official. Welcome to The Hungry Mouse’s Rib of the Week feature. I’ve gone back and re-tagged…
I love slow cooking because your food almost cooks itself. You do a little work, then the stove or oven coaxes complex flavor out of simple ingredients. Guinness…
Let me preface this by saying: I am not Italian. The Angry Chef is, however—and very much so—and these meatballs were more than acceptable to him. Regardless, I…
I’ll say it again: I swear we eat more than meat. The ribs I made the other night got me thinking about other seasonal, autumn-y things I could…
The Hungry Mouse
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