38.8 F
Salem, MA
Sunday, December 4, 2016

Sizzling Hot & Spicy Meatballs

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 flavors, these meatballs get a satisfying, subtle...

Garlic & Rosemary Lamb Lollipop Chops

Lamb rib chops, often called lollipop chops when the bone is Frenched, are an oh-so-sweet appetizer that's simple to make and impressive to present. They're easy to eat, and much more elegant than...

Rib of the Week: Short Ribs Braised in Red Wine

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 your thing? Try my Guinness-Braised Short Ribs...

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...

Rib of the Week: Tasty Honey Cinnamon Beef Ribs

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 yards. Since the last storm, Boston is...

Holiday Veal Rib Chops with Caramelized Shallot Reduction

When I saw that our butcher had put out a spread of thick veal rib chops a few days ago, I couldn't resist. I can usually only find these around the holidays. These rib...

Rib of the Week: Chipotle Lime Beef Back Ribs

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 like tonight, when I have a deadline. Just...

Rib of the Week: Cherry-Port Glazed Ribs Studded with Bacon

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 my other rib recipes, so they're...

Guinness Stew with Sage and Ginger

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 stew is traditional cold-weather fare and a...

Homemade Meatballs: A Step-by-Step Tutorial

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 understand that I'm treading on hallowed...