Chicken & Apple Sausage Sub with Caramelized Onions, Peppers & Brie
This is the perfect kind of sandwich to throw together on nights—like tonight, at the Mouse House—that you don't have a lot of time to spend in the kitchen.
You can use almost any combination...
Rustic Cranberry Bacon Chutney with Rosemary and Port
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 a refreshing tartness from the cranberries.
I could...
Rib of the Week: Fiery Red Currant Ribs
I love hot and spicy food.
(You know, the kind that makes your nose sweat just the tiniest bit?)
Wasabi. Chili peppers. Lots of ginger. You name it, chances are it's on my list.
These ribs combine...
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...
Rosemary Scented Roast Chicken
I love roasting broiler chickens because you get all that great roast-y flavor—without the time commitment of preparing a larger bird.
You can put this dish together from fridge to table in about an hour,...
Thanksgiving 2008: A Photographic Feast
The Angry Chef will tell you: Mice are nosy creatures.
It's true. I'm always interested in seeing what other folks do in their kitchens, put on their tables, and eat when they celebrate.
So...thanks so much...
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...
The Angry Chef’s Garlicky Lemon-Pepper Chicken
A lot of folks have asked me for this recipe. It's one of The Angry Chef's signature dishes, and I was lucky to pry it away from him.
This recipe is a dream come true...
8-Cheese Macaroni & Cheese
I have three words for you: ultimate comfort food.
Cover anything in cheese, and I'm generally a really happy mouse. The more cheese, the better. Eight cheeses? Now that's my idea of heaven on earth.
Now,...
Rib of the Week: Cranberry Sage Pork Ribs with Whiskey Butter
There's nothing like coating something in butter. I know it's not the healthiest thing in the world, but man, is it good.
For this dish, meaty, country-style pork ribs get frosted with a pungent whiskey...