These ribs borrow heavily from Mexican mole—that dark, rich concoction of onion, garlic, several different kinds of chili peppers topped off with a good dose of chocolate. You…
I’m starting to realize that we eat a lot of ribs at the Mouse House. (I see a “Rib-of-the-Week Feature” in my future…) I’m OK with this for…
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…
This is a rich and hearty sauce that you can make in just about the amount of time it takes to boil a pound of orecchiette. Honest. Italian…
This is another incidence of me combining homemade bread with pork products. If it happens again, I might just have a problem. I can admit that. While it’s…
This is one of my ultimate comfort foods. It’s got a lovely balance of sweet and savory flavors from the combination of apple cider, cinnamon, chicken stock, browned…
At the risk of sounding like a big geek, these are buns that would make a Hobbit proud. They’re fragrant with garlic and dotted with crispy chunks of…
Ah, pork. It goes so well with so many things—including fruit. So, as I was eyeing the package of pork spare ribs in my fridge last night, I…
Ah, meat. This is one of my favorite topics—and things to cook. Apologies in advance to all my vegetarian friends. I just can’t help myself. So, when I…
Country-style pork ribs are just about one of my favorite types of ribs. They’re meaty and big, and absolutely fall apart when slow cooked. The recipe below is…
The Hungry Mouse
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