Chanterelle mushrooms have got such a fantastic flavor—and when you infuse it into melted butter, half a dozen mushrooms goes a long way. This is an elegant and luxurious appetizer for about four, or main course for two.
Tapenade is seriously savory, salty business. Think of it as a kind of pate made with black olives—with some anchovies, capers, and olive oil thrown in for good measure.
This recipe produces classic bread and butter pickles—the kind my mom used to make every summer when I was a little mouse. They’re sweet. They’re tangy. They have…
No soaking? Only one fry? Start the potatoes in cold (yes, cold) oil? Come on. I had to try it. And man, am I glad I did. Hands down, these are the easiest, most delicious fries I’ve ever made.
I’m totally guilty of having guacamole for dinner. Not the most well-balanced meal, I know, but I don’t do it that often. (And hey, I do usually dip veggies and rice crackers in it, as well as chips!) When we’re in a pinch and don’t feel like cooking, chances are I’ll grab a few avocados and go to town.
Recently, my mom and I took a little road trip around the countryside in Northern Connecticut. When we happened across The Garlic Farm in West Granby, we knew…
These crisp pickles are high on my list of nibbles and noshes to take on a picnic or a barbecue. They’re the perfect cool companion to spicy barbecue…
I could eat bowls of buttery mashed potatoes for dinner—which is probably why I don’t make them too often. (Hello, carb coma!) There are a zillion recipes out…
Summer’s coming. This means a lot of things for The Mouse House, not the least of which is a lot more barbecue. Now, I like my barbecue more…
I remember versions of this from summer picnics when I was a little mouse. It’s one of the first things I love to make when the winter weather…
The Hungry Mouse
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