Fall’s officially here, let the baking begin! Apple and cranberry is such a classic New England combo when it comes to Autumn desserts. This cake gets a double…
I put figs in the same camp as black licorice: People love them—or hate them. There never seems to be a middle ground. If you’re in the first…
This cake is like a coffee cake, but better. It’s rich, but still manages to have a light crumb. It gets a subtle, mollasses-tinged sweetness from dark brown sugar, and a burst of brightness from a generous amount of fresh lemon zest.
Warning: Baking this cake will fill your kitchen with the irresistible smell of oranges. This is a slightly modified version of a recipe I saw recently in Saveur. It’s a buttery pound cake shot through with freshly grated orange zest and soaked with sweet orange syrup.
So here’s the thing. I liked this cake so much that I immediately had to get it out of the house so I didn’t gobble down the entire pan. Find the logic in that, I know.
This is not a fancy tart. It’s not one of those gorgeous, fresh-fruit-and-custard puff pastry things that looks like a piece of art. I’ll make you one of…
So recently, I found myself with a bunch of spare egg whites. (Stay tuned to find out what happened to the yolks sometime later this week…) I was…
What’s the best thing about making duck for dinner? The leftover duck fat. At least, so says The Mouse. What’s even better? Using that fat to fry potatoes….
Hard-boiled eggs? How about *hardly* boiled eggs? Now that’s more accurate. (And that’s also the secret to perfectly cooking them.) I make hard-boiled eggs the way my mother…
These are super easy to make. If you have a food processor or mixer, you can throw them together in less than 10 minutes. If you don’t, it…
The Hungry Mouse
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