Mussels in Ginger Stout Broth

Mussels are very forgiving to cook. They come with a built in timer. When they open, they're done. It's really that easy. These mussels cook up in no time flat and are bathed in a...

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...

Deep-Fried Chicken Fingers with Crispy Cheez-It Crust

It's Friday the 13th and the day before Valentine's Day. There's a dizzying array of mouthwatering, chocolate-y recipes out there this week. So...let's make something fun and crunchy. Mouse discovers Cheez-It breading. Film at 11. It...

The Best Way to Roast a Duck (Hello, Crispy Skin!)

Intimidated by roasting a whole duck? Don't be. This post will teach you the best way to roast a duck, and guide you along with step-by-step photos. Editor's Note (Updated November 2021): Since 2009, this...

Rustic, Family-Style Pork with Red Sauce

This is a fabulous way to feed a crowd on a budget. Pork shoulder is a tough cut of meat, so it's generally on the cheaper side. (In fact, this is the same cut of...

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...

Butter-Fried Sea Scallops

So simple. So yummy. There are a zillion recipes out there for pan-fried scallops. This is one of mine. The fresher my ingredients are, the less I usually fuss with my food. This recipe combines a...

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...