Springerle are pretty German cookies that are usually made around Christmas. Some of the oldest springerle molds are actually traced back to the 14th century.
It’s good to be back in the kitchen! (Here, have a giant platter of meat!) The last two weeks have been a whirlwind! Between baking dozens of practice tarts for Bon Appetit’s Holiday Bake-Off Party and making a kamikaze run to New York City to their Culinary Studios, I’m happy to be back at The […]beef, chili, garlic, roasting
This post could also be titled: How to Find An Oddly Butchered, Bone-In Pork Loin Roast, Chisel Away at It Like It’s the Statue of David, and Turn it into a Lovely Roasted Rack of Pork Worthy of Company.
Challah is a traditional yeast bread—with a glossy crust frequently dappled with sesame seeds—that gets its trademark golden yellow color from the addition of eggs. Older recipes include several eggs. Most modern versions, like this one, usually call for fewer.baking, bread, challah, eggs
If you go to any of the big steakhouses in the U.S., chances are that this is how they cook a lot of their meat. Fast and furiously on top of the stove to create that handsome, flavorful crust—then into the gentler, indirect heat of the oven to finish cooking. Here’s a step-by-step guide to replicate those steakhouse steaks at home.beef, meat, pan roasting, steak
What’s better than roasted pork? How about roasted pork wrapped in crisp bacon? I know. That’s kind of what I thought, too. (Pig x 2!). This is so simple, but so delicious. (This is one of my favorite roast beasts, along with my Deli-Style Roast Beef.) With most pigs bred as lean as […]bacon, garlic, pork, roasting, rosemary
These days, we don’t eat filet mignon that often. Filet is fabulous because it’s really tender. But honestly? We usually prefer the beefy flavor of slightly sturdier cuts like sirloin. Filet is also usually pretty expensive. But when we had an old and esteemed friend over for dinner the other night, I wanted to make […]beef, filet mignon, mushrooms, porcini, steak
Happy St. Patrick’s Day from Boston! Now, cans of Guinness stout will never replace a properly pulled pint in a cozy Irish pub, but we home-bound revelers make do with what we have. We go through a fair amount of Guinness here at The Mouse House�both for drinking and cooking. Here’s a handful of my […]guinness, irish