Features | The Hungry Mouse

Oh my goodness, I got a book deal!

Monday, July 18, 2011

Ahoy! So, I’m so excited I might burst! I just signed the contract for my first book deal! (Can you see me glowing from there?) OK. *deep breaths* Here’s…

Monday, June 6, 2011

Let me start by saying: This was not a scientific experiment. This was one little mouse in her kitchen with 2 pots and 8 lbs. of short ribs….

Monday, April 18, 2011

This Easter, give that hard-working bunny a little help and make your own candy. You can do it. It’s easier than you might think. Here are a handful…

Monday, April 11, 2011

I’ve always had an active imagination. I am that auntie who likes to tell your kids stories. If you know me, you know what I’m talking about. And…

Saturday, April 9, 2011

Now, as you might imagine, Salem, Mass. can be a pretty interesting place to live. And when it comes to celebrating the rites of Spring, I’d argue that…

Monday, April 4, 2011

See, I do eat vegetables. (Granted, they’re almost always wrapped in some kind of pork product, but still.) Asparagus, even! Some folks would say it’s not possible. When…

Monday, March 28, 2011

We’re excited to announce that we’re one of three blogs asked to participate in a holiday celebration program sponsored by Kraft and Breakstone’s sour cream. Read on for the details–including how you can enter to win $2,500.

Tuesday, March 22, 2011

Prime Rib: It’s not just for Christmas dinner. I’ll make this whenever I can get my paws on one at a good price (or the rare super sale). It’s a great excuse to have a party. In fact, if you’re sick of ham on Easter, consider giving Roast Beast it’s day in the (springtime) sun. This is a restaurant technique that’s practically guaranteed to produce a moist, juicy, evenly cooked roast beast. And it couldn’t be simpler.

Tuesday, March 8, 2011

If you know me, you know that I’m not a huge fan of making fussy desserts. Creamy. Buttery. Rich. Yes. But fussy, not my speed. (Don’t get me…

Thursday, February 24, 2011

Sel de la Terre, Boston’s bastion of Provencal cuisine, is infamous for its rosemary pomme frites. With good reason. They’re cut thin as shoestrings, fried perfectly (crisp not…