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…
What’s the difference between brown eggs and white eggs? Ask your grandmother, and I almost guarantee that she’ll make a strong case for one—or the other. But honestly?…
I’m pretty sure I’d be tempted to eat almost anything if you wrapped it in bacon or prosciutto. This is my take on the classic appetizer, bacon wrapped scallops. This recipe swaps in prosciutto, bacon’s paper thin, salty cousin, which practically guarantees that your scallops will always come out of the oven wearing a crisp little coat.
I get a lot of questions about how to properly cook shrimp and seafood. In a lot of cases, fresh seafood is at its best when it’s prepared…
Baked Brie should win some kind of prize for Most Impressive Looking Appetizer that Took Almost No Work to Prepare. This is a great appetizer to throw together when you have unexpected guests. Once you have a wheel of brie (the little ones are just fine), you can put it together with stuff from the pantry (frozen puff pastry, nuts, jam).
Here’s our take on the classic feast, kicked up Mouse-House style. This combination of seafood and meat is a great way to go if you’re planning on throwing a glamorous dinner party this New Year’s season. (Plus, enter to win a 14-piece set of Cuisinart cookware!)
Be still my heart. I think I would eat these every day if I could. It’s definitely my new favorite munchy type thing. These h’ors d’oeuvres are really easy to throw together on the fly. The outside crust is unbelievably crunchy and flavorful. The inside cheese is warm, creamy, and really smooth. The combination makes for a killer app.
Here’s a sneak peek at this week’s recipes, which will feature a trio of festive holiday appetizers. The best part? You can do a lot of the cooking ahead of time.
Halloween isn’t the only time of year that Salem gets into the holiday spirit! Take a peek at some pics from Pamplemousse’s recent holiday open house.
This is one of those things that I make en masse and keep in the fridge for the holiday season. It’s great on everything from French toast to roasted chicken. Use it to garnish a thick, char-grilled steak. Crown a steaming bowl of creamy mashed potatoes with a few slices and some minced chives.
The Hungry Mouse
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