Monthly Archives: November 2008
Margaret Dorfman’s Vegetable Parchment Art
I think Margaret Dorfman may just be my new favorite foodie-friendly artist. She makes beautiful jewelry and decorative bowls out of fruits and vegetables.
You heard me right: fruits and vegetables.
These are the prettiest—and most...
Simple Bacon and Cheese Omelet
I love fancy food. Really, I do. I love complicated recipes, exotic ingredients, and dishes that take three days to make.
I have to admit, for all my gourmet inclinations, I also love all sorts...
Rib of the Week: Cherry-Port Glazed Ribs Studded with Bacon
OK. I cook ribs so often that I've decided to make it official. Welcome to The Hungry Mouse's Rib of the Week feature. I've gone back and re-tagged my other rib recipes, so they're...
Dueling Wings, Part 2: Chai Ginger Hot Wings
Last night, we revealed one contender in The Hungry Mouse's chicken wing duel: Lemon Buttermilk Fried Chicken Wings. Tonight, we'd like to introduce the other.
This evening—in this corner, on the red plate—we have Chai...
Dueling Wings, Part 1: Lemon Buttermilk Fried Chicken
The other day, I bought a huge package of beautiful, meaty whole chicken wings. I couldn't decide on a single recipe, so I divided the chicken in half and whipped up two different marinades....
Five Thanksgiving Kitchen Gadgets
I'm a bona fide gadget geek. I admit this.
That said, I'm surprisingly not a huge fan of gadgets in the kitchen. At least, not any more. Despite this, I still can't stop myself from...
Quick & Creamy Tomato Soup
I don't know if this happens to anyone else, but when the weather turns colder, my inner eight-year-old starts to crave Campbell's tomato soup and grilled cheese.
Here's my grown-up version.
This frequently shows up on...
Feasting on Cupcakes: A Photo Tour of Lyndell’s Bakery
One of my favorite things in the world is to get up early on a Saturday morning and go cupcake shopping.
(I mean, what better way to start a day?) This means heading to Lyndell's...
Guinness Stew with Sage and Ginger
I love slow cooking because your food almost cooks itself. You do a little work, then the stove or oven coaxes complex flavor out of simple ingredients.
Guinness stew is traditional cold-weather fare and a...
Mid-Autumn Meat Feast at The House of the Hungry Mouse
The other night, The Angry Chef and I had a good old friend over for dinner. We hadn't seen him in quite a while, and it was so lovely to catch up.
He brought a...