Monthly Archives: February 2009

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...

When I was just a little mouse, my mom occasionally got me a pomegranate as a treat. It was fun to open, got you properly sticky and covered with ruby-colored juice, and glistened with...

What's the best thing about making duck for dinner? The leftover duck fat. At least, so says The Mouse. What's even better? Using that fat to fry potatoes. Mmmm, mmm, mmm. Right now, I'm not...

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...