Jessie Cross
Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie works as an advertising copywriter in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.
Classic Cucumber Salad
I remember versions of this from summer picnics when I was a little mouse. It's one of the first things I love to make when the winter weather starts to break.
This salad is a...
Oven-Baked BBQ Chicken
OK, so this is cheating. Well, sort of.
This may not be real barbecue, but it is one of my favorite ways to make chicken legs: Indoors. In the oven. Seared, then smothered in hot,...
Sinfully Rich Chocolate Pudding
I have no excuses for this one. It's all chocolate, sugar, heavy cream, butter, and eggs. Grab a spoon and put on your fat pants.
Move over, Jello. That's all I have to say.
Warm pudding
When...
Garlic & Herb Roasted Pork Shoulder
C'mon. Let's do some magic tricks in the kitchen. We'll start by making a feast that's fit for a king�for practically pennies. All you need is a sharp knife, a few hours, and a...
Buttermilk Cornbread
Sometimes I bake things, then need to immediately give them away so I don't gobble down the whole pan. You know how that goes? This cornbread is like that. It's sweet, light, and soft�with...
Fresh Herb Egg White Omelet with Black Olives & Sun-Dried Tomatoes
So recently, I found myself with a bunch of spare egg whites. (Stay tuned to find out what happened to the yolks sometime later this week...) I was starving when this happened. I whipped...
Creamy Chocolate Fudge
I don't know what got me on a candy kick, but I have sweets on the brain lately. This fudge is chocolate-y, creamy�and entirely too easy to eat.
If you have friends in far-flung places,...
Fiery Chili Lime Rice
I've said it before: I love hot food. This rice is a fabulously spicy side that's packed with flavor. Turn it into a more substantial meal by tossing in some sauteed shrimp or leftover...
Smokey Black Pepper Beef Ribs
These ribs get a ton of deep, pepper-y flavor from freshly cracked black pepper—and a fair amount of heat from ground chipotle chili.
They also get a double dose of smoke from a generous amount...
Open-Faced Avocado Sandwich
If butter were a vegetable, it'd be an avocado. (It's no wonder I love these little green guys so much.) This sandwich is one of my guilty pleasures. It's a great, no-hassle lunch or...