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Salem, MA
Thursday, October 28, 2021

Holiday Veal Rib Chops with Caramelized Shallot Reduction

When I saw that our butcher had put out a spread of thick veal rib chops a few days ago, I couldn't resist. I can usually only find these around the holidays. These rib...

Rib of the Week: Chipotle Lime Beef Back Ribs

This is one of my favorite ways to prepare ribs. It works well with beef and pork ribs. It's a quick and easy thing to make on nights like tonight, when I have a deadline. Just...

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...

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...

Homemade Meatballs: A Step-by-Step Tutorial

Let me preface this by saying: I am not Italian. The Angry Chef is, however—and very much so—and these meatballs were more than acceptable to him. Regardless, I understand that I'm treading on hallowed...

Rib of the Week: Candied Maple Sesame Ribs

I'll say it again: I swear we eat more than meat. The ribs I made the other night got me thinking about other seasonal, autumn-y things I could do with beef spare ribs. These are a...

Quick Meat Ragout with Orecchiette

This is a rich and hearty sauce that you can make in just about the amount of time it takes to boil a pound of orecchiette. Honest. Italian for "little ears," orecchiette are those nickel-sized round...

Rib of the Week: Garlic and Rosemary Roasted Beef Ribs

I'm not sure if this happens to other people, but sometimes I really crave a rib roast. You heard me right. A standing beef rib roast, as in that giant hunk of roasted beast that...

Autumn Harvest Beef Stew

I have a pretty strong nesting instinct year round. When the cold weather kicks in, though, I go into overdrive, and start to do things like knit scarves and make stew and bake in...

Rib of the Week: Herb Encrusted Lamb Ribs

I know I've been fairly rib-heavy with my recipes lately. I can't help myself. I base a lot of what I cook on what looks good that day at the market. And when I saw...