Rib of the Week: Pork Spare Ribs with Cocoa Spice Rub
These ribs borrow heavily from Mexican mole—that dark, rich concoction of onion, garlic, several different kinds of chili peppers topped off with a good dose of chocolate. You usually see it served most with...
How to Make Sourdough Bread, Part 3: Grilled Cheese with Prosciutto
This article concludes my series on how to make homemade sourdough bread.
In Part 1, we looked at what sourdough starter is and how you can use it to make a sponge. Part 2 discussed...
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....
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...
Rib of the Week: Aleppo Chili Pork Ribs with Peach and Lime
I'm starting to realize that we eat a lot of ribs at the Mouse House. (I see a "Rib-of-the-Week Feature" in my future...)
I'm OK with this for a few reasons. They're easy to make....
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...