The Angry Chef’s Garlicky Lemon-Pepper Chicken
A lot of folks have asked me for this recipe. It's one of The Angry Chef's signature dishes, and I was lucky to pry it away from him.
This recipe is a dream come true...
8-Cheese Macaroni & Cheese
I have three words for you: ultimate comfort food.
Cover anything in cheese, and I'm generally a really happy mouse. The more cheese, the better. Eight cheeses? Now that's my idea of heaven on earth.
Now,...
Rib of the Week: Cranberry Sage Pork Ribs with Whiskey Butter
There's nothing like coating something in butter. I know it's not the healthiest thing in the world, but man, is it good.
For this dish, meaty, country-style pork ribs get frosted with a pungent whiskey...
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...
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...
Daring Bakers’ October Challenge: Thin-Crust Pizza
Last month, I joined the Daring Bakers, an online community of fabulous foodies and cooks who do a baking challenge every month. They provide the recipe, you provide the cooking.
Their blogroll includes some of...
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...