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....
Quick & Creamy Tomato Soup
I don't know if this happens to anyone else, but when the weather turns colder, my inner eight-year-old starts to crave Campbell's tomato soup and grilled cheese.
Here's my grown-up version.
This frequently shows up on...
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...
Investigating the Myth of the 5-Minute Chocolate Cake
Let me start by saying: This is kind of ridiculous.
Let me also say: I know how to make homemade chocolate cake. In the oven. Ask The Angry Chef, my mother, or my friends. I...
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....
Garlicky White Beans, Two Ways: Dip & Creamy Soup
I have a great—and relatively newfound—love for white beans. (See? I do eat more than meat.)
Here are two of my favorite ways to prepare them. The first recipe is for a thick dip that's...