Sizzling Hot & Spicy Meatballs
Seriously? I could eat a big bowl of these, then go back for more. I'm not saying that I have a meatball problem. Yet.
Made with traditional Asian flavors, these meatballs get a satisfying, subtle...
Garlic & Rosemary Lamb Lollipop Chops
Lamb rib chops, often called lollipop chops when the bone is Frenched, are an oh-so-sweet appetizer that's simple to make and impressive to present. They're easy to eat, and much more elegant than...
Deep-Fried Chicken Fingers with Crispy Cheez-It Crust
It's Friday the 13th and the day before Valentine's Day. There's a dizzying array of mouthwatering, chocolate-y recipes out there this week. So...let's make something fun and crunchy.
Mouse discovers Cheez-It breading. Film at 11.
It...
The Best Way to Roast a Duck (Hello, Crispy Skin!)
Intimidated by roasting a whole duck? Don't be. This post will teach you the best way to roast a duck, and guide you along with step-by-step photos.
Editor's Note (Updated November 2021): Since 2009, this...
Rustic, Family-Style Pork with Red Sauce
This is a fabulous way to feed a crowd on a budget.
Pork shoulder is a tough cut of meat, so it's generally on the cheaper side. (In fact, this is the same cut of...
One Potato, Two Potato, Part 2: Duck Fat Hash Browns
What's the best thing about making duck for dinner? The leftover duck fat. At least, so says The Mouse.
What's even better? Using that fat to fry potatoes. Mmmm, mmm, mmm. Right now, I'm not...
Rib of the Week: Short Ribs Braised in Red Wine
This is my take on classic boeuf Bourguignon, a traditional French dish of beef braised in Burgundy wine, then garnished with mushrooms and small white onions.
(Wine not your thing? Try my Guinness-Braised Short Ribs...
Basic Cooking: The Secret to Perfectly Cooked Hard-Boiled Eggs
Hard-boiled eggs? How about *hardly* boiled eggs? Now that's more accurate. (And that's also the secret to perfectly cooking them.)
I make hard-boiled eggs the way my mother does. And she uses the same basic...
Butter-Fried Sea Scallops
So simple. So yummy.
There are a zillion recipes out there for pan-fried scallops. This is one of mine.
The fresher my ingredients are, the less I usually fuss with my food. This recipe combines a...
Rib of the Week: Guinness-Braised Short Ribs (Plus a Quick Primer on Braising)
We woke up to more snow this weekend.
It put me in serious cooking mode, so The Angry Chef dug out the car and intrepidly made his way to McKinnon's, our local butcher shop.
He came...