The Hungry Mouse

Here at The Mouse House, autumn is officially pie season. From pumpkin to pecan, you can almost always find me rolling out a crust at least once a week. (Stay tuned soon for a killer recipe for a showstopping Mile High Apple Pie!) Now, if you're like me, you're bound to have some leftover pie dough on your hands at...

I put figs in the same camp as black licorice: People love them—or hate them. There never seems to be a middle ground. If you're in the first group, then man-oh-man, are you in for a treat. Personally, I love figs. (And black licorice, if you're keeping score.) They're sweet; they're earthy. Not to mention, they're also nutritional powerhouses. Fresh figs...

Hands down, my favorite dessert has always been a dish of good vanilla ice cream drizzled with honey. Kinda boring for a food writer, right? I mean, don't get me wrong, I'll happily consume your fancy final courses. Give me your tortes and tartes, your cheese plate composé with matched dessert wines, your convoluted, sugary sculptures surrounded by foam, gold leaf,...

Ahoy! So, I'm so excited I might burst! I just signed the contract for my first book deal! (Can you see me glowing from there?) OK. *deep breaths* Here's the scoop. The book The working title is Slushed: From Frozen Gin Fizz to Watermelon Margarita Sorbet—150 Icy Treats for the Coolest Happy Hour Ever. (Ah, frosty, liquid love.) The book will be a collection of easy-to-make, booze-infused frozen desserts...

OK, so that's sort of a trick title. "How to Reheat King Crab" would be more accurate. In the U.S., almost all the King Crab you'll find in stores is already cooked. (It's caught, cooked, then blast frozen to preserve its fresh taste.) This one is more method than actual recipe. The goal is to get the crab hot without drying...

As I write this, my angel food cake is upside down, cooling in the kitchen. Upside down. You heard me right. Making angel food cake is one of the great acts of culinary faith. After separating a dozen eggs, beating them to soft peaks, and baking your cake in a quake-free kitchen, flipping it over so that it can cool upside down...

Let me start by saying: This was not a scientific experiment. This was one little mouse in her kitchen with 2 pots and 8 lbs. of short ribs. If you want science, check out Cook's Illustrated exhaustive test. (Nitpickers, please pick nits over there.) When it comes to cast iron, to a lot of people, there's Le Creuset and Staub, then...

I've always said that I don't have a sweet tooth. For the large part, that's true. I'll take a handful of salty pretzels over chocolate almost any day. However. Dulce de leche might be my undoing. It's seriously so, so, so good. I found myself tiptoeing over to the fridge with a spoon in hand. "I'll just, um, taste it again to...

I don't know about you, but I'm so (like, so so so so) happy that summer's coming. This winter was a long, snow-filled one in New England, and everyone I know is happy to see the thermometer finally rising a little. Which brings me to thoughts of summer plans. Which brings me to barbecues and picnics. Which brings me to...

This Easter, give that hard-working bunny a little help and make your own candy. You can do it. It's easier than you might think. Here are a handful of great candy recipes that you can make at home. They're tried and true favorites at The Mouse House. I've even included a few treats for the, um, bigger kids on your...