The Hungry Mouse

I get a lot of questions about how to properly cook shrimp and seafood. In a lot of cases, fresh seafood is at its best when it's prepared simply, enhanced by a few ingredients and spices—not masked by a ton of flavors and heavy sauces. In my mind, the most important thing to know about cooking shrimp is not really how...

Here's my favorite pumpkin pie recipe (plus a tribute to one of the handiest cookbooks ever). This pie is easy enough to bust out on a weeknight.

Baked Brie should win some kind of prize for Most Impressive Looking Appetizer that Took Almost No Work to Prepare. This is a great appetizer to throw together when you have unexpected guests. Once you have a wheel of brie (the little ones are just fine), you can put it together with stuff from the pantry (frozen puff pastry, nuts, jam).

Here's our take on the classic feast, kicked up Mouse-House style. This combination of seafood and meat is a great way to go if you're planning on throwing a glamorous dinner party this New Year's season. (Plus, enter to win a 14-piece set of Cuisinart cookware!)

Be still my heart. I think I would eat these every day if I could. It's definitely my new favorite munchy type thing. These h'ors d'oeuvres are really easy to throw together on the fly. The outside crust is unbelievably crunchy and flavorful. The inside cheese is warm, creamy, and really smooth. The combination makes for a killer app.

Here's a sneak peek at this week's recipes, which will feature a trio of festive holiday appetizers. The best part? You can do a lot of the cooking ahead of time.

Halloween isn't the only time of year that Salem gets into the holiday spirit! Take a peek at some pics from Pamplemousse's recent holiday open house.

This is one of those things that I make en masse and keep in the fridge for the holiday season. It's great on everything from French toast to roasted chicken. Use it to garnish a thick, char-grilled steak. Crown a steaming bowl of creamy mashed potatoes with a few slices and some minced chives.

Nom, nom, nom. Oh, I'm sorry, I didn't see you! I was too busy attacking the artichokes! These artichokes weren't always so delicious. In fact, at one point, they were actually practically attacking me. Don't let this pile of beautiful, green artichokes fool you. They may look benign, but these little guys are as sharp and prickly as a pack of porcupines. He...

How to roast a mouthwatering, bone-in whiskey glazed turkey breast. The meat is moist, juicy, and fragrant with garlic, star anise, and cinnamon.