The Hungry Mouse

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This is, hands down, the most delicious thing I've made in a long time. And the most expensive. And the most time consuming. And the most primally ... viscerally ... carnivorously satisfying.

Seriously? You guys know me: This is kind of not my style. Where's the butter? Where's the bacon? Why is there no wine? Why does this seem...healthy? Who are you and what have you done with The Mouse? I know. To me, edamame (a.k.a. soybeans) are those little salty pods that you nibble on when you're out for Japanese and you're waiting...

Join us as we look at different kinds of tequila—and sample three bottles from Partida Tequila.

One of the reasons that I love this cake is that it looks impressive, but it’s ridiculously easy to make—even for folks who don’t have a lot of experience baking. The hardest part is waiting for it to cool completely before you can fill and frost it.

For this pizza, you build layers of flavor by quickly sautéing the shrimp in a little bit of bacon fat and freshly cracked black pepper. The bacon adds a subtle smokiness that pairs really well with the asparagus.

As much as I love (love, love) fried food, this is one of my all-time favorite ways to cook chicken. This is my entry into Breakstone's Triple Churned Challenge. You can vote for my recipes daily—and be entered to win $300!

Making your own bread is also really easy to do. It takes a few hours to make bread from start to finish, but most of that is for the actual rising and baking. There's very little real hands-on time. This recipe makes two one-pound (i.e. standard size) loaves of bread.

Making butter at home is surprisingly easy to do. All you need is fresh heavy cream—and maybe a little salt, if you want salted butter. That's it. (No, really: That's it.)

OK, this started with a recipe I spotted in Cook's Country magazine for easy chocolate ice cream. You know I'm a sucker for unusual, short-cut recipes that promise delicious results. I couldn't resist giving it a whirl. This stuff is delicious, alright, but I wouldn't call it ice cream. It's more like frozen chocolate mousse, minus the eggs. Which in my book...