The Hungry Mouse

Pot roast is stick-to-your-ribs, winter home cooking at its coziest. It's also an economical way to feed a crowd when you're on a budget. All you need is a big hunk of beef, an even bigger pot, a handful of ingredients, and a little patience.

I'd like to introduce you to my new favorite milkshake. I can't take credit for this idea. It's my version of the Apple Cider Milkshake I had at the Ben & Jerry's in Salem the other day, while I was waiting for The Angry Chef to pick me up on a rainy day.

While the venerable pig is one of my favorite beasts to cook, I followed the recipe I had, and made these spring rolls with tofu. And I have to admit: They were damned good.

There are a ton of great movies that have food—or eating—as a main ingredient. Here are 50.

Tapenade is seriously savory, salty business. Think of it as a kind of pate made with black olives—with some anchovies, capers, and olive oil thrown in for good measure.

http://tweetmeme.com/i/scripts/button.js Ah, soup weather in New England. The air in Salem is finally turning a little colder, at least in the evenings. There are few things I love more on a nippy night than having a steaming pot of soup bubbling merrily away on the stove. For this soup, I started with Julia Child's famous Potato Leek Soup—the same basic Potage...

What better way to get in the Halloween spirit than with a little candy making? Here are three of our favorite recipes for homemade treats.

This cheesecake is like pumpkin pie dressed up in velvet. It has all the delicious, spicy autumn flavor of traditional pumpkin pie—coupled with the dense creaminess of cheesecake.

I knew I wanted to make pulled pork. I also knew that our grill wasn't set up, and we don't have a smoker yet (yet!). I figured, "OK, it's a pork shoulder. I'll braise it." And that's where it all started.

Concord grapes are the very same little purple wonders that give Welch's grape juice its signature flavor. Here's how to turn those jewels into jam.