The Hungry Mouse

Packed with sour cream, buttermilk, and blue cheese, this dip is a perfect creamy companion for spicy, hot wings or a crunchy, cold crudite platter. I served this as one of the sides for my Crispy Sesame Chicken Nibbles at our recent Fight Night Feast. It's thick, satisfying and just a bit packs a lot of salty, cheese-y flavor. A...

I think ginger has to be one of my all-time favorite flavors—from ginger ale to the ginger in my Chinese food, and everything in between. While my favorite way to enjoy ginger is undoubtedly in its freshest form, sometimes that's just not practical. Here are 3 of my favorite ways to get my fix when I'm not in the kitchen...

I have a few different pizza recipes. This is my old standby, whip-it-together-then-forget-about-it pizza dough. It produces a versatile, bread-y crust that can hold an almost-heroic amount of toppings. The crust is pre-baked, then topped and blasted quickly in a hot oven, so it won't get soggy. The crust itself has a relatively mild flavor, since it only gets one long-ish...

Big change is afoot here at The Mouse House! The Angry Chef and I have been hard at work the last month. I can't spill the beans on everything quite yet, but here are some of the headlines from today. A new logo—The Hungry Mouse gets a little spiffier Oh, my! The Mouse has gone pink! Last month, we rolled out...

This is a quick and easy rice dish you can whip together on a weeknight in short time. It's packed with buttery, toasted pecans and bits of fried ham. A fresh bay leaf and pinch of clove give it a distinct and warm spiciness. I used the same absorbtion-cooking technique that I use to cook plain basmati rice: +Bring the rice/water to...

I've said it before: My husband can work absolute magic with the barbecue. When he made these mouthwatering pork loin chops for us the other night, I asked him if he could do something similar with pork spare ribs—inside, in the oven. (You know how we love ribs at The Mouse House.) He kindly obliged, and quickly turned out these Maple-Asian...

It's been freezing here in Boston for the last week or so, which has put me in serious comfort-food mode. I've had a few days off, and have been able to flit in and out of the kitchen, tending to hearty, slow-cooking dishes. (Hehe...Hooray for vacation! I'm just sad it has to end.) This is a fantastically warming soup that's perfect...

Wow. 2009! I'll take my flying car and silver jumpsuit now, please. Hehehe... Hope everyone had a fabulous evening last night! The Angry Chef and I had an unexpectedly quiet night. We had planned to go up to The Salem Insider's annual new year's bash, but sadly, another big snowstorm kept us home. Here's the scene from the steps of The Mouse...

Now, I remember my mom making Rice Krispie treats for me when I was a little mouse—back in the dark ages, before microwave ovens were everywhere. She'd set a big pot on the stove to melt the marshmallows and butter together. It took a long time. There was constant stirring and fretting over whether the sugar would burn. And it...

Looking for an extra, last-minute appetizer for New Year's Eve that's easy and delicious? These goat cheese & black pepper truffles fit the bill—and then some. The combination of tangy goat cheese and green herbs is fresh, filling—and at least a little decadent. (I mean, come on, it's literally a bite-size ball of cheese.) Freshly cracked black pepper adds just enough spice...