The Hungry Mouse

When I saw that our butcher had put out a spread of thick veal rib chops a few days ago, I couldn't resist. I can usually only find these around the holidays. These rib chops are caramelized on both sides with shallots and butter, and then simmered in a shallow bath of white wine infused with garlic and fresh...

I love roasting broiler chickens because you get all that great roast-y flavor—without the time commitment of preparing a larger bird. You can put this dish together from fridge to table in about an hour, making it an ideal candidate for a stick-to-your-ribs weeknight dinner. The bird is slathered in good olive oil, seasoned liberally with kosher salt and freshly cracked...

The Hungry Mouse is taking a rather unexpected weekend off. See you all on Monday!

Vanilla Guinness Float Guinness is the favored beer here at The Mouse House, hands down. While we usually enjoy it at home straight out of the can, we do occasionally cook with it, too. (Mmmm, Guinness Stew with Sage and Ginger.) One my all-time favorite things to do with this creamy, rich stout, however, is mix it with ice cream. If you...

Wow. OK. It's late in the evening after a long day, so this may be me being impressed with something overly simplistic. But...this seems like a really neat idea—especially if you're a cocktail connoisseur. Ladies and gentleman, I present to you: Whiskey Stones! I saw these on Daily Candy today, and thought they were too neat not to pass along—especially with the holidays...

The Angry Chef will tell you: Mice are nosy creatures. It's true. I'm always interested in seeing what other folks do in their kitchens, put on their tables, and eat when they celebrate. So...thanks so much to everyone who sent me their Thanksgiving photos! Here's a peek at how some fellow bloggers and foodies celebrated last week, in case you guys are...

This is one of my favorite ways to prepare ribs. It works well with beef and pork ribs. It's a quick and easy thing to make on nights like tonight, when I have a deadline. Just whip together a quick marinade loaded with fresh tart lime juice and a hefty dose of chipotle chili and garlic. Coat your ribs and pop...

This year, The Angry Chef and I celebrated Thanksgiving with my folks belatedly, yesterday. In lieu of a traditional Thanksgiving feast, my mom put together a heavenly appetizer and dessert extravaganza. She's hands down one of the best cooks I know. If anybody wonders where I get my love for cooking, this should give you a pretty good hint. Some of you...

This year, I've had more than one friend or associate tell me that they're planning on cooking something that sounds downright fantastic this Thanksgiving. (Some of you know who you are. Max, with your beer-can turkey. Jeff with your glazed pork belly. Zena with your turducken.) Regardless, since I can't be in 8,000 places at once this holiday (oh, the day...

A lot of folks have asked me for this recipe. It's one of The Angry Chef's signature dishes, and I was lucky to pry it away from him. This recipe is a dream come true for garlic lovers like me. It's tart and garlick-y and oh-so-fragrant in all the right ways. (As a bonus, you'll surely be safe from vampires for...