The Hungry Mouse

Happy Thanksgiving from The Hungry Mouse, The Angry Chef, and Dexter The Barking Sous Chef! Special thanks to Gregory Ng, the Frozen Food Master, for reminding me that turkey hats exist. (See the inspiration for yourself at Freezerburns.com and check out his awesomely ambitious and thorough review of 4 frozen turkey dinners.) Don't forget to send me your pictures Just a reminder that...

We love Oreos here at the Mouse House. I mean, they're creamy. They're chocolate-y. They're fun to eat. They make me feel like I'm 8 years old, which is great. Is there anything that can make these practically perfect cookies any better? Why, smash them up and bake them into chocolate chip cookies, of course. Wait, you mean a cookie that has...

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...

I have no idea how it's Thanksgiving week already! If you're like me, you might be scrambling around for a few last-minute holiday ideas. Now, we're not big on turkey here at the Mouse House, so I'm the last one to be dishing out advice on making the big bird. There is, however, a lot of culinary inspiration online these days. Here's...

I've had a surprising number of people tell me they have a really hard time making pancakes at home. Here's how I make my buttermilk pancakes, which I whipped up for The Angry Chef just the other day. How to Make Buttermilk Pancakes: Wait, pancakes made with...olive oil? Yep, yep. My original recipe calls for melted butter. I will admit, though, that...

I have three words for you: ultimate comfort food. Cover anything in cheese, and I'm generally a really happy mouse. The more cheese, the better. Eight cheeses? Now that's my idea of heaven on earth. Now, this is not haute cuisine (though if you tried, I suppose you could call this a sort of White Baked Ziti, or some such). This is...

There's nothing like coating something in butter. I know it's not the healthiest thing in the world, but man, is it good. For this dish, meaty, country-style pork ribs get frosted with a pungent whiskey butter, then dappled with fresh cranberries, garlic, and earthy sage. They get basted a few times as they roast with a broth of whiskey-butter that's been...

The topping for this sundae has all the rich, buttery flavor of pecan pralines—without the time or trouble involved in candymaking. Basically, this recipe makes a mini-batch of pecan candy by superheating a small amount of butter and brown sugar in a large pan, cooking the nuts in it, then flavoring it with a little rum. Serve it over vanilla...

I'm having a serious case of Food Blogger Love today. I know I just did Round 1 of these awards a few weeks ago, but I continue to be bowled over by the volume of original, quirky, inspiring, and just downright good food writing I see online everyday. Round 2: The 2008 Fabulous Food Blogger Awards I've met some seriously cool, interesting,...

Rice has got to be one of my favorite foods. Fried rice. Buttered rice. Jambalaya. Rice crackers and krispies. You name it, I most likely have a closely-guarded stash of it in my cupboards. I especially love rice pudding. I can eat bowls of it at a time, which is why I don't make it that often. But when I...