The Hungry Mouse

These ribs borrow heavily from Mexican mole—that dark, rich concoction of onion, garlic, several different kinds of chili peppers topped off with a good dose of chocolate. You usually see it served most with chicken, but the flavors are also really well suited to pork. Chocolate and pork? Yep, chocolate and pork. Trust me. It's good. This spice rub uses generous...

This article concludes my series on how to make homemade sourdough bread. In Part 1, we looked at what sourdough starter is and how you can use it to make a sponge. Part 2 discussed how to bake that sponge into fantastically chewy, dense loaves of bread. Welcome to Part 3, which I think is the best part. This is the...

Welcome to the second part of my sourdough baking series. This is the part where you make and bake amazing, nibble-worthy loaves of bread. Yesterday, I made the sponge for my bread using my sourdough starter. I let it sit overnight, covered, to develop flavor. Today, I used that sponge to bake dense and chewy loaves of sourdough bread. The method...

There's nothing like the smell of fresh baking bread. Make that bread sourdough, and I'm in heaven. The sourdough recipe that I start below produces a moist, flavorful, and chewy bread that can stand toe-to-toe with some of the best loaves out there. Tonight, I'll talk a little bit about sourdough starter and how to make a sponge. Tomorrow, Part 2...

This soup was a happy accident. Normally, I make split pea soup the way a lot of folks do: I simmer split peas in water with garlic, a handful of diced carrots and onions, and, of course, a ham hock. The ham hock gives the soup its signature smokey saltiness and deep flavor. Now, when we got to the butcher, there...

Happy Birthday to my dear husband, The Angry Chef, who turns 857 today! We celebrated this past weekend at our favorite Chinese restaurant—a place I fondly refer to as the Golden Dragon—with a small group of close friends. A huge thank you to all who came. Here are a few highlights from our evening. A sweet cocktail with more than a little...

I think the weather's finally officially turned colder here in Boston. Let the baking begin! These hearty cookies are really buttery and somewhere in between chewy and crisp. They're speckled with oatmeal and studded with walnut chunks and chocolate chips. A touch of molasses turns them a rich brown and gives them an almost toffee-like flavor. If you wanted, you could...

I think Margaret Dorfman may just be my new favorite foodie-friendly artist. She makes beautiful jewelry and decorative bowls out of fruits and vegetables. You heard me right: fruits and vegetables. These are the prettiest—and most creative—pieces of functional art I've seen in a while. Dorfman slices her produce paper thin, cures it into parchment, then molds it into the gorgeous, luminous...

I love fancy food. Really, I do. I love complicated recipes, exotic ingredients, and dishes that take three days to make. I have to admit, for all my gourmet inclinations, I also love all sorts of decidedly Not Fancy Foodstuffs. Especially things that make me feel like an eight-year-old again. For example, I love American Cheese. And not even American cheese from...

OK. I cook ribs so often that I've decided to make it official. Welcome to The Hungry Mouse's Rib of the Week feature. I've gone back and re-tagged my other rib recipes, so they're all in one place. Ribs: not just for the barbecue A lot of folks I know love ribs, but only remember them during the summer, when...