The Hungry Mouse

This week seems to be ice cream week. If vanilla ice cream is my favorite, chocolate is the next runner up. This ice cream tastes like frozen chocolate mousse. It's rich and creamy—with a boozy double dose of flavor from vanilla extract and chocolate liquor. Chocolate Truffle Ice Cream 5 oz. bittersweet chocolate, chopped 5 egg yolks 1 whole egg 1 1/4 cups sugar 2 cups...

Sometimes the sternest methods yield the most whimsical results. Such is the case with meringue cookies. Nothing makes me feel like I'm Baking (with a capital "B") like making these meringues. The separation of the eggs. The melting of the chocolate. The multiple water baths. The whisking. Oh, the constant whisking. These cookies only have three ingredients. And they're really very...

This week, I started to think about one of my dreaded end-of-summer chores: cleaning up the garden. Aside from all the weeding, pruning, and plucking, I needed to figure out what I'm doing with all my mint. Our front garden is positively overrun with a few different kinds—from traditional peppermint, to run-of-the-mill spearmint and the Lady Otter's special Kentucky Colonel...

If you know me at all, you know one thing: I'm a huge carnivore. So is my husband, the Angry Chef. So is (understandably so) our beast, Dexter the Barking Sous Chef. So, it will probably come as no surprise that we tend to seek out the best—and best priced—meat we can find locally. Beef short ribs These days, that means...

On the topic of vanilla ice cream, you can, of course, also make your own. It's really easy to do. I've found that the key to making really good vanilla ice cream is to start with the best ingredients you can get your paws on. If you can get your cream and eggs from a local dairy, that's ideal. This recipe...

I love vanilla ice cream. It's kind of boring, but it's true. I love Haagen-Dazs. I love Brighams. I love almost everything in between. Give me a Hoodsie cup on a hot afternoon or a dish of plain French vanilla, any brand, in the evening, and I'm a very happy mouse. Vanilla ice cream is also a wonderful and unexpected dessert...

I make this regular old basmati rice, plus whatever veggies look really good at our Asian market, the Super 88. You could easily toss in some mushrooms, chopped spinach, or even thinly-sliced baby bok choy. Some leftover chicken or bits or cooked pork or bacon would also be a really good addition. Use a good, nonstick pan to ensure you'll have...

As sad as I am to see summer go, I'm really excited for fall—especially Halloween. It's still a little bit early for me to bust into full-fledged spooky shopping mode, but here's a baker's dozen of goodies I have my eye on right now. Polpetteclay sells a series of peapod magnets (along with other great stuff) on Etsy.com. The Who's Your...

Whether you're planning on having house guests, or your Labor Day festivities unexpectedly last all weekend, this is a great thing to serve for brunch. (Hey, I know at least a few folks with relentless and admirable stamina when it comes to extending an after-party.) This French toast is hearty and filling and is an easy way to serve a...

For most folks I know, the word "sangria" almost always translates into "instant party." And as with any good party, the more the merrier. Here's how to set up a sangria tasting bar to infuse a little more fiesta into your Labor Day barbecue. Sangria is fun to serve and refreshingly yummy to drink. It's one of the best—and easiest—ways...