I’m so excited. I can’t even explain it. Breathe, Mouse, breathe. I know. *drumroll* My cookbook, Slushed!: More than 150 Frozen, Boozy Treats for the Coolest Happy Hour Ever, will be rel...
Is it cold where you are? Here in Salem, MA, it’s fr-eeeee-zing. Like, freezing freezing. I think we hit 8 degrees last week. Let me tell you…weather like this makes me want to do one thi...
Sigh. Sometimes, time gets away from me. Between drafts of my book and Kraft’s Battle of the Kitchen Bloggers, I never got around to sharing all my Halloween photos with you guys. But, who says...
Phew! Here’s a quick look back at my entries into the Breakstone’s Battle of the Kitchen Bloggers, hosted by Sandra Lee. (Yep, the same folks who hosted last year’s Triple Churned Challenge.) T...
Death by chocolate? Yes, please! Honestly, I couldn’t think of a better way to go. This ice cream is easy to make, and gets its luxurious chocolate flavor from a generous amount of cocoa powder...
It’s pretty much a given that if it has garlic on it, I’ll eat it. This vegetarian pizza is no exception. It gets its rich, mellow flavor from slow-roasted garlic and fresh, baby spinach....
I probably shouldn’t admit this, but I could eat these all night. These shrimp are a little bit sweet and a little bit spicy. Their crisp coconut coating is made with eggs and sour cream, a com...
Here at The Mouse House, autumn is officially pie season. From pumpkin to pecan, you can almost always find me rolling out a crust at least once a week. (Stay tuned soon for a killer recipe for a sho...
I put figs in the same camp as black licorice: People love them—or hate them. There never seems to be a middle ground. If you’re in the first group, then man-oh-man, are you in for a treat. Per...
Hands down, my favorite dessert has always been a dish of good vanilla ice cream drizzled with honey. Kinda boring for a food writer, right? I mean, don’t get me wrong, I’ll happily consu...
Ahoy! So, I’m so excited I might burst! I just signed the contract for my first book deal! (Can you see me glowing from there?) OK. *deep breaths* Here’s the scoop. The book The working t...
OK, so that’s sort of a trick title. “How to Reheat King Crab” would be more accurate. In the U.S., almost all the King Crab you’ll find in stores is already cooked. (It’...
As I write this, my angel food cake is upside down, cooling in the kitchen. Upside down. You heard me right. Making angel food cake is one of the great acts of culinary faith. After separating a doze...
Let me start by saying: This was not a scientific experiment. This was one little mouse in her kitchen with 2 pots and 8 lbs. of short ribs. If you want science, check out Cook’s Illustrated ex...
I’ve always said that I don’t have a sweet tooth. For the large part, that’s true. I’ll take a handful of salty pretzels over chocolate almost any day. However. Dulce de leche...
I don’t know about you, but I’m so (like, so so so so) happy that summer’s coming. This winter was a long, snow-filled one in New England, and everyone I know is happy to see the th...
This Easter, give that hard-working bunny a little help and make your own candy. You can do it. It’s easier than you might think. Here are a handful of great candy recipes that you can make at ...
I’ve always had an active imagination. I am that auntie who likes to tell your kids stories. If you know me, you know what I’m talking about. And if you have kids under five, chances are ...
Now, as you might imagine, Salem, Mass. can be a pretty interesting place to live. And when it comes to celebrating the rites of Spring, I’d argue that no one does it better—this side of ancien...
See, I do eat vegetables. (Granted, they’re almost always wrapped in some kind of pork product, but still.) Asparagus, even! Some folks would say it’s not possible. When I was a kid, I ha...
Ahoy! So last year, you guys may remember that we entered the Better with Breakstone’s Challenge—and won! (I’m still totally floored by this.) The good folks over at Kraft have asked us t...
Prime Rib: It’s not just for Christmas dinner. I’ll make this whenever I can get my paws on one at a good price (or the rare super sale). It’s a great excuse to have a party. In fac...
So, a handful of years ago, I worked out of my house full-time as a freelance writer and editor. When business was slow, I’d fill in behind the counter at Priscilla’s, a little catering/g...
If you know me, you know that I’m not a huge fan of making fussy desserts. Creamy. Buttery. Rich. Yes. But fussy, not my speed. (Don’t get me wrong, I love fancy pastry, but life’s ...
Sel de la Terre, Boston’s bastion of Provencal cuisine, is infamous for its rosemary pomme frites. With good reason. They’re cut thin as shoestrings, fried perfectly (crisp not greasy), a...
What’s the difference between brown eggs and white eggs? Ask your grandmother, and I almost guarantee that she’ll make a strong case for one—or the other. But honestly? Aside from shell c...
I’m pretty sure I’d be tempted to eat almost anything if you wrapped it in bacon or prosciutto. This is my take on the classic appetizer, bacon-wrapped scallops. My issue with bacon-wrapp...
I get a lot of questions about how to properly cook shrimp and seafood. In a lot of cases, fresh seafood is at its best when it’s prepared simply, enhanced by a few ingredients and spices—not m...
If you weren’t watching, I think I could eat this entire pie myself. I don’t really have a sweet tooth, but I’m absolutely mad for anything made with pumpkin. This is classic pumpki...
Baked Brie should win some kind of prize for Most Impressive Looking Appetizer that Took Almost No Work to Prepare. Seriously. (When they come out with that kind of food award, let me know. I’l...
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