What to Cook Tomorrow?

Special Fork is on summer hiatus from August 5 through Labor Day. Each Monday, while we’re on vacation, I’ll present another facet of Special Fork and highlight some features you might have missed.

By Sandy Hu
The latest from Inside Special Fork

Special Fork is on summer hiatus from August 5 through Labor Day. Each Monday, while we’re on vacation, I’ll present another facet of Special Fork and highlight some features you might have missed.

If you know our story, you know that our site, whether you visit via smartphone or computer, is meant to be used at the end of day, when you’re faced with deciding what to cook for dinner, and don’t have a clue. All our recipes take 30 minutes of prep or less; cooking time may be extra. The place to search for recipes is in our database.

For this week’s post, I’d like to introduce you to Special Fork’s Pinterest page. We have all kinds of fun and useful food-related boards including Food Humor, one of my favorites.

For today’s post, we’ve created a board, What to Cook Tomorrow, with some of our 30-minute recipes from our bloggers. The reason this board is focused on “tomorrow” instead of ”today,” is because, while each of the recipes fit our 30-minute prep criteria, you may not have all the ingredients at home right now.

I assume you have the basics, such as olive oil, soy sauce, balsamic vinegar, Worcestershire sauce and Dijon mustard, as well as eggs, flour, garlic, pasta and so forth. But I’m also assuming you might not have miso or couscous, naan bread or fish sauce at the ready. If your pantry is fully stocked, as mine is, you may find a number of the What to Cook Tomorrow recipes really are what you can cook today.

Here are some of the items I always have on hand:

In the freezer:

• Corn and flour tortillas
• Flatbread such as pita and naan bread
• Fresh chiles (I just freeze in plastic bags)
• Peas
• Lemon and lime juice and zest (I squeeze the juice and freeze)
• Fresh ginger
• Adobo sauce
• Nuts – walnuts, pistachio, pine nuts, almonds

In the pantry:

• A good collection of herbs and spices – cumin is the one I use most
• Vinegars – apple cider, white and red wine, and sherry vinegar
• Mirin (Japanese sweet cooking sake)
• Panko (Japanese bread crumbs)
• Couscous
• Coconut milk
• Shallots
• A wide selection of wines
• Dried fruits – natural and golden raisins, currants, cranberries, dried plums

In the fridge:

• Capers
• Kalamata olives
• Fish sauce
• Sriracha sauce
• Hoisin sauce and other Chinese bottled sauces
• Miso
• Parmigiano-Reggiano
• Sun-dried tomatoes

Have a great week. We’ll highlight more recipes from Special Fork bloggers next Monday!

Special Fork is a recipe website for your smartphone and PC that solves the daily dinnertime dilemma: what to cook now! Our bloggers blog Monday through Friday to give you cooking inspiration. Check out our recipe database for quick ideas that take no more than 30 minutes of prep time. Follow us on Facebook , Twitter, Pinterest, and YouTube.

Related posts:

1. Too Hot to Cook!
2. A Cook-it-Yourself Dinner Party
3. How to Cook Japanese Rice
4. What to Cook? Pantry to the Rescue!
5. How to Cook Brown Rice