Friday, February 3, 2012 at 1:00AM 
By Sandy Hu
Almonds make tasty, healthful snacks, great for nibbling during the big game this Sunday. So why not make your own seasoned almonds? They’re easy to make and totally addictive.
You’ll need whole blanched almonds – almonds without their skin. You can buy them that way but it’s simple to blanch them yourself in three easy steps.
Friday, September 23, 2011 at 4:00AM There’s nothing like tomato season in my kitchen. From caprese to BLTs and fresh pasta sauce, I am constantly searching for ways to serve tomatoes for dinner. This week I’m trying an easy, virtually no-cook recipe that can be served as a first course or a vegetarian supper.
Tomatoes, particularly the large heirlooms we find at the farmers’ market, are great for stuffing and you can find uses for the pulp after you hollow out the tomatoes, so there’s no waste! This tabbouleh, studded with roasted almonds and the vibrant flavors of fresh parsley and mint, comes together easily and makes the perfect filling for the tomatoes.
Friday, May 13, 2011 at 4:00AM 
By Sandy Hu
With warmer days ahead, it’s time to start thinking salads. Here’s one that’s simply delicious, a perfect melding of sweet, tart and peppery flavors. It’s also highly nutritious, too, with some of nature’s most healthful ingredients: watercress, strawberries and California almonds. And, as an added bonus, this salad takes just 10 minutes to prepare.
If you don’t have a whisk for the Honey-Balsamic Dressing, just combine the dressing ingredients in a screw-top jar and shake it. It won’t incorporate as well as a whisk but the dressing will be just fine for the salad.
Monday, December 13, 2010 at 4:00AM 
By Sandy Hu
I’m going to ask Chris to find Special Fork when he comes home for Christmas this year. Chris is a freelance photographer’s assistant in New York City. And Special Fork is his own invention.
If you follow my blog, you know the story. A child of few words, Chris would swap out his dinner fork for the one mismatched fork in the utensil drawer to signify a meal he especially liked. This was a quiet compliment to mom or dad – whoever happened to make the meal that night. In time, he – or we – named the utensil, “Special Fork.” Chris continued to signal his approval via Special Fork through high school, until he went away to college.
Friday, November 19, 2010 at 4:00AM 
By Sandy Hu
Do you use your microwave oven just for heating coffee and leftovers? Today, we’ll show you how to melt chocolate and toast nuts. Then we’ll make really simple, yummy confections, great for snacking, serving guests, or to give as gifts.
