Christmas Past and Present

By Marilyn Hunter

“Tell me about Christmas,” Nicky says to me with a twinkle in his eye. “Tell me your favorite thing when you were a little girl.” I tell him about how much I loved baking cookies with my brother to leave out for Santa on Christmas Eve and how we would fight to stay awake to hear the sound of reindeer hooves on the roof. It seems like yesterday, those sleepless Christmas Eves. My brother and I could hardly wait until sunrise.

After all these years, I now understand the work that went into making those Christmas mornings so magical. They’re as sleepless for the parents as they are for the kids. We work to assemble and arrange toys, wrap presents and set the table for breakfast. Round about midnight, I appreciate my parents’ efforts and now understand why Dad was so droopy eyed at dawn when we came rushing from our rooms.

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Crab Cheese Fondue Comes out of the Closet

By Sandy Hu

I have a secret. My always-popular holiday dip is made with products I’d like to keep hidden from my guests. I’ve been known to hurriedly shove the containers in the trash as that first doorbell rings.

It’s not that there’s anything really wrong with the ingredients. It’s just that people have high expectations. Freshly grated Cheddar…fresh-caught crab? Nope.

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How to Dress a Burger

By Lori Powell

I love burgers for so many reasons. They are super-delicious, juicy patties that you can dress up or down, depending on your mood and what you might have on hand. You can easily make a burger for just one or two pretty quickly.

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A Culinary Adventure in Ireland

By Sandy Hu

I’m posting late today, after a marathon 24 hours of air travel from Ireland, via Heathrow and LAX. I just returned from a five-day trip, meeting Ireland’s top food stars and sampling their outstanding fare.

If you’re imagining boiled dinners or corned beef and cabbage, think again. Today, the best of Irish cooking is sophisticated and vibrant, and easily holds its own on the world stage.

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A Special Fork Summer Party

By Sandy Hu

In the midst of our preparation to go to Thailand and Hong Kong, we decided to throw a Special Fork party to thank the people who have helped us develop the beta version of our mobile website. David, my son, co-founder and CEO of Special Fork, wants to build a company with good values – one that appreciates the contributions of the people who help us succeed, and when we are successful, to compensate them equitably.

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