Baja Fish Tacos

By Andrew Hunter

The taco phenomenon rages on in L.A. via stands, carts, trucks and taquerias. Carne asada, al pastor and carnitas are all part of Angeleno culture but when I think of Baja, I think of fish tacos.

Baja-style tacos means fish, shrimp, even lobster and must include a cerveza with lime. It’s not uncommon to see folks in a queue snaking around blocks for a bite of something really special. Hot, crispy fish in grilled corn tortillas topped with cool, crisp slaw, lime crema and spicy pico.

Click to read more ...

Crazy for Quinoa

By Colleen Boyd

Like most people with a tight schedule and long work days, the last thing I want to do when I come home is spend a lot of time in the kitchen making dinner. Recently I’ve rediscovered the versatility of quinoa; a delicious, quick cooking, and easy to prepare grain-like edible seed.

Quinoa is packed with protein, and is a good source of iron and other minerals, making it a great addition to salads, soups, veggie burgers, breads, and all sorts of baked goods. My favorite way to use leftover quinoa is to add it to a whole wheat waffle batter, a special breakfast to enjoy on my days off.

This ancient grain isn’t only a side dish anymore! Here I’ve mixed quinoa with a few simple ingredients and spices to make a quick and satisfying weeknight meal. You can customize this recipe by adding or omitting as many vegetables as you like, or even throw in leftovers from yesterday’s dinner.

Click to read more ...

Taming the Taste for Wild Mushrooms

By Katie Barreira

Among foodies, foraging has become fashionable and wild mushrooms, from the enokis of Brooklyn to the candy caps of Mendocino, are being hunted across America and beyond.

Restaurant chefs have their wild mushroom dealers, who deliver the forest’s most prized fungi; any Boston area insider will know Ben, “the mushroom man.” And in Manhattan, chefs trust “truffle king” John Magazino to supply them with the white gold of mushrooms.

I was lucky enough to tag along with Magazino on one of his drops and had a chance to sample the merchandise. The buyer, an excellent New York City chef, whipped up a pan of creamy scrambled eggs and then, from his breast pocket, John produced a pungent, golf-ball-sized nugget. We shaved the white truffle over our eggs at will. It was a ridiculously decadent experience that I’m not sure I’ll ever get to recreate. But I loved the combination of eggs and truffles, so at least had to try and mimic the flavors at home.

Click to read more ...

Pizza Pronto!

By Sandy Hu

Special Fork is all about solving the dinnertime dilemma: what to cook now, at 4 p.m., when everyone is struggling for an answer. Our daily blogs and our database of recipes feature dishes that take no more than 30 minutes of prep time.

From Monday through Friday, I tweet what-to-cook ideas as dinnertime approaches (@specialforksndy.) One of my favorite tips is to use flatbread, such as naan and pita, or even corn tortillas, to turn into pizzas. Store the breads or tortillas in the freezer in airtight wrapping to have on hand when you don’t know what else to make for dinner. Thaw, top and bake for a quick meal.

Click to read more ...