Paris: Settling In

Enter to win a collection of food items from France, selected by Sandy, along with Around my French Table cookbook by Dorie Greenspan. To enter the sweepstakes, go to http://bit.ly/YGrDyy. Follow Sandy in France on Twitter to keep updated on new goodies for the prize package.

By Sandy Hu
The latest from Inside Special Fork

This year, we considered going on vacation to somewhere new, but we decided on Paris instead. There’s a lot to be said for a place where you’ve already been to the great museums, seen most of the major sites, are familiar with the food, and can navigate the transportation system.

Then you can go out or not. Eat out or not. There’s no pressure to DO; you can just relax.

Of course there’s more to the appeal of Paris than familiarity. Each time we visit, I fall in love with the place, all over again. And you can never have been to the museums enough times to pass them by on each succeeding visit.

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Steamed Fish – Quick, Healthy and so Easy

Enter to win a collection of food items from France, selected by Sandy, along with Around my French Table cookbook by Dorie Greenspan. To enter the sweepstakes, go to http://bit.ly/YGrDyy. Follow Sandy in France on Twitter to keep updated on new goodies for the prize package.

By David Hu
A new video for Video Friday

I’m always looking to get more fish into my diet. Fish is both healthy and can be very easy to prepare. Today’s recipe is a super-simple Steamed Fish with Ginger and Green Onions. This recipe only has seven ingredients and preps and cooks in less than 20 minutes.

While the recipe is easy, you need a Chinese food steamer which consists of a pot, an inset with holes that nests on top of the pot, and a cover. You put water in the pot and bring it just to boiling to produce steam. The steam will rise through the holes. The food goes on a heatproof plate that is lowered onto the inset. Then the pot is covered to capture the steam and cook the food.

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Kiwi – a Nutritional Powerhouse

By Lori Powell
For One or Two Bites, a blog for singles and couples

Kiwifruit’s bright green flesh is loaded with vitamin C, even more than oranges. It’s not a bad idea to load up on them during flu and cold season.

Kiwi are also a good source of potassium, magnesium and copper. And they contain more lutein (preserves eyesight) than any other vegetable or fruit except corn.

Pick fruit that is semi-firm to the touch and unblemished. When ripe, the fruit is sweet and tangy.

I usually peel and chop kiwi to make a simple winter fruit salad with pineapple, pistachios and toasted coconut.

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Here's what to do with Tilapia

By David Hu

When I’m at the fish counter of the supermarket, I’m always attracted to the tilapia – in part because it sounds exotic, but mostly because it’s cheap. The problem is that I didn’t have the slightest idea what to do with this fish.

If you’re in the same boat, I’ve found a great recipe that not only uses tilapia in a delicious way, but also can be prepped and cooked in under 20 minutes. In fact the fish cooks for 2 to 3 minutes per side, and the prep is pretty much just cutting up cucumbers and radishes.

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