Fried Olives

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By Sandy Hu
The latest from Inside Special Fork

Recently, Steve and I went to a neighborhood restaurant where we had been just once before, and we were surprised that prices had gone up. Where we were expecting entrees of $18 to $20, they were mostly $25 and higher.

We could have left for a less expensive place but we decided to stay and eat economically. For an appetizer, my eyes rested on the cheapest thing on the menu, fried kalamata olives, and certainly something we could share as a starter with our wine.

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How to Roast Beets

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By Sandy Hu
A new video for Video Friday

I love beets, but Steve thinks they taste like dirt.

So, given we’re a household of two, any beets I cook, I eat by myself. But I love them so much, it’s fine with me. Besides, beets are one of the 50 most nutrient-dense produce on the planet, according to the book, Melissa’s 50 Best Plants on the Planet.

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Penne, Peas & Carrots

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By Marilyn Hunter
For The Family Table, a blog for busy families

There are certain food combinations that will forever be associated with children – peanut butter and jelly; macaroni and cheese; and peas and carrots. Our boys love them all but prefer to eat their peas and carrots in a simple pasta dish that I’ve been making since they were toddlers.

This simple dish is perfect when you're in a hurry, but still want to prepare something wholesome and tasty. I use frozen peas and carrots to save time. Skip the half-and-half if you're counting fat grams and add a little more chicken stock instead.

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Breakfast for Dinner

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

I love breakfast but I don’t always get to enjoy it until the weekend. I mean the hungry man’s breakfast, such as eggs or pancakes or hash browns. So during the week, when I’m just about spent at the end of the day, I cook up what would be a Sunday kind of breakfast for dinner that takes less time than ordering takeout.

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Caramel Banana Bread

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By Ben Mims
For Cooking Newbie, a blog for beginner cooks

As the weather outside is getting slightly chillier, my need to start baking cinnamon-y, spicy or pumpkin-filled baked goods kicks into gear. I mean, just look at the fervor surrounding pumpkin spice lattes at Starbucks; those flavors are what we all look forward to this time of year.

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