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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Airplane Snacks

While Sandy is in France, she’ll be collecting little French food items as she travels, building a sweepstakes prize package, day by day. One lucky winner will receive the collection from Sandy plus Dorie Greenspan’s Around my French Table cookbook. To enter the sweepstakes, go to http://bit.ly/YGrDyy. Follow Sandy on Twitter to keep updated on new goodies being added to the prize package. (Hashtag: #SandyinFrance).

By Sandy Hu
The latest from Inside Special Fork

We took our boys on their first trip to Europe when Dave was seven and Chris was two. In addition to little toys, coloring books and other diversions, we packed granola bars, nuts and box juices in anticipation of days when we might not have convenient foodservice options for hungry and thirsty kids.

Steve and I woke up that first morning in Amsterdam to find that our two boys had wiped out most of the rainy-day provisions. Out of sync with the time change, they were up all night, and with nothing to do, they decided to sample the food stores.

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Introducing…Hoisin Sauce

By Sandy Hu
The latest from Inside Special Fork

Some years ago, when I was judging the James Beard Cookbook Awards, I ended up buying spices and sauces for a one-time use. I needed them to test the recipes to evaluate the cookbooks, but I never used the ingredients again. What a waste.

It was my fault, really. If I’d taken the time to cook more recipes from those particular books or to learn more about the ingredients, I might have used up the remainder. But I was busy and having fulfilled my responsibilities as a judge, I’d moved on.

I think the same might be true with some of Special Fork’s Asian recipes. They are quick and easy to make, but may require some ingredients that aren’t on your everyday shopping list. It may leave you to wonder, why should I take the time to source the ingredient and spend the money, all for a single recipe?

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All about Easter Eggs

By Sandy Hu
The latest from Inside Special Fork

When Chris was little, he drew a picture of a bunny in mid-flight, dropping colored eggs like a bombardier. I think of that picture every year when I am inundated with eggs after Easter.

Even with the kids grown, I continue to cook and color eggs for Easter – they make a beautiful table centerpiece. (And, truth be told, I love a few leftover eggs for breakfast the rest of the week.)

First step, of course, is to cook the eggs perfectly. For that we turn to Ben, our cooking newbie blogger, and his first post. Tip: if you haven’t bought your eggs yet, go out and get them now, because older eggs will peel better.

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Home Again

By Sandy Hu
The latest from Inside Special Fork

I’m fortunate that my business takes me to extraordinary cities and provides an opportunity to enjoy sensational meals. But after a trip that includes a few days of fine dining, I’m ready for something simple when I get home. That was my culinary state of mind when I returned Friday night from New York City.

Japanese home cooking is a good antidote for fancy meals and one of my favorites is Oyako Donburi. “Donburi” means “bowl,” and donburi meals consist of a big bowl of rice with seasoned toppings. So that is what I made for dinner Saturday night.

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