Kale Chips

By David Hu
A new video for Video Friday

I admit I don’t like dark, leafy green veggies. So when I learned from Katie Barreira, former Special Fork cooking newbie blogger, about kale chips, I was sold! What wouldn’t taste good turned into a chip? Great taste, good nutrition and easy to boot. It’s a win-win.

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Lemon Herb Chicken & Potatoes

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

How many of us spend too much time in front of a screen? Not a window screen, but a digital screen? My family and I do, so much so that sometimes we have days when screens are off limits. The boys are simply not allowed to play games or watch the tube … or um, the plasma.

This morning was one of those times when Marilyn and I were craving a low-tech day. So we played football in the yard, walked Bandit an extra few times, and played a bunch of board games that had gotten dusty in the closet.

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Going Global with Eggplant

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

Eggplant season is here and one of my all-time comfort food dishes is Eggplant Parmesan. I just love the creamy texture, when eggplant is cooked right, and how it pairs so beautifully with so many other flavors. Eggplant acts a flavor sponge while maintaining its own distinctive taste.

Eggplant’s origins go back to the 5th century in China and it found further popularity in Mediterranean Europe, around the 15th century. I have used them in classic dishes such as moussaka from Greece, Asian stir-fry, Indian rice dishes such as biryani, and ratatouille from France.

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Oven-Baked Chicken in Red Wine

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

As with many meals I make on a weeknight, the genesis of the idea sparks when I have too much of something hanging around my kitchen. This time, it was red wine.

I’m a devout beer drinker and drink nothing else, except for the occasional cocktail at a restaurant or rare glass of white wine; never red. So when I was gifted with a good bottle of red wine that I knew I could never finish before it went bad, I decided to cook with it. And what did I make? Coq au Vin.

I know you may be saying, “how obvious,” and it is; but that’s where the similarities stop. I love taking inspiration from an obvious choice, like the traditional chicken braised in red wine, but changing it to my own tastes. And most importantly, make it easier to cook.

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Hawai’i: Food as a Bridge to Harmony

Congrats to Serena C. from Boston, MA, who wins a copy of Melissa’s 50 Best Plants on the Planet.

By Sandy Hu
The latest from Inside Special Fork

A century ago, a simple, two-tiered metal lunch bucket became a catalyst for helping polyglot immigrant workers find common ground in the sugarcane fields of Hawai’i. It nurtured the harmonious culture and cuisine enjoyed in the Islands to this day.

Last week, I sat down with Arnold Hiura, journalist, author and historian, in our plantation-style vacation rental built on former sugarcane fields on the Big Island of Hawai’i, to hear this fascinating story. It’s especially significant for me, because all four of my grandparents emigrated from Japan to become sugar plantation field hands. After their work contracts expired, the Honda side of the family moved on to coffee farming, while the Matsukawas continued to raise sugarcane.

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