Easy Easter Egg Nests

By Sandy Hu
The latest from Inside Special Fork

I was mulling the other day, about how to set my Easter table this year. Sometimes I make little Easter baskets out of egg carton cups, fashioning handles from pipe cleaners. I put an Easter egg in each cup and set one at each place. Sometimes I’m happy with a nice bouquet of tulips as a centerpiece, surrounded by real and candy eggs, and a couple of chocolate bunnies.

This year, I was wondering how I could make a festive treat for each guest at the table, but keep the whole production as simple as possible. And I came up with these egg nests.

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Another Reason to Vacation in Hawaii: The Food!

By Sandy Hu
The latest from Inside Special Fork

Years ago in Hawaii, when I was the food editor of the Honolulu Advertiser, “fine dining” meant an elaborate leatherette menu of classic French dishes prepared by European chefs, often made with imported European ingredients. My visiting New York friends used to wonder why food in Hawaii was always a disappointment, given the wealth of fresh produce growing abundantly everywhere (and obviously being ignored).

Today, of course, Hawaii continues its culinary renaissance, which started in the early 1990s with a dozen chefs vowing to use their talents to showcase the best of local ingredients in uniquely local interpretations. Once exclusive to high-end dining, the attitude has infected the next generation of young chefs across a wide spectrum of eateries, spurring them to push the boundaries as they draw on their cultural roots, fostering local pride.

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St. Patrick’s Day Recipes

By Sandy Hu
The latest from Inside Special Fork

I didn’t know anyone Irish, growing up in Hilo, Hawaii. And my only awareness of St. Patrick’s Day was remembering to wear something green to avoid getting pinched at school.

So there was definitely a learning curve when I started work on Kerrygold’s public relations ten years ago. And what a rewarding education it has been!

I have had the pleasure of traveling to Ireland four times, meeting the dairy farmers, the butter and cheese producers, and the chefs, TV cooking show stars, cooking teachers, and cookbook authors who personify Irish food today. And through these introductions, I have developed tremendous respect for the food culture of Ireland.

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Winter Salads

By Sandy Hu
The latest from Inside Special Fork

For Valentine’s Day, I received a beautiful bouquet of…endive! The California Endive folks cleverly take advantage of the endive’s chicory root base to serve as the “stem” for the endive “flower,” which is a ringer for a French tulip. Gathered together in a bunch, wrapped in cellophane and tied with a red bow, it’s the prefect, edible valentine bouquet.

Endive is one of my favorite vegetables, so in no time, I was slicing some up for a salad. My favorite combination is to team endive with apples or pears, toasted walnuts and blue cheese, and toss with a slightly sweet dressing. The combination of the crisp, clean and slightly bitter endive, contrasted with the sweetness of winter fruits, the nutty crunch of walnuts and the creamy bite of blue cheese is a classic.

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Happy Valentine’s Day

By Sandy Hu
The latest from Inside Special Fork

Steve and I have enjoyed many Valentine’s Days together, having been married since we were 23. But we don’t have a special way to celebrate.

Sometimes we go out to dinner, sometimes we cook dinner together at home, and sometimes, when the kids were young, we’d have a family dinner, with small gifts for everyone. When your husband will make you a latte every morning or breakfast in bed for no special occasion, do the grocery shopping and pitch in on all the household chores, every day is Valentine’s Day.

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