Friday, September 21, 2012 at 4:00AM 
When a recipe calls for “chiffonade,” it means to cut the ingredient – usually herbs such as basil or mint, or other flat, leafy greens – into thin strips. Chefs have a simple trick to accomplish this. Stack the leaves together, roll the leaves up lengthwise like a cigar and slice across the cigar with a sharp knife. Watch Colleen demonstrate this easy technique.
Thursday, September 20, 2012 at 4:00AM 
As back-to-school time approached, I found myself feeling contradicted. It’s a wonderful time for the boys, but frankly packing lunches and snacks every day can be an overwhelming task.
I’m always on the lookout for lunchbox inspiration to expand the repertoire. As a mom, I’m interested in healthy choices that are also quick and easy; but as the wife of a chef, I can feel a little self-conscious about the contents of my boys’ lunchboxes. Truth is, Ben and Nick are as finicky as the next kid but I still feel the need to go the extra mile to make their lunches special.
Wednesday, September 19, 2012 at 4:00AM 
By Lori Powell
Road trips are the best – especially when you take the slow route in and out of town. There’s nothing more boring to me than hitting the highway/Interstate.
Yes, it can be quicker on the highway, but not always. There are those moments, especially at this time of the year, when the highway department realizes that they have tons of roads to repair before winter beckons.
So I say, take the slow road! You get so much more out of your trip by winding through the small towns and usually the route is prettier.
Tuesday, September 18, 2012 at 4:00AM 
Last Saturday, armed with yellow rain ponchos (which doubled conveniently as full body drop cloths) my sweetie and I attempted to sample a Taste of Danbury at the town’s annual food festival. Unfortunately, tornados were the only thing taking a bite out of Connecticut that day and the foodies were sent packing. But one booth braved the storm- The Barbarian Grill would not go quietly into the night and we were there to reap the spoils.
While regaling us with tales of his Mongolian war sword, Hungarian chef Steve Lang doused a full rack of his meltingly tender rotisserie smoked pork ribs with Louisiana hot sauce before wrapping them in a foil to-go pouch, which we tore into as soon as we reached the shelter of our vehicle. It was a delightfully uncivilized meal. Good thing my man’s the type who keeps wet naps stashed in the glove compartment.
Monday, September 17, 2012 at 4:00AM 
By Sandy Hu
Since the kids have grown up, we celebrate birthdays casually – cooking a special dish or getting takeout from a favorite restaurant, and picking up a cake or pie.
But yesterday, Steve and I threw a birthday party for ourselves, inviting a small group of friends. Chris was home from New York over the weekend to attend a wedding, so our whole family was together – another reason to celebrate.
From decorations, to gift bags to food, we spent many hours planning and executing our party. It always requires more time than you think, but with the whole family pitching in we pulled it off! (For all our party planning tips and pics, visit Special Fork’s Pinterest page.)