Deviled Eggs for Breakfast

By Marilyn Hunter

Nicky has always loved hard-boiled eggs or “boilers” as we call them in our house. His favorite part is the bright yellow yolk, while Benny eats all the white and leaves the “yellow” for his brother. In a never-ending quest to sleep just a little later in the morning, I decided to start deviling boilers at night, so breakfast is now both a novelty and a snap.

Sometimes well-laid plans come together…deviled eggs are the boys’ new favorite breakfast. Two deviled eggs (one whole egg) are plenty for each kid, along with their regular serving of fruit and ice water.

This method for hard-boiling the eggs belongs to Andrew. He’s done it this way for years and swears that 12 minutes will yield a runny yolk and 14 minutes will create the unwanted gray line around the yolk. He swears that 13 minutes is pure perfection. Being married to a chef makes for odd kitchen debates.

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The Other Yogurt

By Katie Barreira

When Greek yogurt arrived in supermarkets, it was a revelation. With a texture closer to crème fraîche, the thick, creamy yogurt was immediately embraced as a substitute for mayonnaise in dips, ice cream atop pie, and sour cream on chili.

Now, it seems, Greek yogurt has flooded the market. And while I wouldn’t want to live in a world without this super-rich, highly strained yogurt, I worry for the forsaken plain yogurt. With its pourable consistency, refreshing tang and light mouth feel, regular old yogurt is still my favorite. I use it in my morning cereal instead of milk, for a filling breakfast that’s packed with probiotics.

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Simple 30-minute Fish Sticks

By David Hu

While it’s easy to buy frozen fish sticks, it really doesn’t take much to make them yourself – just 6 ingredients and about 25 minutes from start to finish. This recipe uses U.S. Farm-Raised Catfish which is a lean fish and an excellent source of protein. And The National Audubon Society, Monterey Bay Aquarium, and Environmental Defense all recommend U.S. Farm-Raised Catfish as a safe environmental choice.

I like to eat these fish sticks either on their own or in a sandwich. To make a sandwich, use a nice crusty baguette, add lettuce and tomato, and use the Asian-inspired tartar sauce recipe for a punch of flavor.

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Dad’s Pistachio Pudding Cake (and Your St. Patty’s Day Dessert!)

By Katie Barreira

All this week, Special Fork bloggers will be sharing recipes for St. Patrick’s Day. And to celebrate, Special Fork is giving away a prize package of a year’s supply of delicious Kerrygold Butter and cheeses, imported from Ireland, courtesy of Kerrygold! It’s easy to enter the sweepstakes.

While reminiscing over a box of long-collected recipe cards my mom asked me whether I “was around” for dad’s pistachio cake. Now, my father is an ace on the grill and the man makes a mean pb+j, but in my life, I have never seen him navigate a baked good.

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Making Lavash – A Weekend Diversion

By Sandy Hu

While cleaning my office on Sunday, I decided to tackle a carton full of my bylined articles, accumulated over more years than I care to admit. There were stories I had written at Co-Ed magazine when I was a 26-year-old food editor living in New York City; stories from the Honolulu Advertiser where I wrote, edited and designed a weekly food section; and the various food articles I had written freelance for the Associated Press.

Planning to sort, scan and toss, I hadn’t gone very far when I came upon an article by Maili Yardley, the venerable writer who captured the life and times of Hawaii each week for the Advertiser in her food column, The Island Way.

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