Frittata – the Perfect Last-Minute Dinner

By Zoe McLaughlin

This dish is as simple as it gets. With just a few pantry staples, you'll have a delicious and satisfying meal in minutes.

Growing up in a household where both parents worked outside the home, this dish was perfect for the nights when we all got home late. We served it with a simple green salad.

A frittata is essentially an open-faced omelet. It's prepared in one pan so clean up is easy. I used a nonstick sauté pan but you could also use a cast iron skillet and finish the frittata off in the oven at 375°F for about 10 minutes, instead of cooking it on the stovetop.

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A Sumptuous St. Patrick’s Day Celebration for One

By Lori Powell

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.

March 17, St Patrick’s Day, is in a couple of days and this year it falls on a Saturday. So the streets of New York City will look like a river of green with people off from work free to attend the parade and celebrate the day.

One of my favorite trips abroad was to County Cork, Ireland, where I took my mom for her first visit about 10 years ago. My mom is a Murphy and had never been so it was up to me to plan the trip.

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Soup in a Hurry

By David Hu

There’s nothing quite like a nice, comforting bowl of soup when it’s cold outside. While many soups are time consuming, today’s Mexican-inspired chicken potato soup is not. From start to finish this recipe should take about 30 minutes.

If you have the time, let the soup sit for a day to allow the flavors to develop. But if you’re like me, you simply won’t be able to wait that long because it smells so good. I particularly love serving this soup with baked tortilla strips, which I like to add a little at a time to enjoy a nice crunch before it goes soggy.

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World’s Fastest Potato Latkes

By Sandy Hu

As kids, David and Chris could scarf down their weight in latkes. Fortunately, Aunt Carol would just make more.

Carol is my dear friend and former co-worker. We worked on the same magazine at Scholastic in New York City and now we both live in San Francisco. Every Hanukkah, Carol would invite us to dinner. We’d get off the elevator on her floor and follow our noses – the irresistible aromas of pot roast simmering would beckon us to her door.

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