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Entries in recipes mobile (90)


In Love with Lentils

By Sandy Hu
The latest from Inside Special Fork

Lentils have so much going for them. They cook fairly quickly, they store well and they’re good for you. But I never think of making anything with this versatile legume.

The last lentil recipe I cooked was Mejadra, a traditional Arab comfort food of rice, lentils and spices from Yotam Ottolenghi and Sami Tamimi's Jerusalem: A Cookbook. Part of the deliciousness in that recipe comes from frying sliced onions until they turn into aromatic, caramelized strings that are stirred into the dish and also sprinkled on top. It’s not a difficult recipe, but not one that I’d whip up on the spur of the moment, when I’m hungry for dinner.

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Important News from Special Fork

By Sandy Hu
The latest from Inside Special Fork

For most of us, the single biggest decision we make every night is what to eat for dinner. Should we get takeout? Should we cook? And if we cook, what to cook!

That decision is usually made after 4 p.m.

When we founded Special Fork four years ago, we wanted to provide you with solutions: a database of curated recipes that would take no more than 30 minutes of time to prep (cooking may be extra). We created that database with recipes reviewed by Special Fork Food Editors, all experienced food professionals – chefs, magazine editors and recipe developers – who read through each recipe before approving it for our database.

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Trifle, an Easy Christmas Dessert

By Sandy Hu
The latest from Inside Special Fork

What’s your favorite holiday dessert? In our house, it’s bûche de Noël or trifle. We alternate them from year to year. I love the French yule log cake but it’s much more time-consuming to make than the traditional English trifle.

Trifle is a fitting Special Fork recipe because it’s mostly assembly: layering prepared sponge cake, raspberry jam, macaroons and drizzling with homemade custard that seeps between the layers of cake to make a pudding. Then the whole thing is topped with a layer of toasted slivered almonds and clouds of whipped cream.

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Bacon, Onion and Kale Stuffing

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

I agree with the many millions who think the stuffing or dressing is the star and the turkey an accompaniment, with the gravy as the saucy bit (gilding the lily) that makes it all a very happy and tasty marriage.

Stuffing, although a humble dish, is not as easy to make as it looks. It’s a fine line between being too rich or too dry or too wet.

Not all stuffing recipes call for eggs. But eggs not only enrich the flavor, but they keep the stuffing moist and help the ingredients bind together.

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Nutella Fondue

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

Fondue was one of the special dinners I had growing up. I don’t remember what kind of an occasion prompted my folks to pull out the fondue pot, but it was fairly often. The first pot I remember actually used little cans of Sterno to heat the broth.

But then a new avocado green electric version showed up, evidently meaning the Hunter family had “made it!” My mom would heat broth, and sometimes oil, in the pot and surround it with meat and vegetables for cooking. But for truly special occasions, she would make rarebit (melted beer cheese with toasted bread) from her well-loved James Beard cookbook.

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