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Entries in Sandy Hu (148)

Monday
Jan302012

How to Eat Healthy: Secrets from a Former Biggest Loser Nutritionist

By Sandy Hu

As the nutritionist on the NBC-TV’s Biggest Loser reality TV show, Cheryl Forberg helped contestants shed thousands of pounds a year over the past 12 years. She left the show after this season to concentrate on her private practice in the San Francisco Bay Area and on building a studio kitchen for her TV cooking demos. I’ve known Cheryl for many years as a fellow member of Les Dames d’Escoffier International.

While we are still feeling virtuous about our New Year diet resolutions, I asked my dietitian friend for advice on staying on track to ensure a lifetime of healthy – and tasty – eating.

Cheryl is the perfect advisor, with impressive culinary and nutrition credentials. She graduated from the California Culinary Academy and apprenticed at top restaurants in France. Having earned a degree in Nutrition and Clinical Dietetics and an RD (registered dietitian) credential from the University of California at Berkeley, she became a research dietitian at Cedars Sinai Medical Center in Los Angeles. Cheryl’s career also includes being on the opening team of Wolfgang Puck’s Postrio in San Francisco and serving as the private chef for Lucasfilm, Ltd., in Northern California.

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Friday
Jan272012

Pizza Pronto!

By Sandy Hu

Special Fork is all about solving the dinnertime dilemma: what to cook now, at 4 p.m., when everyone is struggling for an answer. Our daily blogs and our database of recipes feature dishes that take no more than 30 minutes of prep time.

From Monday through Friday, I tweet what-to-cook ideas as dinnertime approaches (@specialforksndy.) One of my favorite tips is to use flatbread, such as naan and pita, or even corn tortillas, to turn into pizzas. Store the breads or tortillas in the freezer in airtight wrapping to have on hand when you don’t know what else to make for dinner. Thaw, top and bake for a quick meal.

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Monday
Jan092012

The Family that Cooks Together…

By Sandy Hu

So much of our family life and social life center around food and cooking. In December we had a big holiday party for 75 guests and the whole family – all five of us – prepped and cooked for it. We cooked our Christmas Eve dinner, complete with a Bûche de Nöel for dessert, and we prepared our annual Christmas night Dungeness crab fest.

We had a traditional Japanese New Year with soba noodle soup on New Year’s Eve and mochi soup on New Year’s Day. We ate traditional New Year foods like sushi and other celebratory Japanese dishes and each family member, including our new daughter-in-law Lynn, prepared a dish for the feast.

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Monday
Jan022012

Welcome Back

 

Happy New Year! All this week, we will be re-introducing our bloggers by re-posting their very first post for Special Fork. Next week we’ll be back blogging with more cooking insights, helpful tips and delicious recipes that take no more than 30 minutes of prep time, all to solve your daily dinnertime dilemma: what to cook now!

Today we feature my introductory blog post. For more of my food stories please follow this link to Inside Special Fork.

Sandy
Co-Founder, Special Fork

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Friday
Dec092011

It’s a Wrap!

By Sandy Hu

Part of the fun of homemade food gifts is wrapping them for giving. Here are some of the foods we’ve cooked and baked recently, and how we packaged them for presents.

First the food gifts, all taking no more than 30 minutes of prep time (except for the sugar cookies):

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