A Fun Dinner Party Lets Guests Play with their Food

My stack, shot with my Blackberry

By Sandy Hu

Steve and I first met Holly and Carlos as we waited in an endless checkout line at a warehouse sale of beautiful, imported Provencal pottery. As we dragged our prized finds in cartons, inching towards the register, we began a conversation that has lasted over many years.

Holly, a calligrapher, and Carlos a judge, aren’t the kind of people we normally run into, our circle of friends being centered around food professionals, PR people and folks in high-tech startups. It was instant affection – we shared a love of things French, travel, kids and cuisine.

Click to read more ...

Happy Holidays!

Happy Holidays!

At Special Fork, we believe in family time, especially during the holidays. So we are taking time off beginning today. Katie (who writes for cooking newbies on Tuesdays), Lori (who writes for singles and couples on Wednesdays) and Andrew and Marilyn (who write for families on Thursdays), will return to blogging beginning the week of January 3.

Thank you for visiting with us at Special Fork’s blog. From our bloggers, our food editors and from our family, we send our warmest wishes for the happiest of holidays and a new year of peace and prosperity.

Dave and Sandy

Click to read more ...

Easy Ideas for Your Holiday Table

By Sandy Hu

I'm decking the halls with fruits this year, turning pears into cheese markers for my cheese board, apples into candles for a festive glow and sugared fruits into a centerpiece for my holiday table.

Try these easy and inexpensive ideas.

Click to read more ...

Happy Thanksgiving

By Sandy Hu

Because of the Thanksgiving holiday, there will be no posts for The Family Table by Marilyn and Andrew Hunter this Thursday and no Video Friday. Special Fork bloggers will return on Monday.

Click to read more ...

Thanksgiving Leftovers, Chinese Style

By Sandy Hu

We always buy a big turkey for Thanksgiving, the better to have leftovers for ourselves and our guests. As soon as the feast is done, out come the baggies and plastic containers so we can apportion the food and get them back in the fridge to chill (for food safety’s sake) until guests depart.

I separate the nice turkey slices first. Then I bag the smaller chunks. And finally, I wrap the carcass in plastic wrap.

The next day, we’ll have sliced turkey breast on split baguettes spread with cranberry sauce for lunch. For dinner, we like hot turkey sandwiches served open-faced, drizzled with leftover gravy and stuffing on the side.

Click to read more ...