Marry Myself Chicken

By Katie Barreira

In 2004, Glamour magazine printed a recipe for “Engagement Chicken,” an oven-roasted, lemony meal for two, fabled to have set wedding bells a ringin’ for a number of staffers. Since then, women across the country have reported stories of domestic bliss beginning with the nurturing flavor of an engagement chicken in the oven.

Now, the magazine has assembled a cookbook’s worth of such buzz-generating meals called, “100 Recipes every Woman Should Know,”featuring classics like the “He Stayed Over Omelet” and “Let’s Make a Baby Pasta.”

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What to do with Easter Leftovers

By Sandy Hu

It was fun to color all those eggs. But now, the naked whites are a sorry sight, tinged with bits of dye, destined for a mosaic egg salad.

If you’d like to do something a bit more interesting with those Easter eggs, try the ideas below. And for good measure, I’ve added ways to use that leftover Easter ham. Some of the recipes come from previous posts by our Special Fork bloggers.

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Make a Mexican Meatball Soup

By Joy Liao

There is something comforting about cozying up on the couch with a bowl of soup after a long day. Interestingly, the word, ‘restaurant,’ (derived from the French word restaurer meaning “to restore”) was first used in France during the 16th century to describe a highly concentrated soup sold by street vendors and advertised as an antidote to physical exhaustion.

A few years ago while living in Los Angeles, I discovered the joys of Mexican soups and stews. A couple of notable favorites include Birria and Caldo de Res, but by far my favorite Mexican soup is Albóndigas, which literally translates to "meatball" in Spanish. Luckily, I was able to jot down a family recipe from a friend, whose mother makes an amazing version.

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Easter Ham

By Andrew Hunter

Easter symbolizes the dawn of spring – the sweetest season of the year. It’s a time when families gather together for a feast. The centerpiece of our feast is always a traditional Easter ham.

Other dishes we like to make are boiled red potatoes, because they look like eggs, tossed in a little butter, salt and dill, and bright green sugar snap peas because they’re the boys’ favorite veggie. Whatever you do though, try to make most of dinner in advance, so you’ll have time to hide colored eggs for the festive hunt.

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Rhubarb Chutney for your Easter Feast

By Lori Powell

So, officially spring has arrived in my neck of the woods. Tulips, hyacinths and the ubiquitous forsythia that bloom everywhere at this time of the year are flourishing.

The birds are singing up some sweet tunes every morning. Two Mourning Doves showed up on my back porch during that horrendous rainstorm last Saturday, which I took as a token of good luck! Apparently they establish their territory in early spring.

I was hoping that they would consider my back porch as their home. They mate for life and these two were huddled together on a shelf, safe under the back porch away from the high winds and torrential rain.

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