Monday, March 14, 2011 at 4:00AM 
By Sandy Hu
There are 36.9 million U.S. residents who claimed Irish ancestry in 2009 – more than eight times the population of Ireland itself, according to the 2009 American Community Survey. In fact, Irish is second to German as the most frequently reported ancestry in America. Nearly a quarter of the people in Massachusetts (24%) claim Irish ancestry.
Friday, March 11, 2011 at 4:00AM 
By David Hu
I’m not a big fan of leftovers so any time I can repurpose them and make a new dish is a win in my book. Chicken Tetrazzini is a great example – comfort food that uses leftover chicken (either rotisserie or roast). This is one of my favorite dishes and I have been known to polish off an entire recipe by myself.
Sunday, February 20, 2011 at 8:00PM 
By Sandy Hu
About 15 years ago, the public relations agency where I worked conducted some major consumer research for a food client about how women, as the primary family cooks, felt about the dinner hour. In focus groups they drew some disturbing pictures: a bomb with a lit fuse…a jagged lightning bolt and roiling black clouds…one woman drew a stick figure of herself hanging from the hands of a kitchen clock set at 6 o’clock.
This research had a lasting impression on me as a working mother in a demanding job with two teen sons. I identified with their situation, although unlike most of the women, I am blessed with a husband who does his share of the cooking and all the grocery shopping. Through the years, I have been looking for a way to help people with solutions to this daily dinnertime dilemma.
Sandy Hu | 1 Comment | Share Article tagged Dave Hu, Sandy Hu, Special Fork, dinner, launch, mobile, mobile recipe site, mobile website, recipe site, recipes in Inside Special Fork Tuesday, February 1, 2011 at 4:00AM 
Eating out is great inspiration for home cooks. I’m forever ordering the dish with an unfamiliar ingredient or curious preparation in the hopes that it will serve as both sustenance and culinary education.
I never imagined that my latest food obsession would come from the good old pizza delivery menu, but it was there, buried in the topping selections that I came upon tasso. The parenthetical, “Cajun ham,” gave me enough of a clue to ring in an order for a cheese pizza with tasso and red onion. Since then, I have enjoyed the combination with such regularity that the pizza establishment knows me by name, that is, “Ms. Tasso and Red Onion.”
Friday, January 28, 2011 at 4:00AM 
By Craig Deppe
As ubiquitous as onions in savory foods, garlic is much loved for its flavor but perhaps not as much for its ease of preparation. This pungent relative of the lily comes wrapped in messy “parchment” that has to be removed from the head only to reveal another layer tightly clinging to each clove. Once this inner layer is pried from the prize there still remains the task of preparing it so that it lends its wonderful qualities most effectively.