Oven-Baked Chicken in Red Wine

By Ben Mims
For Cooking Newbie, a blog for beginner cooks

As with many meals I make on a weeknight, the genesis of the idea sparks when I have too much of something hanging around my kitchen. This time, it was red wine.

I’m a devout beer drinker and drink nothing else, except for the occasional cocktail at a restaurant or rare glass of white wine; never red. So when I was gifted with a good bottle of red wine that I knew I could never finish before it went bad, I decided to cook with it. And what did I make? Coq au Vin.

I know you may be saying, “how obvious,” and it is; but that’s where the similarities stop. I love taking inspiration from an obvious choice, like the traditional chicken braised in red wine, but changing it to my own tastes. And most importantly, make it easier to cook.

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Hawai’i: Food as a Bridge to Harmony

Congrats to Serena C. from Boston, MA, who wins a copy of Melissa’s 50 Best Plants on the Planet.

By Sandy Hu
The latest from Inside Special Fork

A century ago, a simple, two-tiered metal lunch bucket became a catalyst for helping polyglot immigrant workers find common ground in the sugarcane fields of Hawai’i. It nurtured the harmonious culture and cuisine enjoyed in the Islands to this day.

Last week, I sat down with Arnold Hiura, journalist, author and historian, in our plantation-style vacation rental built on former sugarcane fields on the Big Island of Hawai’i, to hear this fascinating story. It’s especially significant for me, because all four of my grandparents emigrated from Japan to become sugar plantation field hands. After their work contracts expired, the Honda side of the family moved on to coffee farming, while the Matsukawas continued to raise sugarcane.

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Thai Shrimp Wraps

Special Fork Facebook Contest: Check out our Special Fork Facebook page for a chance to win a signed copy of Melissa’s 50 Best Plants on the Planet (suggested retail: $35), courtesy of Melissa’s/World Variety Produce, Inc.

By David Hu
A new video for Video Friday

We’ve been working a lot with wonton wrappers these days because they’re so versatile and easy to use. Recently, my wife Lynn, who is from Thailand, showed us another great way to use the wrappers: as a crispy blanket for marinated shrimp.

These are delicious, and once you get the hang of wrapping the shrimp, they’re easy to do. But don’t try this recipe for the first time when you’re having a party because it takes a little practice.

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Jamaican Rice and Beans

Special Fork Facebook Contest: Check out our Special Fork Facebook page for a chance to win a signed copy of Melissa’s 50 Best Plants on the Planet (suggested retail: $35), courtesy of Melissa’s/World Variety Produce, Inc.

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

I grew up eating rice and beans, Louisiana-style. Whenever we went to visit my Aunt Lucille or Cousin Cleo in Lafayette, we would always buy several pounds of Camellia beans to last for a few months.

This Caribbean version is a change of pace from my childhood. In Jamaica they call it “Rice and Peas;” the peas are actually red kidney beans. In addition to providing solid vegan nutrition, it’s fast and easy to make when I’m in a hurry. And kids love the sweet, rich flavor of the coconut rice. Our boys call them “island-style!”

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My Kind of Spread

Special Fork Facebook Contest: Check out our Special Fork Facebook page for a chance to win a signed copy of Melissa’s 50 Best Plants on the Planet (suggested retail: $35), courtesy of Melissa’s/World Variety Produce, Inc.

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

Okay, I might be dating myself, but one of my favorite recipes and flavor combinations from Gourmet magazine was peperoncini stuffed with smoked salmon and dill cream. I think it was Amy Mastrangelo who dreamed this up about 15 years ago.

Oddly, you can find other references to this dish with no credit given to Gourmet. It’s a personal pet peeve of mine; you should give credit where credit is due.

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