Happy Holidays from Special Fork

By Sandy Hu

Special Fork bloggers will be on vacation beginning next week, to enable each of us to spend time with family and friends through the holidays. We’ll return January 2 with a look back at the best of Special Fork from 2011; all bloggers will return beginning January 9 with new recipes and fresh insights.

While there are no new blog postings, remember to check our database of recipes for your everyday cooking and holiday needs.

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Sugar Cookies for the Holidays -- Ready, Set, Bake!

By Allison Kociuruba

It doesn’t get more festive than decorating sugar cookies. It’s quick, fun and easy to do for almost any holiday or occasion.

Start with your favorite sugar cookie dough or this easy one from Elinor Klivans’ Big Fat Cookies cookbook, published by Chronicle Books.

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Easy Ravioli – the Secret is Wonton Wrappers

By Sandy Hu

Here’s a ravioli that even cooking newbies can make because it uses wonton wrappers instead of handmade ravioli dough. You cook up a simple pumpkin-walnut filling, spoon a tablespoon between two layers of wonton wrappers, and, using your fingertip, seal with water.

Cook up your plump pillows of dough in a pot of salted boiling water for two minutes and serve with a brown butter and walnut sauce. It’s that easy.

If you keep a package of wonton wrappers and a bagful of walnuts in your freezer, and a can of pumpkin in your pantry, this dish can be your go-to meal, anytime.

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Make this Stew in Less than 30 Minutes, from Start to Finish

By David Hu

I love to cook, but sometimes I just don’t have the time or the energy to do much. Stews tend to be a great answer to this problem because they don’t require much active cooking. But usually they take hours on the stove and aren’t the instant solution.

Today’s video recipe is a hearty bean and pasta stew. Once you get all the ingredients cut and measured, just throw them in a pot, let everything simmer, sit back and you’ll be eating in 15 minutes. Since most of the ingredients are primarily pantry items, you should be able to skip a trip to the supermarket.

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Make an Avocado Salad from a Chic LA Restaurant

By Joy Liao

Several years ago, while living in Los Angeles, I began toying with the idea of working in the culinary field. However, without a culinary degree nor any professional kitchen experience, I hadn't quite figured out how to jump start my career.

Fortunately, having gotten to know the executive chef at one of my favorite restaurants, I casually asked if I could shadow in his kitchen. To my surprise, he agreed.

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