Friday, October 25, 2013 at 4:01AM 
By Sandy Hu
A new video for Video Friday
If you need a quick dish for a Halloween party, make Bloody Eyeballs. These are really just deviled eggs, but halved crosswise so they look like eyeballs. You can double or triple the recipe, as needed.
Friday, September 27, 2013 at 4:00AM 
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.
Friday, August 2, 2013 at 4:00AM 
By David Hu
A new video for Video Friday
Today’s Special Fork Video Friday features our easiest video yet. You just mix two ingredients and leave it alone for 10 hours. Period!
Crème fraîche, like sour cream, is used to dollop on soups, as a dessert topping, and for many sweet and savory recipes when a thick, tangy creaminess is desired. It’s fairly expensive to buy but the ingredients used to make it, heavy cream and buttermilk, are more budget-friendly. When you mix the two ingredients together and let it stand at room temperature, the mixture thickens and turns tangy. Once it thickens, store the mixture in the fridge up to 10 days, where it will continue to get thicker and tangier.
Friday, March 1, 2013 at 4:01AM 
By Zoe McLaughlin
A new video for Video Friday
This Asian restaurant favorite couldn't be easier to make! The combination of the crunchy iceberg lettuce, fragrance of ginger and garlic, and sweetness from the hoisin sauce makes these wraps a perfect bite. This recipe can be turned into wonderful appetizers by simply spooning the chicken into smaller lettuce cups – they’re sure to be a crowd pleaser.
The simplicity of this dish is what makes it memorable and something you will make again and again. To streamline the recipe even further, instead of diced chicken you could use ground chicken; even ground pork would work nicely in this recipe.
Friday, February 22, 2013 at 4:01AM 
By David Hu
A new video for Video Friday
On those days when I come home from work exhausted, I turn to a select group of recipes: those that can be prepped AND cooked in under 30 minutes. These are my go-to meals. Each packs a lot of flavor, yet they can be made with minimal effort.
Among my favorites are pasta carbonara, pork tonkatsu, mint pesto couscous, and pizzetta with California dried plums and caramelized onions. Joining this select group of recipes is Hoisin Pork Wraps.
This recipe has only a handful of ingredients and almost no prep work. The only trick is mastering the technique of searing the pork. When searing meat, once you put it down in the hot pan, don’t mess with it – leave it alone until the meat is seared.
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