Korean Beansprout Rice

By Sandy Hu
The latest from Inside Special Fork

I’m not one for side dishes for a weekday meal. I just don’t want to take the time.

I’d as soon make some rice in the rice cooker and serve a simple green salad, while I concentrate on the main dish.

Recently, I made an exception for Korean Bean Sprout Rice. I saw the recipe years ago in a Sunset cookbook and I remember the first time I made it was at a beach apartment on the North Shore when we were living in Honolulu. Steve and I had our friend’s place for the weekend—a nice getaway since I was pregnant with my first child. The rice accompanied some kalbi we were grilling on a hibachi in the sand.

So I have good feelings about Korean Bean Sprout Rice. And recently, I happened to have some extra bean sprouts after making pho for dinner the night before.

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Making Me Some Corn Muffins

By Sandy Hu
The latest from Inside Special Fork

Anticipating Hatch Chile season, I cleaned out my final package from last year’s precious stash while Special Fork was on hiatus. Each new season, I freeze some so I never run out.

I used the last of the Hatch Chiles in corn muffins that were simply scrumptious, laced with the prized chiles and speckled with corn kernels.

It was the perfect dinner muffin to go with some pulled pork and coleslaw I made that night. These muffins would also go well for brunch, to accompany a frittata or an omelet.

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It’s Hatch Chile Season

By Sandy Hu
The latest from Inside Special Fork

We always return from our Special Fork hiatus in the middle of the glorious Hatch Chile season. It’s that period between August and September when our supermarkets abound with these exquisite chiles grown only in the Hatch Valley of New Mexico.

Hatch Chiles have a meaty flesh and mild to medium heat. To remove the tough skin easily, the chiles are first blistered black by roasting them over an open flame on the stove, or on a barbecue grill or broiler.

Best of all is to have the chiles roasted in a rotating metal cage over a gas burner, which some stores, such as Molly Stone’s Markets in the San Francisco Bay Area, will do for you. The smell of roasting chiles is utterly heavenly.

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Special Fork Goes on Hiatus

By Sandy Hu
The latest from Inside Special Fork

It’s time for our annual Special Fork summer hiatus, when we rest and recharge. We’ll return on Tuesday, September 6, after Labor Day.

With a whole month of summer to go, here are some tips and recipes from the Special Fork archives and recipe database to see you through August.

Hot Weather Food Safety Tips:
Before you embark on your next picnic, take heed of tips from a registered dietitian on how to prepare, pack and keep food safe.

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A Family-Friendly Recipe for Dave and Lynn

By Sandy Hu
The latest from Inside Special Fork

Dave and Lynn had a baby recently, a new brother for their three-year-old. And I’m reminded again about how much effort it takes to feed a family while working and dealing with childcare.

When Dave and his brother were growing up, we managed to cook practically every night, between Steve and me. We couldn’t afford an au pair or other daily support, so Steve and I did the cooking together or took turns, after an often-stressful day at the office.

Special Fork was created as a way to help families struggling to put dinner on the table. And while we try to make all dishes as simple as possible, some fit the bill for busy parents better than others.

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