Tuesday, November 29, 2011 at 1:00AM It can be hard to gobble up all of those Thanksgiving leftovers. Well in Spanish, turkeys say gluglú gluglú and if you’re still picking your way through a holiday bird and just can’t bear the thought of another turkey sandwich, here’s a Mexican-inspired recipe that will have you gluglú-ing every last bite.
Monday, November 28, 2011 at 1:01AM 
By Sandy Hu
From Thanksgiving until the New Year, there are never enough hours in the day to get ready for the holidays. While you’re trimming the tree, shopping for gifts, baking cookies and preparing to host parties, the daily cooking still must get done.
Special Fork, a mobile recipe website, was built to solve what to cook at 4 p.m. when you haven’t yet decided what’s for dinner. While spur-of-the moment decision-making is fine most of the year, during the holiday frenzy, it’s good to have some quick meals in mind for the week so you can plan ahead and stock up on the ingredients you’ll need.
Thursday, November 24, 2011 at 1:00AM 
Happy Thanksgiving from all of us at Special Fork.
Wednesday, November 23, 2011 at 1:00AM 
By Lori Powell
So I’m still trying to remember to breathe… I am obsessed with helping everyone around me manage the greatest food holiday of the year that often requires jumping through not one, but several hoops, on so many levels.
If you haven’t read my prior post featuring my Thanksgiving tips, I suggest you start with that one. Today I am going to give you some tips on how to make ahead items on your menu and how to tackle the Thanksgiving feast.
Happy Turkey Day and remember, what happens in the kitchen stays in the kitchen….
Tuesday, November 22, 2011 at 1:00AM 1. Wing it!
Every grandma knows that the best thing to do with leftover turkey is to make stock with the bones. But it’s a shame not to incorporate all that authentic turkey flavor into the Thanksgiving meal. So, a day or two ahead of time, clip the wing tips off the bird (they’re always getting burnt anyhow) and make a simple stock, which you can then use for everything from the gravy to the creamed onions. It’s a win-win: superior flavor than the canned variety and at no extra cost.
Cut the wing tips (the tip of the wing to the second joint) from a fresh turkey, leaving the drumettes attached, and place in a pot with the neck, giblets (not the liver), a quartered onion, carrot and celery stalk, and few thyme sprigs. Fill the pot with enough cold water to cover the ingredients by about 2 inches and bring to a simmer over medium-high heat. Cover, reduce heat to low, and cook for about 2 hours. Strain the stock through a fine mesh sieve and season to taste with salt and pepper.
