Revisiting an Old Favorite: Moo Shu Pork

By Sandy Hu
The latest from Inside Special Fork

Cooking trends go in cycles. And dishes that go around, eventually come around.

Recently, I’ve been revisiting recipes that I used to make in my 20s, when I lived in New York City. Lemon Chicken was one of them. And last week, I made Moo Shu Pork.

In those days when I made these dishes, everyone was cooking Chinese—not just Asians. People were starting to recognize that Chinese was not a monolithic cuisine and not just about cheap takeout. It was also a time of experimentation for average home cooks who were eager to try international dishes.

In those days, I didn’t mind taking time to cook because I was learning— Canard à l’Orange, paté and soufflés were some of the dishes I learned to cook by following cookbooks.

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Make Mine Meatless

By Sandy Hu
The latest from Inside Special Fork

Whether you are observing Lent, practicing meatless Mondays or are a pescatarian, eliminating meat when cooking can be a challenge. Meat does add a savory quality that’s hard to replicate and ground meat is the go-to choice for many a quick meal.

Here are some recipe options from the Special Fork recipe database that are so flavorful, you’ll never miss the meat. Most can be prepped and cooked in about a half hour.

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A Week of Celebrations

By Sandy Hu
The latest from Inside Special Fork

Take your pick: Chinese New Year, which begins today and is observed for 15 days, or Valentine’s Day on Sunday.

These days, more of us seem to observe all the traditions—Chinese New Year, St. Patrick’s Day, Cinco de Mayo and every other major cultural event is an excuse to learn about each other, share food and partake in the festivities. And Valentine’s Day can go beyond a romantic evening for a couple. In our house, it’s a family affair.

In addition to two celebrations going on almost simultaneously, I’m cooking for two birthdays: one for my son and another for my good friend Carol.

So I’m trying to figure out a way to make all these observances work together and I think I have a plan. We’ll do my son’s dinner themed around Chinese New Year and invite my friend for a Valentine’s birthday brunch.

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A Super Quick Supper for Sunday’s Big Game

By Sandy Hu
The latest from Inside Special Fork

All eyes will be on the San Francisco Bay Area this Sunday as the Big Game is played out in Santa Clara. And while football has the starring role, food is a huge part of the experience.

If you’re looking for snacks for a big blowout party, there are some good ones in the Special Fork database (recipes in this Friday’s Special Fork newsletter).

But if there’s no party in your plans—just the family gathered around the big screen —here’s something you can whip up quickly, as an option to pizza delivery. You won’t have to miss more than a few minutes of the game, tomorrow’s most talked-about commercials or the halftime entertainment.

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A Visit to the Winter Fancy Food Show

By Sandy Hu
The latest from Inside Special Fork

The Winter Fancy Food Show, held at San Francisco’s Moscone Center in San Francisco last week, may seem like an opportunity for gluttony. With 15,000 exhibitors, it can be, if you try to taste every sample.

But if, like me, you’re serious about checking out the show with a purpose, you only try the foodstuffs selectively, and with a focus.

I walk the show aisles looking for ingredients that might appeal to you, our Special Fork home cooks, to give you a heads up about new products that could up your culinary game. So, rarely do I sample the snacks—although there were lots of them (especially healthy snacks made from such ingredients as chickpeas, green peas, lentils and seaweed). And I don’t think I ate a single bite of candy, despite the siren call of chocolates and other delectable confections.

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