ABOUT THIS BOOK

Co-founded in 1997 by Ellen Yin, Fork, a casual but sophisticated restaurant nestled in Old City, has become one of Philadelphia's top dining establishments. The eclectic but distinctly American style of cooking -- influenced by many ethnicities -- is, Yin describes, "New-American bistro-style cuisine." Think pan-seared five-spice dusted chicken livers aside spinach salad with caramelized onions, or braised lamb shank in port wine-orange jus with creamy mashed boniato and sauteed swiss chard. Such are the delicacies Yin has been serving up for the past decade.

Forklore tells the tale of this extraordinary dining establishment, while dishing out some delectable recipes. Yin brings to her writing the same qualities of careful attention and lively enthusiasm that characterize her best dishes. With great gusto, she describes how she fell in love with food, how Fork was born, and how her chefs have helped to create its unique cuisine. And throughout her story she liberally sprinkles recipes -- simple, delicious, and easy to cook at home -- that represent the best of New American Bistro cooking. There are nearly 100 recipes in all, and every one has a story, served up by Yin with relish and delight.

For anyone who likes a juicy story, well seasoned with zesty anecdotes and mouthwatering recipes, Forklore is a treat.

AUTHOR BIOGRAPHY

Ellen Yinis co-founder and owner of High Street Hospitality Group, which operates some of the country’s most celebrated dining establishments, including a.kitchen + bar, Fork, High Street Philly, The Wonton Project and High Street Hoagies in Philadelphia. In 2023, she was named “Outstanding Restaurateur” by the James Beard Foundation Awards. A graduate of the Wharton School of the University of Pennsylvania, Yin is involved in a number of community-centric organizations, including the Sisterly Love Collective and the Independent Restaurant Coalition, and sits on the Board of “The Philadelphia Award,” among others.

REVIEWS

"Yin is co-owner of Fork, a popular restaurant in Philadelphia’s Old City, and its offshoot, Fork:etc., a gourmet market next door. Fork has just celebrated its tenth anniversary, and Yin’s very personal cookbook offers a heartfelt narrative of the restaurant’s first decade. The 100 recipes are grouped chronologically into such chapters as “Fork Grows Up” and “From Amour to Amore” (there is also a handy listing of recipes by course), and stories about the chefs and other staff, along with Yin’s own culinary adventures, provide the behind-the-scenes story. The book is attractively designed, and there are color photos throughout of the food, the restaurant, and the people involved. For area libraries and where restaurant books are popular."
—Library Journal

"Fork is one of Philly's greatest assets. For those of us for which Fork is more than an hour away we can now bring a little bit of Fork home with us, beyond the lovely memories. If books were edible I'd start with this one."
—Max McCalman, author of Cheese: A Connoisseur's Guide to the World's Best

TABLE OF CONTENTS

Table of Contents

1 Introduction: In Search of American Cuisine
2 Chinese Jersey Girl
3 Fork is Born
             Vision for Food: Early Recipes
              Cooking for Philadelphia Seasons
                  Spring
                  Summer
                  Fall
                 Winter
    Wine List
            Assembling a Team
4 Fork Turns Three
            Transitioning: The Meal Must Go On!
            From Our Restaurant's Kitchen
5 A New Chef, a New Direction
6 Fifth Year Anniversary
7 Kids Can Eat it Too!
8 International Influences
            Francophilia
            That's Amore!
            Asian, Chinese, Japanese?
            Latino Influence

Recipes

Hors d'oeuvres, tapas and amuse bouche
Chicken Skewers with “Spicy Korean Marinade” 61
Crispy Smelts with Serrano - Ginger Pesto    76
Grilled Shrimp with Poblano-Cucumber Relish on Tostada 83
Spinach Artichoke Dip with Crispy Pita Chips    117
Tzatziki 118
Wild Mushroom Roasted Garlic Bruschetta 128
Fork Arancine (Saffron Rice Balls) 134
Coconut Lime Tuna Tartare with Crispy Malanga Chips 150
Vietnamese Shrimp Goi with Fresh Herbs (Shrimp Ceviche)    166
Fork Guacamole and Hand Cut Tortilla Chips    163
Lamb Albondigas (Mexican Meatballs)    164
Grilled Chimichurri Marinated Beef Skewer    165

First Course and lighter fare
Fresh Figs with Prosciutto, Pecorino Crackers and Rosemary Honey Dressing 31
Beet, Leek and Gorgonzola Bruschetta 40
Crab Cakes with Rémoulade 51
Pasta Puttanesca 54
Grilled Baby Octopus aside Cucumber and Radish with Lime-Scallion Vinaigrette    66
Country Pâté with Quince Compote, Grainy Mustard, Cornichons and Toast Points    68
Pan-Roasted Quail with Roasted Pears and Pistachios 70
Pan-Seared Frogs' Legs with Moceca    77
Pan-Seared Diver Sea Scallops with Beets, Black Truffles and Gribiche 85
Poached Shrimp with Wasabi Cocktail Sauce    101
Oysters on the Half Shell and Champagne Mignonette 102
Pan-Seared Scallops with Ginger Lime Coulis    aside Cucumber-Green Mango Slaw 105
Prosciutto di Parma with Edamame, Fresh Radishes, Walnuts and Parmigiano Reggiano 142
Braised Artichokes with White Wine, Mint and Kalamata Olives    136
Sardines Escabeche 142
Steamed Clams with Sherry Wine, Chinese Watercress and Anchovy    150
Grilled Hamachi and Rice Noodle Roll with Green Papaya, Mint, Basil, Cilantro and Scallion -Lime Coulis    138
Grilled Grape Leave Wrapped Quail with Pine Nuts, Mint and Rice    149

Soups
Roasted Pepper and Corn Soup 30
Sweet Potato Lemongrass Soup 41
Spicy Tropical Fruit Gazpacho with Avocado    56
Wild Mushroom Bisque 93
Spicy Black Bean Soup with Sour Cream 115
Tomato Beef Barley 116
Salads
Romaine Lettuce with Gorgonzola, Roasted Garlic Honey Dressing and Spiced Pecans 19
Smoked Salmon and Spring Vegetables in Lemon Horseradish Dressing    25
Spinach Salad with Roasted Crimini Mushrooms, Grilled Vidalia Onions, Crispy Pancetta, Roasted Corn and Goat Cheese Dressing    29
Spinach Salad with Roasted-Summer Vegetable Vinaigrette    35
Warm Chèvre Wrapped in Prosciutto over Spinach with Fig Vinaigrette and Toasted Hazelnuts 42
Roasted Beets, Kiwi Fruit and Green Peppercorn Vinaigrette 66
Crispy Duck Confit with Honey Onion Marmalade, Frisée, Bacon and Poached Egg    81
Mixed Farm Lettuce with Lutz Green Leaf Beets, Gorgonzola, Candied Pecans and Green Peppercorn Vinaigrette 91
Pan-Seared Five Spice Dusted Chicken Livers aside Spinach Salad with Caramelized Onions    120
Heirloom Tomato, Peach, Red Onion and Carrot Ginger Vinaigrette 132
Grilled Sardines with Herbed Bread Crumbs aside Baby Arugula Salad with Orange Segments 138

Seafood
Roasted Chilean Sea Bass with Dill Pine Nut Crust, Chive Mashed Potatoes and Sugar Peas    21
Broiled Shad with Peppery Watercress Sauce over Steamed New Potatoes, Asparagus, Peas and Cherry Tomatoes    24
Pepper Seared Tuna with Black Olive Herb Vinaigrette over Green Beans, New Potatoes, Fennel and Cherry Tomatoes    27
Pan-Crisped Red Snapper with Gazpacho Vinaigrette, Herbed Couscous and Mustard Greens    33
Pan-Seared Scallops with Brown Butter, Hazelnuts and White Truffle Oil aside Roasted Fingerling Potatoes and Asparagus    53
Crispy Whole Striped Bass with Sweet and Sour Sauce 78
Prosciutto Wrapped Rainbow Trout Stuffed with Jerusalem Artichokes aside Lemon Oil and Celery Root - Fennel Slaw    87
Citrus-Cilantro Crusted Wild Striped Bass with Roasted Tomato and Garlic Sauce, Orzo Salad and Sautéed Snap Peas    94
Seared Herb Crusted Ahi Tuna with Jicama - Scallion Slaw    96
Pan-Roasted Halibut with Lemon Butter Sauce (Beurre Blanc), Morels, Onions and Asparagus Tips aside Saffron Basmati Rice    97
Grilled Whole Striped Bass    99
Steamed Dungeness Crabs with Lemon    103
Grilled Grape Leaf Wrapped Red Snapper with Rice Noodle Wrappers    106
Grilled Bronzino    142
Sautéed Salmon with Caramelized Soy and Ginger Sauce, Red and Yellow Bell Peppers, Steamed Sushi Rice with Peanuts aside Baby Bok Choy    151
Braised Baby Octopus and Tripe with Giant Corn, Guajillo Chili Sauce and Tortillas    167

Meat
Greek-Marinated Lamb Chops with Grilled Zucchini and White Bean Fennel Salad    37
Venezuelan Mojo    60
Braised Lamb Shank in Port Wine - Orange Jus with Creamy Mashed Boniato and Sautéed Swiss Chard    72
Herb Crusted Rib Eye Steak    107
Red Wine Braised Beef Brisket    121
Grilled Porterhouse Steak with Baby Arugula Salad, White Beans, Fennel and Shaved Parmigiano Reggiano with Extra Virgin Olive Oil and Lemon    130
Agnello al Vino (Roasted Lamb with Red Wine)    134
Roasted Hazelnut -Crusted Rack of Lamb with Thai Basil Coulis    147
Spicy Korean Pork Chop with Kimchi and Sushi Rice    157
Smoked Rib Eye Steak with Guava Red Wine Reduction, Pickled Ramps and Taro Frites    159
Red Wine Braised Pork Shank with Moros Christian Rice, Black Beans and Sautéed Watercress    161
Taco de Lingua    169

Poultry
Pan-Seared Duck Breasts with Green Peppercorn Glaze atop French Lentil-Wild Rice Pilaf    45
Thien's Duck Civet    57
Pan-Seared Duck Breast with Port and Herb Poached Vermont Beauty Pears,
Butternut Squash Mash and Sautéed Beet Greens    89
Pan-Roasted Duck with Sauce Chasseur, Porcini and Chanterelle Mushrooms, Sautéed Baby Bok Choy and Polenta    109
Herb Roasted Free-Range Chicken 118

Sides
Creamed Brussels Sprouts    17
Chive Mashed Potatoes   21
Herbed Couscous 33
White Bean Fennel Salad 37
Summer Garden Vegetable Gratin    39
Fork Cheddar Grits    43
Caraway Roasted Winter Vegetables    44
Lentil-Wild Pilaf 45
Creamy Mashed Boniato 72
Celery Root -Fennel Slaw 87
Butternut Squash Mashed Potatoes 89
Orzo Salad 94
Jicama-Scallion Slaw 96
Creamy Polenta 109
Roasted Fingerling Potatoes 118
Tomato, Mozzarella and Cucumber Salad 131
Braised Potatoes with Saffron    144
Quick Kim Chi 157
Taro Frites 159
Black Beans and Rice 161

Baked Goods and Desserts
Chocolate Chip Cookie Sandwich with Coffee Gelato and Chocolate Sauce    57
White Chocolate Carrot Cake with Macadamia Nuts    62
Ginger Port Poached Bosc Pear 71
Anise Hyssop Sorbet with Lemon Thyme Cookies 88
Orange Fig Muffin 113
Cheddar Chive Scone 114
Lemon Blueberry Scone 114
Brioche Sticky Buns 116
White Chocolate-Cherry Brioche Bread Pudding 118
Flourless Chocolate Cake 122
Figs Sautéed in Balsamic with Vanilla Gelato 125