Airplane-Food Pop-Up: An Idea with Wings?

by in News, May 9th, 2017

Airplane-Food Pop-Up: An Idea with Wings?Food on airplanes, on the rare occasions it is served these days, probably deserves its bad reputation. The mini “meal” on the microwavable plastic plate that’s plunked down on your tray table is often bland and beige and almost begging not to be eaten, for fear you’ll be compelled to make use of that paper bag the airline has considerately provided. (Forethought!)

One fifth of flyers say unappetizing meals are the worst thing about long flights, according to a recent survey by New Zealand Airlines, the Sun reports. Half of those surveyed said they’d like the food better if it was made from fresher ingredients. (Although freshness was not the issue for this traveler who asked for a gluten-free meal.) One fifth said their in-flight meals would be better if a chef prepared them.

Given that, you might expect that that most people wouldn’t elect to eat airline food over restaurant food, if they weren’t trapped in the air without any alternative, that is. (In fact, almost half of those responding to the airline’s survey said airplane food could not match restaurant food, in terms of quality.)

But New Zealand Airlines didn’t let that stop it from opening a pop-up airplane-food restaurant — actually, a two-story “immersive experience,” This Is How We Fly — in London last month, aimed at showcasing the superior quality of its on-board meals.

Open for only two days in late April, it offered food “inspired by the airline’s on-board menus” designed by Kiwi chefs Peter Gordon and Michael Meredith,” as well as “world-class New Zealand wines,” enjoyed by diners seated in airplane seating, according to the New Zealand Airlines website. (Free take-out airplane-lunch meals were also available, for those too busy to be immersed.)

As a restaurant concept, the airplane pop-up may not go anywhere, but here’s hoping the idea of good airline food really takes off.

8 Spring Breakfasts to Start Your Day

by in Recipes, May 9th, 2017

Green Smoothie BowlWith bright colors and fresh flavors, these breakfasts are the perfect way to celebrate spring. We’re got make-ahead meals, plus plenty of items that are easy enough to take with you on the go — ideal for busy mornings.

Read more

One-on-One with the latest Iron Chef Gauntlet Challenger to Go Home

by in Shows, May 8th, 2017

Iron Chef GauntletWith the title of Iron Chef on the line, the stakes for the seven Iron Chef Gauntlet challengers couldn’t be higher. Of course each of them craves the opportunity to run the gauntlet against a trio of revered Iron Chefs, but ultimately six will fall in their quest to do so. After each week’s new episode, check back here to find an exclusive exit interview with the chef most recently eliminated. Today, we’re set to break down the latest episode, so if you haven’t watched it yet, don’t read on until you do.

Read more

Take 5: Weeknight Dinners Kids Can Make

by in Family, Recipes, May 7th, 2017

Depending on their ages (and your tolerance for mess), you may or may not want to turn dinner prep over entirely to the young chefs in your home. But these easy-enough-for-a-busy-weeknight recipes are perfect for involving both big and little kids in the kitchen, and they make tasty meals that everyone will have fun devouring. Read more

Spread the News: Nutella Has New Competition

by in News, May 6th, 2017

Spread the News: Nutella Has New CompetitionNutella has just opened its first permanent standalone cafe, bringing a spreadable chocolate-hazelnut haven to Chicago’s Michigan Avenue. (Check out the menu and the decor. Yum.) But even as it marks this milestone, the richly popular bread spread may want to watch its back — because Krispy Kreme may soon be breathing down it.

Read more

What to Watch: Quick and Easy Weeknight Dinners and Classic Flavor Combos on Iron Chef Gauntlet

by in Shows, May 5th, 2017

Iron Chef Gauntlet
On Saturday morning, Ree Drummond is solving your weeknight dinner woes with more of her 16-minute recipes like Pepperoni Chicken, Shrimp Tacos and Pork Chops with Wine and Garlic. Then, the co-hosts on The Kitchen are making recipes perfect for entertaining, and Valerie Bertinelli is making a meal inspired by her grandmother’s gnocchi. On Sunday afternoon, Giada De Laurentiis is making a trio of Italian sweets and Ayesha Curry is making grown-up versions of classic childhood recipes.

On Sunday evening, it’s the ultimate family food feud in Flavortown Market as two families battle for a chance at winning up to $20,000. Then, the remaining chefs on Iron Chef Gauntlet are making dishes using classic flavor combinations, and the chefs on Iron Chef Eats are taking you to their favorite pork-tastic and Italian eateries.

Read more

5 Authentic Tequila Cocktails That People in Mexico Actually Drink

by in View All Posts, May 5th, 2017

As Cinco de Mayo celebrations gear up today in the United States, so does the imbibing of frozen lime margaritas. But in actuality, the margarita is hardly Mexican in origin, and the Fifth is not as widely celebrated in Mexico as it is in the United States.

Mixologist Alex Valencia, from the Jalisco region of Mexico himself, wanted to create “real” Mexican cocktails, inspired by his own personal history as well as some local insight into how tequila is actually enjoyed in the country.

Read more

All the Ways to Flavor Guac

by in Holidays, Recipes, May 5th, 2017

Smoky GuacamoleThe only thing you need to do to be an instant hit at a party is show up with a bowl of homemade guacamole. And while there’s nothing wrong with a big bowl of classic guac with the regulars – ripe avocados, tomatoes, onion, lime juice and cilantro (plus a jalapeno or two to give it a little kick) – mixing it up a bit won’t leave you disappointed.

Smoky Guacamole (Pictured at top)

Rachael Ray adds a hint of smokiness to her guac with canned chipotle peppers in adobo sauce. Add any leftover chiles in adobo to a salsa for a smoky dipping duo perfect for your Cinco de Mayo festivities.
Read more

Chefs’ Picks: LA Mexican Food

by in Restaurants, May 5th, 2017

Mexicokosher BurritoChefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

Home to the largest population of Mexicans outside of Mexico, Los Angeles is in no short supply of the country’s native cuisine. It’s easy to sink your teeth into all sorts of asada and al pastor, when there is, almost literally, a taco truck on every corner. Yet that’s also what makes choosing ‘the best’ such a herculean task; sorting through this immense talent pool could take a lifetime. Mercifully, you can rely on the expert advice of LA’s accomplished professionals to help narrow down the field. They’ve put in the proper legwork. Regardless of the cuisine they prepare in their own kitchen, every chef in this town seeks off-day comfort in the form of tortillas and salsa, et al. Read more

Beer Maker Aims to End Food Waste One Beer at a Time

by in News, May 4th, 2017

Beer Maker Aims to End Food Waste One Beer at a TimeA new beer made from old bread is the toast of England — and now it’s set to arrive stateside.

Toast Ale, which is made using “fresh, surplus” breads that haven’t sold at bakeries day’s end and unloved end pieces from loaves used to make sandwiches at delis and sandwich shops, has become quite popular across the pond, where it has been available at London eateries, via distributors and online, since it was introduced in 2016.

Read more