I’m all for eggs, and I’m not picky: I’ll take ‘em scrambled, over easy, sunny side up or as the foundation for an omelet. And no one can accuse me of not embracing a viral food trend. Yet while I feel as if I ought to toast (no breakfast pun intended) this new “cloud egg” Instagram craze and I hate to rain on anyone’s parade (vague cloud pun maybe a little intended), I’m sort of on the fence about this one (no pun there at all).
It’s that time of year again. Spring is in the air and breakfast is in bed, or at least that’s one way to celebrate Mom this Mother’s Day. But your mom’s not a regular mom; she’s a cool mom! And maybe she wants to sleep late on her special day, thank you very much.
As lovely as the classic Mother’s Day crafts and recipes are, they’re hardly one-size-fits-all. For the mom who prefers a perfectly seared steak to a homemade edible shower scrub, here are a few unique and easy Mother’s Day dishes that are outside the papier mache box.
Beer-Marinated Grilled Skirt Steak (pictured above)
Fire up the grill, and crack open a cold one (or two — one for drinking and one for the marinade). Beer and beef aren’t just for Father’s Day anymore, folks. Go ahead and tuck your napkin into your shirt, and dig into this flavorful cut with a fork and knife, or slice against the grain for tacos perfect for any picnic.
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.
With 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.
With 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.
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
Nutella 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.
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.
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.
The 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.