Airline chefs share what foods taste awesome mid-airWhile some airlines are splurging for top chefs and decadent in-flight meals to attract customers, the reality is that most airline food tastes as good as the wing of the Boeing 747 would. While airline chefs readily admit the challenges and defeats of preparing in-flight meals, some recently shared their recommendations of what tastes best mid-air.
When most people think of pie, they think of something sweet. However, I’ve never had much of a sweet tooth, so I’m usually craving something savory.Yes! Pie crust can be used for savory fillings like these Pepperoni Pizza Pockets! The crispy, browned crust paired with creamy mozzarella and tangy pizza sauce is a winner.
Valentine’s Day and vino — the two go hand in hand. This holiday selection ranges from an ultra-festive pink (!) port by Croft to the world’s first single-vineyard lambrusco, and from a tried-and-always-true Champagne with a 2018 pink twist from Moët & Chandon to two top-notch romantic reds out of those lands of love, Napa Valley and Tuscany.
Cheese of the Week is a weekly feature on The Daily Meal, drawing on the expertise of internationally renowned cheese expert and consultant Raymond Hook. What follows is based on an interview with Hook. Want more? Click here for the Cheese of the Week Slideshow.At first glance, the oozy, rectangular block of cheese called Teleme might look a lot like Taleggio, but don’t get them confused: whereas Taleggio is dense, Teleme, which was one of, if not the, first cheeses to be produced in the San Francisco Bay Area, is almost supernaturally light and fudgy, with bright flavors of citrus and fresh milk when young, becoming more robust, earthy, and mushroomy as it ages.
Dough: Butter at room temperature, mix it with the sweetener. Add one egg, mix after each. Stir in the milk. Sift flour with rascove powder and baking powder, then gradually add them. Mix until well incorporated. At the end add the rum essence. Filling: Mix the mascarpone with the sweetener, then add the egg, rum essence and incorporate them well.
RecipesDish typeSide dishVegetable side dishesIf you& 39;re stumped with what to do with pumpkin, try this recipe. It& 39;s steamed, then tossed with soy sauce, mirin, lime juice, ginger, chilli and basil. This recipe also works with winter squash, such as butternut.16 people made thisIngredientsServes: 4 500g pumpkin, peeled and cubed2 tablespoons soy sauce1 tablespoon mirin (sweet rice wine)1/2 lime, juiced1 tablespoon grated or chopped root ginger1 dash chilli sauce or chilli paste1 handful basil, choppedMethodPrep:15min ›Cook:15min ›Ready in:30minSteam the chopped pumpkin until soft but still holds its shape, about 15 minutes.