Expert Foodies Deem Certain Foods Not Fit for Air Travel

Discussion in 'General Discussion | Dining' started by sobore, Mar 18, 2013.  |  Print Topic

  1. sobore
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    sobore Gold Member

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    Airplane food largely deserves its bad reputation (in coach, anyway), and airport food isn't much better. The only other option: pack food from home. We asked some foodies for advice on what to bring and what to leave home.

    What travels well
    Bite-sized foods that taste good at room temperature are your best bet. Maggie Battista of recommends fruit, chocolate, and cheese cubes. If you want something a little more gourmet, you could go for "spring rolls [or] hand pies," says Battista, or even mini-quiches, according to Aun Koh, founder of ChubbyHubby (

    Hosea Rosenberg, winner of Season 5 of Top Chef, agrees. "Snack mixes. Chocolate-dipped pretzels. Hard candies. Crackers," he says. But sometimes travelers want something more substantial. In that case, Rosenberg says, "If you want to bring a sandwich, put it on a bagel. They are firmer and can handle the abuse of being shoved in your pocket. That or a firm bread, like a baguette. Not too much mustard or mayo, so it doesn't get soggy if you decide to nap first. Just lots of delicious cured meats."

    What if you're on a special diet, though? Vegetarians often find few choices at airports. Michael Natkin, author of and CTO of, makes mujadara, "a Middle Eastern pilaf of rice, lentils and caramelized onions. [It's] great for a plane because it is hearty, filling and compact." Get the recipe here.

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