Some Airports Add Food Trucks As a Dining Option

Some Airports Add Food Trucks As a Dining Option

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Food trucks are starting to post up in airport parking lots around the country

So far, many of these airports have been successful.

Some airports are allowing food trucks to park in or near cellphone lots where people wait to pick up passengers, USA Today reports. Many of the food trucks often feature regional foods, catering to travelers excited to experience the culture. Airports are notorious for having unoriginal and tasteless food options, and perhaps the addition of food trucks will help their reputation.

Some examples of airports allowing food trucks to set up shop include Austin-Bergstrom International Airport, which has Twist of Spice serving wraps, paninis, salads, and Mexican food. Cincinnati/Northern Kentucky International Airport hosts Harley Dogs, which serves hot dogs and bratwurst. Tampa International Airport has one food truck a day on weekdays, and twenty different food trucks rotate the spot.

The food truck market is one of the fastest-growing segments of the restaurant industry. Posting up in the parking lots of airports seems like the right fit, since it doesn’t cost the airports anything and it helps local merchants. So far, the trucks have been a hit at some airports, and it remains to be seen if this trend will continue.

Hungry? Try These Best Food Trucks

Have you ever came across the idea of food travelling? Well, this is something which ‘is possible’ by the means of Food Trucks. I guess now you would have known what I meant, right. These food truck could not provide you with the one of cheapest but at the same time could deliver you mouth-watering flavours. These trucks are no longer thought as the food on wheels but are also considered as exceptional dining zones. From selling to ice- creams to selling desserts and from Chinese to Indian, these trucks have a huge variety. So let us read about some of the best and most popular food trucks in India.

When people decide to visit Copenhagen, it isn’t usually for Danish food. In fact, Danish cooking isn’t the most known or sought-after cuisine anywhere. When was the last time you saw a Danish restaurant outside of Denmark? One would guess never, but a well-kept secret is the fantastic and delicious experience of a Danish meal.

When it comes to Danish cuisine, there are two unique directions that visitors to Copenhagen can choose. The first is a traditional Danish meal, and Danes will tell you that your search can end here.

The second is known as “New Nordic.” Sometimes called “New Danish,” this culinary experience is high-end dining based on traditional and straightforward Danish recipes and techniques. However, both options present a must-taste meal for any visitor to the Danish capital.

When you visit Copenhagen and look for a traditional Danish meal, you will have plenty of choices. Your dishes at a Danish restaurant will usually feature pork or fish as a main course with sides of root vegetables or cabbage.

Sauces are an essential part of a Danish meal, and the two most popular are a brown gravy for pork or a remoulade. Some personal favourites are frikadeller, a fried Danish meatball, and flæskesteg, a roasted pork dish, always prepared with crackling.

Flæskesteg is a staple in the traditional Danish Christmas meal, and the best Copenhagen restaurant at which to experience such a meal is Restaurant Puk (Vandkunsten 8). Puk serves this Danish Christmas meal every season from late November through the new year. Year-round, Restaurant Puk is a delight for anyone seeking a traditional Danish kitchen. The historic building creates a wonderful ambience, and the bar serves a beer recipe, concocted centuries ago, especially for the Danish royal family.

Restaurant Puk’s location, a short walk from attractions like Copenhagen City Hall, Christianborg Palace, and Tivoli Gardens, makes it the perfect spot of a lovely dinner after a day packed with sightseeing.

For a simple Danish lunch, try the open-faced sandwich known as smørrebrød. With a base of thick rye bread, known as rugbrød, ingredients are stacked on top and enjoyed with a knife and fork. Smørrebrød toppings usually consist of a piece of cooked fish or meat, a vegetable, and a sauce. In Copenhagen, one of the best spots for traditional Danish smørrebrød is Restaurant Palægade (8 Palægade). This gem of an eatery is open for both lunch and dinner and has a la carte, as well as, fixed menu options.

From Restaurant Palægade you can enjoy a post-meal stroll along Nyhavn, the most famous canal in Copenhagen with stunning pastel-coloured houses.

The final must-visit restaurant in Copenhagen for a traditional Danish meal is in the Vesterbro neighbourhood near Copenhagen Central Station. Take a short walk from the station, and you can find delectable Danish food at Frk. Barners Kælder (Helgolandsgade 8A). This authentic Danish kitchen serves only lunch and dinner, so reservations are highly recommended, especially during the summer months.

After your meal, you can get a drink in the nearby Meatpacking district, Kød Byen. This trendy area is a favourite with locals and boasts beautiful tree-lined streets in a historic neighbourhood.

If New Nordic is your preferred option, or you want to compare both styles of Danish cooking, several fantastic restaurants in Copenhagen cater to distinct palates. At a New Nordic restaurant, you can experience Danish ingredients cooked innovatively, served in gourmet presentations.

The concept also promotes the use of fresh local ingredients and seasonal produce in each dish. New Nordic restaurants entice and surprise diners with delightful tastes brought about through unusual pairings of familiar elements, prepared in non-traditional ways. Because of the elaborate preparations, almost all New Nordic restaurants in Copenhagen offer fixed menus with optional wine pairings.

One favourite New Nordic restaurant is Marv og Ben (“Marrow and Bone”), located at Snaregade 4. The dining experience at this remarkable restaurant in Copenhagen is phenomenal, and the young owners have developed a genuinely exclusive take on Danish cuisine. With locally sourced ingredients, the open-kitchen produces dishes with complex flavours and textures. The service is magnificent, and the simple decor adds to the experience by letting the food be the star of the evening.

After dinner, walk one block to the beautiful canals around Slotsholmen (Castle Island) and get an after-dinner drink along the Gammel Strand, to complete your memorable dining experience.

Another option for a sublime fixed menu and wine pairing is Restaurant Meille (Sankt Peders Stræde 24A). Offering a 3 and 5-course tasting menu, Restaurant Meille brings home beautiful flavours from fresh farm-to-table ingredients. Mastering the New Nordic cuisine, the flavour combinations at Meille will seem familiar if you have tried a traditional Danish meal. However, Meille deconstructs the age-old Danish dish and presents a delectable retake that will leave you in awe.

Once finished with your meal, you can walk to the end of the street and view the Danish National Cathedral or walk a few blocks to Strøget, the longest pedestrian street in Europe.

Whether you seek the traditional or the innovative, Copenhagen’s food scene is one of the best-kept secrets of Scandinavia. There are innumerable reasons to visit Denmark and its beautiful capital, but now you can add food to the list of must-do activities in Copenhagen.

Wherever you decide to dine, remember to make a reservation in Copenhagen. Most restaurants are intimate with limited seating, and on a summer weekend, you won’t make it through the door without a prior reservation.

In the end, no matter what, remember to cherish your meal – or as the Danes say, Velbekom!

About the Author: Derek Hartman is an American expat from Philadelphia living in Copenhagen, Denmark. He is an avid traveller who has been to 30+ countries and loves delicious food, good wine and adventure. Derek shares his experiences living abroad and travelling the world on his blog, Robe trotting, Instagram, and Facebook.

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No food truck breakfast menu is complete without a selection of drinks for your customers to enjoy. A caffeine fix is what a lot of people want in the morning so tea and coffee are good products to offer your customers.

Food truck breakfast items:

English breakfast tea

Earl grey tea

So there you have it, 21 food truck breakfast menu ideas to help you help hungry the masses start their day.

Hopefully, you now shouldn’t be stuck for what to make for breakfast!

Bloomington, IN: IU Dining launches 2 food trucks in Bloomington

The two newest dining options on the Indiana University Bloomington campus are on wheels: Gloriana and Stripes, two aptly named IU food trucks.

Gloriana, filled with American breakfast options including avocado toast, breakfast burritos and churro French toast, made its debut at the First Thursdays Festival this month.

Stripes, which offers international dishes including a butter chicken burrito and a banh mi sandwich, first went out for the homecoming parade.

The trucks allow IU Dining to add food options to new and different areas of campus. Sometimes the trucks will be between the Fine Arts Plaza and the Hamilton Lugar School of Global and International Studies, but they will also be in other places on campus.

Location and hours are all subject to demand, said Rahul Shrivastav, executive director of IU Dining. The trucks both accept I-BUCKS, CrimsonCash and credit cards, but no cash.

The food on the trucks, like at the dining halls, is locally sourced, and Gloriana will likely add a few new options soon, he said.

Follow IU’s food trucks on social media to see where they are parked for the day. Photo by James Brosher, Indiana University

“We were in the thought process that students love breakfast all day, but turns out they want some lunch choices, too,” Shrivastav said.

The goal is to get to a point where Gloriana will be out for breakfast and lunch and Stripes will be out for lunch and dinner, executive chef Ancil Drake Jr. said.

And they’d eventually like to add late-night options as well, he said.

The food trucks are also available for events like festivals, Welcome Week and other programming. Plus, the trucks offer an option for organizers want food at their events but don’t want to cover the costs. With the food trucks, attendees can buy what they want.

And the trucks will remain on campus through the winter, too.

While the kitchen space on the truck is smaller than in other dining options on campus, the trucks allow dining staff to be nimble and flexible.

The menus are small, so if an item isn’t doing well, it’s possible to swap it out for something else. Plus, the ability to move the truck means it can respond when there is demand for dining in one area of campus, Drake said.

Soon, the food truck staff will also be responsible for posting the trucks’ location on social media, which will be based on foot traffic, he added.

“It all adds to the portability of the meal program,” Drake said. “If we can be where the students are, that benefits everybody.”

Some Airports Add Food Trucks As a Dining Option - Recipes

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Lisa and Scott Dover have been married for over 24 years. During those 24 yrs, they have shared many things and watched their family grow. Both Lisa and Scott had professional jobs. Lisa was the Director of HR and Scott was a Project Manager. Both of them understand what it takes to satisfy a customer and they have coupled that with skills of cooking to offer you, their customer, an outstanding product and service.

Lisa's dad Albert used to BBQ every Sunday and we are not talking hamburgers. He would do slow cooked thick sliced pork steaks. Since they lived on a farm they always had fresh beef too so steaks were not out of the question either. Being a farmer, he could also get fresh pork. These would be accompanied by large sides of corn, baked beans, etc. They made their own sauces and Lisa continues this tradition today. So when you order Albert's pork steaks on the menu - this is what you will get.

Scott's Great Grandmother Burley used to make all the pasta for the dinners on Thanksgiving. Everything Scott and Lisa's families used to eat came from large gardens. Scott's mother used to take canned green beans, mix in some fresh onions, bacon and a few dashes of fresh pepper at 8 am. They would simmer until noon where they were just right. she might even through in some new potatoes. This meal was typically sidelined with some fresh baked bread. His fav was her beer bread. He needs to get that recipe as it is not written down anywhere. The fresh pasta his great grandmother used to make and is on the menu uses to eggs shells to measure milk added to the pasta. who would of thought of that?

------ Iowa: build it and they will come ---------

Coming together, they lived in Iowa and got to eat the famed Iowa Chops. Thick grilled pork chops with all the fresh fixin's one could ask for. Southern Iowa is known for lots of things. They found many people preferred small tucked away eateries. These "bistros" where really small family restraurants that served really close to the heart comfort food. The fresh rolls as big as your hand. The steaks cooked outside on hickory wood and thicker than a novel where outstanding. The people were just as good. We learned compassion and small gatherings make a family come together.

------- Memphis: Jazzin' it with da' blues ------

As much as they loved Iowa, Scott got transferred to Memphis Tenn. to lead up a large facilities' quality mangement project. It was an opportunity to grow and learn new things. They sold most of everything and moved to where the river runs blue in Memphis. They became immersed in the sounds of Memphis Slim, BB King and Elvis. Memphis is known for it's great BBQ. Scott soon joined a team of Memphis in May standouts for a corporate work celebration. He got a taste of BBQ for over 500, staying up all night keeping the fire going and eating some of the best slow cooked meat on the island. president's island that is. Here both of them frequented Beale street, small off the beaten path BBQ joints, The Blue Plate and also some the famous - Corky's, The Peabody and The Rendezvous ( for lunch). See the Rendevous was not open for lunch at that time. If you know someone who knows someone, you can get lunch ). They knew someone. Great times at the Rendezvous and Memphis. Thank you.

See Lisa and Scott both are from rural Missouri. Lisa and Scott decided that the city life, though fun was not how they wanted to raise their kids. So they bought some land and built a house near Sedalia. Sedalia is about 1.5 hours from Lisa's parents and 2 hours from Scott's. Great location. It is here they found a deeper love for cooking and blended all their knowledge of travels to offer you a superior menu. Being professionals, they have seen many caterers. They took notes over the years about how to run a business. They use Scott's project management skills, Lisa's great salesmanship from JC Penney and rolled it into a great business. They found that many people like them just want good food to share with their families. Many are too busy to do it all themselves and this is where they can help.

-------- new business: Just Good Dagwoods --------

Spending many hours with their kids at ballgames with only hotdogs, they knew there were better things to eat. So they started building "Dagwoods". Albert's take on a large sandwich piled high with meats and cheeses. They started to pack lunches for their kids to take on field trips, ballgames, etc. It soon caught on and Just Good Dagwoods was born. This company supplies ( caters) to schools for events where a good lunch is not available. They allow the kids to order a sack lunch and hand make each to their specifications all the while delivering it cold packed coolers. Soon this grew and people started asking them to deliver some sandwich trays for birthdays or corporate events. They did and soon people asked if they could do other menu items. Soon they were in the catering business.

Table of 5 Catering was born. A menu was put together and clients started to call. A local event center - The Tiki house, needed a caterer. They applied and were selected. They like the home cooked items and great offerings for their clients. Table of 5 is a unique name. There are 5 people in their family and the name just came naturally as did the slogan. They treat you like family because that is how you are seen - family. Table of 5 Catering offers home cooked style meals, fresh garden vegetables when available and personal touch. The same things they liked where ever they have lived. On a recent trip to Alaska, they once again found an off the beaten path to a seafood restaurant. Just a counter and a pot in the back of warehouse building. It seemed daring but the locals swore by it. They were right. Some of the best crab bisque they have ever eaten. Fresh off the boat, cooked right there with the right seasonings and fresh baked bread. awesome.

Table of 5 offers a variety of items on their menus. The fine dining menu is one with china plates, servers, prime rib and lobster. It is elegant and decadent. The bistro menu is more for every day comfort, fully satisfying and cost effective. This bistro style menu has BBQ, cheesy potatoes, grilled meats of all kinds, etc. All the comforts of home for any special event.

The main item they have added recently that has bistro all over it but unheard of appeal is a New England Clambake. This is an authentic NE clambake with all the fixins'. This is done in front of your guests and served with style. Everyone will be amazed.

As Lisa worked to grow the business, Scott helped when he was off. One day in early January, Lisa said, this thing is getting too big for me. So she and Scott built a plan of when he would join the business to assist. That time came the second week on April in 2012 as the business need exceeded all expectations. Scott left his steady job and jumped in with both feet. With Scott helping run the kitchen, Lisa can spend more time marketing and working with customers. The team can focus on quality food products, better processes for smooth operation and outstanding presentations. He can bring great things to their customers. He is looking forward to what this can become.

So enjoy the comfort of the service and food. As they will treat you like family to ensure your event is outstanding.

---------- Commercial Kitchen Expansion -------

Table of 5 has a commercial kitchen but the team felt to expand their business and have the opportunity to take on larger events, a new commerical kitchen was needed. After long debates starting a year ago, it was decided to build a new external kitchen complete with hood system, ansul, Blodgett ovens, etc. Scott worked with various vendors and subcontractors plus built the entire structure himself. The Pettis County Health Department approved the building for use. The building has a commercial kitchen in the back and a small bistro style area in the front for entertaining.

The business has grown by leaps and bounds. The team at Table of 5 has now fed over 740 people in about 35 minutes at the annual Governor's Ham breakfast. This included the Governor and his wife as part of the participants plus Senators and Missouri State Highway Patrol. The tent at the Missouri State Fair held just over 1100 people that fair morning and that crowd is about the same size as Lisa's home town. With that large project, the team at Table of 5 now has the capacity, the ability and confidence to take the next step. As their mission states, ". We do this by creating good food with the freshest ingredients which remind you of home . " Table of 5 has a 20 ft mobile commerical kitchen that can be set up at any location. This will ensure that they fulfill their mission all the while providing their customers (you) with great fresh tasting food.

Nearly three years ago, Table of 5 made contact with a firm out of Colorado offering their catering services for private jets coming in and out of Kansas City regional airport. They worked with the chef. However in the end, the turnaround time needed exceeded what the team could realistically do with current speed limits! So using the same offering style, they laid the foundation for contacting other area airports. Table of 5 is happy to announce their food has now been enjoyed on private jets and a mile high this year!!

The team at Table of 5 have added a new service line to provide great tasting food to you. It is wood fired pizza! It is created on-site from freshly made dough, signature sauces and fresh ingredients. The pizza is cooked in a brick oven at over 800 degrees. The crust is light, crunchy and irresistible. You see Scott has been cooking on wood since he met Lisa. They fixed pizza on a camping trip during their honeymoon using hand made crust, hamburger and cheese baked tin foil under hot coals. Lisa says," it was yummy!". All of Table of 5's food is wood or charcoal roasted. See it is what they do. or having been doing for over 25 years. You are now getting to experience it. Come and try the difference that wood roasting makes.

With Wood Fired Pizza being such a great success, the Table of 5 team found a need to offer their food to all different markets. The Lake of the Ozarks has always been a target but getting hot FRESH food there is a challenge without a kitchen. So when a southern Missouri catering company was looking to retire and had a mobile kitchen for sale, Table of 5 acted and purchased the business. So Table of 5 is proud to announce, they own a complete mobile kitchen able to serve 200 + people with the option to offer wood fired pizza in conjunction with pasta bars, grilled burgers and anything else the team cares to offer. The best of all, less held food and made fresher. Look for the trailer coming to an avenue near you!

A couple of years ago while calling to see if Table of 5 could get into Wings over Whitman to sell pizza, another door opened. The event is only every other year but the Exchange located on the base was looking to add food trucks to give the airmen food options. So Table of 5 agreed to put their wood fired pizza trailer in the parking lot as a test and have been their every since. This led to a call from the Jefferson city field office for the US National Guard. They wanted catered meals from Table of 5 for two week stint twice a day. However, they did not have the proper paperwork and due process completed so they could not bid on the job. So what does it take? It took about 7 months of paperwork, review, financial submittals, DUNs number clarification, 4 hours of application review, meetings, etc. So they finally got all the paperwork, applications, etc filed, approved and now are full on caterer for the US military!

--------- "Food Truck" Wood fired menu items --------

As their wood fired pizza continues to grow in popularity, the popularity of a food truck is a continual need. So expanding their menu they are glad to announce that they can offer wood fired menu items. Guests can now choose between Talagios wood fired pizza, pasta, fajita/tacos and gourmet burgers. This is something they have been doing, they are just doing it better.

Restaurants Add Food Trucks to their Menu

Decades ago, independent food trucks started to randomly appear at office parks and outdoor events as a way to offer limited menu items fast to an already hungry and hyper-localized population. Gooey grilled cheese sandwiches, hamburgers and chips, cupcakes, and ice cream, along with assorted street fare made for the perfect afternoon menu. Today, food trucks are evolving into mobile brick-and-mortar restaurants, offering favorites like a Chick-Fil-A Spicy Chicken Sandwich or an Applebee’s Southwest Chicken Salad . You can also follow these food trucks on social media to learn their whereabouts. Chick-Fil-A, in particular, does a great job keeping their Twitter followers up to speed on their location.

Fast Casual reports that 30 to 40 percent of food trucks also have brick-and-mortar locations. Food truck sales have skyrocketed, from roughly $650 million in 2013 to a projected $2.7 billion in 2017, and by number of trucks — from an estimated 30,000 to 40,000 in the U.S., according to Mobile Cuisine .

Moe’s Southwest Grill embarked on its food truck journey in New York City. It has since operated trucks in the chain’s home city of Atlanta, plus Tampa and Orlando. CEO Bruce Schroder approached the strategy as a rebranding effort to bring freshness, variety, and quality to customers’ attention. Trucks bring newer in-store elements to the streets, reports Nation’s Restaurant News . Moe’s is able to easily experiment or change its menu on the fly before making restaurant-wide changes, thereby lowering its costs in the event a recipe or offering doesn’t go over well.

Other familiar names in the restaurant-on-wheels niche include Starbucks, Pizza Hut, White Castle, Nathan’s, California Pizza Kitchen, with many others considering the food-truck strategy as a viable expansion option. In fact, 60 percent of fast casual restaurants surveyed by the National Restaurant Association in 2015 said food trucks are a good way to expand the business.

There are many benefits to operating a food truck. One major advantage is the ability to go where people are, yet another is that food trucks can serve as an efficient method of catering. In addition, as food trucks roam about streets and park in highly foot-traffic areas for hours at a time, the restaurant behind the truck gains visibility while increasing brand awareness while ultimately saving advertising dollars.

Whether using mobility for menu testing, catering, advertising, or simply to increase sales, food trucks are worth considering as the highly competitive food market continues to heat up into 2018.

More Great Places to Eat & Drink:

Getting in on these fleeting food experiences often means dropping everything and making a quick decision—something I haven&apost always managed to pull off. Last September, New York City hosted an event called Le Fooding d&aposAmour, which brought top French chefs like Stéphane Jego of Paris&aposs Chez l&aposAmi Jean to New York for two days to cook alongside local chefs like WD-50&aposs Wylie Dufresne (an F&W Best New Chef 2001) and mixologists from cutting-edge bars like Dutch Kills. The event was intended to herald a new age of non-stuffy French dining𠅌reative, rebellious chefs throwing off the shackles of traditional haute cuisine. The entire program sold out in just a few hours, even though it was scheduled at the same time as the similarly jammed Vendy Awards, which anoint the city&aposs best street-food vendors. It seemed like every food-fixated New Yorker was headed to Le Fooding𠅎veryone except me. I didn&apost get a ticket in time, and though I&aposd been to some of the Parisian chefs&apos restaurants (like Yves Camdeborde&aposs Le Comptoir), I felt like I&aposd lost out on an epic event. What strikes me most about Le Fooding, in retrospect, is that it wasn&apost just another mobbed party packed with chefs, fancy bartenders and DJs it was also a rare chance to sample food from brilliant Paris talents in a completely new environment, and without booking a flight.

Luckily, certain other kinds of fast-moving culinary experiences, like food trucks, are more forgiving of those of us who aren&apost always so quick on our feet. When I say "food trucks," I&aposm not talking about the vans that park every day at a regular location and serve kebabs or other homestyle ethnic dishes. I&aposm talking about the new breed of catch-me-if-you-can businesses, like New York City&aposs Van Leeuwen Artisan Ice Cream, which changes locations and announces its latest parking place on Twitter. A big part of the reason why these entrepreneurial trucks have been so successful is their skilled use of social media, which has helped them build a following and keep fans interested. I don&apost mean to downplay the fact that many of these trucks sell exceptionally delicious food, but the sense of accomplishment in catching the old-fashioned-looking, mellow-yellow Van Leeuwen truck makes the handmade hazelnut ice cream even more rewarding. Social media has also been useful for spreading news to loyal followers𠅊lerting Van Leeuwen&aposs fans, for instance, about the owners&apos new brick-and-mortar ice cream parlor in Brooklyn.

Why are so many people like me fixated on the fast and the fleeting? Biology might have an answer. Running after a sandwich or a cocktail that&aposs about to disappear may trigger the same rush of the neurotransmitter dopamine that comes from hunting prey (or from ingesting certain illegal drugs)𠅊nd, let&aposs be honest, a dopamine rush feels pretty good. Plus it&aposs safe(ish), unless you&aposre in a car speeding through the streets after an ice cream truck. Scientists have been studying the effect of dopamine spikes caused by certain kinds of high-risk experiences and novelties, and why some people are prone to seek out activities that trigger those sensations. "I think humans as a species are characterized by novelty- and intensity-seeking," wrote psychologist Marvin Zuckerman, professor emeritus at the University of Delaware, in a recent report from the Dana Foundation, an institute that supports research on the brain. When initially thrilling experiences get old, he added, certain people who are hooked on those high-wire feelings "need something more exciting, something new." For food lovers, there&aposs always another pop-up to supply the next fix.

Or maybe there&aposs a simpler reason why pop-ups are so alluring. My friend Jennifer, who lives in Brooklyn and has joined me on all kinds of cockamamie food adventures, gave me her take: "There&aposs a relaxed quality to these kinds of events. You don&apost expect things to be seamless and polished," she said. "Maybe one dish doesn&apost work out perfectly or you&aposre raising your eyebrows at some point in the meal. But in the right spirit of experimentation, the sense of camaraderie that happens can be fantastic. People are unjadedly happy to be there."

Surely one of the biggest explanations for this trend can be summed up in three letters: A.D.D. In our hugely attention-deficit-disordered culture, with so many distractions flying at us all day, why devote a precious slice of our attention spans to something we can get to next month, next year—or even in the next hour? The savviest chefs and restaurateurs seem to have figured out that to get people&aposs attention, they have to provide a reason to act immediately. The budding young cookie entrepreneur Josh Greenspan, son of pastry chef and cookbook author Dorie Greenspan, put it this way: "People are really hooked on something that&aposs limited. It pushes you to actually get there. Otherwise, it&aposs easy to put off. You say, ‘That store is going to be open for the next 20 years—I&aposll make it there another time.&apos"

For six days earlier this year, Josh and Dorie ran a Manhattan pop-up called CookieBar in a friend&aposs Park Avenue hair salon. With the help of chef friends like Bradford Thompson (an F&W Best New Chef 2004) and Jean Georges pastry whiz Johnny Iuzzini, they baked and sold eight kinds of homemade cookies, including intensely chocolaty ones made with Valrhona cocoa and fleur de sel. I stopped by one afternoon and found the Greenspans being photographed from all sides by food bloggers and newspaper reporters, all there to freeze-frame the moment. Some people standing in line were texting, Tweeting or (in a nice, old-fashioned way) phoning the less fortunate. No surprise: These days, having a rare, envy-provoking food experience without bragging about it is like that proverbial tree falling in the forest. If friends don&apost know you succeeded in getting that limited-edition cookie, does it matter that you ate it? When I think back on the moments that most screamed "2010," CookieBar will be right up there.

Some restaurants offering get-it-while-you-can theme dinners find themselves with a strange dilemma: Their regular menu is so good that it&aposs hard for the "special menu" to compete. When Locanda Verde, one of my favorite Manhattan restaurants, started doing themed prix fixe meals a few months ago, I knew I had to snag a seat. I made it in for one of the two truffle dinners, where Andrew Carmellini (an F&W Best New Chef 2000) served a menu based on concoctions like minestrone with oxtail, foie-gras ravioli and truffles. The truffle dishes were excellent, but I would have been sad to leave Locanda without having even a taste of the luscious pastas off the regular menu or the sheep&aposs-milk-ricotta crostini I always get. In the end, however, it was a win-win situation: At our table of four, three of us ordered black-truffle dishes and one person ordered off the regular menu𠅊nd we all stole bites off each others&apos plates. My friends and I also talked a waiter into giving us some of the special AC/BT shirts that the staff was wearing—"Andrew Carmellini/Black Truffle," styled like the AC/DC band logo—so we had the satisfaction of getting in on a raucous, sold-out evening, plus the evidence to prove it.

Many pop-up events have a populist appeal but paradoxically end up rewarding only the persistent and those with time to devote to the hunt. Take Los Angeles&aposs awesome Kogi Korean BBQ taco truck, run by Roy Choi, an F&W Best New Chef 2010. His philosophy is all about providing creative, inexpensive food to the man on the street. But getting one of his tacos, filled with ingredients like spicy pork belly with Korean red-chili paste, requires tenacity. On a recent L.A. trip, I spent almost my entire lunchtime pursuing the Kogi van, which posts its ever-changing locations on Twitter. I eventually gave up, done in by L.A.&aposs maddening traffic. It took two burgers to console me that day, first at Father&aposs Office, then at Umami Burger, but the frustrated attempt didn&apost dissuade me entirely. On future trips to L.A., I&aposll head straight to Chego!𠅌hoi&aposs new brick-and-mortar restaurant.

As long as enough of these food experiences deliver a thrill—not just the thrill of the chase but also a genuinely delicious payoff—this trend isn&apost going away anytime soon. Twitter and other instant-communication apps are making it irresistible for chefs to lure diners with a new dish they&aposve just invented, or even to solicit their fans&apos frank opinions before they forge ahead.

Many chefs also seem just as addicted to fleeting experiences as their fans are, whether it&aposs for the rush or for the escape from the duller realities of running a restaurant. Graham Elliot Bowles, of the eponymous Chicago restaurant and a soon-to-open sandwich shop called Grahamwich, told me he&aposs been hankering to do a pop-up-style event. Early next year, he plans to jump in a van with some colleagues and drive around the country for a few weeks, cooking in different restaurant kitchens, sort of like a band playing gigs from coast to coast. Bowles doesn&apost expect to make a big profit, if any at all, from the road trip. "Lots of bands are making just enough money each night to get to the next town," he said.

So, for a successful chef like Bowles (an F&W Best New Chef 2004), what&aposs the point of an unprofitable cross-country trek? Bowles said he craves the chance to commune with like-minded chefs and customers who live nowhere near Chicago, and to challenge himself to work in a whole different environment. He also likes the idea of freeing diners from routine. "The pop-up idea takes away a ton of the pomp and the barriers, like having to make reservations months in advance or wear certain kinds of clothes," he explained. "It&aposs a good way of saying ‘Screw you&apos to the whole system." When even chefs who are responsible for "the system" are trying to change it, it&aposs safe to say the revolution is nigh. The restaurant is dead. Long live the restaurant.

Salma Abdelnour, a writer based in New York City, is the former travel editor at F&W. She is working on a book, Jasmine and Fire, about moving back home to Beirut, Lebanon.

Here are 15 Disney recipes to make when you have no idea what to cook!


Sometimes our souls crave the simple sumptuousness of savory soup. We’ll start our list with a few, as they’re fairly easy to do and can go a long way toward satisfying both your hunger and your longing for a taste of Disney.

We’ll start off with a mouth-watering T omato Basil Soup , which can be found at Disney’s Grand Floridian Resort & Spa. Creamy and delicious, it’s not only a long-time favorite of ours but is quite easy to make!


8 each plum tomatoes, chopped

Method of Preparation:

Sauté first 8 ingredients in a medium-size saucepot for about 8 minutes. Deglaze with white wine. Simmer for 5 more minutes. Add cream and simmer for 20-30 minutes. Remove from heat. Puree mixture with an emulsion blender or in a food processor. Strain through fine strain. Season with salt and pepper.

Dive into the Lobster Bisque from Epcot’s Coral Reef Restaurant. Hearty, creamy, and chock full of tender lobster meat, it’s sure to satisfy your craving for some soup.


1/4 cup lobster or chicken base

1/4 cup lobster meat (diced)

1 pinch chervil or parsley (dried)

Method of Preparation:

1. In a medium pot, bring milk to a slight simmer do not allow to boil.

2. In small saute pan, melt butter and then add paprika, and flour and mix well.

3. Bake roux mixture in a 350 degree oven for approximately one hour.

4. Heat lobster stock and sherry, then add base, cayenne pepper, to the lobster stock mixture.

5. Then add the heated milk to this mixture.

7. Mix until well incorporated and thickened.

8. Let simmer for approximately 45 minutes to one hour to cook out the roux.

9. To finish the soup, flame lobster meat in brandy, add heavy cream and allow it to simmer.

10. Add mixture to soup and whisk in.

11. Finish with fresh chervil or parsley.

12. Dry herbs may be used, but add sooner.

Few soups in “the World” make us salivate quite like the Cheddar Cheese Soup found at Le Cellier, in Epcot’s Canada Pavilion. Laden with bacon, beer, and cheese, this soup is silky, smooth, and delectably delicious.


1/4 lb. smoked bacon finely chopped

1 medium red onion cut into 1/4 in. pieces

1/2 cup finely sliced celery

1/2 cup finely chopped carrots

12 oz. grated white cheddar, Canadian Black Diamond

1/2 tsp. Worcestershire sauce

1/2 cup Moosehead Canadian Ale, room temperature

1 TB thinly sliced chives

Method of Preparation:

1. Cook the bacon in a large heavy-bottomed, non-reactive soup pot over medium heat until wilted but not browned.

2. Add onions, celery and carrots and cook until the onion is translucent and bacon has crisped.

3. Sprinkle in flour and stir constantly for 2 minutes. Stir in milk and stock, a little at a time, blending well to ensure there are no lumps. Bring to a boil, then cover and simmer for 15 minutes.

4. Remove from heat and whisk in cheese, Tabasco, Worcestershire and ale. Season with salt and pepper to taste.

Serve with your favorite bread and top with chopped chives.


Soups make for great starters, but let’s get to the real deal now! Below you will find various entree dishes from some of our favorite places in Walt Disney World Resort property. From bbq ribs to chicken parmigiana, we are sharing recipes that will bring a smile to everyone in your ‘Ohana.

Cooking at home, you won’t be able to see the fire spinning and hula dancing, but you can still enjoy some Island Barbecue Pork Ribs. This tasty central feature from the Spirit of Aloha Dinner Show at Disney’s Polynesian Village Resort is sure to be a showstopper for your next family feast!

Spirit of Aloha Dinner Show


Select 2 each slabs of Raw Pork Spare Ribs (total – 4 lbs.)

Dry Seasoning:

2 tbsp Mesquite Seasoning

1 tsp Ground Black Pepper

Barbecue Sauce Preparation

1. In a mixing bowl combine all ingredients and mix well

Method of Preparation:

1. Mix all dry ingredients and season lightly the pork rib slabs on both sides let marinate for 12 hours.

2. Cook the seasoned pork ribs at 325°F for 1 hour.

3. Cut slabs of ribs while hot into individual pieces (one bone each) and place in baking dish.

4. Heat the barbecue sauce to a simmer and pour over the entire pork ribs.

5. Cover the dish with aluminum foil and place it in a warm oven at 200° for 30-45 minutes

Say “aloha!” to the Stir-Fried Noodles from ‘Ohana at Disney’s Polynesian Village Resort. This dish is simple to make yet tasty. We can’t seem to help but smile as it transports us to Disney’s Polynesian Village and its tranquil grounds, lush landscapes, and exotic cuisine.

‘Ohana at Disney’s Polynesian Village Resort


1 teaspoon each, puréed: garlic and ginger

1/4 cup each, julienned: red pepper and pineapple

2 cups cooked udon noodles

1 teaspoon chopped roasted peanuts

Peanut sauce:

2-inch piece ginger, peeled

1/4 cup each: soy sauce, sugar and water

1/8 cup diced Spanish onion

1 tablespoon chopped peanuts

Method of Preparation:

1. For sauce, put ingredients in pan. Bring to boil, stirring. Turn heat to simmer, stirring occasionally. Simmer 10 minutes. Remove from heat, pour in blender. Pulse until smooth.

2. For noodles, heat canola oil in wok. Add garlic, ginger, red pepper and pineapple. Stir-fry until red peppers are tender but still firm. Season with salt and pepper. Add noodles. Stir-fry until noodles are heated. Add 1/2 cup peanut sauce to glaze ingredients. Garnish with nuts

Settle in for some comfort food from ‘across the pond’ with the Cottage Pie from the Rose & Crown Dining Room in Epcot’s United Kingdom Pavilion. With only eight ingredients and simple steps, this hearty dish will come together quickly and easily.


1 1/2 pounds lean ground beef

Salt and freshly ground pepper to taste

1/4 teaspoon ground savory

Method of Preparation:

1. Heat 1/4 cup butter in a 9-inch skillet. Add onion and cook until lightly browned, stirring.

2. Add beef, salt, pepper and savory and continue cooking 5 minutes longer. Stir in gravy and heat until bubbling.

3. Spoon into a buttered 8-cup flat casserole dish. Top meat mixture with mashed potatoes. Dot with pieces of butter.

4. Bake at 400°F for 15 to 20 minutes or until potatoes are lightly browned.

Take a trip to Germany with this Biergarten Restaurant crowd-pleaser. The Schnitzel with tomato and mushroom sauce always keeps us going back to the buffet over and over again, and we are thrilled to share this fan-favorite recipe with you!


4 3 oz. portions of Veal, Chicken, or Pork Cutlets

Salt and Black Pepper to taste

4 oz. Demi-glaze (dry package classic sauce mix, look for brands such as Knorr)

1/2 cup large diced plum tomatoes

1/2 cup small diced plum tomatoes

1 tbsp. freshly chopped parsley

Method of Preparation:

Pound desired meat cutlet to tenderize. Rub in salt and pepper. Beat egg and dip each cutlet in the egg then the bread crumbs. Saute until golden brown. Keep warm.

For the sauce, prepare the demi-glaze as directed on the package. Set aside. In a saucepan, saute the onion. Add large diced tomatoes, garlic, and rosemary and continue to saute until the onions are golden brown. Pour water to another saucepan and add the prepared demi-glaze sauce mix. Bring to a boil, stirring constantly. Reduce the heat and simmer 3-5 minutes, stirring occasionally until it thickens. Add the sauteed vegetable mixture to the demi-glaze and let simmer 8-10 minutes. Strain. Saute the mushrooms in a skillet. Add small diced tomatoes and cook until there is a little liquid left in the skillet. Season with salt and black pepper. Add the chopped parsley. Mix with the demi-glaze sauce.

To serve, place prepared cutlet on plate and spoon tomato and mushroom sauce over cutlet.

Treat yourself and your family to one of Disney’s Magic Kingdom Park’s iconic classics. Indulge in the Chicken Parmigiana from Tony’s Town Square Restaurant. This crispy, cheesy, and sauce laden dish will delight the entire family.

Tony’s Town Square Restaurant


3 ounces Breading (recipe below)

1 ounce Garlic, Granulated

Method of Preparation:

Take the chicken and place in flour, and then put the chicken into the beaten egg. After chicken is coated in egg mixture place in the breading and cover completely. In a pan over medium heat, add oil and pan fry the chicken. When the chicken is done place on paper towel. Place some of the marinara on top of the chicken and then top with the mozzarella cheese and melt in the oven. Place cooked hot pasta in a bowl then place the rest of the sauce on top and then top with chicken.

This luscious recipe is really 2-in-1, as you will need to create the Pomodoro Sauce in order to complete the Bolognese Sauce. Both are culinary treats to treasure from Tutto Italia in Epcot and we have included recipes for both! These are wonderful to prepare in advance and have on hand in your fridge for quick and simple pasta meals.


1 Each Yellow Onion, fine diced

1 Each Carrots, fine diced

1/2 Cup Extra Virgin Olive Oil

1 Tablespoon Dried Thyme Leaves

2 Cup Tutto Italia Pomodoro Sauce(see recipe below)

2 Tablespoons Kosher Salt

2 teaspoons Ground Black pepper

Method of Preparation:

In a heavy-bottomed saucepot, over medium heat, cook carrots, onions, celery, and garlic till onions are clear and soft. Add the ground beef and cook all the way through, making sure to break it up as much as possible. Add the dried herbs, Pomodoro sauce, wine, cream, salt, and pepper. Bring to a boil, and then lower heat to a simmer. Cook for at least 1 hour, stirring occasionally. Serve.


4 1 # Cans Imported Plum Tomatoes in Tomato Sauce

1 large Yellow Onion, diced

1/2 Cup Extra Virgin Olive Oil

2 Tablespoons Kosher Salt

2 teaspoons Ground White Pepper

6 Leaves Fresh Basil Leaves, chopped

Method of Preparation:

Crush the tomatoes by hand in a large bowl, by squeezing them. Cook the onions in the olive oil until clear over medium heat in a heavy-bottomed 12-quart saucepan. Add the garlic and cook till just fragrant. Add the crushed tomatoes, salt, and pepper. Bring to a boil, and then lower heat to a simmer. Cook for at least 1 hour, stirring occasionally. Add basil leaves, and remove from heat. Serve.

Crispy yet moist morsels of batter-fried chicken, tossed in a sauce that’s slightly sweet, a touch spicy, and super savory. That’s what we think of when we think General Tso’s Chicken , and nobody does it better than the Nine Dragons Restaurant at Epcot’s China Pavilion. Since you can’t dine at your favorite World Showcase Chinese restaurant, you can make this classic at home!


10 to 12 ounces chicken breasts cut into cubes

1 teaspoon chicken base (not bouillon the paste-like mixture is available in gourmet stores and large supermarkets)

1 heaping teaspoon baking powder

5 tablespoon white vinegar

1/8 Tablespoon black pepper

1/8 Tablespoon chicken base

Method of Preparation:

1. Combine marinade ingredients and let cubed chicken soak in liquid for 30 minutes.

2. Combine batter ingredients. Set aside

3. Combine Sauce ingredients. Set aside.

4. Heat cooking oil for frying, about 320 degrees F. Using tongs, dips marinated chicken into batter and deep fry until golden. Drain well.

5. Heat sauce in a large wok. Turn off heat. Add chicken pieces and toss to coat. Place chicken on a serving platter to serve

The Lentil Salad from Restaurant Marrakesh in Epcot’s Morocco Pavilion may only have six primary ingredients, but it’s still packed full of fantastic flavor. This salad makes for a great starter or side dish to accompany many other meals!


1 ounce chopped green bell pepper

1 ounce chopped red bell pepper

1 ounce chopped red onions

Method of Preparation:

Boil lentils (do not overcook), wash, drain and let cool. Add all ingredients and mix well. Serve chilled

Hearty and delicious, this Tunisian Cous Cous Salad with Chili Cilantro Vinaigrette makes for a great meal all by itself. We are all missing places like Boma – Flavors of Africa at Disney’s Animal Kingdom Lodge, and it’s lovely to bring those magical flavors into our home kitchens.

I ngredients:

1 pound Mushrooms, sliced and roasted

1 pound Chicken Breast strips

1 each Red Pepper, seeded, diced, and roasted

1 each Medium Onion, diced and roasted

1 pound Whole Kernel Corn, frozen and roasted

Chili Cilantro Dressing (see recipe below)

Method of Preparation:

Soy stock: In a medium-sized stockpot, heat the soy sauce, sugar, ginger and water and bring to a boil. Then set aside. In a large bowl or pan, place cous cous and stir in the soy stock and fully incorporate it. Then cover and let stand for 5 minutes. Remove lid and break apart the mixture with a fork, creating fluffy kennels of cous cous. Adjust the seasoning with salt and pepper.

On a sheet pan or roasting pan, place the mushrooms, onions, and chicken and roast in the oven at 350º with olive oil. Cook until mushrooms are golden and the chicken is fully cooked. Add bell peppers and corn kernels and continue to roast and stir for 10 minutes. Remove mixture from the oven. Taste and season with salt and pepper.

Combine the cous cous, the vegetable-chicken mixture, and chopped cilantro and fully mix.

Add chili cilantro dressing to the mixture, stir and adjust the seasoning. Reserve or serve.

Chili Cilantro Vinaigrette for Couscous Recipe


2 each Jalapeno Chili Pepper

1 cup Safflower Oil/Vegetable Oil

¼ cup Lime Juice, fresh squeezed

Method of Preparation:

Blend all the ingredients until smooth. Make sure there are no large pieces of jalapeño.


By now, we trust that you’ve created a filling and magical meal, but what meal is complete without dessert? Here are recipes for three of our favorite desserts in Walt Disney World that we hope you’ll enjoy as much as we do!

The Tie-Dye Cheesecake from Everything POP at Disney’s Pop Century Resort has been a Disney staple for 10+ years. It features an airy, colorful cheesecake atop a red velvet cake “crust.” We recently listed it as one of the best snacks available at the Walt Disney World Resort hotels. It is decadently delicious, and we are so excited to share the recipe with you!

Red Velvet Cake:

Preheat oven to 350 deg F. Grease the bottom and sides of a 9″ springform pan.

Cream the butter, sugar and eggs. Make a paste of cocoa and food coloring. Add the paste to the creamed mixture. Mix salt and vanilla in buttermilk and add alternately with the flour. Mix soda and vinegar separately, add last, folding in. Do not beat after adding soda mixture. Pour batter into prepared pan. Bake at 350 for 30 minutes or until tester comes out clean. Cool cake in pan.

Lower oven temperature to 325 degree F.

Cheesecake Filling:

*All above ingredients should be at room temperature before you begin.

Method of Preparation:

Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well.

Divide the batter into 6 bowls and color each one:

Drop large spoonfuls of the colored batters randomly atop the red velvet cake in the springform pan. Swirl each layer slightly. Place on the top rack in the middle of a 325 degree preheated oven for one hour and 15 minutes. When time is up, prop open oven door and leave in oven for one hour. After one hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours.

Beignets from Disney’s Port Orleans Resort – French Quarter are one of our favorite sweet treats on property. These pillowy, warm clouds of fried dough and powdered sugar are easy to make and so yummy! This recipe will yield two dozen small beignets or ten large beignets. If you have a Mickey-shaped cutter, you can take this dessert to a genuinely magical level!

Mickey Beignets at Disney’s Port Orleans – French Quarter

Yield: 2 Dozen Small Beignets


2 tablespoons vegetable shortening

Method of Preparation:

1. Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.

2. Combine sugar, shortening, salt, heavy cream, egg, flour and boiling water in a large bowl stir in yeast mixture. With the dough hook attachment of an electric mixer on medium speed, mix the dough just until combined and smooth. Let dough rest for 30 minutes.

3. Roll to 1/4-inch thickness and cut individual beignets into 2 x 3-inch pieces. Cover with a towel and let dough rise until doubled in size in a warm, draft-free area, about 1 to 1 1/2 hours.

4. Pour enough oil into a deep-sided pot until it reaches 2 inches up sides heat oil over medium heat to 350ºF.

5. Lightly press beignets to flatten slightly.

6. Add a few beignets to oil fry until golden brown on both sides, turning once.

7. Remove from hot oil with a slotted spoon and place on a baking sheet lined with paper towels.

8. Dust with a generous amount of confectioners’ sugar before serving.

NOTE: Dough keeps well in the refrigerator for several days. Cover the bowl with plastic wrap and punch down occasionally.

One of the most legendary desserts on our list is the Grapefruit Cake from Hollywood Brown Derby. It’s no wonder this delicious treat is as popular as it is. It is light, yet decadent and the perfect combination of tart and sweet. Even guests who are not fans of grapefruit find this cake irresistible!

Brown Derby Original Grapefruit Cake


1 1/2 cups sifted cake flour

1 1/2 teaspoons baking powder

3 tablespoons grapefruit juice

1/2 teaspoon grated lemon rind

1/4 teaspoon cream of tartar

Method of Preparation:

1. Preheat oven to 350º F. Sift together flour, sugar, baking powder, and salt into mixing bowl. Make a well in center of dry ingredients.

2. Add water, oil, egg yolks, grapefruit juice, and lemon rind. Beat until smooth.

3. Beat egg whites and cream of tartar separately, until whites are stiff but not dry.

4. Gradually fold egg whites into the cake batter, folding gently with a rubber spatula until just blended. Do not stir the mixture.

5. Pour into an ungreased 10-inch cake pan. Bake at 350º degrees for 25 to 30 minutes, or until cake springs back when lightly touched with a finger. Invert pan on cake rack until cool. Run spatula around edge of cake. Carefully remove from pan. With a serrated knife, gently cut layer in half.

Grapefruit Cream Cheese Frosting for Grapefruit Cake


2 six-ounce packages of cream cheese

1 teaspoon grated lemon rind

3/4 cup powdered sugar (sifted)

6 to 8 drops yellow food coloring

1 one-pound can grapefruit sections (well-drained), reserving 2 tablespoons of juice OR 3 fresh grapefruits, peeled, sectioned, and drained, reserving 2 tablespoons of juice.

Method of Preparation:

1. Let cream cheese soften at room temperature. Beat cheese until fluffy.

2. Add lemon juice and rind.

3. Gradually blend in sugar. Beat until well blended. Add food coloring.

4. Add reserved grapefruit and blend into frosting.

5. Divide the frosting evenly into two bowls. Roughly chop 2/3 of the grapefruit sections and add them to half the frosting. Spread this mixture on the bottom half of cake. Top with several grapefruit sections. Cover with the second layer of cake. Frost top and sides. Garnish with remaining grapefruit sections.

Will you be trying to recreate any of these Disney Recipes? Please let us know how they turn out in the comments below!

Verdict: Nifty addition to your kitchen

Stashcook may not be the first such app in the segment it operates in — there is also Epicurious, Whisk, Yummly, BBC Good Food, Zelish, ChefTap, CookPad, and several others — but it stands out because of its sleek design and simplicity.

Stashcook automatically shores up the ladder of kitchen management apps because it is free and has no recipe limits. You can pretty much store decades of cooking experience, food history, and information with one click.

The only feature that Stashcook lacks right now is the ability to auto-sync shopping lists with third-party grocery apps. That would save a lot of time and effort in meal planning. Users also have the option of suggesting new features on the app.

With several countries, including India, announcing partial-to-complete lockdowns to combat a second wave, 2021 could also be about ‘dining in’ and home food.