How would you (and a very lucky friend!) like to jet off to Paris this summer, stay in a gorgeous hotel on the beautiful Place des Vosges, and have your own personal chauffeur drive you to all the greatest spots in the city?
If you’re saying “yes, please!” then you’re in luck, because you could win this fabulous trip. Food lovers + Paris = a match made in heaven!
What you eat while traveling can sometimes involve extremes: it might be a continuous stream of buttery pastries from Parisian patisseries, or the sad monotony of business trip club sandwiches through room service. No matter what kind of trip it is, you don’t have to settle for eating a wilted grab-and-go sandwich from the terminal kiosk. Here are some ideas on what to pack that will actually make you look forward to your in-flight meal!
4.65 / 5 Stars | 18 Reviews
by James & Peteeboy
“Big shrimp are dredged in seasoned cornstarch and pan fried until crisp and golden brown. Serve them with a drizzle of sweet honey sauce.”
When it comes to meal salads, I feel pretty much everything you need to know is summed up by one of my favorite commercials of all time, which assures you that no matter what’s in your bowl (deep-fried taco shell, ground beef, guacamole, sour cream and cheese), as long as it vaguely resembles a salad, it must be good for you. [“Is it healthy? Of course it is! It’s a salad, isn’t it?”]
I bring it up today because we’ve fallen madly in love with a salad that I’m not sure we’re eating for any of the earnest reasons that one usually eats a salad — a desire for leafy greens, fresh vegetables or to be enviable in a swimsuit. Nope, I’m pretty sure this is the best salad ever because it tastes exactly like an Italian sub, minus that all-too-frequently lackluster bread. Which totally makes it healthy.
… Read the rest of nancy’s chopped salad on smittenkitchen.com
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permalink to nancy’s chopped salad | 65 comments to date | see more: Appetizer, Gluten-Free, Italian, Photo, Radicchio, Salad, Tomatoes
Dear Readers,
Last month we celebrated our tenth year and, feeling particularly youthful, we decided to make a short film for fun inspired by YOU ALL, Woody Allen, Charlie Chaplin and this amazing song by The von Trapps & Pink Martini. We invite you to take a few minutes to watch and send it to your friends. Full credits are below. 
Dear Readers,
Last month we celebrated our tenth year and, feeling particularly youthful, we decided to make a short film for fun inspired by YOU ALL, Woody Allen, Charlie Chaplin and this amazing song by The von Trapps & Pink Martini. We invite you to take a few minutes to watch and send it to your friends. Full credits are below.
Over the past couple of years we’ve developed a tradition: a week of posts at The Kitchn that are written in response to reader requests. It’s almost that time again! At the end of the month, our Reader Requests Week will bring you only posts that were written in response to a question or request from a reader (we even note on the post who requested it!).
We have about 80 post slots to fill, and we’re wide open: What do you want to read about during Reader Request Week? Are there recipes you are looking for? Cooking lessons? Ingredient help? Product and kitchen design? Tell us! We’ll draw post ideas from the comments here, so tell us what you’d like to see us write about and we’ll get to work!
