If you're like me, when you travel there's usually a food destination or two on the list of things to see and do along your journey. But between those mega-meals I'm always looking for things to keep my tummy and incessant need-to-snack in check. My go-to snack for these moments is comprised of three parts, and it goes with me on every single road trip I take!
Summertime is all about easy entertaining and easier food: bountiful produce allows us to spend less time fussing in the kitchen and more time al fresco with friends. I'm all about quick recipes that produce big flavor, and these marinated mozzarella balls do just that. The best part? They get better the longer they sit, so make a triple batch and you'll always be ready for unannounced guests that come your way.
All this week we've been talking about travel snacks here on The Kitchn. An ideal travel snack is portable, versatile, configurable, and heat-resistant. (Unfortunately that last factor rules out chocolate as a viable option.) You know what meets all those criteria in spades, though? The chickpea! Roast 'em, dry 'em, shake 'em all up. You've just found your new travel buddy.
If you're anything like me, summer breakfasts look a lot different than fall and winter breakfasts. I usually reach for something warm like oatmeal in the cooler months while yogurt and fresh fruit get a lot of play in the summer. But regardless of the season, toast and a little nut butter is always a nice way to break up the breakfast routine — especially if that nut butter is made with maple syrup!
I long to be one of those people who packs a healthy, well-balanced meal when they travel. I have friends who pack lunches for their plane journeys — thinking out which foods will complement others and how it will affect the way they feel mid-flight. I don't do this. Usually I can barely manage to eat a decent breakfast before I get out the door. But what I can do is throw together a trail mix for those flights — one that's been put to the test during quick camping trips, day hikes or longer car rides. And I'm always thankful that I took the few minutes to do so.
When I had to adopt a restricted diet last year, I also got a crash course in planning ahead for snacks. Grabbing an impromptu bite to eat became a lot more complicated, and even store-bought energy bars were off-limits due to various food allergies and intolerances. I quickly developed the habit of always — always! — carrying something edible and energy-boosting in my bag. Packed with fruit and seeds, these oat bars are like a thick, cakey granola bar, and so much more exciting than a bag of GORP.
These peanut butter bites are just the thing when you're looking for a tasty, easy-to-make travel snack that'll satisfy your sweet tooth (without going overboard!). The sweetness comes from dates, and the whole recipe takes only about 10 minutes to make — great when you're running late and need travel munchies pronto!
Here is what's awesome about making your own dumplings at home: they will taste better than anything you buy in the store (promise), you will have a freezer full of ready-made meals for the next several weeks (depending on your rate of dumpling consumption), and you will feel like a rock star when you gaze upon your dumpling bounty. Better yet, gather some friends for a dumpling-making fest and divvy up the profits. Everyone is a rock star! Want in on the action? Here's what to do.
The first meals alone in a foreign country are always intimidating. When I moved to a small city in central Japan to teach English for two years, onigiri was the first food I clung to. Like a life raft, these seaweed-wrapped rice balls — sort of the sandwiches of Japanese cuisine — kept me afloat in a sea of unfamiliar foods labeled in a language I could just barely read.
Made with short-grain rice, toasted nori and a small amount of flavorful seafood, meat or pickles, onigiri combine some of the elements of sushi, but in a more homey, comforting form. These are not the elegant creations of highly-trained chefs, but the familiar, filling foods of school lunches and train trips, providing a little taste of home while on the road.
Last weekend while strolling the farmers market I somehow ended up bringing home a big bag of kettle corn. We actually had strawberries and cherries available for the first time that week, and what did I ultimately end up buying? Sweet and salty popcorn. A few days later, I stumbled across this recipe inspired by a favorite Girl Scout cookie and figured it was a sign: homemade deluxe popcorn was in my future.