Here's the 411 for eating on the fly
There's a good chance you're going to be in an airport over the next two weeks. And given the unpredictability of the weather, there's a good chance you'll be spending more time in that airport than you originally planned.
If your stomach starts to rumble on your layover in Denver or while you're waiting for snow to be cleared from the runways in Boston, you're going to need to grab a bite to eat.
To help navigate the interminable amount of terminal fare, the folks at Food & Wine magazine have put together an airport dining guide (foodandwine.com/articles/airport-dining-guide).
Here are some of the highlights:
John F. Kennedy International Airport (JFK), New York: The Jet Blue Terminal 5 features nine new spots, with Aeronuova topping the picks. Also try Vino Volo at Terminal 8.
Los Angeles International Airport (LAX): Order a Jet Set cocktail and mushroom ravioli with grilled asparagus at Encounter Restaurant or head to La Brea Bakery at Terminals 1, 2 and 7 for sandwiches.
San Francisco International Airport (SFO): Perry's, Terminal 1, Gate 42, is known for its Cobb salads and Perry's Hamburger, which can be topped with applewood-smoked Hobbs' bacon.
Logan International Airport (BOS): Boston institution Legal Sea Foods just opened Legal's Test Kitchen inside Terminal B.
Miami International Airport (MIA): Head to Terminal D for Cuban chain La Carreta for the Cubano, made with roast pork, Swiss cheese and pickles.
Denver International Airport (DIA): New Belgium Hub at Concourse B, Gate 80, serves Fat Tire Amber Ale and other award-winning beers from New Belgium, the respected Fort Collins, Colo., brewery.
A date for the holidays: I don't remember having a date until I was in my 40s. Now, I love them. They're great in cookies, breads and for quick appetizers.
According to Food Network Kitchens, dates come in three styles: dry, semi-dry and soft. Soft dates, such as Medjools, are best for baking, as they add moistness to baked goods including brownies and cakes. They're also the lowest in sugar - the drier the date, the sweeter. The dry kind is especially good for savory cooking and is excellent in long-cooked stews.
Around the holidays they're pretty easy to find, most often in the produce section near nuts and dried fruits. Personally, I don't like pitting dates; they're just so sticky. But the Food Network folks claim the easiest way is either to cut them in half vertically, then pull the pit out, or pull the soft ones apart with your fingers and then remove the pit. I just buy pitted dates.
I've come across a few versions for cheese-stuffed dates (search our recipe archive for recipes). Granted, they're not the prettiest thing on the appetizer table, but once people try them, they can't get enough.
This new recipe for Sticky Dates With Lemon Feta and Walnuts was adapted from Lydia France's "Party Bites" (2008 Ryland, Peters & Small).
Cut a 7-ounce block of feta into 40 small cubes, then place them in a medium bowl. To the bowl add zest of 1 lemon and juice from half of it. Toss lightly, then season with salt. Let stand for 30 minutes, stirring occasionally.
Cut 20 Medjool dates in half (remove pit if necessary) and place 1 cube of feta inside each date half, then wedge a walnut half next to it. Arrange on a serving platter, season with pepper and garnish each with a mint leaf.
Back to class: Need something for the kids to do while they're off school for the next two weeks? Send them to the kitchen.
Kids 8 and up can learn how to prepare parmesan chicken tenders at Simply Homemade, 51 W. Schaumburg Road at Schaumburg's Town Center. The kids will decorate their own tall paper chef hats, learn basic food safety and prepare the dish that they will take home to cook.
The class costs $16 and will be held at 10 a.m. and 1 p.m. Tuesdays Dec. 23 and 30. Register at (847) 534-4400.
• Contact Food Editor Deborah Pankey at (847) 427-4524 or food@dailyherald.com.