Recipes to Make Ahead for the Plane
Cranberry-Walnut Power Bars
These gingery, nutrient-packed bars use only natural sweeteners like brown rice syrup and natural cane sugar—and they're a perfect portable snack.
Black Bean-and-Quinoa Salad
Chef Ken Oringer mixes protein-rich quinoa with black beans, onions and peppers to make a hearty and very satisfying side dish that's a fun variation on prosaic five-bean salad.
Maple-Soy Snack Mix
Savory snack mixes are typically flavored with soy sauce, Worcestershire and butter. Grace Parisi prepares her crunchy mix with a little maple syrup for sweetness and Thai curry paste for heat.
Emeril Lagasse's delicious muffuletta travels tremendously well. It gets better as it sits because the bread soaks up the tangy olive salad dressing.
Baba Ghanouj on Pita
This creamy Middle Eastern eggplant dip is traditionally served with warm pita, but that's hardly necessary to enjoy this hearty, delicious spread. Here, we top the pita with the dip and a mixture of romaine, tomato, and cucumber for an extraordinarily tasty meal.
Cold Peanut Noodles with Tofu and Red Peppers
A vast improvement on the usual sesame noodles made famous by a million Chinese take-out menus, this silky version includes chunks of tofu and sweet, crunchy slices of red bell pepper.
Rice Salad with Merguez and Preserved Lemon Dressing
This boldly flavored dish is enticing, especially to those with a taste for heat. It also can be prepared several hours ahead and served at room temperature, making it perfect for travel.
Roasted Pork Sandwiches with Sauerkraut Relish
Carrie Dove has spent many summers in Jackson Hole, Wyoming, where the Betty Rock Cafe made sandwiches that inspired this recipe. Dove lays slices of roasted pork tenderloin on a baguette, then piles on smoky sauerkraut-bacon relish and a sweet-tart chutney of pears, ginger, vinegar and mustard seeds.
Back-to-School Raspberry Granola Bars
Karen DeMasco's crumbly soft, jammy-sweet bars travel well, so they're ideal for plane travel. She says, "They are quick to put together with pantry staples, and everyone seems to love them." They're delicious made with any flavor of jam, as well as the raspberry preserves called for here.
Spiced Pita Chips
These crunchy chips are sprinkled with za'atar, the Middle Eastern spice blend made with sumac, sesame seeds and dried herbs. Za'atar can also be rubbed on meat and vegetables or mixed into marinades.
Cellophane Noodle and Vegetable Salad
This refreshing, crunchy salad combines a slew of nutrient-rich ingredients, including carrots (for vitamin B6 and beta-carotene) and mung bean sprouts (for iron, folate and potassium).
Lemony Chickpea Salad
Serve Tom Colicchio's fresh-tasting chickpea salad with soft pita bread to soak up the olive oil dressing.
This tangy eggplant salad incorporates velvety avocado, full of monounsaturated fats that can help lower cholesterol. It's a healthy and substantial airplane snack.
The usual version of this Provençal sandwich is basically a salade niçoise on a roll. We've omitted the tuna and added fennel and chickpeas. Stuff the filling into hollowed-out rolls and let the delicious juices soak into the bread.