American Airlines Is Giving Onboard Service a Major Upgrade
American Airlines Is Giving Onboard Service a Major Upgrade originally appeared on Parade.
Attention all traveling foodies: American Airlines is rolling out a deliciously major upgrade.
The airline is celebrating some of its popular summer travel destinations with a new European-inspired in-flight dining menu beginning June 11 for customers flying in Flagship Business, a Flagship Suite Preferred seat, or a Flagship Suite seat on select European routes.
Routes that will feature the menu include Paris (CDG) and Nice (NCE), France; Rome (FCO), Venice (VCE), Naples (NAP), and Milan (MXP), Italy; Barcelona (BCN) and Madrid (MAD), Spain; Frankfurt (FRA) and Munich (MUC), Germany; London (LHR) and Edinburgh (EDI), United Kingdom; and Dublin (DUB), Ireland.
The menu items inspired by France are ratatouille and a porcini short rib paired with polenta and blue cheese, while the Italian-inspired menu features an herbed short rib with pea risotto and pan-seared halibut with fingerling potatoes.
Would it be a German menu without schnitzel and spaetzle? American Airlines isn't taking that risk, adding both to the menu with potatoes and blistered tomatoes accompanying the schnitzel, and grilled zucchini, cremini mushrooms and sun-dried tomatoes joining the spaetzle.
The theme continues with the Spain-inspired menu items, going coastal with a mar y mar paella and a seared sea bass served with squid ink rice, while the U.K. is represented with mustard-crumb lamb served with turnips, peas and baby carrots, and a peppercorn short rib with roasted potatoes and seasonal vegetables.
That's not the only change being implemented, as the airline is now giving customers more time to make their pre-order selections by adjusting the pre-order meal window to 20 hours before departure, giving them four additional hours than they currently have to select their in-flight meal.
Next:
American Airlines Is Giving Onboard Service a Major Upgrade first appeared on Parade on Jun 9, 2025
This story was originally reported by Parade on Jun 9, 2025, where it first appeared.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Yahoo
38 minutes ago
- Yahoo
Axiom Intelligence Acquisition Corp 1 Announces Completion of $200 Million Initial Public Offering
New York, New York, June 20, 2025 (GLOBE NEWSWIRE) -- Axiom Intelligence Acquisition Corp 1 (NASDAQ:AXINU) (the 'Company') today announced the closing of its initial public offering of 20,000,000 units, which includes 2,500,000 units sold pursuant to the partial exercise of the underwriters' over-allotment option. The offering was priced at $10.00 per unit, resulting in gross proceeds of $200,000,000. The Company's units commenced trading on the Nasdaq Global Market ('Nasdaq') under the symbol 'AXINU' on June 18, 2025. Each unit issued in the offering consists of one Class A ordinary share of the Company and one right to receive one tenth (1/10) of one Class A ordinary share upon the consummation of the Company's initial business combination. Once the securities comprising the units begin separate trading, the Class A ordinary shares and rights are expected to be listed on Nasdaq under the symbols 'AXIN' and 'AXINR,' respectively. The Company is a blank check company formed for the purpose of effecting a merger, amalgamation, share exchange, asset acquisition, share purchase, reorganization or similar business combination with one or more businesses. While the Company may pursue an initial business combination target in any stage of its corporate evolution or in any industry or sector, the Company intends to focus its initial search on companies in the European infrastructure industry. The Company's management team is led by Richard Dodd, its Executive Chairman, Douglas Ward, its Chief Executive Officer, Daniel Mamadou-Blanco, its President, Robert Dilling, its Chief Financial Officer, and Chris Ackermann, its Chief Operating Officer. Dr. Claire Handby, Steven Leighton and Christopher Ellis are the Company's independent directors and Sankalp Shangari and Wendy Li are its senior advisers. Cohen & Company Capital Markets, a division of J.V.B. Financial Group, LLC, acted as the lead book-running manager for the offering. Seaport Global Securities LLC acted as joint book-runner. A registration statement relating to the units and the underlying securities was declared effective by the Securities and Exchange Commission on June 17, 2025. This press release shall not constitute an offer to sell or the solicitation of an offer to buy, nor shall there be any sale of, these securities in any state or jurisdiction in which such offer, solicitation, or sale would be unlawful prior to registration or qualification under the securities laws of any such state or jurisdiction. The offering was made only by means of a prospectus, copies of which may be obtained from Cohen & Company Capital Markets, 3 Columbus Circle, 24th Floor, New York, NY 10019, Attention: Prospectus Department, or by email at: capitalmarkets@ Copies of the registration statement can be accessed for free through the SEC's website at Forward-Looking Statements This press release contains statements that constitute 'forward-looking statements,' including with respect to the anticipated use of the net proceeds of the offering and the Company's search for an initial business combination. Forward-looking statements are subject to numerous conditions, many of which are beyond the control of the Company, including those set forth in the Risk Factors section of the Company's registration statement and final prospectus for the offering filed with the Securities and Exchange Commission. The Company undertakes no obligation to update these statements for revisions or changes after the date of this press release, except as required by law. Contact Information: Axiom Intelligence Acquisition Corp 1Richard Dodd, Executive Chairman / Doug Ward, Chief Executive Officercontact@ +44 20 3973 7928
Buzz Feed
2 hours ago
- Buzz Feed
34 Well-Known But Misunderstood International Dishes
"It's an acquired taste" might be the understatement of the century when it comes to some delicacies, depending on what you're used to where you come from — but that's what makes global cuisines so fascinating. On the r/cooking subreddit, a German user sparked a fascinating (and occasionally stomach-turning) discussion by asking: 'What's a popular dish from your country that makes foreigners recoil in horror?' The responses were simply the most chaotic food tour around the world: Chrischi3 kicked off the list, sharing: "For me, one of the big ones has to be Zwiebelmett. It's literally just raw pork on a breadroll with onions. Season to taste with salt and pepper. Hugely popular in Germany (and some neighbouring countries as well), but I think you can see why people might hesitate with that one." "Snails. We boil them in a tomato sauce and eat them with toothpick." "Tempoyak. Have you heard of durian and its infamous nauseating smell and creamy texture?" "Caldo de nervio is an Ecuadorian soup made with the penis of a bull." "People love to hate the British for beans on toast." —spacecoyote555 "Kibbeh Nayyeh — it's so good, but others find it disgusting!" "Bananas and peanut butter — I live in Japan, and many people scoff at this combination." —ShaleSelothan "Finland has many. Here's a few: Salmiakki, which is ammonium chloride-flavoured liquorice. Sometimes further flavoured with tar to make it extra-strong." "I'm from the part of the US Midwest, aka cream soup casserole city. Our church potluck offerings don't always appeal to visiting international pastors. But they are good sports about it." Hey, you! Hungry for thousands of recipes you can cook in step-by-step mode straight from your phone? Download the free Tasty app right now. "Surströmming. Fermented herring from Sweden" —zedicar "Midwesterners have 'salads' that are unironically made up of only dessert ingredients. My favorite is sweetened whipping cream as a dressing for equal parts chopped apples and Snickers bars." "Akutaq from Alaska. Dried and pulverized moose or caribou tenderloin blended with moose fat until the mixture is light and fluffy." "It is then whisked with berries, especially cowberry, bilberry, cranberries, bearberry, crowberry, salmonberry, cloudberry or low-bush salmonberry, raspberry, blueberry, or prickly rose or mild sweeteners such as roots of Indian potato or wild carrot. It may be eaten unfrozen or frozen, with the frozen variety vaguely resembling commercial ice cream."—wootentoo "The first and only time I have ever had Vegemite was not good. I was hung over and my roommate said: 'Here, have a bite of this, it'll clear your head.' It cleared many things, but not my head." "I used to have Italian flatmates, and they would lose it when I opened the kimchi jar. 'Que Puzza!' Then, they would go and make risotto with a pound of parmesan that stunk the whole place." "Pig's snout, jellied lamprey, blood sausage, as some examples from Latvia. I've had people from the US not even believe that we consider lamprey a delicacy because of how it looks and what it feeds on." "Russians have a dish called Cholodetz — I believe it's called Aspic in English. Basically, gelatinous congealed bone broth with meat and egg suspended in the gelatin. It's the reason I'm scared to bring girls home for dinner." "From Japan: natto, aka fermented soy beans. Actually only popular in eastern Japan, not western. I'm originally from the US (but now a Japanese citizen), and I eat natto several times a week with rice for breakfast, but I think most of my foreign friends in Japan hate it. It is a bit smelly and has a strange sticky/stringy consistency." "Chicken feet in Cantonese cuisine. Next time you have dim sum, give it a try!" "Growing up, it was oxtail. The kids at my school were always grossed out when I mentioned it, and I remember my mom getting oxtail from the butcher for free cause he'd just throw it out otherwise. Fast forward to today, and now the $20 oxtail at the butcher near me is sold out the same day they get it in. Bring back white people being grossed out by oxtail. Please, I miss it." "Chislic — deep fried lamb cubes served with saltines and garlic salt. It's popular bar food in the Midwest." "I used to work in a bar that served it, and we had a separate deep fryer just for the chislic because it had such a strong smell and taste."—WearAdept4506 "Ashkenazi-style jellied calves' feet — called p'tcha — is not to everyone's taste!" "Chitlins — a dish made of pig intestines from the southern US. I don't eat it anymore, though. I would only eat my mom's and now that she's gone..." "Coddle is a traditional Dublin stew made with bacon and sausage. Some people say the boiled sausages look like 'mickeys' (penises) floating in a bowl of soup." —OGfantasee "Norwegian here. There is this dish called smalahove — you burn a sheep's head with a flamethrower, boil it, and serve it in half with the eye up. Norwegians think the eye is the tastiest part." "My first husband (English) was horrified by boiled crawfish. He said they looked like roaches." "In Scotland, haggis (offal and sweetmeats ground up with oatmeal and boiled in a sheep stomach) probably gives foreigners the genuine heave. And most locals are cowards. It's like the next difficulty level up from black pudding (blood sausage)." —Rafnir_Fann "Chiming in from Finland: just like many other Nordics, we pickle raw herring, and while I've loved it since early childhood, it's not a thing most people, globally, love." "I don't see anyone in this thread defending mushy peas, so I'm going to go with mushy peas." "Chapulines — fried grasshoppers from Mexico. I'm too scared to try." —poop_monster35 "It's not really a thing in my region of Germany specifically, is eel soup, which isn't made from any strange ingredients per se, but it is considered an acquired taste." "Kale pache — a traditional Iranian dish, literally meaning 'head and feet.' It's a savory soup made from a sheep's head, including the brain and other organs, and trotters." —dman011 "Ireland, it's coddle. I love it, it's like a white stew soup with boiled sausages and sometimes ham. The sausages stay white, so they look raw, and people think it looks disgusting, including Irish people. It's also a regional dish, more so Dublin, and we will ask people what colour is theirs, because some people make it brown or fry the sausage first, and it's not true to the dish." "I don't know what it's called, but my Greek family is really into sheep's brain. Usually fried now, but apparently when they were kids, they'd eat it raw sometimes. Never been a huge fan myself." —QuestionUnlikely9590 "I'm from India... I think of 'chapura,' which is red ant chutney, a tangy and spicy condiment made with red weaver ants and their eggs, plus chillies, and some other spices." What food did you grow up with that people from other places find nauseating, even if you don't think it's justified? Let us know in the comments or share anonymously using the form below! Want to learn more fun food facts? Take a quick minute to download the free Tasty app, where you'll have access to thousands of recipes and be able to see what other Tasty users are cooking up in real time, no subscription required.
Yahoo
2 hours ago
- Yahoo
US tariffs and blowing the budget ‘among cost concerns for holidaymakers'
Two-thirds (66%) of people are planning a holiday abroad this year, a report has found. But nearly four-fifths (78%) are worried about the impact that US trade tariffs may have on prices in destinations abroad and over half (53%) plan to avoid destinations where they believe tariffs could affect resort prices. Over three-quarters (77%) said that exchange rates are a big concern for them. Post Office Travel Money's Holiday Spending Report also found that holidaymakers rated Spain, Turkey and Thailand as being the 'best value for money' out of 39 worldwide destinations. More than half (52%) of holidaymakers said they will budget more for their next holiday due to increased costs. Over four-fifths (82%) said that they had set a budget, averaging £377, on their last trip. But seven in 10 (71%) admitted blowing their budget, by £140 on average. Laura Plunkett, head of travel money at the Post Office, said: 'This year's holiday spending research again demonstrates that holidaymakers don't always set a realistic budget and overspend by large amounts as a result.' The Post Office used two surveys of more than 2,000 people, carried out in April and May, for its research.
