We give Iberia Airlines credit for hiring superchef Sergi Arola to create the menus for its business class customers. Arola has been one of our favorite Spanish chefs since we met him shortly after he opened his first restaurant in the Hotel Michelangelo in Madrid. His great flair with food was matched only by his deep sense of hospitality. For those of us in coach seats, the airline tortures us every month with an Arola recipe in the inflight magazine, Ronda Iberia. This chicken stew is a great example of a dish that can be reheated and served at 35,000 feet and will still taste good. Arola's unexpected touch is the addition of a vanilla bean. We've adapted it for home use and added an...Read More