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Still the Cook's Illustrated Best Drop Biscuits!! I guarantee that there will be NO leftovers.

@julie -- There are a few things in life that are worth a splurge. I have regretted not ordering the pigeon Prince Rainier III at Le Grand Vefour for years. DH and I were on a budget that trip and stuck with the prix fixe (although the tete de veau was melt in the mouth tender). Who knows if we ever will get back there?

Same goes for the chocolate mousse with a maple cloche at the old Le Cirque. DH and I passed -- again, we were on a budget and already had diverged from the prix fixe by splitting the (heavenly) lobster risotto for an app and ordering swordfish and navarin of lamb for entrees. Unfortunately, I am told the mousse presentation is off the menu. Another culinary regret.

So, in that light, truffle risotto once, truffle risotto with white truffles shaved over it so that the smell wafts to every table around you, truffle risotto so rich that just thinking about it makes the mouth water? My view is go for it. You may never have the chance again!

Where are you staying? Depending upon location, I have two options that are preferable to airport dinner.

If you are on the West Side, I would have the nice people at Zabar's pack you a small cooler to travel with. They will sell you a small handbag sized cooler, or bring your own as I do. Zabar's will add a Koolpak for a small charge.

Get whitefish salad, some nice sable, some cream cheese (wit our without lox in it, your call), maybe even a little caviar (surprisingly well priced in my experience). Toss in some black and white cookies, add a dozen H&H bagels, and every one in the terminal will be envious (although you may have to get someone at one of the restaurants in the terminal to cut your bagel for you).

If downtown is more convenient, stop at Russ & Daughters for a comparable package (I do not know if they will pack to travel, so call ahead).

Travelling solo, you may be able to score a seat at the bar at Pearl Oyster Bar. I would do clam chowder and then the lobster roll. Alternatively, I believe that Babbo serves at the bar. No need to get the full pasta tasting menu; I would get the goat cheese tortelloni with fennel pollen followed by the lamb sausage and mint love letters (or the sweetbreads if they are on the menu).

Finally, if you are feeling super splurgy, I would hit Picholine (jacket may be needed unless you sit in the bar, I cannot recall) and get the white truffle risotto. I believe it goes for about $120 a plate. Not ordering it a few years back is one of my major culinary regrets. I did not miss out on the cheese cart there and fondly remember the cheese sommelier who brought me out a "barely legal" raw milk cheese (name now forgetten) that was amazing!!!

Broccoli gratin with a mustard streusel!! We make a double batch that overflows out of a 10 by 15 Pyrex dish and there are NEVER any leftovers.

Because everyone likes broccoli -- as long as it has cheese AND cream.

We always have the Silver Palate cranberry sauce, both with and without the walnuts. It is super easy (ingredients are cranberries, cran-raspberry juice, maple syrup, orange peel and walnuts, but I forgeet the proportions) and can be made 1-2 days ahead. I always have thought that this sauce would make a great sorbet base with the proportions adjusted (more fruit, less juice) and a little corn syrup and cranberry vodka added (to prevent crystallizing).

At our house, the cranberries always reappear at the end in the cranberry gingerbread here:

http://www.epicurious.com/recipes/food/views/Cranberry-Gingerbread-with-Brown-Sugar-Whipped-Cream-816

The gingerbread keeps well because it is very moist, so we make it the night before and warm it slightly. You can accompany with the brown sugar whipped cream or we plate it with homemade cinnamon ice cream.

Once again, it's the Best Drop Biscuits. On SE's advice, I made them for Thanksgiving last year and they were so popular that I had to make another batch the next day! They now have become our house biscuits and I can tell you that they are great with lamb sausage gravy!!!!

With my family growing up, it used to be waffles with ice cream (permitted only when both children AND my father had been particularly good).

King Ranch chicken casserole, followed by tater tot casserole (traditional recipe) and then by Paula Deen's tomato pie (third in line because it actually has tomatoes in it, as well as two cups of cheese and a cup of mayo, plus whatever goes into the crust). All so good, yet so bad that they only are allowed to be cooked once a year in my house.

I did not know that Doritos come in lime and chile flavor . . . I thought that was Tostitos (and yes, they are delish, with Marzetti's southwestern ranch veggie dip).

My very first cookbook was the Betty Crocker Kids' Cookbook. It had a number of recipes that are an integral part of my childhood. Because where would we be without the cinnamon toast log cabin and pancakes with your initials in the middle?

I remember that my mom would let me cook from the book on weekend mornings and I became adept at writing letters backwards in pancake batter so that they would show up readable when flipped! Even now, I use my mom's old Tupperware batter cup for pancakes.

I always wanted to make the fully decorated gingerbread house, but my mother refused to lend her kitchen to what I am sure would have been total destruction!

I like my BLTs with a vanilla Coke for that soda fountain/diner experience (because that is where I ate BLTs until I lived on my own -- my mother did not like the smell of bacon hanging around the house). How about a riff on those?

You could do Cokes mixed with vanilla vodka or with Xanath, which is a Mexican vanilla liqueur that is great in cola. Either one of those is super easy and you can accomodate the calorie counters with diet.

You even could upgrade to a premium cola (maybe from Jones or a local producer) or switch the cola out for root beer. You could even go all out and make some upscale alcoholic root beer floats (root beer, vanilla vodka, homemade vanilla bean ice cream with crystallized ginger) that wiould be a big hit!

It was classic. I want Bobby Hill to evaluate all of my beef before I purchase it. No flaws in my ribeyes!