Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Thursday, August 1, 2019
Super-Specific Tools for Tackling Summer Produce
Oftentimes, countertop space is at a premium in our kitchens; if an appliance or gadget starts collecting dust, it ends up in the donate bin to make room for more useful items. Every once in a while, though, you find that rare, solitary-purpose tool that fully earns its place in your kitchen, and moreover, your heart! With summer produce in abundance, we’ve found exactly those tools that will make the hulling, pitting, slicing, and peeling of specific fruits and vegetables a breeze. And sure, you can get scrappy with some kitchen hacks to tackle that produce—but, sometimes you just need that gadget that does one job, and does it oh-so-well!
Chef’n StemGem Strawberry Huller, $7.95 on Amazon
Amazon
A strawberry huller is the gateway tool in this lot. It’s cute and compact, and it looks like the fruit it de-stems. It’s small enough that you can forget about it in a kitchen drawer until the summer season—and then, suddenly, you’re knee deep in strawberry sales at the grocery store! So you dig out that strawberry huller to de-stem these little juicy red fruits for tarts, pies, and smoothies galore.Buy Now
Prepworks by Progressive Multi-Cherry Pitter, $10 on Amazon
Amazon
If you’ve baked with cherries or used them in fruit salads, you know how much of a pain removing the pits can be. You carve at them with a knife, or cut them in half and then pry the pit out, sometimes flinging it across the room (or is that just me?). With a multi-cherry pitter, you can tackle four cherries at a time, without any mess. That cherry cobbler just got a little easier!Buy Now
Kuhn Rikon Stainless Steel Corn Zipper, $9.98 on Amazon
Amazon
As late summer approaches and corn season is in full swing, you’ll find grocery stores and farmers’ markets to be overflowing with bins full of corn cobs. When grilled or prepped as elotes, you enjoy corn still on the cob. But, for corn salads and salsas, those juicy, golden kernels need to be taken off. For these occasions, a corn shucker makes quick work of an ear of corn, effortlessly amassing piles of kernels by pulling the tool over the cob.Buy Now
MSC International Tomato Slicer & Knife, $10.24 on Amazon
MSC International
Summertime grilling and caprese salads call for bright, ripe tomato slices. And when you’re prepping for a crowd, you don’t want to mess around with cutting unevenly, struggling to grasp the end of the tomato, and squishing the juice out with too much pressure. For these times, you want a tomato slicer to hold that produce in place and to measure out even slices. Slice quickly, serve, and get back to socializing!Buy Now
Amco Peach Pitter & Slicer, $12.59 on Amazon
Amazon
And let’s not forget about the other caprese salad, full of ripe, fresh peaches. Whether it’s salads, desserts, or just a big old plate of these fruits, peaches are the quintessential summer stone fruit. When grocery store sales leave you with bags and bags of these beauties, a peach pitter is a necessity. Slice and pit with this tool, and make all the pies you can muster before this most delicious produce season is over! (In case you don’t want slices, you can try this peach pitter that just halves and pits the fruit. Either one also works on nectarines.)Buy Now
Watermelon Slicer, $9.95 at Williams-Sonoma
Williams Sonoma
Summer means watermelon slices as an appetizer, side, and dessert! With a watermelon slicer, you can cut a halved watermelon straight to the rind, and remove each slice with the same tool. Instead of having to carve a jagged edge along the rind, each piece comes out perfect and rindless, ready to serve at a sunny barbecue. (Actually, there are several styles of watermelon slicer, including this nifty paddlewheel gadget that promises perfect cubes for your fruit salad.)Buy Now
Pineapple Corer and Slicer, $19.95 at Sur la Table
Sur la Table
And what about that critical ingredient of piña coladas, the pineapple? Though peak pineapple season is mostly outside of summer, there is something about summertime street festivals and pool parties that gets us sippin’ on pineapple drinks and snackin’ on pineapple slices on the regular. With a pineapple corer and slicer, you can remove the core and cut perfect pieces at the same time. And, bonus: It leaves you with the shell to decorate or drink from as you please!Buy Now
Chef’n Kale Stripper, $7.99 on Amazon
Amazon
Switching gears to those CSA boxes overflowing with produce, let’s talk about tools to handle that sometimes-overwhelming abundance of greens. Spending too much time trimming kale from its rough stems? Try a kale stripper! No, it’s not the latest trend in vegan bachelor parties; it’s a wonderful gadget that lets you thread kale through a notch, handily stripping off the leaves for salads and sautées (and it has smaller holes for stripping herbs from woody stems, like thyme and rosemary, too). Now that’s sexy!Buy Now
Garlic Peeler, $10.36 at Williams Sonoma
Williams Sonoma
Garlic is so amazing, yet so hard to peel (don’t even get me started on those cloves that are actually ten mini cloves)! I know that I have some garlic coming my way, thanks to my CSA, and a garlic peeler like this will make all the difference. Instead of clawing the garlic skins off of each clove (though this is admittedly easier by smashing the clove a bit first) or attempting the new garlic peeling hack du jour, you just roll garlic inside the silicone tube until the skins come off, quickly and effectively. Perfect for tackling all those “forty clove” recipes!Buy Now
OXO Good Grips Asparagus Peeler, $6.99 on Amazon
Amazon
Finally, we have the asparagus peeler. Though summer is the end of asparagus season, you’ll find sides of grilled asparagus accompanying steaks, burgers, and fish at cookouts. Many of you may feel like you’re getting by just fine without peeling asparagus, and that’s okay. But, for those that a) might want to remove more of the rougher parts of the skin, or b) need an easy way to make asparagus curls for a salad like our Shaved Asparagus Salad, then an asparagus peeler will do the job, and do it well!Buy Now
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Friday Food Finds: Edible Cookie Dough, Popping Chocolate, Almond Butter Almonds, and More!
I know that I promised less sweet offerings on this week’s Chub Chub Chowdown segment on the Taylor Strecker Show, but I couldn’t resist. There are so many delicious desserts worthy of our attention and it’s my job to introduce them to the masses. Sorry, not sorry! Not a fan of sugar? I also threw in a kick-ass chili sauce and cheese that actually taste really good together. Check out all of our thoughts below and, as always, you’re welcome for ruining any chances of a summer bod.
Marion’s Kitchen Sweet Chili Sauce
We’d like to think we’re huge sauce aficionados on the Taylor Strecker Show, so when something earns our seal of approval, you know it’s damn good. This sweet chili sauce is no exception. It has, perhaps, the most perfect balance of sweet and spicy that we’ve come across in a long time, making it an excellent option for dips, spreads, and dressings. We can’t wait to try her other varieties, as well, also includes a coconut Sriracha and sticky chili ginger sauce. Brb, drooling.
Nestlé Tollhouse Edible Cookie Dough (Chocolate Chip)
There was simply no way this was going to taste bad. You could put cookie dough on a severed toe and we’d probably still eat it. Good on Nestlé for following in DŌ’s successful footsteps by releasing something so easily accessible and mass market. The packaging is dangerous, though. A pint? Really? I can easily house one full of ice cream on a Friday night in bed, but that’s nearly 1/5 the calories. Someone just slice my hands off now.
Tony’s Chocolonely (White Chocolate Raspberry Popping)
Wow. The raspberry flavor in this bar is intense and we’re NOT complaining! In fact, this may be the bar to turn white chocolate haters (cough, Taylor) into lovers, especially with the fun addition of popping candy. I also brought their Dark Chocolate Almond and Sea Salt variety for fun and it was equally, if not more amazing. Could this be our new favorite desk-side indulgence? With adorable rainbow packaging and a commitment to ethical farming practices, it very well could be.
Justin’s Almond Butter-Covered Almonds
So. Meta. These were as delicious and we knew they would be. How can you mess up coating almonds in a decadent almond butter? You simply can’t. The same can probably be said for cashews, which is why they’re next on our list to try. Do you hear that, Justin? We’re interested in a lifetime supply and waiting ever-so-patiently. Thanks, in advance.
The Cereal School Cereal (Fruity)
No matter how hard we try, Taylor is just not budging with her opinions on monk fruit or stevia-sweetened cereal options. And that’s okay! The aftertaste can be a bit bitter, off-putting, and ruin the overall meal experience. That being said, we think Cereal School has done an amazing job at imitating the fruit-flavored cereals of our youth, all with 16 grams of protein (INSANE!) and without sugar and carbs. If you’re dieting and miss the unhealthy ingredients found in a typical American breakfast, this will be an awesome alternative.
Roth Chévre Goat Cheese (Honey)
Roth happens to be one of my favorite Wisconsin-based creameries, so I was muy excited about their new chévre (goat) offerings. This absolutely didn’t disappoint and I’m currently eating it by the forkful as I type this. The tartness is perfection and the added honey gives it a delicately sweet bite that doesn’t overpower the creamy goodness of the cheese. Put this on your next cheeseboard and your guests will be clamoring to dip every type of cracker (and finger, unfortunately) into it.
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How to Cook on Vacation
Vacation should never be stressful, but unexpected things do happen. One of the reliably unpredictable aspects is just what your rental house kitchen will be like. If you want to cook on vacation, there are some things you can do to make it as pleasurable as possible, no matter what you encounter upon arrival.
For some people, of course, the whole point of vacation is not to do anything, and even those who enjoy more active holidays may choose to have their meals made for them. But some of us love cooking, and look forward to doing it while we’re away. Whether we’re making our favorite dishes or trying out new ones we don’t have time for in our daily lives, cooking on vacation isn’t a chore, but a pleasure—or at least, it should be.
Vacation rental kitchens can be very different from our own, though, and not always in a good way. They’re often missing equipment, or stocked with sub-par tools, and they may or may not have basic items like salt and pepper. In order to keep your vacation as enjoyable as possible, here are some tips on cooking in a rental kitchen:
- Make a meal plan (but stay flexible).
- Make packing and shopping lists.
- Research local markets and stores beforehand.
- Bring staple ingredients and tools along if you can.
- Head for the bulk bins.
- Pre-measure ingredients for baking.
- Take inventory and be inspired by what you find (or don’t find).
- Adapt to your circumstances.
- Make a plan to deal with leftovers.
- Let someone else do it.
Make a Meal Plan, but Don’t Marry It
If you’re cooking on vacation, step one is to figure out what you’ll make. This can be as simple or as complicated as you like, but either way, try to plan meals where any leftovers can be turned into the next day’s lunch, or even another dinner (if you make fajitas one night, you can mix leftover grilled veggies into another day’s frittata—but that dish won’t depend on the leftovers either). And choose dishes that utilize some of the same ingredients. If you buy a bunch of basil for one night’s pasta, for instance, but it only calls for a tablespoon of the herb, think of another meal that will use the rest of it so you’re not wasting anything. It could be something as easy as a simple herb butter to melt over roasted or grilled salmon, or a slightly more complex pesto or chimichurri sauce (which you could then use on a sandwich the next day).
Chowhound’s Grilled Chicken Fajitas
Don’t get overly attached to your plan, though, because you never know if you’ll find everything you need at the store—so think of it as more of a rough sketch than a final blueprint. The avocados you want for your first night’s guac may all be rock-hard and there will be nothing you can do but shift your plans, or ditch them completely. Other setbacks can be worked around. If you can’t find that basil, be willing to replace it with another herb (or have a backup meal in mind)—or, if you’re less into planning ahead anyway, let yourself be inspired by whatever you do find; however, it’s still helpful to write down exactly what you need for each dish as you envision it on the fly, so you don’t leave the store without something important.
Chowhound’s Guacamole
And don’t count on special equipment, either; it’s standard for rental sites to list the major appliances and amenities each house has, but even if they definitely have a grill, that’s not an iron-clad guarantee it’ll be working when you get there. So you can plan to char some steaks, but if that ends up not being a possibility, be ready to broil them instead.
Read More: Easy Meals You Can Cook In Any Vacation Rental Kitchen
Make a List (or Two): For Packing & Shopping
I always make two food-related lists when renting a vacation house: one for the things I’ll pack (more on that a bit below), and one for the things I’ll buy once we get where we’re going. I’m addicted to Google Keep—in part because sharing lists with the other people in the group so they can edit and check items off if we split up the shopping duties is so easy—but good old-fashioned paper works as well, or use your favorite note-taking app.
Refillable Leather Pocket Travelers Notebook, $12.95 on Amazon
There's no reason your travel journal can't include your shopping lists (it's also great for jotting down new recipes you come up with).
If you’re not obsessed with lists and this seems like a total drag, well, I can’t really sympathize (I made lists just for fun even as a kid), but I do suggest taking a mere ten minutes to do it anyway, since it really minimizes the chances of kicking yourself down the road…when you realize you left the lemongrass you wanted to use for simple syrup at home, for instance, and there’s none to be found at your destination. Or you discover you forgot to pack your favorite fancy coffee beans, or didn’t bring cumin and the store ends up charging $8 for it. Planning ahead can help mitigate many minor disasters.
Scope Out Local Stores and Markets Beforehand
Thanks to the internet, you can usually get a good sense of what grocery stores, specialty shops, and farmers markets there are near your destination before you actually get there, which can help you better prepare your meal plan.
For instance, there’s an amazing supermarket in Poulsbo, Wa. (what up, Central Market!) that has a great Asian food section I didn’t expect to be there (not to mention a superb prepared foods department)—so now I know I can make authentic pad Thai while vacationing on that part of the Puget Sound if I want to, which wouldn’t always be the case in other small town locations.
If there’s a dock where you can buy fresh seafood directly from fishermen, consider stopping there one night for your main ingredient, or visit the Saturday market to stock up on fresh produce and other local gems.
Chowhound’s Grilled Paella
Take Staple Ingredients & Tools with You
This is obviously a lot easier if you’re driving to your destination, but it’s doable on a smaller scale even if you’re flying (particularly if you’re checking a bag).
Related Reading: 7 Packing Cubes That Make Travel a Breeze | What Foods Are Allowed Through Airport Security?
Think about what you absolutely need—like salt and pepper—and just bring it with you if you’d rather not have to buy it once you arrive, especially if it’s likely to be pricier, as with olive oil and specific spice blends. This also ensures you’ll have the exact brands and types you like (Diamond Crystal kosher salt and your perfect pepper mill, for instance).
8-Pack Reusable Squeeze Bottle Containers, $9.36 on Amazon
These are petite (though not TSA-approved) and perect for bringing small amounts of your favorite oils, vinegars, sauces, and condiments along.
You can decant things into smaller containers if need be—place a pinch of saffron in a snack-size bag, or use one of those seven-day pill organizers to pack a couple teaspoons of multiple spices, because even if the rental kitchen has a full spice rack, the seasonings are likely to be past their prime.
Auvon Weekly Pill Organizer, $7.98 on Amazon
Perfect portions of all the spices you'll need, and you'll know they're fresh.
If you regularly consume chia pudding and you doubt there’ll be a store near your rental that stocks the seeds, better bring them with.
Chowhound’s Overnight Oats with Summer Fruit
Bring along your essential equipment too, if you can. A good, sturdy, sharp knife is something even gourmet kitchens in rental units are often missing. But think about what else you regularly use in your cooking. If you always grate your garlic on a Microplane, or use a citrus press to make fresh orange juice every morning, be sure to take those smaller items too. Vegetable peelers are another little tool that are often dull and disappointing in strange kitchens.
8-Piece Kitchen Utensil Travel Set, $22.99 on Amazon
Designed for camping, but just as handy for other forms of travel. Swap in whatever tools you'll want or need for each trip.
It may seem silly to pack multiple pieces of equipment, but it’ll be better than making do with inferior versions (and better than buying all new ones, although if you want to be generous you can always leave them behind for the next people). If you have the trunk space and you can no longer live without your Instant Pot, then don’t! If you’re hellbent on frozen margaritas and are at all worried there might not be a blender, bring yours! Or, recall the importance of being flexible and try the freeze-in-a-bag method for slushy drinks.
Related Reading: 7 Ways to Churn Out Ice Cream Without an Ice Cream Maker
Buy from the Bulk Section
This is good practice in general, but especially on vacation. If there is a bulk bin section at the store where you end up shopping, buy things like rice, nuts, and even spices from there, since you can measure out only as much as you’ll need during your stay, and it’ll usually be much cheaper than purchasing full-size bags and boxes.
Pre-Measure Components if You Want to Bake
This is the same idea as bringing small amounts of seasonings, but a bit more elaborate and precise. Since I sometimes like to make blondies, brownies, or bar cookies on the first morning of vacation and I never know if the pantry will be stocked with flour and baking soda, I pre-measure all the dry ingredients for a specific recipe and bring them along in baggies (everything that gets sifted together goes in one, with sugar in a separate bag if it’s supposed to be creamed with butter before the dry mixture is folded in).
Related Reading: This One-Bowl Apple Snacking Cake Is a Life-Saver
I often bring a disposable aluminum pan to bake them in too, and usually print out the recipe and tape it to the bottom so I don’t forget that. This not only ensures you have everything you need, but makes it super fast to whip up breakfast (hey, it is vacation) or dessert, since most of the tedious prep work is already done.
Chowhound’s Crumbly Oat and Apricot Bars
If you have the space, ability, and inclination, you can do the same thing for other meals—measure out panko breadcrumbs and cheese for an easy baked chicken dish, for instance, or bring just enough shredded coconut for a batch of tropical shrimp. It cuts down on how much you’ll spend at the store, and how much you’ll have to tote home (or leave behind).
Envirogen Reusable Zip-Top Bags, 5 for $16.99 on Amazon
These extra-thick, freezer-safe storage bags are a great eco-friendly way to take ingredients with you and bring leftovers home.
Take Inventory Once You Get There & Be Inspired
If you’re not shopping for the bulk of your groceries until after you check into the house—or if you’ve inevitably forgotten something and need to run back to the nearest store within the first day or two—you’ll want to take note of exactly what the kitchen does have and allow it to inform your next moves.
Maybe there’s a slow cooker that’ll inspire you to make pulled pork, which you can then stretch into two or three different meals (like sandwiches, tacos, and rice bowls). Or maybe there’s a bottle of really nice champagne vinegar you never would have splurged on yourself, but that screams for a fresh salad to be put together. Or an unexpected bottle of ouzo might urge you to get some cantaloupe to make our Melon Dip cocktail.
Chowhound’s Melon Dip
It could also be that the coffee filters were never restocked, so you might need to grab some of those too. Use the intel you gather to refine your meal plan and shopping list, and be sure to check for other things like plastic wrap, paper towels, and aluminum foil before you hit the store.
Or, Get Creative & Adapt to Your Circumstances
If you’ve already gotten all of your ingredients and are settled in but you find something else is wrong, just roll with it. If there’s no gas or charcoal for the grill and you can’t immediately replenish it, turn on the broiler instead. If your rental house is missing a baking pan but has a cast iron skillet, use that to bake in. If there’s only a tiny convenience store near your place and the sole pasta they stock is cheap macaroni, it will still taste (almost) as good as the artisanal rigatoni you may have had your heart set on. Or if the dishwasher’s malfunctioning and you don’t want to hand-wash a bunch of pans on vacay, foil packets work just as well in a beach house or mountain cabin as they do at a campsite in the woods.
Chowhound’s Basic Fish Baked in Parchment
And if you find the oven broken, you can even make pasta on a charcoal grill! Where there’s a will…
Try not to stress, and know that you can laugh about these things later, even if they make you want to cry when they occur. (Or maybe you’re a normal person who doesn’t get that worked up over diverted dinner plans, but those of who do will still survive such setbacks.)
Don’t Forget to Plan for the Leftovers You’re Not Supposed to Have
Because even if you devise a meal plan that minimizes the potential for leftovers, chances are you’ll still have some edible odds and ends at the close of your trip. To account for this, be sure to bring zip-top baggies of various sizes and/or reusable storage containers with you, as well as bag clips , twist ties, and a cooler so you can pack any perishables home (plus ice packs if you won’t be near a source of bagged ice). Or try to find more creative ways to deal with them if there’s no possibility of refrigeration. On our last trip, rather than force down a bunch of blueberries I couldn’t finish or lose them all to a warm three-hour drive home, I cooked them into a syrup with sugar and lemon juice, then strained that into a bottle of vodka—an impromptu souvenir much nicer than anything I’d had in mind from the get-go.
Chowhound’s Strawberry Syrup
Let Someone Else Do (Most of) the Work
Of course, if all this sounds like way too much work for what’s supposed to be a relaxing getaway, ignore it and order delivery or go out to a local restaurant instead—or even have meal kits delivered to your rental for the week!
Related Reading: The Best Meal Kit Delivery Services | Eatwith Food Tours, Cooking Classes, and Dining Experiences Connect You with Local Foodies Everywhere
If you’re in a spot that doesn’t support those options, sophisticated (but easy) sandwiches always work, as do various no-cook meals, including the ever-popular and highly grazeable cheese plate, plus a little wine or a fruity vacation cocktail. The important thing is that you enjoy yourself, wherever you are.
What’s your favorite vacation cooking tip, trick, hack, or habit? Is there one meal you always make when you go away? Let us know in the comments!
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Carmelitas
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Josey Baker Showed Us How to Make Amazing Skillet Pizzas
We learned a fantastic skillet pizza recipe from Josey Baker back in October 2014. We’re resurfacing it now because you absolutely need to know about it. Also, it’s the perfect way to use up your heirloom tomatoes—and while grilled pizza is too, sometimes you just don’t feel like firing up the coals. Below, the original skillet pizza post in full, only lightly edited for formatting, plus the full recipe link at the end:
Josey Baker Is Totally Awesome & You Can Be Too
The measure of a cookbook might not be in any particular recipe, but in the author’s power to get you psyched to try. San Francisco baker Josey Baker (that’s literally his given name), co-proprietor of The Mill, is master of the psych. The word passion is such a cliché in food writing it’s embarrassing, but Baker embodies the kind of passion for breads that invites you to get over your embarrassment and just submit, find your own passion. Baker is always pumped. He’s got an easy, whole-face smile that you feel in his eyes as much as his grin. He wants to help you be awesome, even if you’ve never made bread in your life and you have no idea how to reach even marginal awesomeness. His book, “Josey Baker Bread,” is an invitation to give up your fears and submit to that smile and simply believe: You can be totally awesome.
Josey Baker Bread, $19.85 on Amazon
Learn how to make awesome bread (even if you're a total newb) and share the loaves.
Baker showed up at the Chowhound Test Kitchen after we asked him to come teach us how to make pizza. Mondays at The Mill are pizza night. Like everything Baker touches, they’re about more than just pizza, but about the vibe, the coming together over something comforting, only purer and more delicious than you’re used to.
Josey Baker’s Pizza, Step by Step
The recipe for the dough is from Baker’s book. He calls it “The Raddest Homemade Pizza the World Has Ever Known,” which is pure Josey. It calls for sourdough starter that you’ve already made and keep nurturing, made into a so-called pre-ferment with water and whole wheat flour. You let that rise for 8 to 12 hours, then you make the actual dough. That’s a mixture of the pre-ferment you just made, plus more water with bread flour and fine sea salt.
You knead the dough, let it rest for half an hour, then knead it some more and give it another 30 minutes’ rest. You do this two more times, then shape it into balls that will become your pizza crusts, then let them rise for a couple of hours.
The rest is actual pizza process. At The Mill, Baker has a four-deck steam-injected oven, but there’s absolutely no shame in using a cast-iron skillet and a cranked-up home broiler.
You stretch a dough ball into a circle that fits your skillet, which by now is hot because you’ve set it over a high flame and coated it with a tablespoon of olive oil.
It takes about 3 minutes to cook the bottom, and it’s this window of time through which you build your toppings: a bit of salt, sliced tomatoes, fresh mozzarella hunks.
When the bottom has enough dark spotting (you pry up the edges with a spatula to peek), you transfer the skillet to the shelf underneath a hot broiler and watch it over the course of 2 to 3 minutes, until it’s speckled and browned. Rotate the pan if this is not happening evenly.
And that’s it. You slide the pizza onto a board and dribble some extra-virgin oil over the top, maybe dust it with a little parm or scatter some small greens on top, something like mizuna.
You cut it up and everybody takes a slice and you do it again, until everyone’s full. For the next pizza you might crack an egg on top before it goes under the broiler, then sprinkle it with a chiffonade of basil when it’s done.
Or you use halved cherry tomatoes and little fresh mozzarella balls.
And what you’ve accomplished, even if your pizzas don’t turn out quite as beautifully as Baker’s and maybe next time you’ll do it a little differently, is to take a very technical and complicated process and turn it into something that feels as intuitive as playing. That’s totally Baker’s genius, and his charm. He left and we were psyched.
2019 addendum: While we hate to say it because it feels a little—okay, a lot—like sacrilege, this method is also great if you use store-bought fresh pizza dough (as in, those plastic-bagged balls of raw pizza dough you can pick up in most supermarket refrigerator cases these days). It’s not anywhere near the same as Josey’s crust, of course, but it is a great way to make a perfectly blistered pizza on a weeknight!
Josey Baker's Skillet Pizzas
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11 Sophisticated (But Simple!) Summer Appetizers to Serve at Your Next Party
Hosting a summer get-together? These easy appetizers are impressive on all counts: taste, presentation, and how effortless they are to make.
When it comes to party appetizers, there is no fixed ratio of simple to sophisticated. Sometimes the most unadorned, barely manipulated little bites can seem hugely elegant; other times, you can fiddle with a complicated recipe for hours and end up with something that falls flat. These 11 recipes look and taste fancy, but are built on a bedrock foundation of laid-back summer ease.
Some of them are no-cook, always a bonus this time of year, and all of them are sure to impress your guests. Just mix up a batch cocktail or two, or get set up for low-alcohol drinks perfect for summer sipping, and pass around your best platters of easy-breezy nibbles and bites. The hardest part will be picking which ones you want to serve.
1. Ratatouille Crostini with Pecorino
Chowhound
Everybody’s favorite sunny French vegetable stew takes on new stylishness when it’s reconfigured as a bright-tasting, colorful topping for baguette toasts. Shaved Pecorino cheese offers the perfect salty finish. Get our Ratatouille Crostini with Pecorino recipe.
Black & White Wink Tray, $20 on Amazon
All eyes will be on these toasts, especially when they're on a stylish serving platter.
2. Shrimp Ceviche
Chowhound
Ceviche is one of those perfectly passive things to make: Toss seafood with lime and other flavorings, and let it cure on its own. Spoon this bright-tasting shrimp ceviche on tortilla chips for a casual, high-style app. Get our Shrimp Ceviche recipe.
Read More: The Ultimate Guide to Ceviche
3. Warm Deviled Eggs
Chowhound
Cold, they’re a picnic staple, but warm—flavored with Provolone cheese, bacon, and fresh herbs—deviled eggs are a revelation, unimaginably luxurious, the very opposite of church-picnic homey. Get our Warm Deviled Eggs recipe.
Read More: 8 Ways to Make Perfect Hard-Boiled Eggs
4. Mini Cornbread Crab Cakes
Chowhound
Crumbled cornbread gives these crab cakes genuine down-home personality, not to mention a sweet flavor and nicely chewy texture. A dollop of spicy mayo finishes them off. Get our Mini Cornbread Crab Cakes recipe.
5. Bacon-Cheddar Mini Quiches
Chowhound
Using frozen premade puff pastry makes these delicious little bites seem like more work than they are. The perfect thing to pass around with glasses of Champagne! Get our Bacon-Cheddar Mini Quiches recipe.
Read More: 9 Baking Mix Hacks for Easy, Fancy Appetizers
6. Chorizo and Olive Flatbread Squares
Chowhound
Spanish chorizo, fiery harissa, and bold-tasting oil-cured olives add up to the zestiest flatbread topping for a cocktail party. Make sure your drink pitcher is full. Get our Chorizo and Olive Flatbread Squares recipe.
Read More: 9 Summer Flatbreads That Are Works of Edible Art
7. Marinated Bocconcini
Chowhound
Especially for a summer hors d’oeuvres party, it’s best not to overthink. These simple parsley, caper, and garlic–marinated fresh mozzarella balls are a delightful thing to find on the end of a skewer. Get our Marinated Bocconcini recipe.
8. Crispy Prosciutto-Wrapped Asparagus
Chowhound
This is fancy finger food, more substantial (and cool-looking) than your standard pick-up party food. Perfect for a garden party! Get our Crispy Prosciutto-Wrapped Asparagus recipe.
Read More: What Is the Difference Between Prosciutto, Jamón Ibérico, and Jamón Serrano?
9. Serrano Ham and Membrillo Crostini
Chowhound
Smear toasted baguette slices with store-bought quince paste (a.k.a. membrillo), then top with crispy baked serrano ham, thinly sliced Manchego cheese, and a drizzle of mint oil. Get our Serrano Ham and Membrillo Crostini recipe.
10. Smoked Salmon–Caviar Cucumber Bites
Chowhound
This simple yet sophisticated recipe is practically foolproof: Just combine the ingredients in a food processor, pipe onto English cucumber rounds, and top with your favorite caviar. Get our Smoked Salmon–Caviar Cucumber Bites recipe.
11. Devils on Horseback
Chowhound
An irresistible British pub snack: salty, crunchy bacon and sweet, port-steeped prunes is a major crowd-pleaser, and simple to prepare. And if you’re curious about how they got their name, see this round-up of oddly named food origins (bonus: you’ll have something to talk about if the cocktail conversation stalls). Get our Devils on Horseback recipe.
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