Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Wednesday, August 7, 2019
Caprese Salad with Tomatoes, Basil, and Mozzarella
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7 Ice Pops That Break the Mold with Internationally Inspired Flavors
Who doesn’t love frozen treats, especially when it’s hot outside (and maybe hot inside too)? These seven ice pop recipes are like a mini summer vacation, frozen on a stick. They’re inspired by cool treats from the Philippines, Vietnam, Mexico, China, Korea, and India, yet require no more effort to make than frozen juice pops. No need to pack your bags, either. Just head to the kitchen.
One note on equipment: you can buy handy freezer pop molds online, which often include reusable sticks, but if they don’t, wooden popsicle sticks are also available. Or, you can go lower-tech and insert said wooden sticks into homemade molds made from waxed paper cups (think Dixie cups for mini pops). If you use smaller molds, these recipes will yield more ice pops, so plan accordingly.
BPA-Free Ice Pop Molds with Sticks, Funnel, and Cleaning Brush, $10.99 on Amazon
Built-in drip guards are also a nice touch.
Now, just pick your favorite flavor destination and take a virtual trip around the world.
1. Mango and Cayenne Paletas
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The refreshing Latin American ice pops known as paletas usually contain fruit, and sometimes cream. Our version is dairy-free and highlights the sweet flavor of fresh mangoes. Cayenne gives them a little kick, although you can leave it out if you prefer. Get our Mango and Cayenne Paletas recipe.
Related Reading: The Best Dairy-Free Ice Cream Brands to Buy
2. Halo-Halo Ice Pops
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No, these frozen treats have nothing to do with Halo Top, and everything to do with Filipino food, which is packed with flavor—dessert is no exception. Halo halo (literally, “mix mix”), one of the most iconic Filipino treats, is a delicious assemblage of ube ice cream, shaved ice, evaporated milk, mung beans, corn, fruit, and coconut gelatin (among other ingredients). We couldn’t cram quite that much into these ice pops, but we did our best. Get our Halo-Halo Ice Pops recipe.
Related Reading: Everything You Need to Know About Ube | What Is the Difference Between Condensed Milk and Evaporated Milk?
3. Honeydew Melon Ice Pops
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Melona pops, popular (no pun intended) in South Korea, were the inspiration for these simple summer treats. Ripe honeydew melon, sugar, heavy cream, and a pinch of salt is all that’s called for. They’re incredibly refreshing. Get our Honeydew Melon Ice Pops recipe.
4. Red Bean Ice Pops
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Sweet red bean desserts are commonly enjoyed in China, Japan, Thailand, and other Southeast Asian countries, and if you’ve never tried one yourself, now’s the time. These creamy pops are made with sweetened, mashed adzuki beans, which you can buy in cans online or in Asian markets. If you’d prefer a smoother bite, you can use sweetened red bean paste instead, but we like the textural contrast of the roughly mashed beans. Get our Red Bean Ice Pops recipe.
5. Vietnamese Coffee Ice Pops
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A popular form of Vietnamese coffee is a combination of strong black brew combined with sweet condensed milk; it’s perfect for turning into creamy frozen ice pops, but be warned: they pack a caffeinated punch. So feel free to eat one for breakfast? Get our Vietnamese Coffee Ice Pops recipe.
Related Reading: The One Thing You’re Getting Wrong When Making Cold Brew | What Is the Difference Between Iced Coffee and Cold Brew?
6. Milk Tea with Tapioca Pearl Ice Pops
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Bubble tea is pretty widely known and loved these days, but have you had it in the form of an icy dessert yet? The frozen tapioca pearls slowly thaw and turn delightfully chewy as the creamy black tea-flavored ice pops melt around them. Get our Milk Tea with Tapioca Pearl Ice Pops recipe.
Related Reading: The History of Boba & Bubble Tea
7. Malai Kulfi Ice Pops
Chowhound
These fragrant ice pops are inspired by Indian kulfi. They’re ultra creamy thanks to sweetened condensed milk and whole milk, and flavored with cardamom and saffron. Roasted pistachios add a great salty crunch. Get our Malai Kulfi Ice Pops recipe.
Related Video: A Brief History of Frozen Desserts
This post was originally published on July 25, 2011 and has been updated with new links text, and images.
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Make an Easy Berry Cobbler with One Simple Hack
Cobblers, crisps, and crumbles are inherently easy desserts, and perfect for using up all your summer fruit. While you don’t even really need a recipe for making them (maybe just a formula), this is one of our favorite fruit cobbler recipes to bring out again and again, whether we’ve got a glut of berries or a surfeit of stone fruit.
The trick to this particular cobbler is store-bought pie crust, because sometimes you just need a shortcut. You can absolutely make your own pie dough if you prefer, but either way, putting the cobbler itself together is an easy affair.
Related Reading: 11 Easy Tips for Summer Fruit Desserts | How to Make Perfect Pie Crust
You’ll need:
- a large mixing bowl
- a spoon
- a pie plate or small baking dish
- a timer
- 6 pints of berries (any kind except strawberries, which get too watery)
- sugar
- flour
- a third of a stick of butter
- one store-bought frozen pie crust (thawed)
Le Creuset Heritage 9-Inch Stoneware Pie Dish, $39.99 at Macy's
This gorgeous Le Creuset pie pan is currently 44% off (looks even better now, right?).
How to make easy berry cobbler:
1. Heat the oven to 375° Fahrenheit (it will take at least 20 minutes to warm up).
2. Rinse the berries and put them in a large mixing bowl.
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3. Sprinkle three heaping spoonfuls of sugar and one spoonful of flour over the berries, stir gentle to coat with the mixture, and taste. Add more sugar if the berries aren’t sweet enough. Feel free to add a tiny splash of vanilla and/or a sprinkle of spice like cinnamon.
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4. Pour the berries into an ungreased pie plate or baking dish. (If you want to skip dirtying an extra dish, just bypass the mixing bowl in step 3 and toss your washed fruit with the flour and sugar right in the baking dish; you’ll just have to mix a bit more carefully so nothing spills out, easier if you use your hands.)
5. Break the butter into a half dozen or so small pieces, and evenly distribute them over the top of the fruit.
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6. Set the crust on top, breaking it into pieces for a more rustic, cobbler feel. Sprinkle a large spoonful of sugar over the crust.
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7. Put the cobbler in the oven and set the timer for 30 minutes. After 30 minutes, check to see if the fruit is bubbling and the crust has turned golden. If not, put it back in for 10 more minutes.
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8. Remove the cobbler from the oven and let it cool for at least 20 minutes.
9. Spoon the cobbler into bowls. It should be very loose and saucy. Serve with ice cream if you like.
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The Ultimate Guide to Summer Salads
Salad is one of the most basic components of a meal: toss some greens together with a light vinaigrette and you’ve got the basis for a healthy and delicious dish, particularly perfect for summer. But a salad can also be a meal and not a mere side dish. And the true beauty of salads? There aren’t really a lot of rules for what can or can’t be included either way. Chopped vegetables? Sure. Meat? Cheese? Hardboiled eggs? Add them all in! Even fruit fits. And a truly great salad is a work of art.
The Salad Days…of Salad
Salads date all the way back to the Roman Empire. Technically defined in the “Oxford English Dictionary” as “a cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing and sometimes accompanied by meat, fish, or other ingredients,” or more simply, “A mixture containing a specified ingredient served with a dressing,” the beauty of a freshly tossed salad is undeniable. But as a side dish or a main course, other types of salad definitely have the edge of being able to be made ahead (potato salad and pasta salad are prime examples, but even kale salad will hold up in the cooler or fridge). Salads composed of simply the freshest vegetables you can find (summer tomatoes, cucumbers, green beans, etc.) are also wonderful, lettuce or not.
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Related Reading: 11 Chunky Summer Salads That Skip the Lettuce
Salad became extremely popular in the United States in the 1920s, when cookbooks devoted to only salad were published (the trend’s coming back and we love it), and tossed salads became the norm. Fruit salad, and the iconic American invention Jell-O salad (neither Jell-O, nor salad) were also popular choices.
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Related Reading: The Best Cookbooks Devoted to Salads | How to Make Fruit Salad That Doesn’t Suck
Salads have also had plenty of pop culture moments—who can forget the catchy assertion from “The Simpsons” that “You don’t win friends with salad” (or the entire “Seinfeld” episode that revolved around “a big salad”)? Going back even further, the phrase “salad days” (used to refer to one’s green youth) dates back to 1606, when Shakespeare turned the phrase in “Antony and Cleopatra.”
Salads have staying power for sure, and they have infinite variations, but there are some basic rules you can follow to ensure you banish bad salads.
How should you get started on building your perfect summer salad?
First, figure out if you’re interested in a salad based on greens, or what the French would call a salade composée, which is a series of ingredients arranged on a plate. Then, consult Our Best Salad Recipes, Rules, Tips & Tricks. It covers the following basics in way more depth, plus includes general salad rules to live by and lots of gorgeous and delicious salad recipes.
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But at a glance, these are the key components of any salad that you should aim to balance in perfect harmony:
Salad Bases
The most important part of the salad is the base, whether it is delicate leafy greens, hearty greens like kale, thinly sliced cooked or raw vegetables, grains, or a combination of the the above. Play around with different lettuces, vegetables, even fruits, and let the base will inform what you add to it next.
Pro-Tip: If you want your lettuce to last longer in the refrigerator, store it in a Tupperware with some paper towels to absorb any moisture. This will keep the lettuce fresh for as long as possible and you’ll have no excuse not to have a fantastic salad on the table in only a matter of minutes.
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Salad Dressings
Oil-and-vinegar is a salad dressing at its most basic. But the oil can be nut, olive, grapeseed, or a combination of several. The acid can be in the form of red wine vinegar, rice vinegar, or lemon juice. And you can add lots of other things to it to change the texture and flavor.
Plus, there are plenty of other styles to choose from. But on the subject of vinaigrettes, stop using the old 3:1 ratio and go for 2:1 instead (let Andy Swallow, founder of Mixt Greens, explain):
Flavor Profiles
You don’t have to include something from every category in every salad, but it’s nice to balance at least a couple elements from these six flavor families:
1. Salty (cheeses, cured meats, capers, olives, anchovies)
2. Sour (tomatoes, kumquats, grapefruit, pineapple, dried cherries or cranberries, or pickled foods)
3. Sweet (dates, plums, golden raisins, apples, pears, citrus, stone fruit, grapes, berries, figs, melon, roasted beets or sweet potatoes)
4. Bitter (broccoli rabe, radicchio, grapefruit, radish, endive, garlic, eggplant, arugula)
5. Umami (nori, cured or smoked meats and fish, aged cheese, fermented foods like black beans or kimchi, mushrooms, miso, tahini)
6. Spicy (watercress, arugula, peppers, ginger, Sriracha, Tabasco, horseradish, wasabi).
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Textures
Once you’ve got the basics down, you should start thinking about what kind of textures you’d like to include in your salad. Mix and match different levels of crunchiness for success. Textures you should think about including are any of the following: crunchy, creamy, chewy, and juicy.
Those Other Summer Salads
Of course, no picnic, potluck, or BBQ is complete without potato salad or pasta salad, and fruit salad is most definitely in season, so we’ve collected our best tips for all of the above as well.
As with green salads, grain salads, and veggie salads, when it comes to finding your perfect salad, the key is experimentation, but always attempting balance.
Potato Salad
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While it may a keto BBQ no-go, potato salad is an absolute must for most cook-outs and summer gatherings, so here’s all our best potato salad content in one place to refer back to as needed:
- Should You Use Waxy or Starchy Potatoes for the Best Potato Salad?
- How Long Can Potato Salad Stay at Room Temperature & Still Be Safe to Eat?
- Japanese Potato Salad Is Our New Favorite
- Creamy Scandinavian Spuds to Spicy Korean Kimchi: 11 Potato Salad Recipes from Around the World
- Picnic-Perfect Potato Salads That Don’t Use Mayonnaise
- Skordalia Is the Potato Side Dish That’s Even Better Than Salad
Pasta Salad
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Jostling for position as the top BBQ side star, pasta salad is another dish that’s easy to mess up, but not if you follow our recipes and tips:
- 9 Summer Pasta Salad Recipes for Every Picnic, Potluck, and BBQ
- 8 Gluten-Free Pasta Salad Options Plus How to Use Them to Their Best Advantage
Fruit Salad
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The time is ripe for making fruit salad, what with all the gorgeous summer stone fruit and berries on display at farmers’ markets. Always go with what looks (and tastes) the best, but check out these tips and inspiring ideas too:
- How to Make Fruit Salad That Doesn’t Suck: Simple Rules, Tips & Tricks to Avert Disaster
- 18 Secret Ingredients for Fruit Salad, Including Ina’s Favorites
Even More Summery Salads
Beyond all of the above, you’ll want to make sure you showcase summer’s best ingredients in every way possible, and salads are no exception. So here are some recipes that rely on the best seasonal produce you can find.
Herbed Heirloom Tomato Salad
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Heirloom tomatoes may be THE best seasonal food thing of summer. When they’re ripe, they don’t need anything other than some fresh herbs, sea salt, cracked pepper, and good olive oil. If you can get a mix of colors, your salad will not only be more beautiful but boast different flavors too so you can appreciate the full range of the tomato. Get our Herbed Heirloom Tomato Salad recipe.
Related Reading: Why Are Heirloom Tomatoes So Expensive?
Caprese Salad
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Use the best ingredients because there are only a few of them, and you will notice. Or at least, it will make a huge difference. Fresh, locally grown, organic tomatoes burst with so much more flavor than standard supermarket tomatoes, so please try to get good ones if you’re doing this salad (and again, heirloom tomatoes are tops). Don’t skimp on the quality of your fresh mozzarella either. Get our Caprese Salad recipe.
Peach Caprese Salad
Amy Neunsinger
The usual Caprese formula also works beautifully when you swap in stone fruit for tomatoes; peaches or nectarines (or a combo of both) work, but pick whatever is ripest. You can use creamy burrata for an extra decadent salad too. Get Joanna Gaines’s Peach Caprese Salad recipe.
Tomato, Tomatillo, and Corn Salad with Avocado Dressing
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A creamy (but healthy) avocado-based dressing with smoky chipotle—dairy-free!—is perfect over fresh summer produce, including juicy tomatoes and crisp corn. Tomatillos and jicama add even more crunch for a refreshing bite. Get our Tomato, Tomatillo, and Corn Salad with Avocado Dressing recipe.
Related Reading: 9 Corn Salads Perfect for Summer
Green Bean, Tomato, and Shallot Salad
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For an easy, uncomplicated summer salad that celebrates the season’s fresh produce without masking it in too many ingredients, go for the green bean and tomato salad. A tangy vinaigrette, some herbs, and you’re good to go. Get our Green Bean, Tomato, and Shallot Salad recipe.
Herbed Potato Salad
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Not all potato salads need to be slathered in mayonnaise, such as this one bursting with fresh-herb flavors. It’s also pretty with small red potatoes, which can be more tender and cook faster. Get our Herbed Potato Salad recipe.
Panzanella Tuscan Bread Salad
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For those of you who crave good, crusty bread, you’ll love the idea of having it not just on the side of your salad, but in your salad, the way they do for this Tuscan recipe. You need day-old, kinda stale bread so it holds its crunch. The more time the flavors have to meld, the better. Get our Panzanella Tuscan Bread Salad recipe.
Niçoise Salad
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The salad inspired by the French Riviera is a meal salad, although a light one. The potatoes, green beans, hardboiled egg, and tuna bring fiber, heft, and protein to the plate, dressed in a light vinaigrette. Make sure to use high-quality, oil-packed tuna (Sunkist ain’t gonna cut it), or swap it out for fresh grilled tuna steaks. It is summer, after all. Get our Niçoise Salad recipe.
Chilled Tofu Salad with Miso-Ginger Vinaigrette
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You get your protein through the tofu and roasted, salted peanuts. You can make your own tofu if you’re feeling really ambitious, but make sure it’s extra firm. The ginger-miso vinaigrette brings a zesty umami coating to the whole greens-based shindig. This is perfect for a beach picnic. Get our Tofu Salad with Miso-Ginger Vinaigrette recipe.
Basic Greek Salad
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Sometime you crave a simple Greek salad: Oh, that salty crumbled feta! Combined with briny, pitted black olives, romaine lettuce, good quality tomatoes and red onions, you’ve got yourself a good gathering of components. Get our Basic Greek Salad recipe.
Classic Pesto Pasta Salad
Classic basil pesto pairs up with sweet cherry tomatoes and rich mozzarella in a picnic-ready pasta salad that’s not too heavy. Get our Classic Pesto Pasta Salad recipe.
Tabbouleh Salad
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Grains, in this case bulgur, can be the base of the salad or add more heft to a greens-based salad. Here, the bulgur mingles with a hefty amount of minced scallions, mint, and parsley, plus some juicy diced tomatoes and toasted pine nuts for a (non-traditional but delicious) roasty crunch. Get our Tabbouleh recipe.
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