Recipe Mutiny: 08/08/19

Thursday, August 8, 2019

Stylish & Shatterproof Dinnerware for Outdoor Entertaining

best dhatterproof dinnerware for summer outdoor entertaining

With the final few months of outdoor BBQ season in full swing, now’s the time to invest in some shatterproof outdoor-friendly dinnerware. Why now? Well, because midway through the season, chances are you’ve already broken or chipped a plate or two. These unbreakable plates, bowls, platters, and cups are so durable they can be dropped, thrown, tossed, and—well, you get the point. But beyond withstanding the occasional fall and the power of a dishwasher, we think they’re particularly stylish too.

Cupture Insulated Wine Tumbler Cup with Drink-Through Lid, 8 for $22.99 on Amazon

Amazon

Please award a prize to the person who designed this magical drinking vessel, an insulated wine glass that will keep your whites cool (ditto your reds) and can be knocked over by a child’s wandering arm without worry. Each glass gets its own colored top to make it easy to know that you’re not inadvertently swapping germs, either.Buy Now

Swirl Melamine Chip and Dip, $14.50 at Pottery Barn

Pottery Barn

Peel the avocado, peel the avocado. Guacamole. Guac-guacamole. Sorry, we couldn’t help ourselves after seeing this stunning vehicle for getting chips and guac in our belly (but break it out for dessert dips too).Buy Now

Lucy Dinnerware Plate, $20 at Katie Kime

Katie Kime

Serving platters in cactus prints, bowls covered with citruses, and our personal favorite, these striking geometric-patterned plates, are all part of Katie Kime’s indestructible dinnerware range. Dishes are also BPA-free, made with no melamine or formaldehyde, and 100 percent manufactured in the U.S. Plus, they’re safe in the microwave, dishwasher, and even a convection oven or regular oven too! (Yes, you read that right.)Buy Now

Le Cadeaux Havana Melamine Set of Four Textured Appetizer Plates, $33.20 on Home Shopping Network

HSN

You know those luxe, beautifully antiqued, Euro-inspired ceramic plates you always see in expensive home decor stores? Yep, these look just like them and won’t crack in half if you place one down on the table too quickly. Buy Now

Opalhouse Embossed Tumblers, $3.99 each at Target

Target

Go all fancy on ‘em. Trust us—they won’t even know the difference when it comes to faking these embossed, textured water (or wine!) glasses in seafoam green, pale pink, and watery blue. At just $4 each, you can stock up on multiple colors too.Buy Now

Kirkland Clear Cordoba Acrylic Belly Pitcher, $44.99 at Kirkland’s

Kirkland’s

Every outdoor get-together needs a pitcher of something, and this durable option made from acrylic is both shatterproof and easy to serve. The real selling point, though: It holds up to 116 ounces, which means plenty of adult beverages can be had before running back inside to make another batch.Buy Now

French Bull 11-Inch Serving Bowl, $21.99 on Amazon

Amazon

This statement bowl is great for serving pastas, salads, or (our personal choice) crispy chicken fingers and comes in a variety of bold patterns that will brighten up any summertime backyard decor.Buy Now

Threshold 14-Inch Melamine Serving Platter, $9.99 at Target

Target

This faux marble serving platter looks so good your guests won’t even know it’s not the real thing. Bonus: It’s about half as heavy as the real thing too, making it ideal for outdoor gatherings.Buy Now

Sara Miller Flamingo Melamine Bowls, 4 for $24.99 at Macy’s

Macy’s

Flamingo prints are certainly having a moment on the fashion scene this summer, so it’s no surprise they’re also popping up on some pretty stylish soup slurpers, too. Go with gazpacho since it’s summer.Buy Now

Oceana Melamine Servers, $3.49 at Sur la Table (originally $15)

Sur la Table

Things we like: Cute salad servers. Things we like even more: When said salad servers are on sale! (These are currently under $4 as of press time.)Buy Now

Opalhouse 11-Inch Melamine Jungle Print Dinner Plate, $2.49 at Target

jungle print melamine plates for summer party

Target

It’s a jungle out there, or at least it can be with this conversation-starting plate.Buy Now

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9 Bake Sale Tips for Easy and Impressive Goodies

Tuna Macaroni Salad

This family favorite tuna macaroni salad is made with canned tuna, elbow mac, bell peppers, parsley, green onion, iceberg lettuce, and mayonnaise. Try it for your next potluck, BBQ, or family gathering.

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This Easy Seafood Stew Is the Perfect Solo Meal

If you’re looking to spoil yourself with an easy yet fabulous weeknight recipe for one, look no further than Anita Lo’s Easy Fish Stew with Mussels, Fennel, and Chili.

Maybe you’ve heard this before or even had the thought yourself: “I really like to cook but when it’s just for one person it seems like a lot of work (and dishes).” There may be some truth to that but my theory— a theory shared by celebrated chef and our recent Table Talk guest, Anita Lo—is that if you love to cook (and eat), nothing should stop you from doing it. Cooking is therapeutic, rewarding, and usually results in healthier eating (not to mention you’ll spare yourself a few dollar bills and the planet a few ounces of Styrofoam on takeout).

Related Reading: The Best Cookbooks for One

Lo, whose former restaurants Rickshaw and Annisa earned about as many accolades as Meryl Streep, is a staunch advocate for cooking for one’s self with the same thoughtfulness and care you might afford a queen or head of state. She would know, after all—Lo was called upon to cook for Presidents Barack Obama and Xi Yinping at the White House in 2015.

SOLO by Anita Lo, $17 on Amazon

A Modern Cookbook for a Party of One.

Buy Now

A few years ago Lo closed her New York eateries following a much-celebrated 17-year run. She quickly added author to her resume with the release of “SOLO: A Modern Cookbook for a Party of One” where she argues that cooking for yourself is akin to self-care and always a worthwhile endeavor. The book outlines a few of Lo’s favorite recipes to make your own fabulous self on any night of the week.

Marquette Castings 6-Quart Dutch Oven, $$89.95 on Amazon

Think how sexy your seafood stew will look in this cast iron pot.

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Anita Lo’s Fish Stew with Mussels, Fennel, and Chili

Cooking for one doesn’t mean you should skimp on glamour. Seafood stew is a most crave-able meal but in many minds seafood equals “special occasion” or at least “expensive,” and so many often shy away. Not so fast, says Lo, and with this fabulous and slightly spicy shellfish stew she backs up the claim with easily had and inexpensive ocean specimens like mussels and porgy or monkfish. Technique-wise the stew requires exactly no formal training and the whole thing can be finished in well under an hour.

Fish Stew with Mussels, Fennel, & Chiles

Ingredients

2 tablespoons olive oil, plus more to taste
1/2 small onion (sliced)
1 large clove garlic (sliced)
1/2 teaspoon red pepper flakes (or to taste)
1 sprig thyme (or a pinch of dried thyme)
½ fennel bulb, sliced into ½-inch thick slices then cut into strips
½ cup dry white wine
1 ripe tomato, chopped
8-ounces clam juice
4-ounce firm white fish filet (such as porgy or sea robin)
Salt and black pepper
1/2 pound mussels, cleaned (rinsed and, if necessary, debearded)
1 teaspoon lemon juice, or to taste
Several slices toasted crusty bread drizzled with extra- virgin olive oil
1 teaspoon chopped fennel frond

Instructions

Heat a small or medium-size pot on medium heat and add 2 tablespoons of olive oil.
Add onions and sweat, stirring occasionally, until translucent and soft, about 5 minutes.
Add the garlic and red pepper flakes and stir.
Add the thyme, fennel, and wine and reduce.
Add the tomato and cook, stirring until the tomato breaks down.
Add the clam juice and bring to a boil.
Season the fish with salt and pepper on both sides.
Add the mussels to the pot and bring to a boil again, then add the fish and simmer until almost cooked through (about 1 minute per inch of thickness).
Season broth to taste with salt and pepper and lemon juice if necessary.
Serve in a large bowl, with the bread on the bottom and garnished with the chopped fennel and a drizzle of olive oil.

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Light & Fresh Pizzas Built for Summer

Pizza knows no season, but these fresh, light pizza recipes are particularly perfect for summer. They go light on the cheese, incorporate fresh produce (in fact, they’re all vegetarian), and are just plain delicious, if a little different from what you may be used to.

You hear pizza, you think cheese that flows like roof tar; pepperoni slices cupping in the oven, filling with grease; and a crust so overladen with toppings it droops like sorrow when you try to lift a slice.

These half-dozen pizzas are different. We designed them to be elegant and summery, but full of flavor. Only one has a foundation of red sauce, and all of them get flavor from good-quality cheeses: smoked mozzarella, chèvre, Gorgonzola. Also, they’re vegetarian, in a totally inconsequential way that avoids dogma, allowing instead for maximum pleasure.

Make them with those raw balls of store-bought pizza dough for convenience, or make our Pizza Dough recipe.

You can cook any of them either in the oven or on the grill:

OONI outdoor Pizza Oven, $275 on Amazon

If you happen to have more advanced gear for making pizza, you can use that too.

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And any one of them is right for serving out on the deck, with a bottle of rosé chilled to a coldness that makes your throat ache after the first sip. Ah, summer.

The Cal-Mex Pizza

Brush the uncooked pizza crust with chipotle purée (a whole can of chipotles in adobo sauce, blended smooth with the addition of a tablespoon or so of olive oil). Spread out a couple of handfuls of grated Jack cheese, some grated smoked mozzarella, a few cherry tomatoes, and julienned peppers (we used red bells and green poblanos). After the pizza comes out of the oven or off the grill, sprinkle with Yucatecan pickled red onions and chopped oregano or cilantro.

Smoky Potato Pizza

Spread the uncooked pizza dough with grated smoked mozzarella, very thinly sliced raw red or fingerling potatoes, salt, and chopped fresh thyme. After baking or grilling, brush the crust with a little olive oil and scatter watercress leaves dressed with a simple lemon vinaigrette.

Related Reading: The Ultimate Guide to Making Perfect Salad

Fig and Goat Cheese Pizza

On the unbaked pizza dough, scatter fresh figs that you’ve halved or quartered and crumbled chèvre goat cheese. When it comes out of the oven or off the grill, brush the crust with a little olive oil, and sprinkle with chopped fresh thyme.

Summer Squash Pizza

Make basil pesto and set aside. Spread some of this on the uncooked pizza dough, add a layer of sliced fresh mozzarella, very thin slices of yellow and green summer squashes, salt, and thinly sliced red onion. After baking, brush a little olive oil on the crust, and sprinkle the whole pie with grated Parmigiano-Reggiano.

Quattro Formaggi (Four Cheese Pizza)

Spread an uncooked crust with a bit of crushed tomato, preferably San Marzanos. Spread a big handful of grated fontina cheese, sliced fresh mozzarella, crumbled Gorgonzola, and thinly sliced red onion over top. After baking, sprinkle with grated Parmigiano-Reggiano.

Tomato-Zola (Tomato Gorgonzola Pizza)

Brush the unbaked dough with a little olive oil. Add slices of mixed heirloom tomatoes; salt and pepper them. Sprinkle with crumbled Gorgonzola. After baking, brush the crust with olive oil and sprinkle the pizza with Italian parsley leaves.

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We Can’t Get Enough of These Summer Panna Cotta Recipes

11 Easy Tips for Making Our Favorite Summer Sweets

Summer fruit is flooding the farmers’ markets, so it’s time to get your dessert on—from simple cakes and cobblers to no-bake desserts, and from stone fruit to berries, here are 11 tips for making easy summer fruit desserts.

You don’t necessarily need to turn the oven on, but even if you do decide to bake, you’ll still want to skew lighter than usual. And maybe employ some shortcuts, like in the Easy Berry Cobbler recipe you see above; it uses store-bought pie crust because sometimes, especially in summer, we love a time-saving hack.

But you’ll find something for everyone (not to mention every skill level and energy level) below:

1. Make stovetop jam and use it in inventive ways.

Chowhound

Do you have too much summer produce on your hands? Not to worry—making jam is our go-to method for preserving the goodness of summer fruit. It’s less complicated than it sounds. Start with a basic recipe and follow the steps to can it, so you can enjoy it all winter. If you don’t want to bother with canning, eat it right away! Your jam will last up to a week in the refrigerator and is not just for slathering on toast; try it spread between the layers of a cake, swirled into (or melted and poured over top of) ice cream, or melted and brushed onto a fruit tart as a shiny, tasty glaze. It can also help intensify the flavor of a fruit salad, or even make a quick cocktail (or mocktail) when you stir a spoonful into a spirit-based drink or simple seltzer water. Get our Fragrant Blueberry Jam recipe.

2. Rescue stale bread with the power of fruit.

Chowhound

Summer fruit offers the perfect solution to saving stale bread. Classic summer pudding is made with fresh fruit (ideally berries) and slightly stale bread—the bread soaks up the fruit juices and turns the entire dessert into a sweet and moist cake-like confection. And there’s no baking involved. Get our Almost Summer Pudding recipe.

3. Chill out with fruity ice cream or frozen yogurt.

Chowhound

Our ice cream maker is our very best friend all summer. Once you master a basic recipe, like our Easiest Frozen Yogurt recipe, you can adapt it to fit whatever summer fruit or dessert you have on hand. For example, add in a raspberry swirl with some quick-cooked fruit or make extra streusel from a pie recipe and stir that into ice cream. Bake sugar cookies and crunch them up, then crumble them over ice cream. The world is your oyster—or, your empty ice cream bowl.

4. Make a classic move and master pie crust.

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Stone fruit and berries basically beg to be turned into pie. So before summer ends, perfect your pie crust technique so that you can eat your daily servings of fruit in the form of pie (why not?!). The most important thing to keep in mind is to start with very cold butter or shortening. Keeping the fats cold in pie dough allows the butter or shortening to stay in lumps, which melt during baking into flakes. If you overwork the dough and warm the fat before baking, your crust will be leaden and dense instead of light and flaky.

5. Stick with lighter desserts.

Angel Food Layer Cake recipe with whipped cream, blackberries, and caramel sauce

Chowhound

In hot summer heat, eating dense chocolate cakes or overly sweet pudding isn’t really our thing. Instead, try some of our favorite recipes that are lighter and airier: just the thing for warm evenings spent outside. Make our Strawberry Whipped Cream Cake, our simple Olive Oil Cake (topped with the fruit of your choice), our Easy Berry Butter Cake, or our Angel Food Layer Cake with Blackberries (above).

6. Go no-bake & harness the power of the icebox.

Jessie Sheehan

No one really wants to turn on their oven in sweltering heat, but the good news is that you don’t have to in order to make dessert. We’ve got plenty of inspiration to turn to when you need to satisfy a sweet tooth. Ice creams, popsicles, mousses, puddings, and icebox cakes are all excellent choices for no-bake desserts. Get our Blackberry Chocolate Icebox Cake recipe, or Jessie Sheehan’s Strawberry Icebox Cake recipe (above).

Icebox Cakes: Recipes for the Coolest Cakes in Town, $15.16 on Amazon

The queen of icebox cakes shares her best recipes and tips.

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7. Macerated berries are the best.

Grilled Apricots and Herbed Strawberry Salsa recipe

Chowhound

“Macerate” sounds fancy, but all it really means is to soak your fruit in sugar. The sugar helps draw out the juices of the fruit, turning your berries or peaches into a syrupy, chunky sauce. From there, you can stir it into yogurt or ice cream or eat it straight from a spoon! Try the technique here with our Angel Food Cake with Herbed Strawberries recipe. (It also features one of our other favorite things to do with summer fruit: grill it.)

Related Reading: Why You Should Be Grilling Summer Fruit

8. Consider waffles.

Chowhound

Waffles might sound staunchly breakfast-like, or even like wintertime fare. But we love them for summer dessert, and hear us out. Waffles don’t require your oven, and you can make them in advance. They’re a perfect blank canvas for everything from peach ice cream to sliced strawberries to blueberry sauce. Our favorite base for these experiments is our Buttermilk and Brown Butter Waffle recipe: try it out and tell us what summer flavor combinations you come up with!

9. Learn about slumps.

Chowhound

Slumps don’t sound wildly appetizing, but you’d be surprised. They belong to a group of recipes, along with buckles and crumbles and cobblers, that utilize summer fruit. The techniques are similar for each: The filling is baked fruit and the topping is some sort of buttery, floury biscuit or streusel. Once you practice the basic recipes for each, you can experiment with spices and fruits to match whatever is in your farmers’ market. Get our Nectarine and Blueberry Slump recipe.

10. Tart it up.

Chowhound

We love showcasing summer fruit in a pretty but simple summer tart. Buy a prebaked shell, or make one yourself, and fill it with pastry cream. Then top the tart with whatever fruit you have around. Next, learn the secret trick that bakeries use to pretty up their tarts (and that we already divulged in #1): Melt berry jam in a saucepan over low heat until it turns to liquid. Then use a pastry brush to lightly glaze the fruit. The result is a show-stopping pastry that will impress your friends, no culinary school degree required. Try it out using our Strawberry Tart recipe, or our more casual but equally beautiful Rustic Blueberry Tart recipe.

11. Don’t forget about summer veggies either.

Chowhound

Don’t think the rest of your farmers’ market haul has to end up in savory dishes. Just as sweet summer fruits are great in salads, savory main courses, sauces, and more, summer vegetables can be great in sweet applications. Get creative and turn your entire CSA box into dessert—try our Zucchini Bread recipe, our Zucchini Cupcakes recipe, or something less expected, like a sweet tomato sorbet recipe, sweet corn ice cream, or even fudgy eggplant brownies.

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The Trader Joe’s Snacks You Must Try This Summer

How to Make Gluten-Free Biscuits

Gluten-free buttermilk biscuits are happening! If you can't eat gluten and seriously miss a warm and flaky biscuit, we've got you covered.

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9 Foods That Have Been Renamed So You Actually Want to Eat Them

Chinese gooseberry, anyone?

The idea of eating any type of fruit named after a mean bird that poops a lot is certainly off-putting, which is why you’d be unsurprised to learn that the “Chinese Gooseberry” is actually what we know call a kiwi. The fuzzy fruit is not the first to fall victim to (or be saved by) a name change via public relations or marketing teams for major food producer as a way to sell more product. In fact, many of your favorite foods, especially fish and seafood have gone through name changes, are really just ugly-named animals hiding behind fancy upgrades.

Related Reading: The Origins of Odd Food Names

We’ve rounded up eight of the most interesting renamed foods we could find. The “Bob Dylans” or “Marilyn Monroes” of the food world (both of whom changed their name for fame). Scroll down to check em’ out.

Shutterstock

Original Name: Dolphinfish

New Name: Mahi Mahi

Why? Flipper is a national treasure and the act of slaughtering uber-intelligent dolphins has been a source of controversy for many years now. Despite mahi-mahi looking and tasting nothing like your favorite animal at Sea World, consumers get confused so it’s no wonder this tasty taco fish had its name changed. Plus, mahi-mahi is really fun to say. Try it.

Related Reading: How to Make Perfect Fish Tacos

Shutterstock

Original Name: Rapeseed Oil

New Name: Canola Oil

Why? This one’s self-explanatory. We’d rather not conjure something so terrible when trying to recreate grandma’s famous Christmas cookie recipe. Good move, seed-derived oil companies in changing the name of this food.

Omaha Steaks

Original Name: Patagonian Toothfish

New Name: Chilean Sea Bass

Why? Frankly, it’s terrifying to think that any fish (other than a shark) has teeth. Chilean sea bass makes the toothfish sound exotic and less like something you’d see mounted on the wall at your dentist’s office or grinning at you from across a pub in London. A name change we can all agree on.

Original Name: Prunes

New Name: Dried Plums

Why? If the idea of living in a nursing home tickles your fancy, you probably eat prunes and enjoy their name on the reg. If you’re only interested in dried fruit with an incredible amount of belly-busting fiber, the idea of eating grandpa’s favorite snack can be very unappealing. In defense of California, one of the world’s biggest exporters, prunes really are dried plums. It’s not that much of a stretch to call them what they are. Remember to just be yourself and people (of all ages) will love you.

Related Reading: The Ultimate Summer Stone Fruit Guide

Shutterstock

Original Name: Slimehead

New Name: Orange Roughy

Why? Yeah, we’d like to avoid any fish that sounds like it’s covered in slime. We especially don’t want to be reminded that slimeheads, aka orange roughy, are actually named after the mucus-filled canals on their ugly faces. It may not be perfect but orange roughy is certainly a name change upgrade for this fishy food.

Chowhound

Original Name: Mud Bugs

New Name: Crayfish

Why? The idea of eating dirt-covered insects isn’t the most appetizing you have to admit and this food desperately needed a new identity. Crayfish implies that the animal actually comes from the sea, which certainly helps matters at your next big boil. Insect dishes, however, have become increasingly popular in the US. For now, we’ll just stick to mini lobsters.

Original Name: Rockfish

New Name: Red Snapper

Why? Red snapper is a luxury. The Pacific version is called “rockfish,” but can technically be marketed as uber-expensive and Atlantic-derived red snapper because, well, red snapper is still technically what it is. The former obviously has a different taste and feel, which means fish companies are sneaky when it comes to tricking consumers into thinking they’re getting the version with better quality. Tsk, tsk.

Getty Images

Original Name: Whore’s Eggs

New Name: Sea Urchin or Uni

Why? I truly don’t I have to go into too much detail as to why this seafood got a name reinvention. Having been consumed for centuries in Japan Uni is a popular delicacy in Japenese cuisine globally but only recently did it shed the politically incorrect title. Not meant as a slight to sex workers either, but just one look at the spiny creatures and it’s clear this was no tribute to the trade.

Related Reading: Bizarre Fruit Hybrids We Can’t Stop Staring At

Getty Images

Original Name: Chinese Gooseberry

New Name: Kiwi

Why? As we mentioned geese aren’t the most affable of creature plus they’re famous for their droppings and “gooseberry” just kind of sounds like that. Kiwi, this tangy fruits new name, is more exotic-sounding and linguistically related to the Japenese word kawaii which means cute.

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