Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Friday, September 6, 2019
Costco’s Pumpkin Pie Is Back Already (and We’re Not Mad About It)
Pumpkin spice products already feel like old news and September’s only just begun, but did you know Costco’s pumpkin pie is already back too?
The end of summer marks the beginning of some of our favorite national pastimes: the kickoff to football season; the banishment of dressing in white; and, of course, the social media outrage at pumpkin foods arriving way too early. Even in the fall, foodstuffs that get the orange squash treatment are polarizing, but the ones that show up on shelves while the weather is still warm earn even stronger derision.
But alas, there are exceptions to the rule. Earlier this week, Costco once again unleashed it’s Andre The Giant-sized pumpkin pie to the very hungry masses and its release has been met with near-unanimous excitement from the Twitterverse. Don’t believe me? Well here just a few of the receipts:
Pumpkin pie from Costco fuels my soul.
— Chelsea Wiley (@chelseamcnelsie) September 1, 2019
Chowhound
Can someone buy me Costco pumpkin pie?? It’s all I want in life. 🥧
— jen (@missjngo) September 4, 2019
Screw pumpkin spice lattes, I’m ready for a Costco pumpkin pie
— Madelin Lee (@princess_madi6) September 5, 2019
There’s even an account singularly dedicated to singing its praises.
If you ask me (or even if you don’t), the enthusiasm is plenty justified. It’s cheap: the whole pie has been spotted out in the wild for as low as $5.99. It’s massive—this is Costco after all. Heck, at nearly four pounds, you can even do a few reps with the pie so you don’t have to feel as guilty about eating a slice, or two, or twelve.
Shutterstock
Of course, most important of all, it’s darn tasty. Flaky, buttery crust. Luscious, custardy filling.
You know what? On second thought, I am outraged that Costco started selling their pumpkin pie in September. It should be available year round!
Related Reading: Our Favorite Costco Splurges That Are Totally Worth It
Related Video: The World’s Fastest Pumpkin Pie (In Case You’re Not a Costco Member)
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Don’t Lose at Tailgating: 10 Tips for the Win
Tailgating season is here, but it pays to have a plan—here’s how to have the best tailgating bash possible.
If you’ve got some wicked face paint, beer, and a bunch of loud, sweaty dudes (and dudettes!), you’ve got massive tailgate party potential—just add a sporting event and a parking lot. But you’re still likely to get stuck with 10 bags of pretzels, no bottle opener, and a cooler full of warm beer if you don’t plan properly. Follow our tips and you’ll be enjoying your party while the frat boys next door are busy trying to bum some fuel for their grill.
Tailgating Tips
1. Research the site.
Are you even allowed to tailgate there? If you want to grill, can you use an open flame? You better find out before you get there with 10 pounds of raw steak you can’t actually cook.
2. Check the time.
When do the gates open, and when do you want to be in your seat watching the event? Don’t try to make a slow-cooked pork shoulder if you only have a few hours before the game (unless you’re actually bringing it already made in your slow cooker). If you have a two-hour window of time, choose fast-grilling items like sausages, shish kebabs, or flank steak. Remember that you’ll also need to factor in time to heat up the grill, especially if you’re using charcoal.
Crock-Pot NFL Team Logo Slow Cookers, $29.97 at Walmart
Find your favorite team's logo and tailgate in proper style.
3. Finger food always rules.
It’s easy to eat standing up and leaves one hand free for fist-pumping. Plus you’ll have less trash if you’re only using napkins. Hot dogs, chips and dips, cut-up vegetables, quesadillas—anything that doesn’t have to go on a plate is fair game.
4. Don’t cheap out on coolers.
You should have at least two—one for food and one for drinks, so people aren’t rummaging around the bloody bags of meat to get a beer.
Related Reading: 10 Stylish Coolers for Summer & Beyond
5. Don’t be a moocher.
Essentials that are often overlooked are plenty of napkins, extra fuel, lighters, bottle openers, sanitizing wipes for whoever is handling the meat, extra bags of ice, trash/recycling bags, extra clean bags for leftovers, and extra water for hand-washing. Don’t forget basic grilling tools, too: tongs, foil for keeping things warm (plus it doubles as a grill brush in a pinch if you wad it up and rub it on the grill with your tongs), and a spatula. If you’re packing sauces, bring a silicone brush to layer them on.
M Kitchen World Silicone Basting Brush, 2 for $6.99
Whichever sauce you go with, a heat-resistant silicone brush makes it easy to apply (without the risk of leaving bristles behind).
Chowhound
6. Prep at home.
That means more time to apply that face paint. Marinate kebabs, cut up vegetables for dippin’, make your dips and sauces, form your burger patties, and soak your wooden skewers (so they don’t catch fire on the grill). If you’re serving cocktails, mix up batches in advance so you’ll just have to add ice and/or club soda on-site.
7. Pack smart.
You don’t want to end up with watery wings and contaminated side dishes. Use resealable plastic bags for marinating meats, as well as for fruit, vegetables, frozen things, sausages, and hot dogs. Use resealable containers for anything crushable—dips, sauces, and salads. If your containers don’t seal tightly, wrap plastic wrap around them. Pack the food cooler right: Raw meat goes on the bottom, vegetables on top. Given that, try to pack things in the reverse order that you will be using them—i.e., snacks on top, side dishes below that—so you don’t have to dig around.
8. Consider using your cooler as a warmer.
If you can’t grill at your site, or just don’t want to deal with the mess, make hot food ahead of time—think slow cooker pulled pork or beer-braised brats—and keep it toasty by hacking a cooler. You’ll just need to make sure you have enough bricks to fit in a single layer in the bottom, usually between three to six, depending on the size of your cooler and of the bricks. About half an hour before you’re ready to head out, wrap the bricks in heavy-duty aluminum foil and bake them at 300 degrees for 20 minutes. Meanwhile, line your cooler with a layer of paper bags from the grocery store, or a bath or beach towel, then add a layer of foil over that and up the sides of the cooler. When the bricks are ready, place them in the bottom and put your hot food (in heat-safe containers!) on top of them. Fold the foil along the sides of your cooler over the top of the food and add another towel for further insulation, then pop the lid on and voila! You’ll have a way to keep your food warm for at least a few hours.
Chowhound
9. Don’t forget the most important thing.
That’d be a beer opener, of course. But if you do leave it at home, here’s how to open a beer with (a) a pen; (b) a piece of paper; (c) your forearm; (d) a carabiner; or (e) another beer. And if you’re bringing a keg, here’s how to tap it.
Related Reading: The Best Low-Carb Beers This Year | The Best Hard Seltzer
10. Okay, the food’s also pretty important.
Check out our full gallery of tailgating recipes with all the fuel you need for a good parking lot party, and see some highlights below—plus a few team-specific treats for when you want to proclaim your allegiance through what you eat.
What to Make for Tailgating
Ginger Mojitos for a Crowd
Chowhound
Grating ginger means no muddling, and making a big batch of the base ahead of time means you can serve a dozen drinks in the blink of an eye, since all you have to do on-site is pour into cups and top them off with club soda. Get our Ginger Mojitos for a Crowd recipe.
Kielbasa-Cheddar-Sauerkraut Garbage Bread
Chowhound
Garbage bread is good stuff; the name just refers to its ability to take whatever leftovers you have laying around and revamp them into warm, doughy pinwheels perfect for snacking. In this case, we use fresh kielbasa sausage, cheddar cheese, and sauerkraut in homage to Pittsburgh, but you definitely don’t have to be rooting for the Steelers to love these. Get our Kielbasa-Cheddar-Sauerkraut Garbage Bread recipe.
Buffalo Chicken Kolaches with Blue Cheese Dip
Chowhound
These Polish pastries are big in Texas. To make them extra-appropriate for a game day spread, we suggest filling them with buffalo chicken and dipping them in blue cheese. They’ll make you cheer even if you’re booing the Dallas Cowboys in between bites. Get our Buffalo Chicken Kolaches with Blue Cheese Dip recipe.
New England Clam Chowder Bites
Chowhound
Whether you’re a Patriots fan or just an avowed chowder lover, these creamy bacon-studded appetizers are like crab rangoon if it hailed from New England—and store-bought wonton wrappers make it easy to put together. Get our New England Clam Chowder Bites recipe.
Grilled Honey Sriracha Chicken Skewers with Blue Cheese
Ray Kachatorian
With all the flavors of your favorite buffalo wings in easy skewer form, these chicken thigh kebabs can be marinated and assembled ahead, and the easy honey-Sriracha glaze brought along in a separate container. Get this Grilled Honey Sriracha Chicken Skewers with Blue Cheese recipe.
Grilled Maple-Mustard Chicken Wings
Chowhound
If you want the actual wings, they do well on the grill too, but try a sweet and tangy maple-mustard sauce for a change. And bring plenty of wet naps. Get our Grilled Maple-Mustard Chicken Wings recipe.
Grilled Steak Quesadillas
Chowhound
Grilling the chipotle-rubbed skirt steak and grilling the quesadillas themselves means there’s plenty of smoky flavor in these easy handheld snacks. Get our Grilled Steak Quesadillas recipe.
Grilled Shrimp-Boil Skewers
Chowhound
Cooking shrimp and sausage on a stick is a neat trick, and the charred lemon is great squeezed over everything. Get our Grilled Shrimp-Boil Skewers recipe.
The Perfect Cheeseburger
Chowhound
Sometimes the classics are just what you’re craving. In that case, try our tested-and-perfected cheeseburgers. Bring all the prepped-ahead fixings—like washed and dried lettuce, sliced onions, and the sliced cheese—in a disposable aluminum or reusable plastic container so assembling these is a snap. Get our Perfect Cheeseburger recipe.
Celery and Olive Orzo Salad
Chowhound
Because it is nice to have a little something fresh and healthy in among the meats and the beer and the chips and dips. This easy orzo salad is great at room temp and packed with flavor and texture from plenty of mix-ins—and versatile enough to pair well with almost anything. Get our Celery and Olive Orzo Salad recipe.
S’mores Bars
Chowhound
For dessert, these nutty, chewy, chocolate-drenched s’mores bars are a real treat, especially if you slip them on the grill for a minute to get a little warm and melty. Get our S’mores Bars recipe.
Related Video: How to Pack a Cooler the Right Way
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All-Clad, Le Creuset & More Kitchen Favorites on Deep-Discount During Nordstrom’s Summer Sale
Nordstrom is having an end-of-summer blowout sale and there are a lot of irresistible deals to be had, especially in the home and kitchen departments.
From whimsical cheese boards to stunning and sturdy cookware via some of our all-time favorite brands like All-Clad and Le Creuset. These beauties are marked down as much as 50% in some cases, but just through this weekend.
Related Reading: Best New Chef Cookbooks for Fall 2019
Take a peek at our top picks for kitchen and cookware deals from the Nordstrom summer sale happening right now.
All-Clad 10 and 12-inch Nonstick Fry Pans: $100 (save $50)
Nordstrom
These two All-Clad nonstick aluminum fry pans are will be your new kitchen workhorses. Produced by one fo the all-time greats in kitchen and cookware.Buy Now
Le Creuset Cast-Iron Dutch oven: $150 (save $38)
Nordstrom
A lovely cast iron Dutch oven for Sunday stews, sauces and roasts from everyone’s favorite Le Creuset.Buy Now
Related Reading: How to Clean Cast Iron
All-Clad Immersion Blender, $100 (save $30)
Nordstrom
A high-quality immersion blender is of those kitchen tools you’ll wonder how you ever lived without.Buy Now
Le Creuset Stoneware Casserole $110 (save $38)
Nordstrom
A classic casserole with a matching lid that ingeniously doubles as serving platter.Buy Now
All-Clad 10-Piece Stainless Steel Cookware Set: $700 (save $590)
Nordstrom
A major discount on one of the best cookware sets you’ll find. All-Clad is a favorite of professional chefs and this set includes 8- and 10-inch fry pans, 1 1/2- and 3-quart saucepans, a 3-quart sauté pan and an 8-quart stockpot.Buy Now
Le Creuset 9-Inch Enamel Cast Iron Skillet: $150 (save $38)
Nordstrom
This chef-friendly cast iron skillet with handy pouring spouts comes in five playful colors.Buy Now
Salome Set of Three Cheese Knives: $20 (save $10)
Nordstrom
These three stylish cheese knives are made from copper stainless steel and bone, and the entire set is yours for less than $20.Buy Now
Small Enamel Prep Bowl: $9 (save $10)
Nordstrom
An attractive yet functional brushed gold and white prep bowl perfect for housing cocktail party snacks.Buy Now
Clownfish Cheese Board: $25-$35 (save $23)
Nordstrom
What better to go with your new cheese knives than a fun cheese board inspired by Nemo. This clownfish from Anthropologie is made from acacia wood, polished marble with brass accents and a perfect addition for a perennial host or hostess.Buy Now
Treasure and Bond Enameled Cocktail Shaker: $14 (save $15)
Nordstrom
Take 50% off this sharp enameled cocktail shaker for mixing up gina nd vodka martinis in style.Buy Now
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How to Hack Store-Bought Pizza Dough Into Amazing Easy Dinners
These easy store-bought pizza dough recipe hacks will make you look like a genius (and a hero) in the kitchen.
You know those little balls of fresh pizza dough you can pick up in the refrigerator case at nearly every supermarket these days (glory be)? Well, they’re obviously a great shortcut to homemade pizza, but they can also be hacked and turned into many other marvelous easy weeknight dinners, party-ready appetizers, and simple snacks.
Which is a good thing, because while everybody loves pizza, after your 100th large pepperoni with extra cheese it can get a little boring. To shake things up, former Chowhound photographer Chris Rochelle reached out to our Chowhound community to discover the mind-blowing things that are possible with a pound of store-bought pizza dough (we got ours from a Whole Foods in San Francisco) and a little imagination. Part one: six savory manipulations. Part two: Turning Store-Bought Pizza Dough Into Sweet Treats!
Monkey Dough (Pizza Dough Monkey Bread)
Monkey bread may bring to mind sweet, sticky, cinnamon-sugar dusted dough balls, but it can also go savory—and can be made with zero stress if you use store-bought pizza dough. Simply cut the dough ball into smaller pieces and let them proof (that gives you time to unwind from work, declutter the house if you’re having guests, or help the kids with homework), then arrange them in an oven-safe bowl with the savory additions of your choice—cheese, certainly, but the rest is up to you; we went simple with jalapeño slices, but you could add other veggies, meat, and even sauce (though it’ll make for messier eating). Bake until brown and bubbling and serve with marinara sauce for dipping. This will definitely be MVP at any tailgating party, but will also win over picky kids at dinnertime. Get our Pizza Dough Monkey Bread recipe.
Nordic Ware Pro Form Bakeware Nonstick Aluminum Bundt Pan, $12.43 at Walmart
You can also build your monkey bread in a Bundt pan.
Dough-Zonees (Pizza Dough Calzones)
Calzones are like the original (and actually respectable) Hot Pockets, and they couldn’t be easier when you use a ball of store-bought pizza dough. Simply portion it up, roll it out, and layer on cheese and toppings (we used ham and sliced jalapeños with mozzarella, but you can go with whatever you like: pineapple and pepperoni with cheddar; leftover roasted veggies and pesto with goat cheese; grainy mustard and thinly sliced apples with smoked gouda for fall; even dairy-free sun-dried tomatoes, olives, and oil-packed tuna). Fold the dough packets over and seal the edges, then bake for about 15 minutes. Add a green salad and give yourself a pat on the back for pulling off such an aburdly easy and delicious dinner. Get our Pizza Dough Calzone recipe.
Related Reading: The Best New Weeknight Cookbooks for Fall
Garlic Pizza Dough Knots
Need an easy appetizer that looks totally impressive? Store-bought pizza dough to the rescue (again)! Roll it out, cut it into strips, then tie each piece into a knot. Bake them for 20 minutes, then brush them with melted butter generously mixed with garlic and parsley as soon as they come out of the oven. Marinara sauce on the side is a must for dipping. Get our Garlic Pizza Dough Knot recipe.
Rao's Homemade All Natural Marinara Sauce, $6.24 at Walmart
You don't need to tell if you use a (good) store-bought sauce either.
Dough-Gnocchi (Pizza Dough Gnocchi)
This might just be our favorite unconventional use for pizza dough: pinch off little pieces, roll them into tapered gnocchi, and cook them like you would pasta, then sauce them as you like. We went with classic marinara and parmesan, but there’s really no wrong move here, whether you go green with a pesto sauce or get rich with something creamy like alfredo—or just toss them with oil, herbs, and roasted veggies (like some burst cherry tomatoes, sweet corn kernels, and spicy basil while they’re still in season). Get our Pizza Dough Gnocchi recipe.
Dough Dogs (Pizza Dough Pigs in a Blanket)
Pigs in a blanket get a nice twist with store-bought pizza dough wraps (needless to say, go with high-quality kosher dogs here, and don’t dip them in ketchup…unless you really want to). You can also try this trick with fully cooked sausage or pepperoni sticks (in which case, you know what to serve on the side for dipping). Get our Pizza Dough Pigs in a Blanket recipe.
Strom-Dough-Li (Pizza Dough Stromboli)
Looking at this, you might be wondering: What is the difference between stromboli and calzones? Mostly, it’s the shape of the dough packet (stromboli being more of a long log). But both are equally easy to make with store-bought pizza dough, and just as with calzones, you can play around with the fillings here however you want. Get our Pizza Dough Stromboli recipe.
See also: Turning Store-Bought Pizza Dough Into Sweet Treats!
For more ideas, read the amazing Chowhound discussion. Talk about your own favorite pizza-dough transformations (with pics!) in the discussion box below.
The original version of this story was written by John Birdsall and Chris Rochelle on January 30, 2014. It has been updated by Jen Wheeler with additional links and text.
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Best New Chef Cookbooks for Fall 2019
Sometimes you want an easy weeknight dinner and sometimes you want to get ambitious. These books are for those lets-play-chef moments. Some are actually by chefs, and some just lean more…well, cheffy than not. Whether you want to make homemade pasta, learn how to treat fish as a nose-to-tail ingredient, experiment with sous vide, or try recipes from famous chefs, these new cookbooks are worth a look.
“The Whole Fish Cookbook: New Ways to Cook, Eat and Think” by Josh Niland, $28.00 on Amazon
Amazon
Publish Date: September 17, 2019
Bonafide seafood savant Josh Niland has finally brought his expertise to the page with this deep dive into the multi-dimensions of fish cookery. With tips on butchery and dry ageing, plus recipes ranging from Cod Liver Pate on Toast to Roasted Fish Bone Marrow you can assured this is a that book certainly lives up to its name.Buy Now
“Heirloom: Time-Honored Techniques, Nourishing Traditions, and Modern Recipes” by Sarah Owens, $35 on Amazon
Amazon
Publish Date: September 24, 2019
Past meets future in Sarah Owens’ latest effort which bridges ancient culinary traditions from around the globe with a modernist flair. Seasonal ingredients take center stage, with 120 recipes that take the notion of eating well to a whole other level, and equip you to tackle DIY pickling and fermenting, among other projects.Buy Now
“American Sfoglino: A Master Class in Handmade Pasta” by Evan Funke with Katie Parla, $ on Amazon
Amazon
Publish Date: September 24, 2019
At perennial Los Angeles hotspot Felix (good luck getting a table), Evan Funke has shown that he is a wizard when it comes to the art of making pasta. With “American Sfoglino” he provides a glimpse into his bag of tricks, offering a detailed tutorial on transforming eggs, water, and flour into magic on the plate (or in a bowl). If your idea of a home-cooked pasta meal is limited to boiling boxes of Barilla, this book will change your life.Buy Now
“The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider” by Ivan Orkin and Chris Ying, $26.97 on Amazon
Amazon
Publish Date: September 24, 2019
“Chef’s Table” subject Ivan Orkin proves that fusion doesn’t have to be a nasty word in the culinary lexicon with his latest cookbook. Along with recipes for traditional fare like Stir-Fried Udon, the New York ramen icon offers a taste of Tokyo by way of Syosset with recipes such as Bagels with Shisho Gravlax, a reflection of his Long Island roots and decades-long passion for Japanese cooking.Buy Now
“Butcher & Beast: Mastering the Art of Meat” by Angie Mar with Jamie Feldmar, $40 on Amazon
Amazon
Publish Date: October 1, 2019
If the title didn’t make it clear enough, vegans and vegetarians will want to avoid this collection of elevated stick-to-your-ribs carnivorous offerings like Venison Cassoulet and Milk-Braised Pork Shoulder. For those of you who have dined at The Beatrice Inn, the too cool for school New York restaurant where chef Mar mans the stoves, her book’s hipster aesthetic (Polaroid photos abound) won’t come as a complete shock.Buy Now
“Ama: A Modern Tex-Mex Kitchen” by Josef Centeno, $ 29.95 on Amazon
Amazon
Publish Date: October 1, 2019
Josef Centeno has created a mini-dining empire in downtown Los Angeles and Ama is arguably the jewel of his kingdom. Here he shares his take on the Tex-Mex eats from his native San Antonio with recipes for Huevos Rancheros, Carne Guisadas, and his legendary puffy tacos. If you’ve ever fantasized about throwing a super nacho party (I mean, who hasn’t?), “Ama” will help make that dream a reality.Buy Now
“Sous Vide: Better Home Cooking” by Hugh Acheson, $24.50 on Amazon
Amazon
Publish Date: October 15, 2019
Sous vide was once strictly in the realm of professional kitchens but has become more and more common among home cooks. If you’ve been meaning to try it, this book is the perfect place to finally start. You’ll learn how to cook everything to the perfect texture, from salmon to shiitake mushrooms (and yes, there’s also plenty of steak and chicken), plus what to do with them when they come out of the water bath.Buy Now
“Pasta Grannies: The Official Cookbook: The Secrets of Italy’s Best Home Cooks” by Vicky Bennison, $20.99 on Amazon
Amazon
Publish Date: October 29, 2019
Don’t let the “grannies” the the title fool you—these are masterful pasta recipes from Italian grandmothers, who could teach a lot of restaurant chefs a thing or two. This book based on the YouTube channel of the same name includes over 80 recipes that have been perfected by nonnas over lifetimes, and highlights their stories as well as their food.Buy Now
“Felidia: Recipes from My Flagship Restaurant” by Lidia Bastianich, $35 on Amazon
Amazon
Publish Date: October 29, 2019
Italian cuisine queen Lidia Bastianich is bringing the recipes from her long-lived NYC trattoria to the masses. Take your pick of familiar favorites like Linguini with White Clam Sauce and Pasta Primavera, or try your hand at Short Ribs Braised in Barolo, and for dessert, Limoncello Tiramisù to experiment with some new school cooking. Whatever path you choose, have your stretchy-waisted pants washed and ready.Buy Now
Check out our full list of the best cookbooks for fall 2019.
Which one are you most looking forward to? Let us know in the comments!
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