Wrap a hot dog with dough, and adhere seam with beaten egg. Refrigerate for 20 minutes. Brush with egg. Slice into bite-size pieces. Transfer to a baking sheet, and bake at 400 degrees until golden, about 15 minutes. Serve with mustard.
More Bright Ideas
- Pepper Jack cheese
- Guacamole or sliced avocado
- Sliced white onion
- Sliced pickled jalapenos
- Soft goat cheese
- Garlic mayonnaise
- Flat-leaf spinach
- Sliced cucumber
- Sliced red onion
- Barbecue sauce
- Coleslaw or shredded cabbage
- Sweet pickles or pickle relish
- Cooked bacon
SourceEveryday Food, July/August 2007
Potatoes make satisfying side dishes in all seasons, summer included. What would a picnic be without potato salad? Opinions on which ingredients are essential to potato salad can vary (maybe your must-include is hard-cooked egg, or diced onion, or sweet pickle relish). Regardless, the starting point must be a basic recipe that promises a good outcome every time. My stripped-down method does just that -- all the salad needs are creative additions to make it your own.
SourceEveryday Food, June 2007
Small sugar pumpkins make seasonally appropriate bowls for hearty servings of robust stew. The pumpkins are hollowed and baked before being filled. Intense heat concentrates the vegetable's sugars, bringing out its natural sweetness -- so you can enjoy its rich, dense flesh as you spoon out your stew. White beans, red pearl onions, baby peas, and turkey sausage make up the deep-flavored mix.
SourceMartha Stewart Living, October 2006
Use a grapefruit knife to hull strawberries. The curved blade will cut away the stems smoothly while leaving most of the fruit intact.
SourceMartha Stewart Living, April 2008
Chiffonade are shredded or finely cut vegetables or herbs, often used as garnish.
To make a chiffonade, wash and thoroughly dry leafy greens or fresh herbs, such as basil and sage. Then stack them, with the largest leaves on the bottom. Roll them up, and cut them crosswise into slivers using a sharp chefs knife. The resulting ribbons provide dishes with a potent burst of flavor. Try sprinkling a chiffonade of basil over pizza. Or prepare kale or collard greens this way (making slightly wider ribbons), and saute with olive oil.
SourceMartha Stewart Living
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