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By a bubbling brook, in a city park, or even in your own backyard, a picnic is a delightful way to enjoy the great outdoors this summer.
Picnic: 125 Recipes with 29 Seasonal Menus by DeeDee Stovel is a collection of delicious and portable feasts for any occasion with a must-try lobster roll recipe perfect for a peaceful summer afternoon.
Petite Lobster Rolls Recipe from Picnic
The best lobster rolls have the most lobster. Authentic Maine lobster rolls are served on the kind of hot dog rolls with the sides sliced off. For our mini rolls, we will use small finger rolls.
A picnic can truly turn a meal into something more festive and memorable. The Picnic (by Marnie Hanel and Jen Stevenson, authors of The Campout Cookbook, along with Andrea Slonecker) is a true picnic handbook featuring no-fail recipes like deviled eggs, along with helpful checklists and expert advice.
The Essential Deviled Egg Recipe from The Picnic
The best deviled egg recipe is one that easily shifts to your culinary whims. This recipe is delicious on its own, garnished with a dash of cayenne or a pinch of chopped chives, but turn to page 36 for a dozen divine new identities.
Makes 1 dozen
In the basket:
Don't miss "The Deviled Dozen," twelve mouth-watering variations on deviled eggs, featured in The Picnic.
Easy Egg Salad
It’s just a tiny leap from deviled eggs to egg salad. If it’s egg salad you’re after, simply whisk together the mayonnaise, mustard, and vinegar; chop the hard-cooked eggs; and fold them together. If using any of the optional additions from the Deviled Dozen, add them to the mayonnaise mixture before you fold in the chopped eggs. Serves 4.
Wherever you are headed this summer, it’s a great feeling to share a dish you’re proud of. From potlucks to picnics, dinner parties, and cookouts, Anne Byrn’s What Can I Bring? Cookbook will inspire you to make crowd-pleasing food that’s designed to travel. Be the talk of the town this summer when you share dreamy dishes like Byrn’s White Corn Salad with Fresh Thyme.
White Corn Salad with Fresh Thyme Recipe from What Can I Bring? Cookbook