While everyone was losing their collective minds over cronuts, Dirt Candy chef and vegetable advocate Amanda Cohen was using kitchen sorcery to create the best “not dog” we’ve ever had. It doesn’t take a rocket surgeon to combine two already-delicious pastries like croissants and donuts. But making something mouthwatering out of broccoli?
At the heart of each dog, there’s the unpretentious green stalk—an umami-bomb in disguise. “We smoked, it grilled it, gave it a quick sauté in broccoli oil,” Cohen says. “We did all sorts of stuff to it.” Tucked inside a toasty, homemade bun and topped with broccoli kraut, secret mustard-vinegar sauce, and microbroccoli, it’s a smoky, sweet, savory, and herby experience that somehow tastes just like an All-American hot dog.
At $21, two dogs are served with a side of broccoli slaw with creamy dill dressing and salt-and-vinegar broccoli rabe chips. Fourth of July is just around the corner; go and get your veggie Kobayashi (or Joey Chestnut) on.