Hot Dogs, 3 New Ways

With grill season heating up, hot dogs are a no-brainer. Purists can argue in favor of a simple stripe of ketchup or mustard and some sauerkraut, but we say, up the ante with these inspired (and easy!) toppers.

1 of 3

New York Hot Dog (with a twist)

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Cook 1 pound sliced onions in 2 tablespoons vegetable oil over low heat, covered, for 10 minutes. Stir in 1 cup prepared salsa, 1 teaspoon sugar, and 2 tablespoons chopped pickled jalapenos. Simmer, covered, for 10 minutes. Top with shredded cheddar cheese.


2 of 3

Chicago Hot Dog

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Chop and mix together 2 medium dill pickles, 1/2 peeled cucumber, and 1 large tomato. Season with 1 teaspoon celery salt.


3 of 3

Italian Hot Dog

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Saute 1 sliced green pepper and 1 sliced onion in 2 tablespoons olive oil until softened, about 8 minutes. Reserve. Cook 3 cups frozen hash brown potatoes following package directions. Stir in peppers and onions. Season with salt and red pepper flakes to taste.

Originally published in the July 2010 issue of Family Circle magazine.