This fresh, simple topping offers a great alternative to slaw or kraut. If you want to mimic the crunch of croutons, simply toast or grill your bun until fully crisp. To take it in a paleo direction, set aside a few whole lettuce leaves and use them as a wrap. Makes 8
A crunchy cabbage leaf makes a perfect gluten-free alternative to a bun. It offers plenty of space to tuck in fresh herbs, piquant pickles, and, of course, a juicy dog. Makes 8
Turns out the components of a Greek salad make an awfully good topping for a hot dog, especially when they’re spiked with a hit of black olive tapenade.
Spicy fermented cabbage, a smear of Sriracha mayo—yes, this dog is for people who crave flavor and heat. Makes 8
Congratulations to our Sausage Fest Contest winner, Jennifer O. from Massachusetts, who submitted a New England recipe for her homemade baked beans with bacon … and then turn it into good ole Frank 'n' Beans! (We wouldn't get our Bostonian bean secrets from anywhere but the locals.) Serves 12
Grand Rapids’ geographic spot inspired this tasty dog—a hybrid between a classic Chicago dog (the two cities share a Lake Michigan shoreline) and a Detroit Coney.
Who’s Your Mummy? (Sorry about that.) Thanks to Rollin’ Oats Market for their Halloween recipe that gives your kids’ dinner a spook-tastic makeover! Your little ones are going to love their organic beef, hot dog spooky supper surprise! Serves 7
These are the tastiest creepy crawlies we know! Makes 32 spooky treats