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Latin Franks and Grown-Up Carrots: The Miami-Herald in 60 Seconds


  • Latin-style franks teach old dogs some new tricks.
  • The Turnberry Isle in Aventura, FL, uses very local food -- growing right in the resort's front yard.
  • Ever heard of Scottish tablet? It's the sweet-tooth's sweet.
  • If your baby carrots are ready to grow up a little, check out this gingery, buttery recipe.

Filed under: Newspapers, In Sixty Seconds, In 60 Seconds

Spicy Pineapple Mango Hot Dog - Feast Your Eyes


Aloha, hot dog fans. Grab a lei and a mai tai, and get yourself in a Waikiki state of mind. This Hawaiian hot dog recipe, from blogger Rachel at coconut&lime is based on actual fruit-topped hot dogs that the birthplace of our president calls delicious. Mango, pineapple, red onion, jalapeño and lime juice create a chunky salsa for the topping, followed by a drizzle of spicy, vinegary jalapeño-lime sauce.

It's not your ballpark frank slathered with mustard from Yankee Stadium. And why would you want it to be when you're in the state of pineapples and mangoes? Got a regional frank recipe you want to shout out? Let us know in the Comments section.

Become a member of the Slashfood Flickr pool for a shot of having your photos featured in Feast Your Eyes.

Filed under: Feast Your Eyes

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Best Hot Dogs: Our Taste Test Results

Did your favorite frank lead the pack? Read on.

Filed under: Taste Test

Anthony Bourdain's 'No Reservations' - New Season Starts Tonight

Beloved Anthony Bourdain, in his show "No Reservations", hops back on the tube tonight, with a season premiere that looks pretty darn delicious -- and fattening -- if this preview video is to be believed.

In it, Tony tucks into a 12-inch-long Chilean hot dog covered with sauerkraut, guacamole and an avert-thine-eyes-health-care-professionals incredible slop of mayo. His thoughts? "I don't know whether to eat this thing or conceal it in a brown paper bag."

We can't wait.

[Via Youtube]

Filed under: Television/Film

Unusual Hot Dog Toppings for Fourth of July Barbecues - Q&A with (Hot) Doug Sohn

doug sohm
Doug Sohn, owner of Hot Doug's. Photo: William Couch/ Flickr.
Frankfurter maestro Doug Sohn, the man behind the beloved Chicago eatery Hot Doug's, is a stickler for putting the same care into his hot dog toppings that a top chef would a béarnaise sauce.

"Whatever you pair, you want it to taste good," he says. "We caramelize our onions in real butter. We get the freshest tomatoes."

Sohn is a trained chef who bypassed life in a haute restaurant to grill haute dogs. He's been on the wiener beat for nearly a decade, and remains an undeterred champion of foie gras in the wake of a since-overturned Chicago-wide ban. His sought-after pups feature tantalizing names like the "mighty hot" Keira Knightley and the "mighty, might, mighty hot!" Salma Hayek andouille sausage.

With grills heating up for the Fourth of July, here are Sohn's thoughts on how to spruce up that old dog.

Sohn on bringing his own dogs to Cubs games and the awesomeness of foie gras franks after the jump.
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Filed under: Interviews

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