Books

The World Is Your Hot Dog

Hotdogs may lack the gravitas of a rack of spareribs or a beef tomahawk. But when it comes to grilling, they consistently rank among our three most popular foods to grill. So it gives me great pleasure to introduce Farideh Sadeghin, author of the new Hot Dog Cookbook, published by none other than our own Workman Publishing. In it you learn more hotdog lore and history than you ever thought possible? Do you know how hotdogs came to be served at baseball stadiums? Or what Norwegians put on their hotdogs? (Shrimp and potato salad). 50 lip-smacking recipes and a whole lot of fun hotdog trivia. Order it today!
~SR

I really love hot dogs: cooking them, eating them, and—these last few years while working on The Hot Dog Cookbook—talking about them. The more I’ve talked about hot dogs (with friends, family, total strangers), the more I’ve realized that everyone has an opinion. Some people don’t like them at all, which is fine. But the beauty of a hot dog is that it can be almost anything you want it to be.

Why Hot Dogs Are Built for Creativity

That flexibility is a big part of why hot dogs are so popular—not just in the United States, but around the world. From Chile to Colombia to Argentina, from Sweden to Norway to Denmark, hot dogs show up in wildly different forms, shaped by local tastes and ingredients.

What started as a humble sausage brought to the United States by German immigrants has turned into a blank canvas that is endlessly adaptable and deeply personal.

You’d be hard pressed not to find a hot dog at most backyard cookouts. I mean, let’s be honest—nothing beats being outside on a warm, sunny day with a beer in one hand and a hot dog in the other. Find hot dogs on street corners across New York City, gas stations across the country, and, maybe most notoriously, at baseball games, to the point where the MLB teams that sell the most hot dogs at their stadiums often rank among the top teams in wins.

Think Beyond Ketchup, Mustard, and Relish

Hot dogs are convenient, affordable, and satisfying. But beyond that, there’s so much room for creativity. I love to ask people how they like to top a hot dog, and most people simply say some combination of the classic 3: ketchup, mustard, or relish. But the thing is, there’s way more to topping a hot dog than those 3 toppings.

Let’s talk Venezuela’s Perros con Todo, which literally translates to “dogs with everything:” 3 kinds of sauces (garlic, avocado, and corn), diced onions, finely chopped cabbage, sliced avocado, salsa rosada, ketchup, mustard, shredded cheese, and crushed potato chips. It’s proof that sometimes more is more, but also pushes you to think outside the Big Three.

The world is your hot dog, so try some new fun toppings. Lean in. And The Hot Dog Cookbook will inspire you to do just that. Mix and match styles—have fun. Don’t limit yourself. You really can top your hot dog any way you like.

Hot Dog Toppings: Frequently Asked Questions