Behold, the humble hot dog. Tucked into a tender split bun and slathered in mustard and relish, the Americanized sausage is as sure a sign of summer as any picnic dish.
We grill them, we fry them, we dip them in batter. Hot dogs appease picky toddlers and beer-guzzling ballpark dwellers alike.
But that doesn’t mean they can’t go gourmet, writes Emily Van Zandt.
For recipes such as Mexican Charred-Corn Dogs, Ecuadoran Street Dogs and a fried-egg topped Breakfast Dog, read Wednesday’s Arkansas Democrat-Gazette Food section.