Eat Well & Share: Hot dogs essential summertime fare

Sally Beck

At Helena Food Share this month, we’re lucky to have one of everyone’s favorite summer foods: hot dogs! This prompted some great conversations about our personal recipes of choice.

There seems to be no limit to creativity when it comes to preparing and/or topping your hot dogs – we love them grilled, pan-fried, microwaved, skewered onto a stick and roasted over a campfire, oven-baked… you name it, someone has done it and will defend it to the end.

I have strong opinions myself about hot dogs. Growing up in NYC, I still think that the best ones are from the Sabrett street vendor, served with brown mustard and sauerkraut, which is the only way I’d eat them as a child; however, my adult self has since learned to expand my palette and enjoy more adventurous fare.

Hot dog with mustard & sauerkraut

Second to Sabrett in my childhood mind was Nathan’s, specifically from the location on the boardwalk at Coney Island where we waited, sand-covered from the beach, in loooong lines and whispered urban legends to each other about dead rats floating in the soda

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