Even dedicated hot dog lovers need to freshen up their franks. Pick up the right ingredients for a Chicago-style hot dog head of your next grill out, including local options and organic essentials. Ready to win your next backyard get-together?
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Smashed Chicken Burgers with Parsley
Crispy on the outside, juicy on the inside, these chicken burgers are topped with a tangy lime Dijon mayo and paired with a fresh, crunchy salad made from the same ingredients. Pile them onto toasted buns or keep things lighter and enjoy them bun-free.
Gumbo
Gumbo is a Southern classic, a rich stew thickened with a roux, as well as the thickening properties of okra. Here you have the option to use rice flour, for a gluten-free roux, and frozen okra, which is easy to find year round.
Sheet Pan Cod with Sweet Potatoes and Olives
This sheet pan meal is a great way to roast vegetables and fish in one pan, eliminating extra pots to wash. Sweet potatoes take a savory turn when mixed with juicy Kalamata olives and artichoke hearts and create a bed for quick-cooking cod fillets.
Rhubarb Pie
Classic rhubarb pie is one of those recipes that feels like the start of the season. A generous pile of chopped rhubarb, a sweet dusting of sugar, and a flaky double crust that bakes into something bubbling and golden. The
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Quiche Lorraine
Quiche Lorraine is one of those timeless dishes that feels just as right at a slow weekend brunch as it does for an easy weeknight dinner. With its flaky crust, rich custard, and savory blend of bacon and cheese, it’s
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Green Enchilada Pie
Layered like lasagna, this enchilada casserole is easy and delicious. Great with a side of rice and a dollop of guacamole.
Chili Lime Shrimp
These easy, spicy shrimp are delicious served with rice, corn on the cob or a black bean salad.
How to Make Fermented Red Cabbage Sauerkraut
Cultured cabbage, aka sauerkraut, not only tastes great, is a probiotic-rich food that’s good for your gut. Eat a little every day to help keep your immune system in fine shape.
Spicy Tuna Tartine
Tuna packed in olive oil is so much better than water-packed, and this recipe will show you why. Instead of dry tuna that needs a lot of mayo or dressing, oil-packed tuna is soaking in flavorful fat and only needs a little tartness and seasoning.
