Your Hot Dog Is Boring. We Can Help

05/22/2014 at 11:25 AM ET

Alie & Georgia's creative hot dog toppings
Getty; Inset: Courtesy Alie & Georgia

Alie Ward and Georgia Hardstark, a.k.a. Alie & Georgia, host Cooking Channel food-travel series Tripping Out with Alie & Georgia. Visit every Thursday for their playful spins on celebrity recipes, cocktails, entertaining ideas—and, of course, lots of laughs!

Memorial Day marks the unofficial beginning of summer, and for most people this brings the excitement of warm nights, bikinis, vacations, new memories, romance, fireflies and camping. But for us, summer means one thing: hot dogs.

You heard us. Hot dogs.

But, do us a favor and back away from the ketchup bottle. We have one mission this year and that’s to enlighten you about condiments. Summer days are long, but life is too short to dress your dogs in something cliche. Mustard and ketchup? Again? For decades? No. Frankly, you’re better than that.

So when you’re grilling this summer, live it up with some daring hot dog toppers. Some ideas:

Look at that guac sitting over on the picnic table. Why don’t you introduce it to your hot dog? Throw on diced tomatoes and onions, or, if you’re feeling daring, a few slices of jalapeño peppers. Maybe even a little cheese. Hello, hand-held fiesta.

Liver Pate and Marmalade
A subtle layer of liver pate and a smear of marmalade just turned the franks you’ve eaten since childhood into a musky, sophisticated, sweet and bitter bite that will make you feel like a total grown-up, even if you’re about to have a water balloon fight in flip-flops.

Goat Cheese and Arugula
Tangy goat cheese will melt over the hot dog, and arugula will give each bite a peppery finish. It’s kind of like a chic, expensive salad. But it involves hot dogs.

Feta and Cucumbers
For a bite that bites back, add crumbled feta and sliced kalamata olives for a briney, bright combo. It’s so delicious, you might smash a plate in celebration! (Do Greeks really do that?)

Blue Cheese and Hot Sauce
A combo of hot wing sauce and chunky blue cheese dressing (with some diced celery on top if you’re craving “vegetables”) is a perfect homage to hot wings. Bonus: no bones.

Brie Cheese and Grilled Apples
When your hot dog is on the grill, toss a few slices of green apple on there. They’ll soften and sweeten up, and if you tuck them in the bun alongside a few slices of Brie cheese, you’ll have a sophisticated brunch-y hot dog that you can eat with one pinky raised.

Mushrooms and Smoked Gouda
Grill a portabella mushroom alongside your hot dog, then slice it up and add it to the bun with some smoked cheese, like a good gouda. Smokey, satisfying, summery. It’s like eating a campfire, but with fewer mouth burns!

Kimchi and Mayo
For crunch and tartness plus a little spice, go kimchi or go home. This Korean pickled cabbage is available in most supermarkets and will zest up your summer sausages in a way ketchup just can’t. Add a little mayo, eat up, and pretend you went to Asia. Then go take a nap.

With that, we wish you a wonderful summer and only the most dazzling hot dog experiences. Because you deserve them.

Firing up the grill,
Alie & Georgia

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms


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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

Posted on

On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Kww on


SquiffyQ on

I agree — gross. I like my boring hot dog, tyvm. Don’t even think of putting it on whole wheat either. It’s about as unhealthy as you can get. Whole wheat isn’t gonna help that one little bit. Gimme the bleached wheat, gimme the fattening ‘not sure what’s in this’ dog, a ton of relish (pickle relish – don’t gimme any of that fancy junk!), plain, boring old mustard (back off dijon!) and a truckload of boring old plain jane Heinz ketchup. Maybe some onions. Maybe. Even better fried. Even waaaay better, stuffed on a stick and roasted over the fire, even a little blackened. That’s about as fancy as I get.
Guacamole – I love you, but get away from my hotdog!

John on

Take the slaughtered, mutilated and pureed pig muscles and fat out of the bun. Put the (non-dead animal) parts in there. Much better.