There are probably a million possible hot dog combinations. First you’ve got your bun options: honey wheat, potato, bolillo, baguette. Then you’ve got your options for sauce, cheese, veggies and other toppings. Finally, you've got your choices for the dog itself: veggie, chicken, Ball Park Frank, organic grass-fed beef … and sausages, oh, the sausages! Actually, all hot dogs are sausages, but we tend to put the spicier variety in its own category.

 

Summer party spreads like picnics and potlucks are an excellent opportunity to put your creative snacking skills to use and experiment with inventing new and exciting hot dog combinations, or host a summer soiree with a preloaded DIY hot dog bar to get your guests' juices flowing.

My mother slow-cooks her baked beans for hours in the oven with a layer of bacon over the top. My hot dog tribute to her “famous” recipe has applewood-smoked bacon wrapped around a jumbo beef dog, served on a toasted whole-grain bun with slow-cooked barbecue baked beans and ketchup.

Split a bolillo* roll across the top and stuff with the hot dog of your choice. Toss roasted corn kernels with a little mayo and lime juice, and spoon them over the hot dog, then top with oregano, chili powder, crumbly Mexican Cotija cheese and hot sauce. Decorate with a squirt of mayo.

 

*Note: Bolillos are a slightly sweet variation on baguettes that may have stemmed from the French invasion of Mexico.

Top a classic beef hot dog with a generous portion of pimento cheese spread and fresh red-pepper slices (for crunch), and serve on pretzel rolls.