Welcome to the Weekend Cook and Tell. Every Wednesday we leisurely leaf though the food sections of various national newspapers to create a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
This week we are talking hot dogs, no matter how you prepare them or what you choose to top them with, the hot dog has summer written all over it. This week The Boston Globe has rounded up a great collection of haute dogs, made of Kobe beef, banh mi style, even served alongside a doughnut. But anyway you choose to gussy it up, all roads lead to three elements: the dog, the bun, and the condiments.
For this week's challenge we want you to make the hot dog your own by dressing it up in any manner your heart desires. For a bit of inspiration you can consult resident hot dog expert Hawk Krall's Hot Dog of the Week column, or use your own regional hot dog expertise to come up with the best possible version of your local dog.
But if regional classics aren't your thing feel free to use the humble hot dog as a blank canvas and run wild. Any variation of the dog goes, chop it up for salichipapas, or even slice it up an put in on a pizza. May the best dog win!
Show us photos of your hot dog creations on Photograzing (make sure to include "Cook and Tell" in your submission title), and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your dogs next Wednesday.