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Frankies' Meatballs

Frankies' Meatballs

by The Franks

The Franks (as they are lovingly known) cook hearty meatballs studded with pine nuts and golden raisins. This epitomizes this pair's culinary style--simple, homey and robust.

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Merguez Sausage with Harissa Sauce

Merguez Sausage with Harissa Sauce

by D'Artagnan

Lamb merguez sausage, the spicy sausage from North Africa, is a popular street food in France, where vendors grill the links until crisp and lightly charred and serve them with mustard. We also like them with this cooling yogurt dip spiked with harissa, the smoky Tunisian chile sauce.

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Rabbit Torino

Rabbit Torino

by Frank Stitt

Frank Stitt's Rabbit Torino is based on a meal he enjoyed at small restaurant in Turin, Italy. His version of that dish includes boned and stuffed rabbit with prunes, bread crumbs, onions, rosemary and Swiss chard.

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Roast Quail with Apples & Pecans

Roast Quail with Apples & Pecans

by Frank Stitt

Cornbread stuffing, tart apple and toasted pecans are delicious compliments to simple roasted quail. Enjoy this dish year round, using stone fruit in the summer, apple in the fall, or pear in winter.

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Cooking with Andouille Sausage

Cooking with Andouille Sausage

Andouille is a staple of Cajun cuisine, found in dishes like gumbo, étoufée and shrimp and grits. But there's more you can do with this spicy, smoked sausage. Check out our tips and ideas.

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The Franks

The Franks

Chefs Frank Falcinelli and Frank Castronovo are the chefs and owners of Frankies 457, Frankies Spuntino, Prime Meats and Café Pedlar, all in New York City.

Frank Falcinelli owes his passion for cooking to his Italian grandmother, whose kitchen produced the aromas and flavors that would shape his professional life. After graduating from the Culina…

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Frank Stitt

Frank Stitt

Frank Stitt is the chef and owner of Highlands Bar and Grill, Bottega Restaurant and Café, and Chez Fonfon, all located in Birmingham, Alabama. Stitt’s culinary journey took him from his native Alabama to San Francisco, where as a philosophy student, he found himself turning more to cookbooks than Plato and Kierkegaard.

After learning and honing his kitchen skills in various Bay Area restaurants, he was finally allowed into the kitchen of the now legendary Chez Panisse. After, Stitt was able to work with Jere…

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Wylie Dufresne

Wylie Dufresne

Wylie Dufresne was born in 1970 in Providence, Rhode Island moving to New York in 1977. In 1992 he completed a B.A. in philosophy at Colby College, Maine. After college, Wylie enrolled at the French Culinary Institute in New York and was then employed at Jo Jo's from 1994 to 1997.

Wylie was hired to work on the opening of Jean Georges, eventually becoming the sous chef. In 1998 Dufresne was hired as chef de cuisine at Vongerichten's Prime in The Bellagio, Las Vegas…

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Akhtar Nawab

Akhtar Nawab

Akhtar Nawab is Executive Chef at La Esquina in New York City. As Executive Chef, Akhtar leads the kitchen’s menu development to ensure La Esquina’s high standards are reflected in each and every dish, in addition to the daily supervision of the restaurant kitchen and staff.

A graduate of the California Culinary Academy, Akhtar began his culinary career working in top kitchens through San Francisco, including Bizou, where he worked under Chef Loretta Keller, as we…

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John Fraser

John Fraser

As one of America’s top up-and-coming young chefs, John Fraser is quietly building a reputation for his classical European technique and dedication to artisanal products and farm-fresh produce.

John’s first exposure to the culinary industry came as he pursued a degree in Anthropology from the University of California, San Diego. John worked as a bartender and line cook during t…

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Marc Murphy

Marc Murphy

Marc Murphy is owner and Executive Chef of Benchmarc Restaurants by Marc Murphy and Benchmarc Events by Marc Murphy.

Ask Chef Marc Murphy where he grew up and he’ll fire off a list of cosmopolitan destinations - Milan, Paris, Villefranche, Washington DC, Rome and Genoa - “and that’s before …

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Doug Psaltis

Doug Psaltis

Having earned three stars from The New York Times and a Michelin star while running the kitchen of New York’s Country restaurant, Doug Psaltis is one of the most accomplished, rising star chefs in America today.

He has worked with the world’s most lauded chefs and in some of the country’s most prestigious kitchens. Today, he is part of the nationally renowned Lettuce Entertain You Enterpri…

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