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magazine garlic mojo hot dogs
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Recipes
This hot dog recipe is packed with tons of flavor from lime, garlic, and orange.
Recipes
Equal parts savory and bright, this Cuban holiday classic featuring versatile mojo sauce is a sure-fire crowd-pleaser.
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The fun and flavor of Cuban-style slow-cooked pork in zippy mojo sauce transformed into quick, weeknight-able meatballs.
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Vegan
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Your new everything sauce is like pesto, but better. Roasting the garlic takes the edge off, while a hit of mint adds a dose of contrasting coolness.
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Easy
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Don’t like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.
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Quick
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Quick
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Use this smoky, chile-based Mojo Rojo sauce to add color and heat to blanched cauliflower, green beans, or broccoli.
4.0
(4.23)
Recipes
Cauliflower on a hot dog? This chow chow recipe makes it happen.
Recipes
Try this roasted garlic chili sauce smeared on pork, folded into scrambled eggs, or tossed with rice.
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(5)
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Store-bought beef hot links get doctored up with a mustard-and-spice packed Carolina gold sauce and garlicky quick-pickled chowchow.
Recipes
This spicy-tangy-funky condiment will become your secret weapon.
4.7
(4.67)
Articles
(127)
Cooking
This Canarian sauce can wake up nearly any bland ingredient.
Valerio Farris
Cooking
Our favorite ways to dress up the season's easiest grill-friendly snack
Danielle Walsh
Culture
In the book “Raw Dog,” writer Jamie Loftus takes a close look at America’s favorite sausage—and how it represents everything wrong with the country’s meat industry.
Alma Avalle
Cooking
Because your summer BBQs deserve the best. (Or at the very least, not the worst.)
Sam Stone
Restaurants
Why the Chicago-style hot dog, dusted with celery salt and dragged through the garden, is the best hot dog in America
Julia Kramer
Culture
What's the best way to decorate the humble hot dog? We asked you, our readers, and you gave us 24 brilliant ideas, from Sriracha to...fried bananas?!?
Sam Dean
Videos
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Join Rachel Gurjar, Inés Anguiano, Kendra Vaculin, Brad Leone, Hana Asbrink, and Chris Morocco in the Bon Appétit Test Kitchen as they each make their ultimate hot dog recipe.
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Bon Appétit’s Brad Leone is back for episode 68 of It’s Alive, aka “It’s Alive: Home Video Edition, Tape 1”. You’re invited to join him in his home kitchen to make fermented garlic ginger paste! Tune in for: garlic, ginger, dogs, kids, mathematics, flying pickles, and a special arts and crafts presentation by the one and only Sohla El-Waylly. At some point they may even cover how to make the paste!
Follow Brad on Instagram: @bradleone
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Bon Appétit's Brad Leone is back for episode 42 of “It’s Alive,” and this time he's making black garlic and homemade pasta. Join Brad on his lifelong quest to consume garlic in as many forms as possible.
Read more: 29 Recipes That Put Garlic Front and Center
Read more: 29 Recipes That Put Garlic Front and Center
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Bon Appétit Test Kitchen Manager Brad Leone is back for episode 40 of “It’s Alive,” and this time he's fermenting garlic in miso. Brad has two of his favorite ingredients hang out in Fermentation Station in preparation for making a delicious garlic-infused miso soup. Join him on his lifelong adventure to get that allicin going.
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Bon Appétit test kitchen manager, Brad Leone, is back with the fourth episode of "It’s Alive," and this time he’s making fermented garlic honey. If that sounds simple...it is. That doesn't mean Brad won't have fun with it, though. Join him on this wild and roundabout journey to put two or three ingredients together.
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We're back for another episode of It's Alive where this time Brad comes armed with a knockout recipe for hot honey with fermented chilies - perfect for drizzling some complex kick over a fried chicken cutlet. Sweet, spicy, umami, we're doing it all with this one, folks.