Recipes Ingredients Meat & Poultry Beef Recipes Chicago Dog 3.8 (41) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 10, 2018 Print Rate It Share Share Tweet Pin Email Yield: 6 Some traditions you just don't mess with, and a Chicago dog is one of them. All-beef frankfurters are "dragged through the garden," meaning they're piled with a bunch of veggie condiments. Try rocking these dogs at home for your next casual buffet. Ingredients 6 split hot dog buns 3 tablespoons melted unsalted butter 1 tablespoon plus 1 teaspoon poppy seeds 6 all-beef hot dogs 6 dill pickle spears 12 tomato wedges Yellow mustard Sweet relish 1 small white onion, finely chopped 6 sport peppers or peperoncini Celery salt Directions Brush outsides of buns with butter; sprinkle with poppy seeds. Bake, split sides down, at 350 degrees until warm, about 5 minutes. Warm hot dogs in boiling water for 5 minutes; transfer to buns. Arrange a pickle on 1 side of each hot dog and 2 tomatoes on the other side. Squirt mustard over each in a zigzag; top with a dollop of relish. Divide onion among hot dogs. Top each with a sport pepper or a peperoncino. Sprinkle with celery salt. Cook's Notes You can make up a platter of the dogs, but it's also fun to arrange the toppings in bowls and let your friend do the rest. Rate it Print