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Chicago-Style Hot Dogs

Chicago-Style Hot Dogs

By Eric Kim

Dane Tashima for The New York Times. Food Stylist: Barrett Washburne.


15 minutes


Often described as “dragged through the garden” — referring to all of the vegetable toppings — this hot dog is a joy to eat in honor of the Windy City.

A proper Chicago dog is an all-beef frankfurter (such as Vienna Beef) in a poppy seed bun, topped with yellow mustard, neon-green sweet pickle relish, chopped white onion, tomato slices, a dill pickle spear, pickled sport peppers and celery salt. This stovetop recipe is very forgiving, and there are ways to adapt: No poppy seed buns? Just sprinkle a pinch of loose poppy seeds over regular hot dog buns slathered in melted butter. No neon-green sweet relish? Stir a drop or two of green food coloring into regular sweet relish. If you can’t find Chicago-style sport peppers, then sliced pepperoncini works in a pinch. Don’t skip the celery salt; its herbal lightness makes these dogs shine.

Featured in: Welcome to Chicago, Hot Dog Town, U.S.A.



Yield: 4 servings

  • 4tablespoons unsalted butter
  • 4split poppy seed hot dog buns
  • 4all-beef hot dogs, preferably bun-length
  • Yellow mustard
  • ¼cup sweet pickle relish
  • 1small white onion, small-diced
  • 1small tomato, halved and thickly sliced lengthwise
  • 4dill pickle spears
  • 4 to 8sport peppers
  • Celery salt



  • Step 1

In a large skillet over medium, melt 2 tablespoons butter. Without splitting them in half completely, gently flatten the hot dog buns and place them seam-side up in the pan. Move them around to catch all the melted butter and cook until very lightly toasted at the edges, 1 to 3 minutes. Remove the buns and set aside.

  • Step 2

Raise the heat to medium-high and add the remaining 2 tablespoons butter to the pan. When the butter is melted, add the hot dogs and cook, rolling occasionally until all sides are browned and looking crispy, 3 to 5 minutes. (See Tip if grilling.)

  • Step 3

Place the cooked dogs in the buns and top each with as much yellow mustard, relish and onion as you like. On one side of each dog, place a couple of tomato slices; on the other side, place a single pickle spear. Top with as many sport peppers as you can handle. Generously season with the celery salt and serve immediately.


  • If you’re grilling, just cook the hot dogs over direct medium heat until charred and blistered in spots, 8 to 10 minutes, and meanwhile toast the buns over the open flame as well, about 30 seconds.





Elena Ruz Sandwich

Elena Ruz Sandwich

By Christina Morales

  • YIELD 1 sandwich
  • TIME 10 minutes

Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Getteline Rene.

During the late 1920s or early 1930s, the Cuban socialite Elena Ruz Valdés-Fauli asked for a sandwich with turkey, strawberry preserves and cream cheese in a soft medianoche roll at El Carmelo restaurant in Havana.

The sandwich was an original request — it didn’t yet exist on menus in Cuba — but it eventually became something of a beloved national dish. Like other popular Cuban dishes, it combines the sweet and the salty. Some Cuban chefs say that it lends itself to adaptation and experimentation with other jams and sandwich meats. It’s best enjoyed with plantain chips and a Cuban soda, such as Materva or Ironbeer.

Featured in: A Socialite Invented This Quintessential Cuban Sandwich



  • 1 Cuban medianoche roll or a brioche hot dog roll (5 to 6 inches long)
  • 2 tablespoons cream cheese, softened, plus more as needed
  • 3 ½ ounces sliced turkey breast
  • 1 ½ tablespoons strawberry preserves, plus more as needed (see Tip)
  • ½ teaspoon unsalted butter




  1. Slice or split the bread roll in half to fill as a sandwich. Spread a 1/3-inch-thick layer of cream cheese on the bottom half. Lay turkey neatly on top of the cream cheese. Do not overfill the sandwich. Evenly spread jam on the top half of the bread and sandwich with the bottom.
  2. In a pan over medium-low heat, melt butter, swirling to evenly coat the pan. Place the sandwich bottom side down in the pan and press it with a spatula or a cast-iron skillet. Heat to warm the sandwich, until the bottom is lightly toasted but not burned, 30 seconds to 1 minute. Flip the sandwich and repeat with the other side. Remove from the heat, cut the sandwich in half at an angle and serve immediately.


  • If you have leftover cranberry sauce from Thanksgiving, feel free to substitute for the preserves. You can also swap in guava jam for the strawberry preserves.


Don’t hesitate to call The Sierra Lifestyle Team for evaluations of your home’s value or to tour homes on the market you have an interest in. We are here for you, and Alisa (almost) always answers her cell phone, 530-559-4871.


Dulce de Leche Icebox Cake

Dulce de Leche Icebox Cake

By Laurie Ellen Pellicano
  • YIELD 8 to 10 servings
  • TIME 30 minutes, plus 6 hours’ chilling


Joel Goldberg for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Paige Hicks.

Icebox cake, so named because it sets in the fridge or freezer, comes together with a little mixing and stacking.

All it needs after that is time to chill, making it ideal for hot days. This version combines store-bought sandwich cookies with dulce de leche whipped cream for a cookies-and-cream meets salted caramel flavor. If you’d like, garnish with crumbled cookies.


  • 1 ½ cups heavy cream
  • 1 cup crème fraîche or sour cream
  • ½ teaspoon fine sea salt
  • 2 tablespoons granulated sugar
  •  cup store-bought or homemade dulce de leche
  • 1 (10-ounce) pack (about 40) thin chocolate sandwich cookies (such as Oreos)


Ingredient Substitution Guide


  1. Line a 9-by-5-inch loaf pan with a double layer of plastic wrap, pressing it into the corners and leaving several inches of overhang on each side.
  2. In a large bowl and with an electric mixer, beat together the heavy cream, crème fraîche and salt on medium-high until stiff peaks form, 3 to 5 minutes. Transfer 2 cups of the whipped cream to a medium bowl and stir in the sugar. Add the dulce de leche to the remaining whipped cream in the large bowl and beat on medium-high for 1 to 2 minutes until stiff peaks form. Season to taste with more salt.
  3. Using a spoon, flick small dollops of both cream mixtures across the bottom and sides of your lined pan. Using a spatula, smooth it into a ¼-inch layer along the edges and bottom.
  4. Cover the bottom with 8 cookies, gently pressing them into the cream. Flick more small dollops of both cream mixtures across the surface of the cookies, then smooth the surface.
  5. Press a row of cookies upright along the long edge of the pan. Generously scoop the whipped creams using the cookies, alternating flavors, and press them upright against the vertical row. Continue forming rows until the pan is full. Tap the pan against the counter to settle the cookies into the cream. Cover the cookies by flicking the remaining cream across the surface, then smooth it out.
  6. Enclose the loaf in the plastic overhang and freeze until completely firm, at least 6 hours. The cake will keep frozen for up to 1 month. To serve, unwrap the top of the loaf, invert the loaf onto a platter, remove the pan and plastic and slice with a serrated knife.





Meatball Subs

Meatball Subs


By Ali Slagle
  • YIELD4 servings
  • TIME30 minutes


In this classic Italian American sandwich, tender meatballs drenched in tomato sauce are tucked into crisp rolls then buried under a blanket of gooey cheese.

It’s a messy sandwich no matter how you build it or bite into it, but wise construction can help: First, hollow out the rolls a bit so the meatballs have a place to sit. Then, use the leftover crumbs to make the meatballs, which will keep them light. Finally, toast the rolls to prevent them from getting too soggy with sauce. Of course, some crispy-gone-soggy bites are welcome, just as the cheese pulls, sauce drips and messy fingers are, too. They’re all part of the experience.

Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.


  • 4 (6-inch-long) sub, hero or hoagie rolls, split lengthwise but still attached on one side
  • 1 egg
  •  Kosher salt and black pepper
  • 2 garlic cloves, peeled
  •  Extra-virgin olive oil, for greasing
  • 1 pound ground beef (at least 15 percent fat)
  • ½ cup finely grated Parmesan, plus more for serving
  • 2 tablespoons chopped basil leaves, plus more for serving
  • 2 cups marinara sauce (homemade or from a 24-ounce jar)
  • 4 slices mozzarella or provolone



  1. Heat the broiler to high with a rack no more than 6 inches from the heat source. (See Tip if you don’t have a broiler.) Using a fork, scrape out some of the interior of the rolls until you get about 1 cup bread crumbs. Add them to a large bowl along with 1/2 cup water, the egg, 1 teaspoon salt and several grinds of pepper. Finely grate 1 garlic clove into the mixture, then stir to combine. Let sit for 5 minutes.
  2. Lightly grease a large (12-inch), oven-proof skillet with olive oil. To the bread crumbs, add the beef, Parmesan and chopped basil. Stir with your hands until combined, avoiding overmixing. Roll into 12 balls (about 2 heaping tablespoons/2 ounces each) and place them in the prepared skillet as you go. Broil the meatballs until browned and nearly cooked through, 5 to 7 minutes.
  3. Move the skillet to the stovetop. Add the marinara sauce, stir to coat the meatballs, and warm over medium-low heat while you toast the rolls: Place the rolls on a baking sheet, cut-side up, and broil until lightly golden, 1 to 2 minutes. Rub the cut sides of the roll with the second garlic clove.
  4. Divide the meatballs and sauce among the rolls, then top with mozzarella. Broil until the mozzarella is melted and browned in spots, 1 to 2 minutes. Top with more grated Parmesan, basil leaves and black pepper.


  • If you don’t have a broiler, you can make this recipe using a 450-degree oven. The meatballs will take about 15 minutes to cook through (or you can sear them on the stove), and the bread-toasting and cheese-melting will take 2 to 4 minutes each.





Nevada County Market Observations

Nevada County Market Observations

April 2021

It will come as no surprise to market watchers, and especially buyers, that lack of inventory in Nevada County continues. We see conditions nationally mirror Nevada County. Numbers are consistent with previous months. 359 houses for sale March 2020 vs 166 houses for sale March 2021, 53.8% lower year to year. Houses sold are up 21.5%, 156 Mar last year, 123 houses sold this January. 

Inventory reduction is from 2.9 months of inventory last January to 1.2 months of inventory this January, down 58,2%. A VERY, VERY STRONG SELLER’S MARKET continues, especially considering Nevada County’s attractiveness as one of the premier work-from-home communities.

The average SOLD price per square foot is up 21.9% year to year ($236 vs $293). Average price sold is up 14.6%, from $472,000 to $608,000 up 28.5%.  Higher list prices continue, driven by lack of inventory. 

Nevada County continues to be strongly attractive to buyers looking for safer havens, especially coupled with the myriad lifestyle opportunities and community connections the foothills offer. Days on market has fallen 24%, from 62 days last March to 54 days in March this year. Buyers are energized to immediately jump on good, well-priced houses especially given our current low inventory environment.

Buyer activity continues to be robust, with multiple offers often over ask. 

Don’t hesitate to call us for evaluations of your home’s value or to tour homes on the market you have interest in. We are here for you, and Alisa (almost) always answers her cell phone, 530-559-4871.


Hungry?  Here’s some essence of Spring!

Herbed Spring Salad With Egg and Walnuts

By David Tanis
  • YIELD4 servings
  • TIME20 minutes


David Malosh for The New York Times. Food Stylist: Simon Andrews.

This bright, herby, fresh-tasting salad makes a very nice accompaniment to a pan-fried breaded pork chop. Cooked beets (preferably golden) thinly sliced radishes, celery and turnips are dressed, then tossed with a mixture of zesty salad greens — use a combination of watercress, dandelion, curly endive, escarole, radicchio, mizuna, spinach, or red sorrel leaves. The components can be prepared in advance, but wait until the last minute before dressing and serving.

Featured in: A Stirring Spring Menu, Fit For A Celebration





  • 2 tablespoons finely diced shallot
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar or sherry vinegar
  • 3 tablespoons lemon juice, plus more to taste
  • ½ teaspoon grated garlic (from 2 small cloves)
  •  Kosher salt and black pepper
  • ¼ cup walnut oil or extra-virgin olive oil


  • 6 ounces/4 cups lightly packed watercress or, preferably, a mixture of zesty salad greens
  • 3 medium golden beets, cooked, peeled and cut in wedges
  • ½ cup thinly sliced red radish (6 to 8 medium radishes)
  • ½ cup thinly sliced turnip (or use small kohlrabi or watermelon radish)
  • ½ cup thinly sliced celery heart, plus tender leaves (from the center of 1 celery head)
  •  Kosher salt and black pepper
  • 2 tablespoons roughly chopped dill
  • 2 tablespoons tarragon leaves
  • 4 (7-minute) boiled eggs
  • 1 cup toasted walnut halves