Who doesn’t love a Chicago dog? An icon with particular acclaim in the Midwest, we’ve made our own East Coast version using all-beef Brooklyn hot dogs, fermented dill pickles, jalapeño relish and, our most radical change, blistered shishito peppers in lieu of the traditional celery-salted sport pepper. Don’t knock it till you try it!

A twist on loaded baked potatoes, our vegan baked sweet potatoes with garlicky greens and crispy curry chickpeas hit all the notes. Served with a tangy coconut-lime crema and fresh herbs, these baked spuds are a meal in themselves but could also work as a satisfying side.