I truly believe the egg is underrepresented in sandwiches. I don't mean as a topper, like on a burger, but as the main star of the show.
'Food Trucks' on Serious Eats
The bread of A4's piadina, modeled on the restaurant's beloved pizza dough, is smooth, fine-crumbed, and sturdy enough to hold the warm, juicy, potentially messy fillings—in this case, the Kafta, a slab of Lebanese-spiced beef and pork sausage with roasted red peppers, tangy yogurt sauce, and both lettuce and cilantro.
If Boston were a desert island where I was to be stranded and had to pick one food truck to eat from indefinitely, Mei Mei would be it.
The Roost doesn't mess around with their fried chicken sandwiches, and this spicy chicken and cheddar biscuit ($4.50) is one of the better breakfast sandwiches I've had in Chicago.
Between the official start of summer and the Boston food truck scene being bigger and better than ever (13 new trucks this season!), there's no better time to make a fuss over the Hub's mobile meal options. Behold, a summer's worth of food truck posts, starting now.
A barbecue trailer power vacuum has existed in Austin ever since Franklin Barbecue transformed from food truck to brick-and-mortar operation two years ago. In a city packed with food trucks of all varieties, who will take its place? Besides the classic Texas barbecue meat plates and sausages, even more choices are popping up. There are smoked carnitas, brisket tacos, and Cuban-inspired pulled pork sandwiches. Many of these barbecue trucks offer a party-style with live music and free beer on weekends. The city of Austin is clearly benefiting from all this barbecue drama.
When I found the Soups in the Loop truck last week, it was on an unseasonably cold day—blustery, damp, and in the 40's. I eagerly stood in line while I listened to my coworkers complaining about the weather for ten minutes straight.
The Beastie appears to have eaten a cheesesteak for lunch. It's the only explanation for how it managed to cannibalize all the best features of a cheesesteak and transform them into such a quietly elegant sandwich.
Serious Eats contributors Alexandra Penfold and Siobhan Wallace have written a cookbook called New York a la Cart, a collection of recipes and stories from the many popular street carts and trucks in NYC. The recipes run the gamut from boozy slushies to Korean cheesesteaks to old-school sausage and peppers. Enter to win your copy here!
Cow Tipping Creamery is a turquoise gem in a food trailer park near Austin's University of Texas. The menu is a force to be reckoned with, and peanut butter sauce has to be one of the most ordinary things on it. You're more likely to find Dr. Pepper cherry sauce and blood orange olive oil and champagne marshmallows and honey dust—all made from scratch by Tim and Corey Sorenson.
How has Kogi's kitchen weathered the rapid rise and slow deflation of the food truck climate they helped to create? Pretty well, actually.
The number of food trucks in Austin is overwhelming. With more than 1,000 trucks (many with quirky and kitschy themes, like "Biscuits and Groovy"), some might even say the scene is saturated. Don't settle for mediocre food served from gimmicky trucks! For this list, we wanted to highlight the trucks that represent the Austin scene at its best—scrappy entrepreneurs making excellent food with minimal overhead.
I got my first whiff of the The Urban Oven last year at Chris Bianco's booth at LA Loves Alex's Lemonade. There, Scott Tremonti worked side by side with Chris, for what I later learned was the first time ever. Chris began offering guidance to Scott, and his pizzas have been consistently improving ever since.
The highlight of Plouf Plouf's bacon and wild mushroom-topped duck burger is the side of fries that comes with it.
In the wake of Hurricane Sandy, many food businesses in New York City have been helping out by holding relief dinners and giving away free meals. Food trucks have been particularly helpful in getting food out to severely affected areas in Staten Island, Brooklyn, Queens, Manhattan, and New Jersey. Although Serious Eats: New York is keeping us updated on Sandy stories from the food world, I wanted to point out what some of our friends in the burger world have done to help, and what you can do.
Despite the name, I really wanted to like the Dirty Sanchez. I mean, how can you go wrong with a burger comprised of 80% of the arguably the world's most renowned ground beef and the other 20% bacon?
Chugger Lupo, the owner of Chicago's one and only soup food truck, Soups In The Loop says it was a case of the sniffles that inspired his food truck.
The Chicago City Council gave the green-light to 21 spots where trucks will be legally allowed to park and sell to customers. But is this a bold move forward, or simply another baby step?
The Taquero Fusion truck is slick and equipped with a flat-screen television on the side that displays the menu and prices. Being the eternal manchild, I love shiny things and blinking lights, and I naturally gravitated towards the truck until suddenly, tacos and guacamole appeared in my hand, and soon, into my mouth.