August 28, 2012
Categories: Live By the Book
Last week’s edition of Live By the Book had us thinking about ice cream. Obviously. And as we thought about ice cream (a lot), we eventually thought about ice cream on wheels. And when we thought about ice cream on wheels (stay with us, here), we thought about other deliciousness on wheels. And that, naturally, made us think of The Truck Food Cookbook: 150Recipes and Ramblings from America’s Best Restaurants on Wheels by John T. Edge, this week’s style guide inspiration!
Whether truck food to you means burgers or tacos, french fries or grilled cheese, pizza or egg sandwiches, sushi or sliders, waffles or dumplings, donuts or (ahem!) ice cream! — we’ve got a little something for everyone.
Let us know the name and last known location of your favorite food truck
(food carts, trolleys, bicycles, and other edibles-on-wheels totally count) in the comments, and we’ll randomly select a winner to receive a copy of The Truck Food Cookbook
June 18, 2012
“I couldn’t help but think that — as is the case with fresh-squeezed orange juice — [this] tonic would stand up well to a slug of vodka.” –John T. Edge, about Nancye Benson’s “Grapefruit Fizz” (from the Moxie Rx trailer, RIP) in The Truck Food Cookbook
Well, once John T. put it out there, we just couldn’t stop thinking about adding that slug of vodka. So we decided to try it, and used our BEA-weary friends in the publishing world as our guinea pigs when we served it alongside the spread of snacks at the annual Workman Open House party. Long story made short, it was a success. Adding a healthy splash of alcohol proved a worthy endeavor, and by popular demand, here’s the recipe (we’ll leave it to you to add the vodka and multiply the recipe as desired):
3 basil leaves
2 teaspoons agave nectar
2 pints soda water
Juice the grapefruit and add the basil. Pour the mixture into a blender and whir until the basil is pulverized. While the blender is running, add the agave nectar. Place ice in 2 pint glasses. Pour the grapefruit juice mixture over the ice, dividing it evenly between the 2 glasses. Top each serving with soda water, setting the remaining soda water aside for another use. Quaff.
Happy Monday from your friends at Workman!
June 6, 2012
Hey, you! It’s truck food season, and as the weather gets warmer, and we don’t mind waiting in outdoor lines (at least until the August temps kick in), we are going to be chasing down every food truck in the neighborhood to snag some lunch (or dessert!). To kick off the chase, we’re going to give ourselves an easy challenge: a stationary target. John T. Edge, author of The Truck Food Cookbook is going to be at the Big Gay Ice Cream Shop (not to be confused with The Big Gay Ice Cream Truck). Hope to see you there! (Maybe you’ll even get licked by a unicorn!!!)
And, for more food truck-related mayhem — the food trucks are rocking Brooklyn, too! Head to Grand Army Plaza on the third Sunday of every month to sample treats from New York’s best food trucks (brought to you by the NYC Food Truck Association!).
P.S. All the unicorns at the Brooklyn rally are invisible ones! But they might still lick you.