How To Make The Best Food Truck Food

I LOVE food trucks. Whenever I am visiting a new city, I like to look up what food trucks the place is known for. When I was in Portland, Oregon a year ago, I visited a whole neighborhood of them, and it was amazing. Living in New York for so long, I was always surprised by what new food truck would pop up. There was a Sweet Treats truck that was always swinging around with fresh brownies, and a Belgian-themed food truck that would pull up with hot beignets.

Of course, there are many nights when I stopped at one of the taco trucks for a delicious dinner that cost less than five bucks. Here are some of my favorite food truck recipes and instructions on how you can make them at home … in case there is no food truck parked on your block!

There is nothing better than fresh Belgian waffles hot off the griddle, which is what some food trucks specialize in. Our crispy, creamy recipe will satisfy every single time! I love hot chocolate from the street truck for a late afternoon treat. Now I can have it at home too!

Some food trucks serve these portable pockets for a tasty, quick lunch on the go. Our copycat version is so easy to whip up yourself! These delicious veggie gyros come with their own homemade tzatziki sauce and are served wrapped in foil, just like from an actual truck! Or, if you want a seafood version, these fish tacos are filled with crunchy vegetables and topped with spicy mayonnaise. These juicy burgers are a food truck classic and are a cinch to make for any family gathering. Can’t make it to Baja,

Enjoy these amazing tacos at home with this simple recipe. The simplest recreation of a taco truck is incredibly simple and tasty! These delicious veggie gyros are warm and tasty and better than just about anything found in a food truck! Dessert food trucks often offer an amazing array of cupcake flavors. These Nutella cupcakes are a particular favorite. These classic beignets are a common European street food that have made their way across the pond. Next time you see a Waffles & Beignets truck, be sure to stop!

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The first few times I tried kimchi it was not, I must admit, my favorite food. Then I met my Korean-American partner, Gregory, moved in with his mom — a superb cook — and within a few months I was wholly converted. These days my mouth waters at the slightest whiff of pungent, fermented cabbage and I'll eat it with everything from fried rice to dumplings, summer rolls, or, ahem, straight out of the jar.

I still have a lot to learn from Mom when it comes to kimchi-making (there are over a hundred different kinds!) but the recipe for mak kimchi, or simple kimchi, has been a great place to start. Baechu, or napa cabbage, kimchi is made by lacto-fermentation, the same process that creates sauerkraut and traditional dill pickles. In the first stage, the cabbage is soaked in a salty brine that kills off harmful bacteria. In the second stage, the remaining Lactobacillus bacteria (the good guys!) convert sugars into lactic acid, which preserves the vegetables and gives them that wonderful, tangy flavor.

While questioning my Korean family and friends about kimchi, I have received all kinds of opinions. Some cooks swear by a little bit of sugar, others completely shun sweeteners. There are people who include carrots and there are people who wrinkle their noses at the idea. I'm a vegetarian and my mother-in-law happily makes fish- and shrimp-free kimchi for me, but I'm sure some would consider it blasphemy to leave out the seafood.

This can be confusing, but I think it's actually a good thing. It means that you and your family can make kimchi your own. Rely on your own sense of smell and taste and you'll end up with a fine batch. Two words of caution from my mother-in-law, however: too much garlic can make the kimchi bitter, and too much ginger can make it sticky.