Inspired by Jacques Torres, Dan Barber, and Gourmet Magazine, the Working Class Foodies make pumpkin seed brittle and 'grown-up' candy apples for Halloween. Less[-]
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Oven too crowded with Thanksgiving turkey and sides? The Working Class Foodies show you how to make their award-winning recipe for a quick and delicious beeramisu.Links: http://www.thefoodexperiments.com Less[-]
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All Max wants is to eat David Chang’s Momofuku Bo Ssam, but it's way beyond his price range; instead, the Working Class Foodies make this roasted pork shoulder dish at home, and stretch the leftovers into a Momofuku-style ramen soup.Links: momofuku.comhttp://www.amazon.com/Momofuku-David-Chang/d...
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Theo Peck, co-host of The Food Experiment cookoffs and former chef at Blue Hill Stone Barns, teaches the Working Class Foodies how to make bratwurst from scratch. Warning: This episode will be extremely hilarious to men of all ages, and anyone ages 11-14. Links: http://www.thefoodexperi...
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The Working Class Foodies finally manage to get ahold of a classic family recipe for apple cake, and find that the recipe’s secret is its simplicity. Less[-]
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Rebecca finds herself being followed by the tortilla española, a popular Spanish dish of eggs and potatoes fried together in olive oil, a sort of cross between an omelet and a frittata that can be eaten warm or cold, day or night. Everywhere she looks, the tortilla is there: in food magazines, o...
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Max and Rebecca share tips and recipe twists to liven up your Thanksgiving menu. They’re cooking turkey, a stuffing stand-in adapted from Bon Appetit & Molly Wizenberg of Orangette, and more. Links:Bon Appetit MagazineOrangetteChipotle Cranberry Sauce: bonappetit.comButternut Squash and Cheddar ...
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Inspired by the late-summer produce at the Union Square Greenmarket, Max and Rebecca make a light but hearty ‘market salad’ that’s perfect for those summer-to-fall transitional days when it’s still too hot to do much cooking. Less[-]
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