• 26 Oct

    Blog: Working Class Foodies

    Halloween Candy: Recipes

    Here are the recipes we used for this episode. Let us know if you try them and what changes or adaptations you make! Pumpkin Seed Brittleadapted from Dan Barber 1 3/4 cups sugar 3/4 cup water 1 1/2 cups glucose syrup (or corn syrup) 3 cups pumpkin seeds (hulled and raw) 2 teaspoons fine sea salt

  • 20 Oct

    Blog: Working Class Foodies

    Viewer Submissions!

    So we’ve got some viewer submissions to share with you, and they’re all so different and fantastic. I hope you enjoy them as much as we did. First up, Valérie in Montréal sent in her recipe for Fruit Ketchup: Valérie writes: 36 red tomatoes 6 peaches 6 pears 6 apples 4 Spanish onions 1 wh

  • 20 Oct

    Blog: Working Class Foodies

    Apple Cake: Our Family's Traditional, Fail-Proof Recipe

    What can I say about this cake? It is about as close to perfection as a fall cake can come: grown-up enough to serve for brunch, or afternoon tea, or at the end of a sophisticated dinner, but sweet enough to feel like a good and proper dessert and sate your sugar craving. The only butter in the cak

  • 20 Oct

    Blog: Working Class Foodies

    Apple Cake: Our Family's Traditional, Fail-Proof Recipe

    What can I say about this cake? It is about as close to perfection as a fall cake can come: grown-up enough to serve for brunch, or afternoon tea, or at the end of a sophisticated dinner, but sweet enough to feel like a good and proper dessert and sate your sugar craving. The only butter in the cak

  • 06 Oct

    Blog: Working Class Foodies

    Pickles!

    There’s something to be said about people who drop everything to follow a passion. Especially if that passion is making pickles and you’re not an anthropomorphic stork who wears glasses and a funny blue cap. Nick Horman, the man behind the pickle at Horman’s Best Pickles, is one of those peopl

  • 05 Oct

    Blog: Working Class Foodies

    Eggless Breakfast (Granola & Compote)

    MAX SAYS: I said it on the show and I will back it up here: egg breakfasts do not excite me. Scrambled, omelette, sunny-side whatever - eggs just bore me. There are a few egg exceptions, of course: a slightly runny poached egg on toast, a greasy fried egg with bacon, or - better yet - eggy-in-the-h

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