• 30 Nov

    Blog: Working Class Foodies

    Viewer Submission: Cranberry Pudding!

    I know Thanksgiving is now practically ancient history, but I wanted to share with all of you a really unique holiday recipe sent in by Jenn: For the following recipe the only thing I really had to buy was molasses and cranberries, that’s why I thought it might be good for your show. My grandmot

  • 25 Nov

    Blog: Working Class Foodies

    Thanksgiving Leftovers: NotEatingOutInNY.com w/Cathy Erway

    Rebecca’s Thoughts A sad irony of Thanksgiving is that I often get so caught up in the cooking that I barricade myself into solitary confinement in the kitchen and miss out on all the friends and family, the celebration of community that Thanksgiving is supposed to be about. So teaming up to  t

  • 21 Nov

    Blog: Working Class Foodies

    Viewer Submission: Beeramisu

    After seeing our Thanksgiving dessert episode where we made a no-bake beeramisu, Netaly wrote into us with a fantastic gluten-free version of beeramisu/tiramisu: Since I’m Gluten intolerant, I used the traditional coffee and brandy, and used really good Italian gluten-free cookies instead of lady

  • 17 Nov

    Blog: Working Class Foodies

    Halloween Candy & Jelly Bean Costumes

    Growing up, our dad owned a few candy stores on the Gulf Coast of Florida. We always had the best candy to give out at Halloween, in exchange for which Rebecca spent one day a year waddling around the Brandon TownCenter Mall in an inflatable JellyBelly jelly bean suit. Why? Because dads are all abou

  • 11 Nov

    Blog: Working Class Foodies

    NYC Fans: Come meet the WCFoodies!

    Team Working Class Foodies are competing in the Chocolate Cookoff this Sunday! Come by, taste their entry (and about 20 others), try tons of delicious homebrew, and enjoy a free beer and a free afterparty with chocolate, ice cream, and whiskey! What: The Food Experiments Present The Chocolate Cook

  • 09 Nov

    Blog: Working Class Foodies

    Thanksgiving Pt 1

    Rebecca’s Thoughts Thanksgiving is about tradition. That’s what excites us: remembering the holidays past, the excess, the gluttony, the uncles passed out in front of the football game with their belts hanging limply across their laps. We think of glossy brown turkeys and pillowy stuffing, but

  • 02 Nov

    Blog: Working Class Foodies

    Bo Ssam: Recipe

    Ingredients 1 (8- to 10-pound) bone-in pork shoulder or pork butt 1 cup granulated sugar 1 cup plus 1 tablespoon coarse salt 7 tablespoons light-brown sugar 12 oysters, shucked, for serving (optional) 1 cup Napa Cabbage Kimchi, for serving 1 cup Napa Cabbage Kimchi, pureed, for serving 1 cup Ginger

  • 02 Nov

    Blog: Working Class Foodies

    Bo Ssam: A Love Letter by Max

    I don’t know if I believe in love at first sight, but the first time I saw the bo ssam, I fell in love. Salt-and-sugar cured pork butt roasted until unbearably tender, covered with a layer of salty, crackling skin? Smother it in spicy, vibrant sauces and let the juices run down your chin? Oh, bab

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