Flora Lazar, a Chicago-based confectioner, shows the WCFoodies her recipe for French nougat for affordable, local holiday gifts.
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Max and Rebecca go head-to-head to see who’s seafood dish will pack the biggest taste for the cheapest price.
Max takes his obsession with taco trucks to the kitchen, where he and Rebecca make beef tongue tacos for some friends.
Max forgets to buy eggs after the Working Class Foodies make their tortilla espanola, so he and Rebecca make a quick eggless breakfast.
As the late summer produce fades from the market, Max & Rebecca pick up some pickling tips from the local pros, including Nick Horman of Hormans Best Pickles, on how to preserve vegetables for the winter and make their own pantry items.
The Working Class Foodies finally manage to get ahold of a classic family recipe for apple cake, and find that the recipes secret is its simplicity.
Inspired by Jacques Torres, Dan Barber, and Gourmet Magazine, the Working Class Foodies make pumpkin seed brittle and grown-up candy apples for Halloween.
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
In honor of one of her favorite traditions, Meg invites Rebecca Lando from Working Class Foodies over to show us how-to make a root vegetable pot pie for her Thanksgiving guests. Meg also shows us an easy and casual way to decorate your table for the...
Cathy Erway of NotEatingOutInNY.com makes a fantastic Thanksgiving leftovers lunch with the Working Class Foodies.