August 2011
25 posts
6 tags
July 2011
1 post
Hungry Nation Has A New Menu!
Happy Culinarians Day, Hungry Nation!
Did you know July 25th is national Culinarian Day? Well, thanks to the holiday powers that be – we’re looking at you, Hallmark – it is, and what better way to celebrate than by announcing the relaunch of Hungry Nation on August 1st?
Culinarian is really just a dressed up word for “chef” or “cook,” and the holiday is all about getting your cook on. Whether this...
May 2010
1 post
4 tags
December 2009
3 posts
1 tag
Christmas Nougat: Recipe
Hey, Foodies!
Click HERE to download and print out the recipe for Flora Lazar’s Christmas Nougat. Send in your photos or video of the results, and we’ll share them here for everyone to see! Happy Holidays, Working Class Foodies
1 tag
Hanukkah Latkes (Potato Pancakes)
Latkes are more of a phenomenon than a dish for me: once a year, I gorge on latkes, going way past the uncomfortably full stage, and then abstain completely for the other 364 days. I associate more happy memories with latkes than probably any other food in the world and they’d be the centerpiece of my last meal on earth, but it’s a one-night-a-year treat. It’s not that having a...
1 tag
Viewer Submission: Stephanie's Hot Sauce
Stephanie sent in her recipe for hot sauce, an adaptation of a sauce in Jamie Oliver’s cookbook, Jamie’s America.
Recipe Ingredients (for a 350 ml bottle): - 2 medium onions, peeled - 2 cloves of garlic - 12 fresh red chillies, stalks cut off (I used 3 mustard habaneros and 3 red thai chillies) - olive oil - 2 teaspoons chilli powder (I use extra hot chilli powder) - 6 tomatoes,...
November 2009
7 posts
2 tags
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 grandmother used to make cranberry pudding every Thanksgiving and Christmas. It was always my...
1 tag
Thanksgiving Leftovers: NotEatingOutInNY.com...
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 tackle Thanksgiving leftovers with Cathy Erway was a double pleasure: I’ve long enjoyed...
1 tag
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 fingers. I followed your exact recipe with the rest… It came out great! i was so happy....
1 tag
Halloween Candy & Jelly Bean Costumes
Rebecca as a Jelly Belly; a young & beardless Max
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 about embarrassing their daughters. Also...
1 tag
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 how much of those memories are real and how much are they products of time and...
1 tag
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-Scallion Sauce, for serving
1 cup Jalapeño-Garlic sauce, for serving
2 cups steamed...
1 tag
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, baby. I still remember the first time I broke off a piece of crisp pork skin, a few meaty morsels...
October 2009
6 posts
1 tag
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 Brittle adapted 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
2 tablespoons butter
1 teaspoon vanilla extract
3/4 teaspoon baking soda
...
3 tags
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 whole celery stalk
2 green peppers
1 red pepper
4 cups of sugar
3 cups of white...
1 tag
Apple Cake: Our Family's Traditional, Fail-Proof...
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 cake is what you spread around the cake pan, and yet the cake forms a sublime, slightly crunchy...
1 tag
Apple Cake: Our Family's Traditional, Fail-Proof...
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 cake is what you spread around the cake pan, and yet the cake forms a sublime, slightly crunchy...
1 tag
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 people. The company’s slogan of “Think. Question. Pickle.” shows the mentality of this philosophy major....
1 tag
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-hole, that classic egg-and-bread dish that goes by any number of names. I’m not really a huge...
September 2009
10 posts
1 tag
WCFOODIES LIGHT UP THE BLOGOSPHERE AFTER THE...
wcfoodies:
Please excuse and allow us a short moment of vanity as we share with you some of the press we got for our 3rd-place-audience-award-winning Homemade Ricotta Cheesecake with Homemade Sea Salt Dulce de Leche at the Brooklyn Cheese Experiment a few weeks back.
from Amateur Foodie Adventures:
The only non savory dish I found was the Ricotta Cheesecake made by the powerhouse sibling...
