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How to Make Pomegranate Champagne Punch How to Make Pomegranate Champagne Punch
This pomegranate champagne punch is the perfect quick cocktail recipe for holidays, showers and parties of all kinds. It's as delicious as it is pretty and a festive way to celebrate any occasion.
2:32
By: WorkingClassFoodies
How to Make Eggnog for the Holidays How to Make Eggnog for the Holidays
This eggnog recipe is thick and rich, the perfect way to usher in the holiday season with friends and family. It's delicious whether or not you spike it with a little bourbon, as we suggest in the video.
6:15
By: WorkingClassFoodies
How to Make Home Made Pop Tarts How to Make Home Made Pop Tarts
This homemade pop-tart recipe is a great alternative to processed, sugary store-bought pastries. It's also a great way to use up leftover jams or pie fillings. Filled with cheese, they're a great savory hors d'oeuvre too.
6:20
By: WorkingClassFoodies
Thanksgiving Dinner Menu Ideas Thanksgiving Dinner Menu Ideas
Rebecca and Max share tips and recipe twists to liven up your Thanksgiving menu, including a bread pudding recipe and a chipotle cranberry sauce.
7:16
By: WorkingClassFoodies
How to Preper a Whole Lunch with Thanksgiving Leftovers How to Preper a Whole Lunch with Thanksgiving Leftovers
Cathy Erway of NotEatingOutInNY.com makes a fantastic Thanksgiving leftovers lunch with the Working Class Foodies. They use everything from the turkey to the sides to make a full meal, including dessert. Watch their Turkey Goulash, Sandwich and Cranberry Bars Recipes.
7:33
By: WorkingClassFoodies
How to Make Beeramisu How to Make Beeramisu
The WCFoodies share their award-winning recipe for Beeramisu, a quick, delicious, no-cooking-necessary dessert perfect for any holiday feast.
4:30
By: WorkingClassFoodies
How to Make an Organic Market Salad How to Make an Organic Market Salad
Inspired by the late-summer produce at the Union Square Greenmarket, Max and Rebecca make a hearty market salad perfect for those summer-to-fall transitional days when it's still too hot to do heavy cooking.
5:29
By: WorkingClassFoodies
How to Make Mussels and Bluefish How to Make Mussels and Bluefish
Max and Rebecca go head-to-head to see whose seafood dish will pack the biggest taste for the cheapest price. They buy fish and mussels at the local market and prepare grilled bluefish and mussels in beer sauce.
5:06
By: WorkingClassFoodies
How to Make a Tortilla Espanola How to Make a Tortilla Espanola
Rebecca finds herself being followed by the tortilla espaņola, 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. Finally, Rebecca decides to give in to the surrounding temptation and make a tortilla for herself and Max.
4:23
By: WorkingClassFoodies
How To Make Granola and Fruit Compote How To Make Granola and Fruit Compote
Max forgets to buy eggs after using them all up in the tortilla espanola, so he and Rebecca make a quick, seasonal, and healthy eggless breakfast- a peach and blueberry compote with granola.
4:53
By: WorkingClassFoodies
How to Make Bratwurst Sausages at Home How to Make Bratwurst Sausages at Home
Theo Peck, co-host of TheFoodExperiments.com and former chef at Blue Hill Stone Barns, teaches the Working Class Foodies how to make bratwurst sausages from scratch.
6:38
By: WorkingClassFoodies
How to Make Beer in a Pumpkin How to Make Beer in a Pumpkin
The Working Class Foodies, Max and Rebecca, team up with their friends Megan and Corwin to brew an experimental pumpkin beer in a pumpkin.
10:30
By: WorkingClassFoodies
How to Make Chocolate Covered Pumpkin Seed Brittle How to Make Chocolate Covered Pumpkin Seed Brittle
Inspired by Jacques Torres, Dan Barber, and Gourmet Magazine, the Working Class Foodies make chocolate-covered pumpkin seed brittle and 'grown-up' candy apples for Halloween.
7:06
By: WorkingClassFoodies
How to Make a Simple Apple Cake How to Make a Simple Apple Cake
Rebecca and Max adapt a classic family recipe for apple cake and find that the recipe's secret is its simplicity.
4:46
By: WorkingClassFoodies
How to Make Perfect Tender Barbecue Chicken How to Make Perfect Tender Barbecue Chicken
Learn how to brine chicken for perfectly tender and juicy barbecue chicken with this simple, quick recipe. Summer may be over, but you can still grill up some delicious BBQ chicken.
4:08
By: WorkingClassFoodies
Affordable Bo Ssam Recipe Affordable Bo Ssam Recipe
All Max wants is to eat David Chang's Momofuku Bo Ssam, but it's way beyond his price range. So the Working Class Foodies make Chang's roasted pork shoulder at home and stretch the leftovers into a Momofuku-style ramen soup.
5:12
By: WorkingClassFoodies
How to Make Harry Potter Inspired Butter Beer How to Make Harry Potter Inspired Butter Beer
Rebecca brews up some sweet, frothy Butterbeer for the premiere of Harry Potter and the Deathly Hallows: Part 2. It's even better with a grown-up shot of bourbon.
3:01
By: WorkingClassFoodies
How to Make Potato Pancakes How to Make Potato Pancakes
The Working Class Foodies learn how to make potato pancakes from their Grandpa, a latke master.
4:33
By: WorkingClassFoodies
How To Make Mexican Elote Style Corn How To Make Mexican Elote Style Corn
Learn how to make an easy summer dish called elote in Mexico- grilled corn slathered in sour cream, cheese, and spices.
2:55
By: WorkingClassFoodies
How to Make Greek-Style Tzatziki How to Make Greek-Style Tzatziki
An easy, healthy, and delicious recipe for Greek-style Tzatziki, a yogurt sauce that's great as a dish topper, sandwich spread, or healthy snack. And tune in next week to see how we use it to top a recipe for Moroccan-style Lamb Meatballs!
3:36
By: WorkingClassFoodies
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Quick Tip

Try to always be a day ahead in your cooking. If you follow this rule, then, when you get home from work, the family dinner will be waiting for you, rather than everyone waiting on supper. While you are heating up the meal you can be preparing for the next, or you can wait until everyone is fed before working on tomorrow. This puts the power back into your own hands by allowing you to cook when it best suits you while eliminating the stress caused by rushing.


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