The Market Kitchen – where culinary inspiration and education meet.
10/9/13

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‘Our cooking classes are inspired by locally-produced products and new foods and traditions from across Toronto’s vibrant cultural tapestry. Our goal – to make you more confident in the kitchen – but most of all, to have fun.’

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More Posts For The
Inquisitive Gourmand

Thai-Style Chicken and Kohlrabi Salad 03/9/18

Humble kohlrabi makes a satisfying chicken salad

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GINGERY BRUSSEL SPROUTS WITH CHINESE BACON 03/2/18

Brussel sprouts with an Asian twist.

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THAI VEGETABLE GREEN CURRY 02/23/18

Fragrant Thai-style curry is a delicious way to enjoy squash, okra, eggplant and other winter vegetables.

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Mixed Vegetable Chow Mein 02/17/18

The noodles for Cantonese-style Chow Mein have been pre-steamed, allowing them to be fried in just a little oil and retaining a lovely resilient texture. Adjust the amount and variety of vegetables to taste and to the season.

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Spelt Pasta with Arugula Pesto & Roasted Cherry Tomatoes 02/2/18

This satisfying vegetable pasta is full of tart, peppery flavours.

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Chinese Braised Pork with Rutabaga 02/2/18

Everyone’s favourite winter vegetable – rutabaga – gets an exotic twist when braised in a rich Chinese spiced-soy sauce.

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CAULIFLOWER GRATIN 01/27/18

Vegetable gratins make great vegetarian entrees of satisfying cold weather side dish.

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CHEESE FONDUE NEVER GOES OUT OF STYLE 11/18/17

If you’ve never made a real Swiss cheese fondue before – give it a try!

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UPSIDE-DOWN CRANBERRY PEAR MUFFINS 11/11/17

These delicious muffins with a caramel topping can be organized the night before and baked fresh in the morning.

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SESAME SAUCE FOR VEGETABLES 11/4/17

A delicious sauce for simple fall steamed vegetables,

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