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

Chinese Spicy Sesame Sauce for Cold Noodles 07/20/19

This versatile sauce for cold noodles is delicious over mixed vegetables or poached chicken.

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Thai Chicken, Peanut & Sweet Potato Curry 07/13/19

This rich peanut curry is best served over steamed rice.

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Cold Poached Salmon with Miso Mayonnaise 07/6/19

A cool summer dish that perfect for brunch or a light supper on the deck.

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Beet Chutney 06/29/19

Fresh and flavourful, this condiment makes a lovely topping for grilled or poached chicken breast.

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Chinese-Style Rhubarb Sauce 06/22/19

This is a great sauce for roast or grilled pork or fish, and can be used as a dipping sauce, especially for fried items such as spring rolls.

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Tofu with Radish Green Relish 06/15/19

Radish leaves have a mild bite a little like the radish beneath them, and like that radish, they are best eaten young and fresh.

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Fiddlehead Salad with Japanese-style Vinaigrette 06/7/19

This vinaigrette is a Japanese yoshoku (Japanized western cuisine) recipe and is great for most vegetable salads.

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Thai Green Curry with Spring Asparagus and Potato 05/24/19

A new way to enjoy spring asparagus

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Chinese “Restaurant Pickles” 05/17/19

These tangy, crunchy pickles make a great accompaniment to roast and grilled meats and fish.

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Japanese Mixed Mushroom Salad 05/10/19

This unusual combination of fresh mushrooms and sesame sauce makes a tasty side dish.

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