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

GINGER SCALLION RELISH 02/27/20

This easy onion relish is great with steamed or grilled chicken or fish.

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ORECCHIETTE WITH SAUSAGE AND BROCCOLI RABE (RAPINI) 02/21/20

Pasta and rapini are a winning combination

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Thai Minced Beef, Green Beans and Basil 02/14/20

This take-out favourite is easy to make at home with market fresh ground beef and green beans. Serve with steamed rice.

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Chinese Braised Pork with Rutabaga 01/24/20

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

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CREAMED SPINACH 01/17/20

This steakhouse classic side dish is very rich so a little goes a long way.

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COUSCOUS WITH BRAISED WINTER VEGETABLES 01/11/20

This aromatic vegetable stew is great on it’s own or served as a side dish.

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Gingery Brussels Sprouts with Chinese Bacon 01/4/20

Brussel sprouts with an Asian twist.

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POTATO – MASH-UP! 12/21/19

What’s your Thanksgiving style – roasted or mashed? We have terrific recipes for both.

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SWEET POTATO GNOCCHI WITH BROWN BUTTER & SAGE 12/14/19

Roasted sweet potatoes add a touch of sweetness to this light and pillowy fall gnocchi dish.

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CAULIFLOWER GRATIN 12/7/19

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

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