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

Cranbbery, Cabbage and Hazelnut Salad 04/22/17

Sweet and savoury elements combine in this crunchy cabbage salad.

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Gnocchi with Brown Butter and Asparagus 04/11/17

Fresh asparagus and a squeeze of lemon give a springtime twist to potato gnocchi.

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4 Mushroom Tapenade 03/25/17

A simple fresh recipe with mushrooms and olives is great for entertaining.

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Hambone and Collards Soup 01/17/17

Leafy greens – like collard greens, kale and Swiss chard – make delicious additions to hearty winter soups.

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Spinach & Shiitake Mushroom Dumplings 11/5/16

Chinese dumplings made from Ontario spinach and shiitake mushrooms are super tasty and fun to make.

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Squash Soup with Coconut Milk & Pumpkinseed Pesto 10/22/16

Butternut squash soup with chilies and lime is perfect for a cool fall day.

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October 15 – Buckwheat Crepes with Sauteed Pears 10/19/16

The nutty flavour of buckwheat flour works beautifully with sautéed pears and fresh cheese.

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September 08 – Grape Jelly 09/8/16

There is nothing more satisfying than holding up a jar of clear, jewel-toned jelly to the light – except maybe spreading it on hot buttered toast.

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September 01 – Ready, Set, Can! 09/8/16

Canning is an easy way to save the goodness of summer fruit and create your own special recipes.

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FOIL-WRAPPED PICKEREL WITH BACON STUFFING 09/13/14

Serving a whole stuffed pickerel is easy when it’s been butterflied.

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