An unforgettable tribal meal from Afghanistan, penda (or painda) is a traditional dish from the "Khyber Pass" on the border between Afghanistan and Pakistan's North West Frontier Province. The dish gets its name from a Pashto word "panda" which means "a lot". True to its name, penda is often prepared in big quantities for large […]
Cinco de Mayo (May 5) is a Mexican holiday that commemorates the Mexican Army's victory over the French at the Battle of Puebla on May 5, 1862. (In the US, where Cinco de Mayo has become a much bigger holiday than it is in Mexico, it is sometimes mistaken for Mexico's Independence Day, which is […]
It has become increasingly clear that the modern Western diet, while generous in calories, is not necessarily great for overall health. There is a lot that can be learned from ancient culinary traditions that have had thousands of years to refine their use of ingredients to help promote health and wellbeing. Join Abeda Oturkar as […]
2nd Night Added! The foundation of good cooking is preparation, and at the heart of prep is knowing how to use your knives. In this fun, hands-on workshop, veteran professional chef Christopher Showalter will help you a develop the fundamental knife skills so that all your cooking can be quicker, easier and safer. Chef Christopher […]
For this very unique speciality of Aleppo, I found this lovely summary by food blogger Corinne Mossati: "The people of Aleppo have a shared passion. Not only do they pride themselves in food that is steeped in culinary traditions and guard their recipes close to heart, they undeniably affirm their cuisine as the best in […]
The Japanese have a long tradition of picking up certain Western ideas, reinterpreting and improving them. For this amazing-looking dinner, Chef Naoto Kojima is presenting a few things that may be best known as classic American fast foods - fried chicken and hamburgers - but have become hugely popular Japanese dishes in their own right […]
France is home to the concept of terroir - the taste of a specific place - the combination of geography and season, history and culture, tradition and food that give each region its unique specialties. Chef Chantal Véchambre combines her study of the history of French cuisine with decades of experience in the kitchen to […]
Just because you've given up dairy doesn't mean you can't satisfy cravings for rich, melty cheese. Emily Zimmerman, the Dep's resident vegan chef, will take you through a series of homemade vegan cheese recipes, from quick rarebit sauce and parmesans to creamy, tangy cultured cheeses. We'll be using ingredients like cashews, coconut, hemp seeds, tofu, […]
Kabsa كبسة Kabsa is a family of rice dishes believed to be indigenous to Saudi Arabia, where it is commonly regarded as a national dish. I can be found in most Arab states of the Persian Gulf (where it is also known as makbūs مكبوس), and into Jordan, Palestine and Southern Syria. These dishes are […]
Recent George Brown grads Drew Kell and Austin Broad are teaming up to showcase a seasonal menu that draws on fresh, Ontario-grown produce, sourced from local suppliers within a 100-kilometre radius of Toronto. ----- Gazpacho $6 Fresh Ontario tomatoes with crispy cucumber, accented with balsamic glaze and creme fraiche (vegetarian or vegan) Braised Beef Cheeks […]
