Bosanska kuhinja (Bosnian cuisine) is a balance between Western and Eastern influences; like much of the food of the Balkans, it is closely related to Turkish/Ottoman and Mediterranean cuisines, with some Central European influences. It is a place that is deeply rooted in its foodways, with traditional dishes that have been made from the same recipes for hundreds of years.
Gnocchi are the magical lovechild of pasta and dumplings, versatile enough to be rustic and homey comfort food, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be make to make from scratch, once you know how. Laura Guanti will introduce you to some of the many varieties of gnocchi, start with […]
What does it mean to have a culinary tradition? Here in Canada, a very young country far removed from its agrarian roots, there is little in the way of ’traditional’ foods that appears on most tables. But in Turkey, where food, culture, land, religion, music and tradition have been dancing together for thousands of years, one can find many examples of dishes that embody this deep and layered relationship. Keşkek is a traditional Turkish ceremonial dish of wheat and meat prepared in huge cauldrons for weddings and religious holidays. While it is not possible to recreate this experience in its full splendour, Chef Tuba Tunç uses it as an inspiration for this elegant fall menu, evoking the flavours and memories entwined in her Turkish heritage.
Through food and music Sheldon Holder connects to memories; of his mother’s kitchen, and of cooking for friends and fellow artists and musicians at the innovative arts & culture space Alice Yard in Port of Spain, Trinidad. Tonight he shares these memories with family and friends here in his new home of Toronto through his retelling of the flavours of Trinidad and Tobago.
Join Sonya Gammal for this popular sourdough bread baking workshop! Using organic hard wheat and spelt flours, you'll learn about the history of sourdough and its health benefits, how to create and maintain a starter, and be led step-by-step through the process of preparing and forming your dough ready to be baked off into a beautiful, hand-crafted […]
Bosanska kuhinja (Bosnian cuisine) is a balance between Western and Eastern influences; like much of the food of the Balkans, it is closely related to Turkish/Ottoman and Mediterranean cuisines, with some Central European influences. It is a place that is deeply rooted in its foodways, with traditional dishes that have been made from the same recipes for hundreds of years.
Pre-order online until TUE Nov 16, 10pm Pick up on WED Nov 17, 6-7:30pm It’s hardly surprising the Tibet’s cold, windy plateau has evolved a hearty, warming cuisine perfect for winter weather. Join Tsewang & Lhundup of TC’s Tibetan Momo, for a taste of traditional Tibetan fare, made with local ingredients sourced from the Ontario farmers they work […]
Jamaican patties, a colonial Caribbean take on the English Cornish pasty, have evolved from a regional speciality to a snack beloved around the world. With their flaky, golden, turmeric-tinted pastry and spicy, savoury beef filling with hints of thyme and scotch bonnet pepper they are certainly a fixture of Toronto’s global palate. (Vegetarian filling available […]
Pre-order online until THU Nov 18, 10pm Pick up on FRI Nov 19, 6-7:30pm Elements of Chinese cuisine can be found in nearly every country in the world, the product of hundreds, and in some places thousands, of years of Chinese emigration and trade. The Caribbean is no exception as the waves of labourers and […]
Like many middle-class families growing up in the Philippines, Maria Polotan’s family’s Sunday lunch centred around pochero — a hearty all-in-one meal based around a rich soup-stew of mixed meats and vegetables flavoured by chorizo or ham bones. The flavours speak to a strong colonial influence, a cousin of Spanish dishes like cocido Madrileno or Portuguese cozido, but the addition of saba (a cooking banana similar to plantain) as well as the accompanying berenjena (eggplant-garlic sauce) makes the dish uniquely Filipino. Bowls of the rich broth are served to start, followed by a big platter of the meats and vegetables neatly arranged, accompanied by a bowl of berenjena and, of course, rice.
