Every culture has their comfort-food dumplings, and warm, hearty Polish pierogies are right up there with the best of them. Maria Rozynska leads you through the process of kneading & rolling, filling & shaping, and boiling & frying homemade pierogies from scratch. You’ll learn how to make several fillings including: classic dry cottage cheese & potato, […]
Meatloaf may be a classic dish, but the funny thing is that it really doesn't need meat at all to be a big, delicious plate of winter comfort food. Vegan cook extraordinaire, Emily Zimmerman's back in the Dep kitchen to make it happen. ----- Bubbe-style yuba and barley soup $4 Tempeh meatloaf, with wilted chard […]
Professional comedian, radio host and MasterChef Canada alumni Ben Miner has been mixing cooking and comics in his hilariously delicious (deliciously hilarious?) Seasoned Comedy dinner series. Each event is a collaboration with a different guest comedian that is also the sous chef. Together they cook up a great meal, and drop some fantastic stand-up comedy […]
Pressure cooking, by its very nature, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other, conventional cooking methods, flavours are intensified and, again, cooking time can be reduced by up to 70%. Throw in the fact that you are using less energy, wasting less water and […]
Freshly returned from an inspiring trip back to Mexico, Paola Solorzano and Adriana Rubio of Santo Pecado Mexican Catering are cooking up one of the specialities of the Yucatán peninsula - cochinita pibil. Traditionally made with whole young piglets, seasoned with citrus and stained red with achiote (a paste made from annatto seeds), which are […]
Emily Zimmerman's inventive, delicious and comforting vegan food has been a revelation; over the last 4+ years at The Depanneur, her skill and creativity in the kitchen has taught me so much about the culinary possibilities of contemporary plant-based cuisine. For this elegant late-winter dinner, Emily combines local ingredients with international influences for a modern and sophisticated […]
What make artisanal Marmalade so exquisite is the complex, aromatic flavour of different kinds of citrus. In this fun, hands-on workshop, you will learn the difference between a jam, jelly and a marmalade, and the techniques for making your own fantastic citrus preserves. Join Christine Manning, owner of Manning Canning and award-winning marmalade maker as […]
A mid-winter/early-spring Palestinian-inspired menu that offers both the warm, rich and comforting, with the crisp, fresh, and bright. ----- Fatteh: a complex, multi-part dish of made with rice layered with crisp toasted pita, chicken and chickpeas, drenched in a flavourful broth, and then topped with cool yogurt, toasted almonds and parsley. #vegetarian and #vegan options […]
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 it's unique specialities. Chef Chantal Véchambre combines her study of the history of French cuisine with decades of experience in the kitchen to […]
The ability to break down a whole animal in the kitchen is an essential part of a professional cook's skill set, even as it slowly disappears from the home kitchen. Not only does it afford a cook total control over their cuts, it is also a great way to maximize value - butchering a whole […]
