"Taco Tuesdays" are a thing, and now they've come to The Dep. Inspired by tonight's Table Talk guests, Carlos & Sandra Flores of No. 7 Mexican Hot Sauce, I'll be preparing a trio of Mexican tacos, each showcasing a different one of their fantastic sauces. For a little meta-fun, there will be a red, white […]
This week, Carlos & Sandra talk about the risks & rewards of being food entrepreneurs in Toronto. The husband and wife team of Carlos and Sandra Flores are irrepressible food entrepreneurs, having run a string of successful food business ranging from bakery to ice cream to kitchenwares to cafés to their latest endeavour: No.7 Mexican […]
Every Wednesday - Veg Out with Emily Zimmerman Traditionally, ‘red’ flannel hash is an all-day breakfast recipe made with bacon and eggs. Emily’s ‘blue’ flannel hash version is made with blue potatoes and black kale served alongside veggie sausage patties. Each plate comes with a green salad made up of shredded apple, toasted pepitas (pumpkin […]
Every Thursday in March, a friend and veteran favourite at the Dep -- Cookie Martinez -- is serving her special Patacon Pisao, a classic Latin American dish from the Colombian coast. Patacon starts by warming unripened green plantain to flatten, then fried until crispy and served with a range of tasty toppings. It is such […]
When it’s cold, there’s nothing like a big bowl of hot soup! Curry Laksa soup is a popular Malaysian dish with unclear origins (some believe it has Persian/Urdu roots, while others argue that it is native to China). But almost all Laksas feature a delicious & comforting combination of spicy/tangy coconut curry broth and plentiful […]
Dietitian & culinary enthusiast Amanda Li has joined forces with her sister Michelle to present a healthy, whole-food, paleo-inspired menu with a unique, oriental flare. No dairy, grains, legumes or refined sugar, just wholesome ingredients grown and cooked with love and care. Pork Bone Broth A warm elixir to sooth and support your body’s essence, […]
Toronto culinary icon Greg Couillard may have earned himself an international reputation with his unique fusion of diverse culinary traditions, but food culture has been producing unexpected mash-ups for centuries. When India (The Tiger) was under British (The Lion) rule, English and Indian culinary ideas, ingredients and influences regularly collided and combined in novel ways. […]
For people who can't or prefer not to eat dairy products, the craving for the fresh, creamy, salty, tangy, fatty, unctuous pleasures of cheese are available with just a little patience and ingenuity. In this class, The Dep's resident vegan maven Emily Zimmerman will be demonstrating how to make and use a variety of dairy […]
This week's dinner - inspired by Peter McClusky, garlic farmer, author and founder of the Toronto Garlic Festival - features the versatility of one of the world's most ancient and popular ingredients: garlic. Whole cloves of unpeeled garlic slowly transform into mellow sweet flavour bombs as they are roasted with chicken thighs, cherry tomatoes, red […]
This week Peter McClusky asks: Where does garlic come from? What are the best prep and cooking techniques to get different flavours from garlic? What’s the difference between Ontario and imported garlic? Peter McClusky is an Ontario garlic farmer and the driving force behind the The Toronto Garlic Festival. He’s writing a book, "Ontario Garlic: […]
