A Cooking Class From Indigenous Mexico

 

Learn to cook the Mexican post-colonial dish, molletes guided by artist Beatriz Paz Jiménez. “If you are interested in Mesoamerican polyculture; Mexican Indigenous food ways; the links between ancestral foods, agriculture and self-definition; the effects of racism, colonialism and migration on homelands and much more, this is for you,” says curator Su-Ying Lee. Participants will receive a special ingredient for the cooking portion of the event that was sent by Beatriz from Mexico City. Continue »



Getting Philosophical About Sourdough

sourdough loaf by A Couple Cooks, find the tutorial below

 

In a recent article for Heated, Caroline Hatchett dives into the science of sourdough – the bacteria specifically, and busts open a few myths along the way. She starts off with the story of Sara May, a writer, whose sourdough starter turns black during a long move undertaken during lockdown from Philadelphia to Ithaca.

This is the entry point for those of us who name our starters like pets, who believe that feeding specific ingredients to starters will alter the flavour of the final bread we produce from them. Continue »



Sour Cream Coffee Cake

 

a classic coffee cake by Preppy Kitchen

 

Coffee cake is one of life’s little pleasures. Simple, humble, sweet but not overly cloying, it manages to be hearty and delicate at the same time. And it freezes beautifully – so you can have some on hand whenever the craving strikes. Continue »



The Magic Of Fresh Coriander

IMG_4194

 

People either love cilantro or loathe it. Those in the latter camp often describe its flavour as soapy, while those in the former rhapsodize about its floral, delicate citrus tones and bright aroma. This post is for you, the unabashed cilantro lover. It is August, the time of year for this lovely annual herb to manifest its destiny in the form of fresh coriander seeds.  Continue »



Wild Canadian Ingredients

Wild pawpaws grow in the Lake Erie and Niagara regions

 

This summer has seen a huge rise in home gardening and preserving, in large part due to all of us being stuck at home, but also because we’ve been forced to think about our food systems and how we source what we eat. It feels like we’re more connected to what we eat than ever before. To that end we wanted to send a shout out to one of our favourite suppliers of foraged wild Canadian ingredients. Continue »