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

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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 »



Cooking Classes Taught By Refugees

Nigerian Egusi Soup photo courtesy The Dream Africa

 

We are justifiably proud about the diversity of this city and regularly boast about the wealth of ingredients from all over the world that we are able to access readily. But just because we can buy these ingredients doesn’t necessarily mean we know how best to cook with them. Today we want to highlight a new initiative by one of this city’s most beloved charity organizations – one that delves into world cuisine with delicious recipes taught by refugees from their home countries.  Continue »