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Contents
Bonnie's Book Club
News and Events
Bonnie's Cookbooks
Restaurant Recommendations and More
Featured Recipes
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Bonnie Stern
Bonnie Stern is the founder of the Bonnie Stern School of Cooking in
Toronto which she opened and operated from 1973 to 2011. She has studied
and taught cooking around the world, authored 12 bestselling cookbooks,
hosted three national cooking shows, and appears regularly on various
television and radio shows across Canada.
For 17 years Bonnie wrote a weekly column for the National Post and her
articles have appeared in numerous magazines. She has conducted popular
workshops for the James Beard Foundation in New York City and leads
culinary cultural trips to various delicious destinations. Bonnie is
also the creator of a ground-breaking book club in which authors are
invited to discuss their work during thematic dinners.
Bonnie Stern is the recipient of many awards including ones from the
Toronto Culinary Guild, the Ontario Hostelry Institute, Cuisine Canada
and most notably she is the recipient of the 2007 Premier’s Award.
Bonnie Stern’s Essentials of Home Cooking won the coveted International
Association of Culinary Professionals’ award.
Bonnie was inducted into the Taste Canada Hall of Fame in 2021. She
is the 2024 recipient of the Junior League Toronto culinary Trailblazer
Award.
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February 2025
What a start to the new year.
I have noticed more Canadian flag indicators in our grocery stores and I am proud to be buying Canadian goods. I don’t need to wait for tariffs. Farmers markets are going to be more important than ever. See you there.
A highlight recently has been visiting The McMichael Canadian Art Collection in Kleinburg. If you haven't been, or even if you have, it is truly wonderful. It has expanded with spectacular grounds, gardens and hiking trails featuring a unique collection of Canadian artists past and present. And their cafe, CABIN, is run by the Food Dudes. Although I hadn't been there in a while, a recent visit with Ruthie Ladovsky brought me back to this stunning gallery.
Fun fact: my first job after chef school (many, many years ago) was at The Doctor's House in Kleinberg very close to the McMichael. It was a special restaurant in those days owned by John MacEachern and run by Torchy MacEachern and Janet Berton.
Anna and I had a quick but wonderful visit to Calgary in January to participate in the Libin Women's Cardiovascular Initiative. We did a talk, cooking demo and then led a participation cooking class at Cookbook Co. with their wonderful team of chefs. We also had a quick day trip to Banff with food writer and cookbook author Julie Van Rosendaal and enjoyed a few delicious meals along the way. Check out our visit on my Instagram @bonniestern and restaurant recommendations below. It was extremely cold there and Anna and I are very sorry we brought the polar vortex back to Toronto with us.
Last but not least, my heart has been with those impacted by the fires in California, and of course with everyone in Israel. Seeing more hostages being released and reunited with their families is more emotional than I can say. And I can’t stop thinking about those who aren’t released yet.
Grateful to you all for following along and cooking with me.
Bonnie
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| Bonnie's Book Club | | Bonnie's Book Club is a labour of love. Nothing pleases Bonnie more than
to have the opportunity to bring readers and writers together in a
truly unique way that offers the rare opportunity to meet some of the
country's leading authors, discuss their work and enjoy a delicious meal
inspired by the book.
Drawing on her degree in English and her passion for food and cooking,
Bonnie Stern invites you to a literary feast you won't soon forget -
Oprah's book club never tasted this good!
Small print: All registrations must be paid in full when registering.
Please check your schedule carefully before registering. Cancellations
can be accepted only up to 14 days before event date, a $50 charge (plus
HST) applies to cover the administration fee and cost of the book. At
any time you may send someone in your place for no additional charge. It
is the attendee’s responsibility to mark their calendar with the date,
time and location of the event. |
APRIL 2025
| NITA PROSE: THE MAID'S SECRET |  We are excited to welcome back Nita Prose, author of The Maid, The Mystery Guest, and The Mistletoe Mystery to celebrate her last in the series!
When a daring art heist takes place at the Regency Grand, Molly’s life is threatened. The question is who’s out to get her, and why?
Molly Gray’s life is about to change in ways she could never have imagined. As the esteemed Head Maid and recently promoted Special Events Manager of the Regency Grand Hotel, good things are just around the corner, including her marriage to her beloved fiancé, Juan Manuel, only two months away.
But Molly’s entire existence is upended when a film crew descends upon the hotel to shoot the hit reality TV show Hidden Treasures, starring popular art appraisers Brown and Beagle. On a whim, Molly brings in a shoebox containing a few of her gran’s old things for appraisal, and much to everyone's surprise, one item turns out to be a rare and priceless treasure. Instantly, Molly is both a multi-millionaire and a media sensation—the world’s rags-to-riches darling until the priceless piece vanishes from the hotel in the boldest, brashest antiquities heist in recent memory.
The key to the mystery lies in the past, in a long-forgotten diary written by Molly’s gran. For the first time ever, Molly learns about Gran’s true-to-life fairytale, a young girl to the manor, born the only child of a wealthy magnate. But when Gran falls head over heels in love with a young man, her parents deem below her station, her life is thrown into turmoil. As fate would have it, the greatest love of Gran’s life is someone Molly knows quite well…
Together with her friends, Molly combs the past and the present to catch the thief before looming threats against her become real. | Date: Monday April 28, 2025
Time: 6:30 pm to 9:30 pm
Location: TBA
Fee: 195 + HST (includes dinner, beverages, gratuity, author talk and a copy of The Maid's Secret sent out as soon as possible)
Advance registration only: bonnie@bonniestern.com, subject line 'Book Club' |
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| Some of Bonnie's Cookbooks | | | 
Bonnie's new cookbook, written with her daughter Anna Rupert, who, although has a healthcare related career of her own, has in fact, been in the kitchen cooking beside Bonnie her whole life. Bonnie and Anna are here to help cooks of all experience foster comfort and connection through food.
Published by Appetite by Random House of Canada, 2022, 293 pages, hardcover.
AVAILABLE EVERYWHERE BOOKS ARE SOLD
$35
Kindle edition
$16.99 | 
Friday Night Dinners
Bonnie's last cookbook with her favourite menus, recipes, photos and stories. Over 170 delicious recipes for every occasion - holidays, barbecues, fast suppers and fabulous feasts - and Bonnie makes sure you can make fantastic meals and still enjoy the food and fun with everyone else. You'll want to use this book every day of the week.
Published by Random House of Canada, 2010, 320 pages, paperback
$29.95 | 
Bonnie Stern's
Essentials of Home Cooking
Winner of the 2004 International Association of Culinary Professionals Award. A beautiful cookbook filled with Bonnie’s personal favourites - dishes that reflect the way we are cooking today.
Published by Random House of Canada, 2003, 208 pages, paperback
$34.95 | 
HeartSmart
This wonderful compendium is a must for every kitchen featuring over 300 favourite recipes from the bestselling Simply HeartSmart Cooking, More HeartSmart Cooking and HeartSmart Cooking for Family and Friends, as well as 75 brand-new recipes to add to your HeartSmart repertoire. Many of the classic recipes have been fully updated to incorporate current food trends and new nutritional information.
Published by Random House of Canada, 2006, 480 pages, paperback.
$34.95 |
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| News And Events | | WINTERLICIOUS 2025 |  Friday January 31 to Thursday February 13, 2025
Savour every bite of a three-course prix fixe menu at more than 230 participating restaurants at six price points for lunch or dinner.
For more information click Winterlicious 2025
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| JLT CHEF’S SHOWCASE 2025 |  Thursday April 24, 2025
A yearly fundraiser event hosted by the Junior League of Toronto at the George Brown School of Hospitality and Culinary Arts. In the atrium of the George Brown Culinary Centre, 12 exceptional chefs set up tasting tables for a culinary cruising event.
For tickets and more information click JTL Chef Showcase 2025 |
BOOK AND DINNER CLUB TOUR
TO NEWFOUNDLAND AND FOGO ISLAND |  Sunday May 11 to Sunday May 18, 2025
If you are not already on our travel list and if you are interested in our tour to Newfoundland and Fogo Island this spring (or if you are on our list but did not receive the information recently) please email me bonnie@bonniestern.com with your full name, phone number and email address and I will resend you the information.
If you have always wanted to go to Newfoundland the combination of delicious food, meeting some of Canada's favourite authors, visiting Gander - the sight of the real Come From Away, and experiencing the world famous Fogo Island Inn, can't be beat. This year we have added an extra night, a few new restaurants and events. Three nights in St.John's, one night in Gander and three nights at Fogo Island Inn will be a dream come true. We will be hosting book clubs, meals at top restaurants, classes and so much more.
If you are not already on our travel email list to receive information about this tour, please email bonnie@bonniestern.com with your full name, email address and phone number with the subject line NEWFOUNDLAND. |
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| Restaurant Recommendations and More | TORONTO, ONTARIO Occhiolino Pastificio
499 Bathurst Street
Toronto
416 734 1352
| This sleek, modern Italian restaurant is located in a former garage on Bathurst Street. just north of College Street. Service was great, the cocktails and appetizers were delicious and the homemade pasta was good (and available for purchase). And it's open for lunch! Yay!
Moderate |
Miznon
1235 Bay Street
Toronto
416 922 2639 | It was so much fun going to Miznon during Hanukkah - their special latkes were super crispy, thick and served with dill sour cream (an idea I borrowed for my Hanukkah party). So delicious. And on a hot tip from Anna's friend Daniel at Over the Rainbow, we had the broken rotisserie chicken pita sandwich which was amazing! See our take on the recipe in the recipe section below.
Moderate
And good news: there's a new Miznon location opening in Union Station this week! |
BANFF, ALBERTA Vermillon Restaurant
Fairmont Banff Springs Hotel
405 Spray Avenue
Banff
403 762 6860 | We had a delicious lunch looking at the mountains from our window table. The Short Rib French Dip was decadent - perfect on a cold winter day and the Nicoise salad was delicious. For private events ask about the secret hidden bar and the 360 Dome (a glassed-in room outside that is breathtaking).
Moderate |
CALGARY, ALBERTA Klein Harris
110 8th Avenue SW
Calgary
403 262 8100 | Perfect welcome and with great service and cozy atmosphere on a very cold night. Everything was delicious and don't miss the butter tart for dessert.
Moderate |
Ten Foot Henry
1209 1 Street SW
Calgary
403 475 5537 | We loved our brunch at Ten Foot Henry. They added brunch specials to their regular menu and we loved everything! Our friends knew exactly what to order for dessert - a huge sour dough pancake with whipped cream to share - see it in my instagram reel.
Moderate |
Le Germain Hotel
899 Centre Street S.
Calgary
1 877 362 8990
| We loved our stay at the wonderful Le Germain Hotel in downtown Calgary. Although we did not get a chance to eat lunch or dinner at Charcut, a popular restaurant located in the hotel, we had two delicious breakfasts there.
Moderate |
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Featured Recipes
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| WINTER DAY PUMPKIN AND LEEK SOUP | 2 tbsp extra virgin olive oil 1 lb leeks, (2 large) trimmed, and rinsed well and sliced2 large cloves garlic, chopped1 tsp crushed or ground coriander seeds1 1/2 lbs butternut squash, peeled and cut into chunks*1 lb parsnips, peeled and cut into chunks4 cups chicken or vegetable stock or waterkosher salt and freshly ground black pepper
toppings:1/4 toasted pumpkin seeds1 1/2 tsp sumac 1/4 cup crumbled feta or goat cheese, optional |  I know. I know. I sent this to you last winter but I served it the other night and it was so delicious I am putting it in again in case you forgot about it. The recipe was inspired by a wonderful lunch with Gil Hovav and Dvorah Fishberg at Rutenberg, a beloved Israeli restaurant. Serve it as a first course, or in small cups as a warm welcome on a cold winter night.
Notes: *When a recipe calls for 'pumpkin' I substitute butternut squash for the right texture and colour.
To trim leeks, cut away the tougher dark green tops and use the lightly green and white parts. Leeks are often sandy in between their many layers. After slicing, soak the slices in a large bowl of cold water, swish them around to loosen any dirt, allow the dirt to sink to the bottom of the bowl and then gently lift out the leeks.
Method:
1. Heat oil in a large saucepan and add leeks. Cook gently 3 or 4 minutes until softened. Add garlic and coriander and cook 2 minutes longer.
2. Add squash and parsnips (you should have about 6 cups) and combine. Add stock or water and bring to a boil. Add 1 tsp salt and a little pepper. Reduce heat and cook 25 to 35 minutes until vegetables are very tender.
3. Puree soup with an immersion blender or in a food processor or blender until smooth. Season to taste. If soup is too thick thin with a little boiling water and adjust season.
4. Top each serving with pumpkin seeds, sumac and crumbled cheese if using.
Makes 6 servings |
| BROKEN ROTISSERIE CHICKEN WITH TAHINI AND Z'HUG | | 1 rotisserie chicken, remove chicken pieces from the bones (about 5 to 6 cups)2 tbsp extra virgin olive oil + more if necessary8 green onions, cut crosswise into thirds or fourths2 tbsp za'atar1/2 cup tahini sauce (see recipe method)*1/4 cup z'hug or cilantro pesto (see recipe method)** |  Anna and I got this idea from Miznon - an extremely delicious pita sandwich shop that started in Tel Aviv and now is in Paris, New York, Singapore, Melbourne, Toronto and more.
You can serve it in a pita but we also love it over rice or mashed potatoes. My fave rotisserie chicken is from Stock in Toronto - the chicken itself is amazing, it is not overcooked and not overly spiced.
This is a great way to use up leftover rotisserie chicken or roast chicken. If using a whole chicken, cook in two batches if you do not have a big pan.
Make the sauces (tahini and z'hug) ahead.
Method:
1. Remove chicken in chunks from the bones. You should have 5 to 6 cups. Make the tahini sauce* and z'hug/cilantro pesto** (see below).
2. Heat oil in a large, heavy skillet and add green onions and za'atar. Cook one to two minutes to sear and then add chicken. (If you are using meat from a whole chicken do this in two batches and then combine.)
3. To serve drizzle with tahini and z'hug/cilantro pesto. Add more salt, hot sauce and/or lemon juice if necessary.
Makes 4 to 5 servings
*Tahini Sauce: Whisk 1/3 cup raw tahini with 3 tbsp lemon juice, 1/4 cup ice water until smooth and add 1/2 tsp kosher salt. Taste and add more lemon juice, ice water and/or salt as you wish.
**Z'hug/Cilantro Pesto: Z'hug is a super spicy Yemenite hot sauce used for everything. I usually make it less spicy and call it cilantro pesto but you can make it really spicy if you wish. In a mini food processor, blender or by hand chop 2 cups fresh cilantro with 2 cloves garlic, 1 hot jalapeno (more or less - as hot as you like), 1/2 tsp kosher salt and then add 1/3 cup extra virgin olive oil.
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| CARAMELIZED APPLE & PEAR CRUMBLE (IN A SKILLET OR NOT) | crumble:1 1/4 cups all-purpose flour1 cup old-fashioned rolled oats 3/4 cup brown sugar, lightly measured1/2 tsp ground cinnamon or cardamom or combination1/2 tsp baking powder1/4 tsp kosher salt1/2 cup butter, melted
caramelized apples and pears:3 lbs (5 to 6) apples, Honey Crisp or Northern Spy or Granny Smith or Fuji, or a combination, peeled, cored and cut into about 1" or 1 1/2" chunks1 1/2 lbs (3 or 4) ripe (ish) pears, Bartlett or Bosc, or a combination, peeled, cored and cut into about 1" or 1 1/2" chunks3/4 cup granulated sugar |  Recently a reader who has been following my recipes for many years said she couldn't find my recipe for a caramelized fruit crisp. I couldn't find it either but it sounded so good I reinvented it. Then she found it in my almost 30-year-old More Heartsmart cookbook! Here's my reinvention - it's not quite as HeartSmart - so eat a smaller piece.
If you have a large deep skillet (11") that you can use in the oven - caramelize the sugar in that on top of the stove, add the fruit as described in the recipe below, top it with the crumble and bake it all in the skillet. Otherwise, make the caramelized fruit in a skillet and transfer to a baking dish to finish in the oven.
Method:
1. Lightly butter or spray a 9"x13" baking dish - see above. Preheat oven to 350F.
2. In a medium sized bowl, combine flour with oats, brown sugar, cinnamon, baking powder and salt. With a dinner fork, stir in melted butter thoroughly - the mixture should look like large and small crumbs. Reserve.
3. Sprinkle granulated sugar over the bottom of a large skillet (I used a heavy 11" rondo that can be used on the stove and in the oven.) Cook, without stirring and without leaving the stove as it will burn quickly, until sugar melts and turns caramel. (If sugar burns, do not add fruit, start again.)
4. Add the apples and pears and turn over in the caramel (it will look like a lot of fruit and caramel will get sticky and solidify at first - don't worry) and cook gently about 10 to 15 minutes or longer if necessary until caramel melts again and fruit warms up and cooks a little. If your pan does not go into the oven, spoon fruit into prepared 9"x13" pan and then sprinkle crumb mixture evenly over top. Bake 45 to 55 minutes or until fruit is very tender and top is browned and crisp. Serve warm or at room temperature - on its own or with vanilla ice cream or whipped cream.
Makes 8 to 10 servings |
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© Copyright 2025, Bonnie Stern Cooking Schools Ltd.
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