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Bonnie Stern

Phone: 416 484 4810


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About Bonnie

When Bonnie Stern started her cooking school in 1973 she wanted people to have more fun in the kitchen, eat more healthfully and nourish their families and friends with delicious food. That goal has never changed. Bonnie is still sharing her love of cooking in everything she does.

Bonnie is an award winning author of twelve best-selling cookbooks and wrote a weekly newspaper column for almost 30 years, first for the Toronto Star and then for the National Post. She offers a wide variety of corporate services, cooking workshops and unique book clubs where authors actually attend and dinner is included. Bonnie is the recipient of the 2007 Premier’s Award.


April, 2018

I just came home from leading my 8th culinary tour to Israel and I am so excited to tell everyone about the dynamic food scene there. Israeli cuisine is one of the most popular now and with good reason. Food in Israel is fun and casual. It’s easy to feel at ease at restaurants and the food is predominately family style. Flavours are so exciting - a mash-up of Middle Eastern, North African and Mediterranean styles. The ingredients are healthful featuring lots of fresh vegetables and fruits, grains and legumes, local fish and seafood, olives and olive oil, tahini, lemons, spices and lots of herbs. Vegetarian and vegan foods are so important that if a restaurant isn’t dedicated plant-based there is always lots of those choices on menus. Markets are deliciously fun with so many street food options and chef restaurants too. And there is an amazing bar scene with fantastic cocktails. (Of course I don’t know anything about that.)

To get a better idea of what’s going on watch Roger Sherman’s documentary “In Search of Israeli Cuisine” and/or “Somebody Feed Phil” both available on Netflix.

You can also come to my talk and slide show Spotlight on Israeli Cuisine May 9, 2018 – it’s free but you need reservations – see news and events below.

And if you are interested in information on my next tour in February 2019, be sure you are on our dedicated trip list (see News and Events below, no commitment necessary)

We are excited about welcoming Meg Wolitzer, author of The Female Persuasion, to our May book club. We are holding the event at 7 Numbers: one because the food is so delicious and the hospitality so generous and two, Rosa Marinuzzi is one of the original, trail-blazing female chefs in the city. How appropriate. For more information see below.

I know it is officially spring, and it’s April and the days are getting longer, but don’t be fooled, spring vegetables and temperatures are not quite here yet.

Delicious Wishes



Kitchen Hack
FREEZING LEFTOVER LIQUIDSEveryone always says to freeze leftover liquids in ice cube trays but when I used to do that the tray takes up a lot of space and I ended up with so many different ice cubes I often got them all mixed up. Now I freeze liquids flat in zipper style bags and then just break off the size piece(s) that I need.

Freezing the bags flat on a baking sheet makes them easy to stack. Works for tomatoes, coconut milk, pesto, leftover pureed soup you may want to use as a drizzle and more.

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.


KIM THUY: VIIn April, Bonnie is pleased to welcome back a Book Club favourite, Kim Thuy, as she launches her tremendous new novel Vi. Born in Saigon in 1968, Kim Thuy left Vietnam with the boat people at the age of ten and settled with her family in Quebec. A graduate in translation and law, she has worked as a seamstress, interpreter, lawyer, restaurant owner and food commentator on radio and television. She lives in Montreal where she devotes herself to writing. She is a Canada Reads winner and in this new novel once more explores the lives, loves and struggles of Vietnamese refugees as they reinvent themselves in new lands.

The youngest of four children and the only girl, Vi was given a name that meant "precious, tiny one," destined to be cosseted and protected, the family's little treasure. Daughter of an enterprising mother and a wealthy and spoiled father who never had to grow up, the Vietnam war tears their family asunder. While Vi and many of her family members escape, her father stays behind, and her family must fend for themselves in Canada.

While her mother and brothers put down roots, life has different plans for Vi. As a young woman, she finds the world opening up to her. Taken under the wing of Ha, a worldly family friend and diplomat lover, Vi tests personal boundaries and crosses international ones, letting the winds of life buffet her. From Saigon to Montreal, from Suzhou to Boston to the fall of the Berlin Wall, she is witness to the immensity of the world, the intricate fabric of humanity, the complexity of love, the infinite possibilities before her. Ever the quiet observer, somehow she must find a way to finally take her place in the world.

Date: Monday April 16, 2018 (two seats left)
Time: 6:30pm to 9:30pm
Location: The Edible Story
320 Richmond Street East #105, Toronto
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of Vi sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810


MEG WOLITZER: THE FEMALE PERSUASIONIn May, Bonnie welcomes New York Times-bestselling author Meg Wolitzer (The Interestings, The Uncoupling, The Ten-Year Nap, The Position, The Wife (now a soon to be released movie starring Glenn Close), and Sleepwalking as she discusses her new novel The Female Persuasion, the story of a mentor and mentee…and the complicated relationship between women, power and ambition.

To be admired by someone we admire - we all yearn for this: the private, electrifying pleasure of being singled out by someone of esteem. But sometimes it can also mean entry to a new kind of life, a bigger world. Greer Kadetsky is a shy college freshman when she meets the woman she hopes will change her life. Faith Frank, dazzlingly persuasive and elegant at sixty-three, has been a central pillar of the women's movement for decades, a figure who inspires others to influence the world. Upon hearing Faith speak for the first time, Greer - madly in love with her boyfriend, Cory, but still full of longing for an ambition that she can't quite place - feels her inner world light up. And then, astonishingly, Faith invites Greer to make something out of that sense of purpose, leading Greer down the most exciting path of her life as it winds toward and away from her meant-to-be love story with Cory and the future she'd always imagined.

Charming and wise, knowing and witty, Meg Wolitzer delivers a novel about power and influence, ego and loyalty, womanhood and ambition. At its heart, The Female Persuasion is about the flame we all believe is flickering inside of us, waiting to be seen and fanned by the right person at the right time. It's a story about the people who guide and the people who follow (and how those roles evolve over time), and the desire within all of us to be pulled into the light.

To read the profile about Meg Wolitzer in the NY Times Click here.

Date: Monday May 7, 2018
Time: 6:30pm to 9:30pm
Location: 7 Numbers
516 Eglinton Avenue West, Toronto
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of The Female Persuasion sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810


PAULA McLAIN: LOVE AND RUINOver the last several years, the American writer Paula McLain has become one a beloved favourite of readers around the world with her blockbuster bestsellers The Paris Wife and Circling the Sun. Bonnie is thrilled to close out the current season of her Book Club by welcoming Paula McLain as she launches her new novel Love and Ruin, which chronicles the passionate and stormy marriage of Ernest Hemingway and Martha Gellhorn – the fiercely independent, ambitious young woman who would become one of the greatest war correspondents of the twentieth century.

In 1937, twenty-eight-year-old Martha Gellhorn travels alone to Madrid to report on the atrocities of the Spanish Civil War and becomes drawn to the stories of ordinary people caught in the devastating conflict. It’s the adventure she’s been looking for and her chance to prove herself a worthy journalist in a field dominated by men. But she also finds herself unexpectedly—and uncontrollably—falling in love with Hemingway, a man on his way to becoming a legend.

In the shadow of the impending Second World War, and set against the turbulent backdrops of Madrid and Cuba, Martha and Ernest’s relationship and their professional careers ignite. But when Ernest publishes the biggest literary success of his career, For Whom the Bell Tolls, they are no longer equals, and Martha must make a choice: surrender to the confining demands of being a famous man’s wife or risk losing Ernest by forging a path as her own woman and writer. It is a dilemma that could force her to break his heart, and hers.

Heralded by Ann Patchett as “the new star of historical fiction”, Paula McLain brings Gellhorn’s story richly to life and captures her as a heroine for the ages: a woman who will risk absolutely everything to find her own voice.

Date: Monday June 4, 2018
Time: 6:30pm to 9:30pm
Location: To be announced
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of Love and Ruin sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810

Book Club Location
The edible story
The Edable Story5
The Edible Story1
The Edible Story2
The Edible Story3
The Edible Storyx

The Edible Story
This cooking school, catering company and event space is the perfect place for our themed book club. Owners/chefs Alanna Fleischer and Brian Cheng will create a menu to suit.

320 Richmond Street East #105

(north east corner of
Richmond and Sherbourne)

(entrance is on Sherbourne,
a few doors north of Richmond on the east side)
647 278 1819

7 Numbers 3
7 Numbers 1
7 Numbers 7
7 Numbers Rosa
7 Numbers x

7 Numbers

Everything at 7 Numbers is delicious – calamari, lasagna, meatballs, osso buco, sexy duck, everything. So good we are having our book club there.

516 Eglinton Avenue West
416 322 5183


Corporate Services

Corporate culinary events are a great way to host a corporate function. Great food always brings co-workers and staff together. People have fun, learn a lot and take home delicious memories.

Events are customized to meet your location, schedule, objectives and food preferences. Bonnie works with nutritionists, food producers, restaurants, etiquette experts and authors to create exciting programs.

All events will be planned and hosted by Bonnie personally.

Corporate Cooking Class
Private Cooking Class

Bonnie Stern has worked with various food manufacturers, grocery chains, restaurants, chefs, health professionals as well as cookware manufacturers, etc., offering a wide variety of corporate services, such as:

Corporate culinary events
Corporate family dinners
Market Tours
Recipe development
Private cooking classes
Product consultation
Menu consulting for parties
Fundraising events

For detailed information,
please call: 416 484 4810

Bonnie's Cookbooks
Friday Night Dinners (Paperback)

Friday Night Dinners

Bonnie's latest 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


Bonnie Stern's Essentials of Home Cooking
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

A very special collection of over 150 mouth-watering recipes including soups, spreads, salads, hors d'oeuvre, pastas and much more. Complete with presentation, entertaining, menu planning tips and over 50 detailed illustrations.

Published by Random House of Canada, 1990, 176 pages, paperback

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.

Cuisiner au goût du cœur
Cuisiner au gout du coeur
Published by Trecarre, 2006, 512 pages

Over 120 recipes for decadent cakes, pies and pastries, scrumptious cookies, creamy mousses and ice creams – A collection of recipes from a master that stand the test, and tastes, of time.

Also provided are elegant decorating tips, helpful information on equipment and ingredients, and black-and-white illustrations throughout demonstrating basic techniques that will make these recipes absolutely no-fail.

Published by Random House Canada, 1998, 214 pages, paperback

HeartSmart Cooking for Family and Friends
HeartSmart Cooking
for Family and Friends
Featuring nine entertaining menus (over 200 recipes) with complete work plans, presentation ideas and wine suggestions, as well as complete nutritional analysis for each recipe, plus the Canadian Diabetes Association’s Food Choice Values. Colour photos and black and white instructional illustrations throughout.

Published by Random House of Canada, 2000, 320 pages, paperback

Recevoir au goût du cœur: recettes, menus et conseils pour des réunions de famille et d’amis
Recevoir au gout du coeur:
recettes, menus et conseils pour des réunions de famille et d’amis

Published by Trecarre, 2000, 320 pages, paperback

News And Events

As part of Spotlight on Israeli Culture in honour of Israel’s 70th birthday celebrations, Bonnie will discuss Israeli culinary trends and show mouth-watering slides of her recent culinary journey in Israel. This event is free but advance reservations are required.

For more information click Spotlight on Israeli Culture


Food writer, scholar and culinary historian, Michael Twitty's book The Cooking Gene explores the commonalities between Jewish and African American food and the way in which both cultures use food as a way to cope with alienation and oppression. Global stories provide the backdrop for exploring themes such as race, class, privilege and history.

Come see Twitty discuss his book while demonstrating how to make Black-Eye Pea Hummus. There will be delicious hummus for sampling, wine, refreshments, appetizers and books for sale and signing.

For more information click An Evening with Chef Michael Twitty


Join the 12th annual Terroir Symposium to gain practical knowledge, grow your professional network and glean inspiration from the community powered by the economics of local. Learn how our terroir supports economic profitability, a healthy corporate culture, environmental sustainability and vibrant communities wherever you may stand.

For more information click Terroir Symposium

ISRAELI FAMILY DINNERAt some of our recent workshops, people expressed interest in an Israeli cooking workshop. Israel is an immigrant country and Israeli cuisine is a delicious mash-up of food and flavours from the Middle East, the Mediterranean and North Africa. The food in Israel keeps evolving and I have planned this menu based on food from my recent trip. As with Bonnie's Challah Workshop, groups are limited to ten people.

Please send your name, email address and phone number with subject line: Israeli Family Dinner to
Let me know if you are interested in bringing a group or would like to join a group and we will contact you.

BONNIE'S CHALLAH WORKSHOPChallah is the Jewish celebration bread that is enjoyed at every Friday night dinner except during Passover. You don't have to be Jewish to love challah and now challah is loved by many cultures and enjoyed all week in dishes like French Toast, Grilled Cheese Sandwiches and many other favourites.

In this workshop Bonnie will show you everything you need to know to make the most delicious and beautiful braided challah. Everyone will have a chance to make challah dough, knead the dough and get to know the perfect texture at each stage. You will learn to make braids with 3, 4 and 6 strands and also round braided breads. You will learn about ingredients and all the tricks and tips you need for success.

This very popular workshop includes coffee and cinnamon buns, snacks, a delicious lunch or dinner, printed recipes, all ingredients and lots of fun. And best of all - you'll take home your own challah on Bonnie's favourite quarter sheet pan to bake for your family and friends.

PLEASE NOTE: Right now this workshop is for groups only but if you are interested in just one or two spots in an open registration class let me know and if I have enough people I will contact you.

For more information send your name, email address and phone number with subject line: Bonnie's Challah Workshop to


February 2019

We had a wonderful 8th culinary trip to Israel in February 2018, if you would like to be on our e-mailing list for our 9th trip and other future trips please send your name, email and phone number, with subject line: Trips, to (if you are not already on the list).

"I feel so fortunate to have had this opportunity to meet and travel with Bonnie. Everyday was jam-packed with newness, and delicious, sensual experiences. Memories I will cherish for a life time."
Jill Aberman, Montreal

"The trip exceeded our expectations and we know we want to return to Israel again. Learning more about Israel and the Jewish faith was a highlight for both of us. Meeting the leading chefs, food personalities, cookbook authors, speakers and bloggers of Israel was an opportunity we would never have had if we were travelling on our own."
Lynette Husum and Roger Delbaere, Edmonton


Restaurant Recommendations and More
163 Spadina Avenue
416 260 3444

Aloette is the little sister of Alo, Patrick Kriss’ renowned French restaurant. (They are in the same building but have separate entrances.) Aloette is classed as a diner but it’s a pretty classy diner. The space is great, the food is delicious and the service is helpful and friendly. Don’t miss the burger, crispy squash, tuna tostados, beet salad, shortribs and lemon meringue pie. (No reservations)
Moderate to Expensive

217 Geary Avenue
416 516 7765
Although I had just spent a month in Tel Aviv, I couldn’t stay away from Parallel, the new Israeli cafe on Geary. The space is warehouse fantastic and the food is casual and delicious. Take out or eat in, they make their own tahini (they call it sesame butter) and use it in many of their dishes – hummus, smoothies, shakshuka, salad dressings, a delicious ground lamb stuffed pita called arayes, falafel and more. They sell their tahini (plain, smoked and beet) and their halva (sesame seed fudge made from their tahini). Right now they are just open during the day but check their hours online.
Rose and Sons
176 Dupont Street
647 748 3287

I finally got to experience the reincarnation of Rose and Sons. The upscale diner has transformed into a modern deli. They make their own pastrami (amazing) and smoked turkey (amazing) and chicken matzah ball soup and chopped liver and vareniki (pierogies) and French fries. They still have their delicious patty melt but they call it chopped steak and onions on grilled cheese. And then there are the soft serve sundaes. Can’t wait to go back.

Milgo & Milbar
142 Rothschild Blvd
Tel Aviv
03 631 4214
This is one of the most popular new restaurants in Tel Aviv. And deserves to be. Food is delicious and beautiful, and service is great. (Full disclosure – wherever you go service is always great when you are with the beloved Gil Hovav.) Don’t miss the stunning kohlrabi tacos with persimmon, mint, cilantro, lettuce hearts and walnut granola.
Moderate to Expensive
Eats Cafeteria
1 Adam HaCohen Street (at Ben Gurion)
Tel Aviv
972 3 602 7888
Eats Cafeteria is a popular cafe in the beautiful new Beit Hanna centre for yoga and Pilates. Open for breakfast, lunch and dinner the soups, salads, sandwiches, hot mains, scones, cookies and desserts vary from day to day. All good. It also seems to be a meeting place for the cutest dogs (with their owners) – sometimes in the morning it feels like a doggy coffee klatch.
1 Shloma HaMelekh Street
Tel Aviv
972 3 525 2033
Considered to be the best place in Tel Aviv for ‘Israeli’ food like falafel, shawarma, sabich, schnitzel and lots more. Eat in or take-out.
7 HaGimnasya HaIvrit
Tel Aviv - Yafo
972 3 616 3885
Onza and Haj Kahil are two of my favourite restaurants in Jaffa and now there is Ramesses. Located in the middle of a street behind the Greek market it is like a bar/bistro with a crazy fun atmosphere and delicious Mediterranean food.
Par Derriere
7 Bat Ami Street
(in the Noga Complex)
Tel Aviv – Yafo
This romantic European style cafe has lots of interesting places to sit and an outdoor section in the middle. The front has a deli area where you can buy ingredients and take-out. Pizzas and salads were especially good but there was lots of choice. (A bit difficult to find even within the complex so use your phone GPS.)
Herzl 16
16 Herzl Street
Tel Aviv
972 3 554 4300
The most awaited opening this year to replace the very popular Rothschild 12 whose lease ran out. This new incarnation has a Japanese theme at the business lunch and in the evening. At breakfast however, the popular morning menu from Rothschild 12 survived. Very busy, very loud and very delicious.
Moderate to Expensive
Ha'achim (The Brothers)
12 Shlomo Ibn Gabirol
Tel Aviv – Yafo
972 3 691 7171
This busy, crowded restaurant feels like home with delicious updated versions of Israeli food, skewers, salads and a popular buffet-style weekend brunch.
36 Nahmani Street
Tel Aviv – Yafo
972 3 699 1566
It’s hard to believe vegan food could be this delicious and beautiful. It’s attractive to everyone from staunch vegans to meat eaters. I went for lunch with Inbal Baum, founder of Delicious Israel. We ate almost the whole menu and everything was great.
Keton Jewish Bistro
145 Dizengoff Street
Tel Aviv – Yafo
972 3 523 3679
You wouldn’t think it should be so hard to find a bowl of chicken soup in Tel Aviv. But when I had a bad cold and all I wanted was Ashkenazi (Eastern European) comfort food there were only a few places. Keton Bistro to the rescue and not too far from where I was staying. It’s been around for 72 years and one of the last places to find hamishe (home-style) Jewish foods like gefilte fish, chopped liver, matzah balls, kreplach, brisket, etc.
Oh Mama
69 Ben Yehuda
Tel Aviv – Yafo
972 53 427 4793
For home-style Israeli food at very reasonable prices try this take-out or cafeteria style restaurant. There’s lots of choice and on Fridays, for Shabbat they offer about 200 different dishes. Go early. Perfect if you are renting an Airbnb and want to eat in but not cook yourself.
Reasonable to Moderate
More Tel Aviv restaurants


Check out our website for more of Bonnie's favourite Tel Aviv restaurants. Click Bonnie's Favourite Tel Aviv restaurants
Mamilla Rooftop Restaurant
Mamilla Hotel
11 King Solomon Street
972 2 548 2230
This elegant restaurant sits on top of the stunning Mamilla Hotel. It’s a little hard to get a reservation but once you are there the staff is friendly, the food is great and the views of Jerusalem are incredible. If you do not get a window seat, don’t worry, you can go out on the deck to city-gaze.
Moderate to Expensive
More Jerusalem
Click Bonnie's favourite Jerusalem restaurants
for more of Bonnie's favourite restaurants in Jerusalem.


Featured Recipes
  • 8 oz (approx) smoked trout, flakes or in chunks
  • 3 hard cooked eggs, grated or in chunks
  • 2 green onions, thinly sliced
  • 1 medium hot red or green chile, very thinly sliced
  • 1/3 cup mayonnaise
  • 1 tbsp finely chopped preserved lemons (or more to taste), or 1 tbsp lemon juice, zest?
  • 1 small clove garlic, grated or minced
  • 1 tbsp chopped fresh tarragon
  • chives cut into 1 1/2" lengths
  • SMOKED TROUT SALAD AND HARD COOKED EGG SALAD (OR SPREAD)If serving this as a salad leave the trout and eggs in chunks and serve on a bed of mache or arugula. If making it into a spread, flake the trout and grate the eggs and serve on crackers, bread or vegetable slices. This also makes great sandwiches.


    1. Gently combine trout, eggs, green onions and chiles in a large bowl.

    2. Combine mayonnaise, preserved lemons, garlic and tarragon. Add to trout mixture. If serving as a salad combine gently and mound ingredients onto a bed of greens. If serving as a spread mash mayonnaise mixture with trout and eggs until somewhat spreadable. Taste and adjust seasoning with lemon, tarragon and/or salt.

    makes about 2 1/2 cups

  • 2 lbs turnips (not rutabagas), scrubbed, trimmed and cut into wedges
  • 2 tbsp extra virgin olive oil
  • 1 tbsp honey
  • 1 tsp kosher salt
  • 1 tbsp za'atar
  • 2 handfuls arugula
  • 1 cup labneh, goat cheese or feta
  • 1/3 cup chopped toasted hazelnuts
  • extra virgin olive oil
  • chives and/or edible flowers if available

    I had the most delicious roasted turnips at Chef Erez Komarovsky's home in Israel. They were so good I was surprised I had never roasted them before. Not sure when we started calling rutabagas turnips, but turnips are small, mostly white with purple whereas rutabagas are large, waxed and yellow with purple.

    Erez decorated his salad with lots of edible flowers from his garden and here I used thin slices of watermelon radish.



    1. Toss turnip wedges with olive oil, honey, salt and za'atar. Spread on a sheet pan lined with parchment paper. Roast in the bottom of a preheated 450F oven until browned and tender 25 to 30 minutes depending on size of wedges.

    2. Arrange arugula on a shallow platter and top with roasted turnips. Dot with labneh, goat cheese or feta. Sprinkle with hazelnuts, drizzle with more olive oil and scatter chives/ flowers/ watermelon radish on top.

    Make 6 servings

  • 2 tbsp extra virgin olive oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 mild to medium jalapeno, halved, seeded and finely chopped (remove ribs and seeds before chopping if it is very hot)
  • 1/2 tsp ground cumin or 1 tsp chile powder, optional
  • 1 tsp chipotle chile puree or chipotle Tabasco or other hot sauce, optional
  • 1 1/2 tsp kosher salt
  • 4 cups cherry tomatoes or 3 cups canned tomatoes (crushed)
  • 1 cup water
  • 3 tbsp chopped fresh cilantro + more for the top
  • 4 pieces regular matzah (about 5oz or 4 cups broken into 1" to 1 1/2" pieces)
  • 10 eggs
  • 1 tsp kosher salt
  • 3 tbsp butter - divided
  • 2 cups (8oz) grated mild or medium cheddar, Monterey Jack or mozzarella or a combination

    This is a Mexican Jewish mash-up and it works. I fell in love with chilaquiles - a kind of Mexican casserole with cheese, eggs, tortilla chips and tomato sauce - at Rick Bayless' Xoco Cafe in Chicago. This year at Passover I realized it would be easy to convert it to a Passover recipe, using matzah instead of tortilla chips. I made this on Your Morning with Ben Mulroney to rave reviews. At Passover, depending on your religious and/or cultural traditions many foods are forbidden. Some people eat corn, spices, legumes, etc and others don't but the one thing that is universal is not to eat wheat except in the form of matzah (unleavened bread). That's why, in this recipe, I have made some of the ingredients optional. The best general rule at Passover is to eat as many fresh ingredients as possible and avoid processed ones.

    Note: If you eat corn at Passover or if it isn't Passover at all, you can use 4 cups corn tortilla chips instead of matzah. Do not add any salt until you taste the tomato sauce after adding the chips.


    1. Heat oil in a large deep skillet. Add onions and garlic. Cook gently until tender about 5 minutes. Add jalapeno and cook one minute longer. Add cumin and chipotle and cook another 30 seconds. Add tomatoes and water. Bring to the boil. If using cherry tomatoes after a few minutes, crush the tomatoes slightly to release their juices. Cook 8 to 10 minutes until sauce is a bit thicker.  Add matzah pieces and combine with sauce until slightly softened. Add cilantro and season to taste with salt. (if using tortilla chips it may not need any salt.)

    2. Spread saucy matzah over bottom of a buttered 2.5L or 3L baking dish.

    3. Whisk eggs in a large bowl with salt. Heat half the butter in a 10" nonstick skillet and add eggs. Cook very gently, stirring, until soft curds form. Stir in remaining butter. When eggs are just set spoon over matzah in pan.

    4. Sprinkle eggs with cheese and a little more cilantro and arrange jalapeno rounds on top. Bake in a preheated 350F oven for 10 to 15 minutes if serving immediately or until cheese is melted, bubbling and a little brown on top (or longer if made ahead of time).

    makes 6 servings

  • 2 lbs sweet potatoes, peeled and cut into chunks
  • 1/2 cup canned coconut milk, well stirred*
  • 1/2 tsp ground cinnamon, optional
  • pinch ground nutmeg
  • 2 tbsp butter or coconut butter, optional

    Mashed sweet potatoes are a great change from regular mashed potatoes (which I also love) when you want something lighter for spring.

    *When opening a can of coconut milk be sure to stir it well. Freeze any you do not use (I freeze it flat in a zip lock bag) as it does not keep well.


    1. Cook sweet potatoes in a large pot of boiling, salt water 20 to 25 minutes or until tender. Drain well.

    2. Return potatoes to pot and mash coarsely. Mash in cinnamon and nutmeg. Add salt and butter (if using). Season to taste.

    makes 4 to 5 servings

  • 2 cups all-purpose flour
  • 1 1/2 cups sugar - divided
  • 2 tsp baking powder
  • 3/4 tsp kosher salt
  • 6 eggs separated + 3 egg whites
  • 1/2 cup extra virgin olive oil or other vegetable oil
  • grated peel of 2 lemons (about 2 tbsp)
  • 1/2 cup lemon juice
  • 2 tsp pure vanilla extract
  • 1/2 tsp cream of tartar

  • Lemon Glaze:
  • 3/4 cup icing sugar, sifted
  • 3 tbsp lemon juice
  • 3 tbsp melted butter (or coconut butter)
  • LEMON CHIFFON CAKE WITH LEMON GLAZEI love a good plain cake and this fits the bill. Eat it as is or dress it up by cutting it into layers with whipped cream and fruit or into cubes for a trifle with custard and compote. I have also made this gluten-free with Cup4Cup gluten-free flour. This recipe is adapted from Linda Stephen's The Convection Oven Bible.


    1. In a medium mixing bowl whisk together flour, 3/4 cup sugar, baking powder and salt.

    2. In a large bowl whisk 6 egg yolks with oil, lemon peel, lemon juice and vanilla. Mix in flour mixture.

    3. Place the 9 egg whites (6 + 3) in the clean, dry bowl of a stand mixer. Add cream of tartar. Beat on medium high until white and in soft peaks. Slowly beat in remaining 3/4 cup sugar beating constantly.

    4. Stir about 1/4 egg whites into the batter and then fold remaining whites in gently.

    5. Transfer mixture to an ungreased 10" tube pan with a removable centre. Bake in a preheated 350F oven 40 to 50 minutes or until a cake tester comes out clean or until an instant read meat thermometer reaches at least 185F.

    6. Turn cake upside down on a cooling rack until completely cooled. To remove cake run a thin spatula around the outside edges and middle. remove from outside of pan and then release from the top. Turn right side up.

    7. Make glaze by whisking icing sugar with lemon juice and butter. If it is too thin add a bit more sifted icing sugar. Drizzle on cake.

    makes about 12 to 16 servings

  • 2 egg whites
  • 1/2 cup sugar
  • 1/2 tsp pure vanilla extract, optional
  • 3 cups sliced almonds
  • GWEN'S CARAMELIZED ALMOND WAFERSMy good friend Gwen Berkowitz died last year but not before leaving me with such delicious memories and recipes. These cookies are a winner - easy to make, very few ingredients, they are gluten free, dairy free and they are delicious. I always make these at Passover but should make them all the time! The secret here is not to whip up the egg whites which everyone seems to want to do and to use sliced almonds that look like flat slices. Slivered almonds (ones that look like little sticks) will work but not as well. I used to always get them mixed up too.


    1. Preheat oven to 350F. Line 2 sheet pans with parchment paper.

    2. In a large bowl stir egg whites with sugar. Do not whip up - just stir together well. Add vanilla and almonds and coat well with sugary mixture.

    3. For large cookies use 2 tbsp mixture for each and for smaller cookies use 1 1/2 tbsp. Mound on prepared baking sheets. Flatten cookies with your fingers dipped lightly in cold water or cover a meat pounder with plastic wrap and press cookies flat gently.

    4. Bake 12 to 15 minutes or until cookies are browned. If possible, turn off oven and let cookies rest another 20 minutes with the oven door open.

    Makes 24 large or 36 smaller cookies

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