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Bonnie Stern

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Bonnie Stern
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 writes weekly in the National Post. She offers a wide variety of corporate services, cooking classes and unique book clubs where authors actually attend and dinner is included. Bonnie is the recipient of the 2007 Premier’s Award.


October 2016

Copenhagen is one of my favourite cities and I was lucky to travel there last month. There is so much to love about Copenhagen. The restaurants are fantastic. The New Nordic Cuisine has influenced restaurants around the world and it’s great to see where it all started. Scroll down to the restaurant section below for recommendations.

Visiting the Louisiana Museum of Modern Art is always a high point of a trip to Copenhagen. It is not to be missed. The museum and the grounds can easily take your breath away.

Danish design is known all over the world. Fashion, furniture and food and even the airport is unique. Bakeries and food markets are delicious and interesting, especially the Torvehallherne  market where some of the most delicious edibles in the city are all in one place. It is a great walking city and biking is the main means of transportation for much of the population. Be careful opening a car door as a biker or ten bikers are sure to be riding by most often in very stylish outfits.

I went to Copenhagen with my friend Mitchell Davis (Executive VP of the James Beard Foundation) who was running a workshop on Politics in the Kitchen at the fifth annual MAD Symposium. We had attended the first and second symposium and although the format changed, it is still the most unique symposium. It takes place in a circus tent and you have to take a boat to get there. When you arrive the MAD team is waiting to greet everyone with smiles and hugs including MAD’s creator Rene Redzepi one of the founders of Noma, considered the most influential chef in the world. The food is fantastic from congee porridge from Tigermom and Danish pastry from Lagkagehuset for breakfasts, to incredible seafood from Norway’s Maaemo for lunch the first day and Belle’s Hot Chicken the second day. Five top Copenhagen restaurants - Amass, Relae, Hija de Sanchez, Bror and Kadeau - contributed to the closing dinner. I loved that the main course was deep into nose to tail eating that included lung and uterus, and that the dessert was warm and homey- roasted apples with black pepper caramel. There were great speakers young and old, in the food business and not, covering a huge range of topics from Kat Kinsman speaking about the mental health of chefs to Jacques Pepin talking about the importance of technique and talent to a chef. It was special for me to see Jacques Pepin – some of you know (and some of you were there) he taught at my school for many years. Speakers and attendees were remarkably approachable and there was so much to learn.

This year the Ashkenaz Festival initiated a food component. I was on a panel about why Jewish food has become so popular. The other panelist were Zane Caplansky, owner of Caplansky’s Deli; Judy Perly, owner of Free Times Cafe; Jewish humorist and author Michael Wex; culinary historian Michael Twitty; Liz Alpern, owner of New York’s Gefilteria; and moderator Michael Kaminer, contributing editor at the Foward.

To those of you who observe Rosh Hashanah, Happy New Year, and to everyone - wishing you a great fall season and a very happy Thanksgiving.




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.


ALEX PRUD'HOMME: THE FRENCH CHEFS IN AMERICAJulia Child’s great-nephew, and co-author of My Life in France, presents the enchanting story of her years as a TV personality and beloved cookbook writer.

Julia Child is synonymous with French cooking, but her legacy runs much deeper. Now, Alex Prud'homme, Child's great-nephew and My Life in France co-author, vividly recounts the myriad ways in which she profoundly shaped how we eat today. He shows us Child in the aftermath of the publication of Mastering the Art of French Cooking, suddenly finding herself America's First Lady of French Food and under considerable pressure to embrace her new mantle. We see her dealing with difficult colleagues and the challenges of fame, ultimately using her newfound celebrity to create what would become a totally new type of food television. Every bit as entertaining, inspiring, and delectable as My Life in France, the book uncovers the Julia Child beyond her "French Chef" persona and reveals her second act to have been as groundbreaking and adventurous as her first.

Date: Thursday October 13, 2016 (Wait list only)
Time: 6:30pm to 9:30pm
Location: L'Avenue Bistro
1568 Bayview Avenue, Toronto
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of The French Chef in America sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810


AMY MCKAY: THE WITCHES OF NEW YORKIn November, Bonnie is happy to welcome back one of the Book Club’s favourite writers. With her critically-acclaimed bestsellers The Birth House and The Virgin Cure, Ami McKay has established herself as one of Canada’s most distinguished writers. This fall, Ami returns with her eagerly-awaited new novel, The Witches of New York.

The year is 1880. Two hundred years after the trials in Salem, Adelaide Thom (Moth from The Virgin Cure) has left her life in the sideshow to open a tea shop with another young woman who feels it's finally safe enough to describe herself as a witch: a former medical student and gardien de sorts (keeper of spells), Eleanor St. Clair. Together they cater to Manhattan's high society ladies, specializing in cures, palmistry and potions and in guarding the secrets of their clients. All is well until one bright September afternoon, when an enchanting young woman named Beatrice Dunn arrives at their door seeking employment.

Beatrice soon becomes indispensable as Eleanor's apprentice, but her new life with the witches is marred by strange occurrences. She sees things no one else can see. She hears voices no one else can hear. Objects appear out of thin air, as if gifts from the dead. Has she been touched by magic or is she simply losing her mind? Eleanor wants to tread lightly and respect the magic manifest in the girl, but Adelaide sees a business opportunity. Working with Dr. Quinn Brody, a talented alienist, she submits Beatrice to a series of tests to see if she truly can talk to spirits. Amidst the witches' tug-of-war over what's best for her, Beatrice disappears, leaving them to wonder whether it was by choice or by force.

As Adelaide and Eleanor begin the desperate search for Beatrice, they're confronted by accusations and spectres from their own pasts. In a time when women were corseted, confined and committed for merely speaking their minds, were any of them safe?

This is going to be a wonderful evening. Looking forward to seeing all of you there.

Date: Monday November 21, 2016 (Wait list only)
Time: 6:30pm to 9:30pm
Location: The Beast Restaurant
96 Tecumseth Street, Toronto
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of The Witches of New York sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810


KATE TAYLOR: SERIAL MONOGAMYWhat better way than to close the 2016 season than with one of the first writers featured during the inaugural season of “Bonnie’s Book Club.” Kate Taylor, the award-winning journalist and cultural critic for the Globe and Mail, delighted guests when she visited the cooking school to talk about her first novel, the extraordinary Mme. Proust & The Kosher Kitchen. In December, Kate Taylor returns with her powerful and audacious new novel Serial Monogamy.

What happens when life and ambition collide with betrayal and disease? Sharon's comfortable existence as a novelist, wife and mother to twin daughters is shattered by a cancer diagnosis, and by her husband's affair with a graduate student. The only relief in sight is a new writing project - an engrossing serialized novel based on the story of the 19th century actress Nelly Ternan, the young mistress of the aging Charles Dickens. Chronicling this infamous affair, Sharon is forced to examine with new eyes the secrets and struggles at the heart of domestic life, as she strives to mend her own marriage and heal her body. This surprising and intricate novel shifts between Sharon's Toronto and Nelly's Victorian England in interwoven chapters, asking deep questions about what really makes up the story of a relationship and a life.

Date: Monday December 12, 2016
Time: 6:30pm to 9:30pm
Location: To be announced
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of Serial Monogamy sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810

Book Club Locations
L'Avenue 4
L'Avenue 5
L'Avenue Bistro x

L'Avenue Bistro

L’Avenue Bistro has become a favourite neighbourhood restaurant serving delicious modern bistro food. We are really excited to have our book club there again.

1568 Bayview Avenue
416 485 1568

Beast Restaurantx

The Beast Restaurant

Scott Vivian and Rachelle Cadwell feature Ontario’s local producers and farmers at their restaurant Beast. They are well known for their Sunday brunch, special dinners and delicious food. Anthony Bourdain featured Beast in one of his shows and Scott took Anthony to some of his own favourite spots around Toronto. 

96 Tecumseth Street


647 352 6000

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

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

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

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

Bonnie is looking forward to talking about food and family with Lidia Bastianich onstage October 14 when the Sony Centre presents the best-selling author and Emmy-winning host of Lidia’s Kitchen and Lidia’s Italy.

For more information, click
An Intimate Conversation with Lidia Bastianich

RESTAURANT FOR CHANGE<br />WEDNESDAY OCTOBER 19, 2016Restaurants for Change is back for a third year, and it's bigger and better than ever! 65 restaurants. 15 cities. One goal: to raise money and awareness for Community Food Centre Canada. Dining out for Restaurants for Change is a great way to support their work, make a dinner reservation for October 19, 2016 at one of the participating restaurants.

For more information, click Restaurants for Change

8TH ANNUAL TEDxTORONTO<BR />THURSDAY OCTOBER 27, 2016Nick Saul will be a featured speaker at the TEDxToronto speaker series on October 27 at Koerner Hall, Telus Centre for Performace and Learning.

He'll talk about how an investment in good food can be the first ingredient in social change alongside a group of impressive speakers. Be sure to follow them on Twitter at @aplaceforfood for updates on the day!

TUESDAY NOVEMBER 22, 2016, 7:30 PM
BONNIE AT BETH SHOLOM SYNAGOGUE TORONTO<br/ >TUESDAY NOVEMBER 22, 2016, 7:30 PM Beth Sholom Sisterhood presents A Cooking Demonstration by Bonnie Stern. Bonnie is looking forward to this return engagement.

To register contact Rivy:
416 783 6103 x228


The itinerary for our upcoming culinary tour to Israel is delicious! Get ready for market tours, cooking classes, wine tastings, museum visits, fantastic restaurants, amazing people and lots more.

For more information and to view the itinerary click Eating Israel: the Land of Diversity and Culture

Restaurant Recommendations and More
Aga Khan Museum

77 Wynford Drive
416 646 4677


The museum is noteworthy both for its architecture and exhibits. Take a tour to get the most out of your visit. The restaurant, Diwan, from Mark McEwan, is also very good with an interesting Middle Eastern menu. Everything was good but the ricotta manti (similar to ravioli) with braised lamb ragout, with yogurt, dried mint and chili oil was outstanding.
2150 Yonge Street
416 488 5774
Zucca is a wonderful Italian restaurant with a dedicated following for twenty years. We especially loved the warm octopus and potato salad with green olives, Niagara prosciutto with burrata and grilled Treviso, grilled fish and polenta budino.
Moderate to Expensive
Noorden Food Bar, Rijsttafel
2110 Yonge Street
416 488 2110
Noorden features Indonesian street food but on special request they will host one of their famous rijsttafel dinners for you. You need 6 people and one week’s notice. It’s great.
176 Yonge Street
416 507 3378
This gorgeous new restaurant, from Oliver & Bonacini, features South American food. There’s the bar as you enter (exciting and noisy) and a more formal restaurant upstairs that is a bit quieter. The menu is the same but if you want one room or the other specifically, make reservations by phone rather than online. We loved the empanadas, ceviche with apples, the house special chicken and the meringue flan with custard and caramel for dessert.
Moderate to Expensive
Free Times Cafe
320 College Street
416 967 1078
The Free Times Cafe hosts lots of events but my favourite is their monthly folk song singalong. Feels like summer camp and so nostalgic. Did we realize how meaningful those songs really were – and still are? The food is fun too – Canadian, Israeli or Jewish.
Almanak, The Standard
Havnegade 44
+45 72 14 88 08
Almanak was located close to our hotel and we found ourselves there often – it's lovely and very reasonable for Copenhagen. We loved the smorrebrod (open face sandwiches).
Cafe Altelier September
Gothersgade 30
This small cafe is located in a furniture shop and is open for breakfast and lunch only. Avocado toast seems to be their signature dish but their Danish style shakshuka and the Nordic cucumber salad were also very good.
Per Henrik Lings Alle 4
+45 69 96 00 20
This year Geranium won its third Michelin star making it the only restaurant in Denmark to have this honour. Very formal and aesthetically pleasing.
Very Expensive
Strandgade 93
1401 Copenhagen
+45 32 96 32 97
Friendly, warm, delicious with a sense of humour. My favourite. Perfect. That’s all.
Wildersgade 10A
+45 33 22 10 02
If you live in Copenhagen you probably need a break from new Nordic once in a while so Kadeau, one of Copenhagen’s best, opened Eldorado. It was great. And fun. We especially loved the bread – same as Kadeau and the best ever. Thai steak salad, bibimbap and cherry licorice Nordic dessert were also memorable.
Strandgade 93
+45 32 96 32 92
A casual, delicious restaurant from Kristian Baumann and the team from Noma. It opened a month before we were there and was already a sensation.
Many locations
There are many locations around Copenhagen with good Danish pastry. Sounds funny but it can actually be hard to find good Danish pastry in Denmark.

Meyer's Bakeries and Delis
Many locations

Claus Meyer is a chef, entrepreneur and original partner in Noma. His bakeries have the best Danish pastries and his delis have reasonably priced delicious meals. He has a bakery and a deli in the department store Magasin du Nord in central Copenhagen. (This past summer Meyer opened a Nordic food hall and a restaurant called Agern in New York's Grand Central Terminal.)

Louisiana Cafe
Louisiana Museum of Modern Art
Gl. Strandvej 13
3050 Humlebaek
+45 49 19 07 19
Everything about this museum, just outside Copenhagen, is wonderful – the museum, the gift shop and the cafe. The cafe is self serve and the food is delicious. The surroundings are magnificent – panoramic views of the strait between Denmark and Sweden. Take the train or if you are short of time there’s always a taxi. But don’t miss it.
Featured Recipes
  • 4 slices rustic bread, approx 5" across and 1/2" thick
  • 1 large clove garlic, peeled and cut in half
  • 1/4 cup extra virgin olive oil
  • 2 large ripe tomatoes
  • sea salt
  • PAN CON TOMATE (TOMATO BREAD)Avocado toast is good but when tomatoes are in season (and time is running out) nothing beats tomato toast, or, pan con tomate as it is called in tapas bar. There are only a few ingredients so make sure they are the best quality. This is great as is but can be topped with sliced manchego cheese or thinly sliced serrano ham.


    1. Toast, broil or grill bread until browned on both sides.

    2. Rub one side of bread with the cut side of garlic. Brush generously with olive oil.

    3. Cut tomatoes in half crosswise and very carefully, holding the skin side in your open palm, grate the tomato on the larger holes (ie for Cheddar cheese) of a four sided grater. Use tomato skin in stocks.

    4. Spoon the tomato pulp and seeds on the bread. Sprinkle with salt and drizzle generously with olive oil. Cut each piece in half to serve.

    makes 8 pieces

  • 3 tbsp grated peeled fresh ginger root
  • 3 tbsp honey
  • 2 tbsp vegetable oil
  • 2 tsp kosher salt
  • 1/2 tsp red pepper flakes or to taste
  • 1 tsp grated lemon peel
  • 2 1/2 lbs chicken pieces, bones and skin on
  • 1 onion, halved and thinly sliced into half moons
  • 1 lb carrots. sliced into 1/2" rounds (or as you like)
  • 1/2 lb pitted prunes, coarsely chopped
  • GEFILTERIA’S CRISPY CHICKEN WITH TSIMMES This recipe is from Liz Alpern’s new cookbook The Gefilte Manifesto with Jeffrey Yoskowitz. Tsimmes is ideal for Rosh Hashanah when sweet dishes represent hope for a sweet new year - but it is delicious anytime. It is usually a side dish but including chicken makes a great main course.


    1. In a small bowl combine ginger, honey, 1 tbsp oil, salt, red pepper flakes and lemon peel. Reserve.

    2. Heat remaining 1 tbsp oil in a heavy, oven safe skillet. Brown chicken, skin side down 5 to 7 minutes. Remove chicken and coat with glaze on all sides.

    3. Add onion to pan and cook 3 minutes or until softened and fragrant. Add carrots and cook, stirring, about 10 minutes. Add prunes and some salt and pepper flakes. Add 1/2 cup water and scrape up anything that has stuck to the pan. Arrange chicken in a single layer on top of the carrot mixture. Drizzle with any juice left in the bowl.

    4. Place chicken, uncovered, in a preheated 400F oven for 30 to 35 minutes until chicken is cooked through, skin is crispy and juices look thick and bubbly. Garnish with parsley or cilantro.

    makes 4 servings

  • 12oz (375g) wide egg noodles
  • 7 eggs
  • 2 tsp kosher salt
  • 1/2 cup schmaltz (or more)*, melted
  • 1/2 cup sugar
  • 3/4 cup chopped toasted almonds
  • 3/4 cup raisins
  • grated peel from 2 lemons (about 2 tbsp)

    Michael Wex's new book Rhapsody in Schmaltz contains everything you want to know about Jewish food. It is also so much fun to read. Kugel is Wex's favourite Jewish food. In the book there’s a description of it but no recipe so imagine my excitement when he tasted and approved this version. Kugel can be served warm or cold, as a side dish or dessert.

    *Note: Typically kugel is served at meat meals in a kosher home so dairy is not included. Schmaltz is rendered chicken fat and available at some butcher stores. You could use extra virgin olive oil instead or butter if including dairy is not an issue.


    1. Cook noodles in boiling, salted water for 5 minutes or until tender. Drain and rinse with cold water.

    2. Beat eggs in a large bowl. Add 2 tsp salt and drained, rinsed noodles.

    3. Brush 2 tbsp schmaltz over the bottom of a 3L (9"x13") baking dish. Add 1/4 of the noodles. Drizzle with 2 tbsp schmaltz. Sprinkle with 1/3 of the sugar, almonds, raisins and lemon peel. Repeat layers ending with noodles and drizzle top with schmaltz.

    4. Bake in a preheated 350F oven 35 to 45 minutes or until eggs are set and top is brown.

    makes 8 to 12 servings

  • 1 1/2 lbs boneless, skinless chicken breasts
  • kosher salt and freshly ground black pepper
  • 1/2 cup fine cornmeal
  • 2 eggs
  • 1/2 tsp kosher salt
  • 1/2 tsp smoked paprika
  • 6 cups tortilla chips (about 6oz/200g)
  • 1/4 cup vegetable oil or extra virgin olive oil
  • TORTILLA CRUSTED CHICKEN SCHNITZELSchnitzel is always a favourite for the whole family. It’s a perfect comfort food dinner and leftovers are great cold, for lunch. For a vegetarian version try eggplant slices or extra firm tofu. Delicious as is or top with tomato sauce, taco sauce, salsa or the corn and tomato salad below. And it’s gluten free.


    1. Pat chicken pieces dry and place, one by one, between pieces of heavy plastic or in a zipper style plastic bag. Pound chicken until even thickness - about 1/2". Season generously with salt and pepper.

    2. Place cornmeal in a shallow dish. Beat eggs together with salt and smoked paprika in another shallow dish. Crush corn chips in a bag with a rolling pin or in a food processor to make crumbs. Place in another shallow dish. Brush a sheet pan with some of the oil.

    3. Bread each piece of chicken by placing first in the cornmeal and shaking off excess. Place in egg mixture. Lift out and allow excess egg to drip back into dish. Pat chicken into crumbs on both sides. Place on oiled baking sheet in a single layer. Drizzle with remaining oil.

    4. Bake chicken in a preheated 400F oven for 10 minutes. Turn chicken over and bake 10 to 15 minutes longer until chicken is just cooked.

    makes 4 to 6 servings

  • 4 ears corn, husks and silk removed
  • 1 lb campari tomatoes (they look like large cherry tomatoes) or other ripe tomatoes
  • 1/4 cup coarsely chopped cilantro
  • 1 ripe avocado
  • 2 cups chopped crisp lettuce, optional

  • dressing:
  • 2 tbsp lime juice
  • 1/2 tsp pureed chipotle chilies or hot sauce, optional
  • 1 small clove garlic, grated or pressed
  • 1 tsp kosher salt
  • 1/4 tsp ground cumin or more to taste
  • 6 tbsp extra virgin olive oil
  • GRILLED CORN, TOMATO AND AVOCADO SALADThis salad is perfect on or beside the schnitzel or on its own. Add chunks of roast or grilled chicken to turn this into a main course salad.


    1. Grill corn directly on a barbecue or gas burner until speckled with brown. Cool. Remove corn from cobs by breaking each cob in half and standing them cut side up on a cutting board. Cut corn off from top to bottom. Place in a bowl.

    2. Cut tomatoes in half crosswise, squeeze out seeds and then cut into about 1/2" chunks. Add to corn. Add cilantro.

    3. Just before serving cut avocado in half lengthwise. Remove pit. Scoop out flesh with a spoon in chunks.

    4. Make dressing by whisking lime juice with chipotle, garlic, salt, cumin and olive oil.  Combine with corn, tomatoes and cilantro.

    5. Just before serving add avocado and lettuce.

    makes 4 to 6 servings

  • 3 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp grated nutmeg
  • 1/2 tsp kosher salt
  • 1/4 tsp each ground allspice and cloves
  • 1 cup honey
  • 1 cup strong coffee or tea
  • 1 cup canola or other vegetable oil (I use extra virgin olive oil)
  • 3 eggs
  • 1 tbsp grated orange peel
  • 1/2 cup orange juice
  • 3/4 cup sugar
  • 3/4 cup brown sugar (pressed through a strainer if lumpy)
  • 1 tsp pure vanilla extract

    This delicious, easy to make honey cake is from Daphne Rabinowitz's new baking book The Baker in Me (Whitecap). Honey cake is served at Rosh Hashanah, the Jewish new year, to wish everyone a sweet year. But it’s great anytime – we all need sweet wishes.

    For Thanksgiving dessert serve this cake with caramelized apples or pears and ice cream.


    1. In a large bowl whisk flour, baking powder, cinnamon, baking soda, nutmeg, salt, allspice and cloves until well combined - about 60 seconds.

    2. In another large bowl whisk honey, coffee, oil, eggs, orange peel, orange juice, granulated sugar, brown sugar and vanilla and mix until smooth.

    3. Combine dry ingredients and liquid ingredients until smooth. Batter will be a little runny.

    4. Pour batter into an oiled or sprayed 12 cup bundt pan and bake in a preheated 325F oven for 55 to 60 minutes or until top of the cake springs back when lightly pressed or an instant read meat thermometer inserted into the centre part of cake reaches 195F. Cool in pan for 20 minutes and unmold onto a wire rack. Cool completely.

    makes 1 large cake

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