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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.


November 2018

October was a very emotional month for me as reflecting over my life and career is not something I do very often, if ever. But I was asked to be the keynote speaker at Canada’s Table – A Celebration of Cookbooks, a symposium held at Fort York. My talk was called Things in My Garage: My Life in Food. The name came from the fact that when I closed the cooking school seven years ago (after 37 years at Yonge and Erskine) I literally brought almost everything home with me and put it all in my garage. It took a lot of trips down memory lane to decide which things to talk about. My best memories of course involved people – my mom who always let me cook as a kid and always did the dishes; the chefs who taught me at George Brown College opened a world of food to me so wonderful that I never went back to graduate school to become a librarian (I know I would have loved that too); Ed Weil who encouraged me to open the cooking school in the first place; my husband Raymond Rupert who called to take cooking classes and still came to take those cooking classes even after he told me his name and I immediately responded with “are you the Raymond Rupert I was in love with when I was nine years old”; all the talented chefs and cookbook authors who came and taught at my school including Jacques Pepin, Marcella Hazan, Madhur Jaffrey, Giuliano Bugialli, Rick Bayless, and Vikram Vij, to name a few; the people who worked with me; and everyone who trusted me to teach them to cook, nourish and nurture themselves, their families and their friends. Fort York was an amazing venue for this symposium and I am returning there November 11 for their Remembrance Day service.

Also in October, my daughter, Anna, and I went to New York to celebrate the surprise 50th birthday of one of our closest friends, Mitchell Davis. How this surprise was kept from him we will never know. It was a weekend full of surprise after surprise and it was wonderful to be a part of it. Happy Birthday Mitchell. (I couldn’t say this earlier or I would have ruined the surprise!)

While in New York, Anna and I also attended an incredible evening of story-telling called ‘Schmaltzy’ organized by The Jewish Food Society. Five people told the story of five food experiences that were meaningful to them in some way and at the end five delicious dishes were served. Congratulations to Naama Shefi who founded the Jewish Food Society and Schmaltzy, Mitchell Davis who moderated the event, the five speakers and everyone who helped organize it.

I am not sure how we also had time to try some restaurants while we were there but check the restaurant recommendation section below for some new New York favourites. Although we did not end up actually eating dinner in the restaurant at Lafayette (where the big surprise party was held) – Lafayette is always a favourite and the food that chef/owner Andrew Carmellini served at the party was incredible.

Back in Toronto, I have been having so much fun celebrating Chef Anthony Rose’s new cookbook, The Last Schmaltz. The cookbook features stories from all of Anthony’s restaurants and some of the most popular recipes from each one. This is not your average cookbook but one that tells the story of becoming a chef and gives insights into the hospitality industry. Thanks to Anthony for featuring my challah recipe in his book. So, of course, I made the challah for the first book club and will make it for the second one too. I have a few spots left in the second book club with Anthony on Monday November 5 (see Bonnie’s Book Club below).

In November, I am looking forward to seeing Yotam Ottolenghi again – this time in conversation with him at George Brown College. And looking ahead to December I can't wait to welcome Fred Morin and David McMillan to our book club Sunday December 2. That will be super exciting with the chefs who created some of the best and most popular restaurants in Canada (see Bonnie’s Book Club below).

One of my favourite things that I occasionally get to do is to discuss food and yes sometimes cook, on the radio. Therefore I was excited to be featured on Shelagh Rogers' The Next Chapter on CBC answering the Proust Questionnaire. You can listen to it here.

The last thing that made me incredibly emotional in October was the heartbreak in Pittsburgh at The Tree of Life synagogue. Here's to remembering the victims and hoping it brings us together rather than tearing us further apart.


Kitchen Hack
ROASTING NUTS BRINGS OUT THEIR FLAVOURRoasting nuts will give them more flavour and crunch. Spread the nuts in a single layer on a baking sheet and roast in a preheated 350F oven until lightly browned – different nuts will take different lengths of time so watch carefully (they burn easily) and make a note of how long each one takes in your oven. Smaller nuts like pine nuts and sliced and slivered almonds will may only take 5 minutes whereas larger nuts like walnuts can take up to 20 minutes. They will crisp up when completely cool. I usually do a big batch and store them in the freezer so they are ready when I need them. If you are using nuts in something like granola that will be roasted anyway, or on top of a batter or bread that will be baked, or in spiced nuts that get coated and baked, do not roast them first. Also, when roasting hazelnuts, while they are still warm, rub into in a clean tea towel to remove most of the skins.

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 Canada's leading authors (and some from farther away), 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. However, 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.


ANTHONY ROSE: THE LAST SCHMALTZFor a number of years, Chef Anthony Rose has been an important part of the success of Bonnie’s Book Club. His incredible restaurants – Rose and Sons, Big Crow and Fat Pasha – have served as the perfect venues for truly memorable evenings of food and books. In October, Bonnie is thrilled to welcome Anthony as an author for the launch of his debut book The Last Schmaltz: A Very Serious Cookbook.

Whether you know him as Toronto's King of Comfort Food, the Don of Dupont, or the Sultan of Smoked Meat, a conversation about the food and restaurant scene in Toronto isn't complete without mention of Anthony Rose. From his famous Fat Pasha Cauliflower (which may or may not have caused the Great Cauliflower Shortage of 2016) and Rose and Sons Patty Melt to his Pork Belly Fried Rice and Nutella Babka Bread Pudding, Anthony's dishes have consistently made waves in the culinary community. Now, in his first cookbook, Anthony has teamed up with internationally-renowned food and travel writer Chris Johns to share his most famous recipes and stories.

Be amazed by the reactions Anthony received when he ingeniously invented a dish called the "All-Day Breakfast." Thrill at the wonder Anthony felt when, as a young Jewish kid, he tasted the illicit lusciousness of bacon for the first time. Or discover the secret ingredient to the perfect shore lunch on a camping trip (hint: it's foie gras).

Often funny, sometimes ridiculous, but always delicious, The Last Schmaltz is a peek into the mind of a much-loved chef at the top of his culinary game.

Date: Monday November 5, 2018 (Limited seats available)
Time: 6:30pm to 9:30pm
Location: Big Crow
176 Dupont Street, Toronto
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of The Last Schmaltz given out at the event)
Advance registration only: Bonnie Stern 416 484 4810


DAVID McMILLAN, FREDERIC MORIN & MEREDITH ERICKSON:< /BR>JOE BEEFWhat better way to close 2018 than with two of the world's most celebrated chefs and restauranteurs? In December, Bonnie is pleased to welcome back her good friends from Joe Beef – Frederic Morin and David McMillan as they launch one of the year's most anticipated cookbooks, Joe Beef: Surviving The Apocalypse.

It's the end of the world as we know it. Or not. Either way, you want Joe Beef: Surviving the Apocalypse in your bunker and/or kitchen.

In their much-loved first cookbook, Frederic Morin, David McMillan, and Meredith Erickson introduced readers to the art of living the Joe Beef way. Now they're back with another deeply personal, refreshingly unpretentious collection of 150 new recipes, some taken directly from the menus of Fred and Dave's acclaimed Montreal restaurants, others from summers spent on Laurentian lakes and Sunday dinners at home. Think Watercress soup with Trout Quenelles, Artichokes Bravas, and Deer Beer Belly alongside Smoked Meat Croquettes, a Tater Tot Galette, and Squash Sticky Buns.

Also included are instructions for making your own soap and cough drops and guidance on stocking a cellar with apocalyptic essentials - Canned Bread, Pickled Pork Butt, and Smoked Apple Cider Vinegar - for throwing the most sought-after in-bunker dinner party.

In this book filled with recipes, reflections, and ramblings, you'll find chapters devoted to the Quebecois tradition of celebrating Christmas in July, the magic of public television, and Fred and Dave's unique take on barbecue (Brunt-Enf Bourguignon, Cassoulet Rapide), as well as ruminations on natural wine and gluten-free cooking, and advice on why French cuisine rocks at a dinner party.

Whether you're holing up for a zombie holocaust or just cooking at home, Joe Beef is a book about doing it yourself, about making it your own, and about living, or at least surviving, in style.

This is going to be an epic evening.

Date: Sunday December 2, 2018
Time: 6:30pm to 9:30pm
Location: Big Crow
176 Dupont Street, Toronto
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of Joe Beef, Surviving The Apocalypse given out at the event)
Advance registration only: Bonnie Stern 416 484 4810


IAN WILLIAMS: REPRODUCTIONBonnie is very excited to kick off the 2019 season with one of the most talked about debut novels in recent years. In January, the book club welcomes the remarkably talented Ian Williams as he launches Reproduction, a funny, surprising and poignant exploration into the nature of family: those that we are born into and those that we invent by love.

Felicia and Edgar meet as their mothers are dying. Felicia, a teen from an island nation, and Edgar, the lazy heir of a wealthy German family, come together only because their mothers share a hospital room. When Felicia's mother dies and Edgar's "Mutter" does not, Felicia drops out of high school and takes a job as Mutter's caregiver. While Felicia and Edgar don't quite understand each other, and Felicia recognizes that Edgar is selfish, arrogant, and often unkind, they form a bond built on grief (and proximity) that results in the birth of a son Felicia calls Armistice. Or Army, for short.

Some years later, Felicia and Army (now 14) are living in the basement of a home owned by Oliver, a divorced man of Portuguese descent who has two kids - the teenaged Heather and the odd little Hendrix. Along with Felicia and Army, they form an unconventional family, except that Army wants to sleep with Heather, and Oliver wants to kill Army. Then Army's fascination with his absent father - and his absent father's money - begins to grow as odd gifts from Edgar begin to show up. And Felicia feels Edgar's unwelcome shadow looming over them. A brutal assault, a mortal disease, a death, and a birth reshuffle this group of people again to form another version of the family.

Reproduction is a profoundly insightful exploration of the bizarre ways people become bonded that insists that family isn't a matter of blood.

We are so looking forward to seeing you as we celebrate the new year with a terrific evening of prose and food.

Date: Monday January 28, 2019
Time: 6:30pm to 9:30pm
Location: To be announced
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of Reproduction sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810

Book Club Location
Big Crow3
Big Crow1
Big Crow2
Big Crow4
Big Crow6
Big Crow7
Big Crow x

Big Crow

We love the crazy deliciousness of Big Crow – Rose and Sons backyard bbq patio. It was so successful in the summer when it opened, they winterized it with walls, ceilings, heaters and blankets so it's now open all year.

176 Dupont Street

(in the back of Rose and Sons)
647 748 3287

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 Stern 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
WHAT'S ON THE TABLEWednesday November 7, 2018

A delectable gala fundraiser featuring some of Toronto's most creative chefs and Niagara's best wineries—along with 400+ business leaders, young professionals, and conscious food-lovers—all brought together in celebration and support of The Stop Community Food Centre.

For more information click What's on the Table


Join Bonnie as she showcases some exceptional Middle Eastern dishes, rich in flavour and spices. She will introduce you to many ingredients as well as entertain you with stories and highlights from her vast knowledge of the culture and cuisine of the area.

Bonnie is the perfect person to introduce you to Middle Eastern flavours as she has lead eight culinary tours to Israel and will lead a ninth one in February, 2019.

For more information click: In The Middle Eastern Kitchen with Bonnie Stern

Presented by Community Food Centres Canada, culinary historian and award-winning author Michael W. Twitty explores what it means to cook from a place of heritage, identity and belonging in a conversation with journalist Denise Balkissoon.

For more information click My Food is My Flag


McClure Hall, City Shul, 300 Bloor Street West

Israeli food is what everyone wants to eat right now. Come and see what the fuss is all about – the exciting mash-up of food and flavours from the Middle East, the Mediterranean and North Africa; the markets bursting with colourful fruits and vegetables; the healthful and casual lifestyle; the growing number of restaurants, bakeries, boutique wineries and artisanal distilleries will all be discussed. Bonnie’s photos will make you hungry for Israel and the Israeli treats from By the Way and the homemade cookies from Bonnie that we will serve after the presentation.

For tickets click: Delicious Israel

BONNIE'S CHALLAH WORKSHOPChallah is the Jewish celebration bread that is enjoyed at every Friday night dinner except during Passover. However, now challah has risen way above Jewish cooking and is a favourite for French toast, grilled cheese sandwiches, bread pudding and so much more.

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: As with our Israeli Family Dinner class, right now we are only offering this to groups (groups of ten with one person organizing the group) but we are taking a wait list for open classes.

For more information please send your name, email address and phone number with subject line: Bonnie’s Challah Workshop to and let us know if you are interested in bringing a group or would like to join an open class.

ISRAELI FAMILY DINNERMiddle Eastern and Israeli food is what everyone wants to eat right now so come and learn the ingredients and flavours that make it so popular. 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.

Workshop includes appetizers on arrival, lunch or dinner, recipes and lots of fun.

Please note: As with our Challah Workshop, right now we are only offering this to groups (groups of ten with one person organizing the group) but we are taking a wait list for open classes.

Please send your name, email address and phone number with subject line: Israeli Family Dinner to and let us know if you are interested in bringing a group or would like to join an open class.

"Bonnie: thank you once more for a wonderful evening of amazing food and inspiration. I was on a food high when I got home and could not get the thought of your incredible chicken out of my mind! Your recipes are the best."  Barbara Kerbel

Restaurant Recommendations and More
455 Hudson Street
New York
646 609 5298
Kish-Kash is a casual charming North African Jewish restaurant named after the sieve you use to make couscous. The couscous is hand-rolled and topped with many delicious braised-style meats, poultry, fish and vegetables. (You can have rice in place of the couscous if you cannot eat wheat.) My friend and I shared some chershi (pumpkin spread) and the chraime (spicy fish) couscous but I wanted to taste everything. New York Eater says and I agree: “Einat Admony’s charming West Village restaurant looks like a fast-casual restaurant but tastes like a fine dining one.”
18 King Street
New York
917 825 1618
This highly recommended restaurant comes with credentials from The River Cafe in London. We went for lunch – the restaurant was busy and the food was delicious. We loved the pasta, fish and The River Cafe flourless chocolate cake – if it is on the menu be sure to order it.
Moderate to Expensive
372 Lafayette Street
New York
646 837 6464
We had lunch here on our last visit to New York and it was just as wonderful this time – friendly service, delicious Mexican food that’s different but approachable and lovely atmosphere.
Mighty Quinn's Barbecue
Multiple locations
We felt like real New Yorkers when we had take-out from Mighty Quinn’s. Everything was delicious - mac and cheese; salads; but the brontosaurus ribs and brisket were mind-blowingly good.
Union Square Cafe
101 E 19th Street
New York
212 243 4020
I remember going to New York in the late 1980’s and going to Union Square Cafe, Danny Meyer's first restaurant. American food with an Italian twist and it was so good. Their famous gnocchi and salad topped with croutons and Gruyere were so delicious and we had an amazing blueberry tart that they brought as a treat because we had to wait a while for our table. Service doesn’t get better than at a Danny Meyer restaurant.
Moderate to Expensive
75 St Marks Avenue
646 340 0322
After the New Yorker article came out about this wonderful Persian restaurant it has been extremely difficult to get a reservation so be sure to do so well in advance. It is true that elegant owner Nasim Alikhani is the talented chef by day and gracious host/server at night. The food is miraculous.
Moderate to Expensive
419 College Street
647 347 3663
We had an amazing meal at Quetzal. The servers guide you through the menu offering suggestions and cocktails are imaginative and delicious. Try something from each category and share is my best advice. We loved the tuna, tortillas, masa, onion, sweet potato, fish and lamb. And even if the desserts confuse you – have them anyway. Amazing.
Moderate to Expensive
Rose and Sons Deli
176 Dupont Street
647 748 3287
I hadn’t eaten pastrami in years but Anthony Rose’s pastrami brought me back. Hand-sliced, so juicy and delicious, on the best rye bread, it's irresistible. So is the chicken matzah ball soup and with the cold weather coming on fast – it’s what we all need.
202 Davenport Road
416 925 1903
I have been going to Joso’s for many years and the deliciousness has never changed. Some of my faves – fried calamari, octopus salad, spaghetti Leonardo, black risotto, grilled fish, grilled scampi and palascinka. What a treat.
Featured Recipes
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp kosher salt
  • 2 eggs
  • 3/4 cup vanilla or fruit yogurt (I used plain organic 2%)
  • 1/2 cup whole milk (I used 2%)
  • 1 tsp pure vanilla extract
  • butter or vegetable oil for frying
  • 1 1/2 cups berries or chopped seasonal fruit
  • favourite syrup (I used maple syrup)

    We have all heard about world-famous recipes but it wasn't until my husband went to a conference in Kelowna and went to RauDZ for breakfast every day for these pancakes, that I thought it might be true. They really are delicious. Rod says the secret ingredient is yogurt. He also advises not to mix fruit into the batter as it discolours the batter and makes for uneven distribution of fruit. This recipe is from Rod's award winning cookbook, The Okanagan Table.


    1. Sift flour, baking powder, baking soda and salt into a mixing bowl.

    2. In another bowl whisk together eggs, yogurt, milk and vanilla.

    3. Mix together wet and dry ingredients, leaving the batter a little lumpy.

    4. Heat a large skillet with 1 tbsp butter over medium heat. Ladle in enough batter to make the size pancakes you like. Sprinkle with some of the fruit. Cook 4 to 6 minutes until bottom is golden and surface turns dull. Flip pancakes and cook 2 to 3 minutes or until cooked through. Transfer to a plate and keep warm in a preheated 175F oven while making remaining pancakes. Serve with more fruit and syrup.

    makes 3 to 4 servings

  • 4 boneless, skinless chicken breasts (about 1 1/4 lbs), cut into approx 3" long strips
  • 1/2 cup all-purpose flour
  • salt and black pepper
  • 2 eggs, lightly beaten
  • 1 1/2 cups panko breadcrumbs
  • 6 tbsp white sesame seeds
  • 2 tbsp black sesame seeds (or nigella seeds or more white sesame seeds)
  • 4 tbsp sunflower seeds
  • 1 1/2 tbsp crushed coriander seeds
  • 1 tsp ground turmeric
  • 1/2 tsp cayenne pepper
  • 1/2 cup sunflower oil for frying
  • 1 lemon, quartered
  • OTTOLENGHI'S SEEDED CHICKEN SCHNITZELI have made many recipes from Yotam Ottolenghi's new book Ottolenghi Simple and this is one of my faves. Everyone loves it and it really is simple. Yotam recommends making a double batch of the breadcrumb mixture to have on hand for the next time. You can use it on strips of white fleshed fish or for a vegan version use butternut squash sticks.


    1. Place chicken breasts between two pieces of plastic wrap, and one at a time, gently flatten them with a rolling pin to about 1/2" thick.

    2. In a medium bowl (preferably shallow) mix flour with 1/4 tsp salt and some black pepper. Put the eggs in another bowl (also preferably shallow).

    3. In a third bowl (also preferably shallow) mix breadcrumbs with sesame seeds, sunflower seeds, coriander, turmeric, cayenne and 1/4 tsp salt.

    4. Dip each piece of chicken into the flour, shaking off excess, then into egg, then into breadcrumbs to coat well. Repeat with all the chicken.

    5. Add enough oil to a large skillet to measure 1/4" deep. Heat over medium. When oil is hot, add chicken in batches and fry 5 to 6 minutes, turning after about 2 1/2 minutes, until cooked through and brown on both sides. Transfer to a paper towel lined plate and continue with remaining chicken. Serve hot with wedges of lemon.

    serves 4 to 5

  • 5 lbs Miami ribs
  • marinade from below
  • 2 tbsp sesame seeds or more

  • Chinatown marinade: (I used half this amount.)
  • 2 cups hoisin sauce
  • 1 cup white sugar
  • 1 tbsp Chinese five-spice powder
  • 1 cup low sodium soy sauce
  • 1 1/2 cups rice vinegar
  • 1/2 cup Asian sesame oil
  • 10 medium size cloves garlic, smashed
  • 1 bunch scallions (green onions), roughly chopped
  • ANTHONY ROSE'S CHINATOWN MIAMI RIBS This recipe is from Anthony's new cookbook 'The Last Schmaltz'. In it, Anthony gives away all his secrets. My whole family loves Miami ribs and this is our new favourite marinade. You will too. Miami ribs are thinly sliced short ribs (about 1/4" thick) that are marinated and then barbecued for just a few minutes on each side.


    1. In a large bowl mix together marinade ingredients.

    2. Marinate ribs in the Chinatown marinade for 12 hours or overnight.

    3. Remove ribs from the marinade, reserving the liquid, and place ribs on a sheet pan. Place the liquid in a saucepan and bring to a boil. Reduce to about half the amount to make a thick-ish sauce to brush on ribs as they cook. Transfer to a bowl.

    4. Preheat a barbecue on high. Bring ribs, long tongs, sauce and a grilling brush to the barbecue. Grill ribs about 2 to 3 minutes per side, brushing with the sauce to make them nice and sticky. Do not worry if ribs burn a little bit - the crusty edges are delicious.

    5. Place ribs on a clean platter and sprinkle with sesame seeds.

    makes 4 to 5 servings

  • 1 cup + 2 tbsp bleached cake flour (eg Swans Down) (5oz)
  • 2 cups egg whites (from 12 eggs), from the fridge
  • 2 cups sugar
  • 1 tbsp pure vanilla extract
  • 2 tbsp freshly squeezed lemon juice
  • 1/4 tsp kosher salt (Diamond Crystal)
  • STELLA PARKS' EFFORTLESS ANGEL'S FOOD CAKEStella Parks 'Bravetart' has all your favourite recipes made with her best possible methods. I love angel food cake and Stella's method is easier and less complicated than traditional methods. It turns almost everything you learned about making meringue upside down. Other advice from Stella includes not to over beat the egg whites, to use bleached cake flour (not self-rising) and to use an ungreased aluminum tube pan (definitely not non-stick) with a removable bottom (approximately 10" across and 4" deep). If you are measuring the flour, measure it by lightly spooning flour into a measuring cup and leveling it off with a knife.

    Notes: Fat is the enemy of beating egg whites to their full potential, so to be sure no egg yolk gets into the whites, separate them one by one and save any that are 'contaminated' with yolk for scrambled eggs.

    I used the twelve leftover yolks to make lemon curd that I served with the cake along with whipped cream and fruit.


    1. Preheat oven to 350F. Sift flour.

    2. Combine egg whites, sugar and vanilla in the bowl of a stand mixer fitted with the whisk. Mix on low speed one minute then increase speed to medium low (#4 on a Kitchen Aid) and beat three minutes. Mixture will look dense and brown-ish from the vanilla. Add lemon juice and salt and increase speed to medium (#6 on KA) and beat for 3 minutes. The meringue will be light but thin. Increase speed to medium-high (#8 on KA) and beat until the whisk leaves a distinct vortex pattern in the thick, glossy meringue, another 3 minutes or so. it should form soft peaks and have just enough body to pile up on itself in a mound.

    3. Sprinkle flour over the meringue and gently stir to disperse. Switch to a folding motion, working from the bottom up, cutting through the middle until no pockets of flour remain.

    4. Pour batter gently into the ungreased pan (if you notice a small pocket of flour just stir it into any surrounding batter).

    5. Bake until cake has risen above the pan with a golden blonde crust 40 to 50 minutes or until internal temp reaches 206F on an instant read meat thermometer inserted into the centre. Invert cake on its stilts or on the neck of a thin bottle. Cool completely - about 2 hours.

    6. To serve, turn cake right side up and release sides with a long thin knife or metal spatula. Remove outside of pan and then release the bottom. Invert onto a serving plate, the cake should slide off the tube. Cut into large pieces (it's mostly air anyway) with a serrated knife using a gently sawing motion.

    makes one large cake to serve 10 to 12

  • 1 cup sugar
  • 4 cups water (more if necessary)
  • 6 whole cloves
  • 1 cinnamon stick, broken in half
  • 6 cardamom pods, smashed
  • 1 vanilla bean, slit lengthwise and opened slightly
  • 3 lbs quince (4 to 6)
  • whipped cream, optional
  • QUINCE POACHED IN SPICE SYRUPWhen I was growing up we had a quince tree in our backyard and my mother always made quince jam. She loved it but I never knew what the fuss was all about. Now I would love to have that quince tree. Quince is a fruit that isn't easy to find here although it is very popular in Europe, Britain and the Middle East. It kind of looks like an apple but is usually very hard and not eaten raw. It can be poached, sometimes roasted, often made into jam or cooked down into a paste and served with cheese. It is very delicious. It is usually available here at this time of year only I look forward to it every year.

    I like to serve this with some of the juices over angel's food cake, pound cake or ice cream.

    Note: When syrup is reduced, remove vanilla bean, rinse and dry on paper towels. Store in your sugar canister for vanilla sugar. Extra syrup can be used in cocktails, to flavour soda water or spooned over cakes or ice cream even if you have eaten all the quince.


    1. Place water in a large saucepan and add sugar, cloves, cinnamon stick, cardamom pods and vanilla bean. Bring to a boil. Some of the vanilla seeds will be released into the syrup.

    2. Meanwhile, peel, halve and core quince. Reserve peels. Add quince and peels (for extra flavour) to sugar syrup. If liquid does not cover the fruit, add enough boiling water just to cover. Bring to a boil. Place a lid or an upside down plate, that is just slightly smaller than the pot, on top of the quince to hold them under the liquid. Cook gently 30 to 45 minutes or longer until the quince are very tender. (The riper they are the less time it takes but it is hard to tell how ripe they are.) Let quince cool in the syrup.

    3. Remove quince to a serving bowl and then return syrup to the heat and reduce until you have about 2 cups or until liquid is syrupy. Pour syrup over quince. Save the vanilla bean, discard the peels and discard or use spices as a garnish. Serve quince with some of the syrup and with or without whipped cream.

    makes 8 servings

  • 7 oz almond paste, grated (like you would grate Cheddar cheese)
  • 1 1/2 cups sugar
  • 1/2 cup butter, cut into pieces
  • 4 eggs
  • 1 tbsp pure vanilla extract
  • 1 tsp pure almond extract
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • pinch ground cinnamon
  • 2 cups toasted almonds, chopped
  • TRIPLE ALMOND BISCOTTIThese amazing cookies were introduced to me by a talented chef, Hubert Aumeier, whom I met when I was teaching classes in Banff. His recipes were always that little bit different that made them unique. Remember to buy almond paste rather than marzipan - almond paste has less sugar and more almonds.

    These freeze well and make great gifts. Start your holiday baking now.


    1. Combine grated almond paste with sugar and butter in a stand mixer with the K-beater until everything is blended, and creamy. Add eggs one at a time and beating in well. Add vanilla and almond extract.

    2. In a separate bowl whisk together flour with baking powder, baking soda, salt and cinnamon. Add to batter and mix until just combined. Add chopped almonds and mix in. Do not overbeat. Cover dough and refrigerate 2 hours or up to overnight.

    3. Divide batter into four equal pieces. Shape into logs about 8" long. Place on 2 baking sheets lined with parchment paper. Bake in a preheated 350 oven about 35 to 40 minutes until puffed and lightly browned. Cool about 30 minutes.

    4. Reduce oven to 300F. With a serrated knife cut the logs into 1/2" slices. Place cut side down on baking sheets and bake about 15 to 20 minutes until lightly browned. Turn cookies over and bake 10 to 20 minutes longer until dry and lightly browned. Cool on wire racks.

    makes 40 to 48 cookies.

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