Bonnie Stern Food News
Bonnie Stern's Food NewsFollow Bonnie Stern on TwitterFriend Bonnie on Facebook

Bonnie's Book Club

Corporate Services

News and Events

Restaurant Recommendations

Bonnie's Cookbooks

Featured Recipes


Bonnie Stern

Phone: 416 484 4810


Follow Bonnie:






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.
January 2016

Happy 2016. After traveling a lot this fall I was so happy to be home for the holidays. The best part is being with family and friends but it's also fun to be in Toronto when it's less hectic, when there's less traffic, when it's easier to get last minute restaurant reservations and theatre tickets, when there's time to catch up on movies and of course, when there's time to cook. And time to think about what the food trends are for the coming year.

Food waste was one of the most important food issues in 2015 and if everyone works together to do their part hopefully we can make a difference. Chefs and food writers have taken up the cause (eg. The Waste Not Want Not Cookbook by Cinda Chavich) and you can do your part too. Check out my delicious Trash Soup recipe in the recipe section below. And here are just a few of my favourite ideas to help prevent waste.

  • Only buy what you need and have a plan to use it up before it goes bad. Avoid the trap of buying too much at wholesale food stores like Costco.
  • Treat expiry or best before dates as suggestions. Trust your eyes, nose and taste buds. Even yogurt and milk, if refrigerated at the proper temperature, usually last longer than the expiry date.
  • Freeze leftover tomato paste, coconut milk, lemon and lime juice and homemade soups and stocks in zip lock bags flat. They take up less room in the freezer and small pieces can be broken off when you only need a little.
  • If you have perishables that you can't use, cook them. They will last longer when cooked than raw. Make jam with fruit, make soup with vegetables, and cooked meat, poultry or fish will keep longer in the refrigerator and can be frozen.
  • Appreciate leftovers. Some of my personal favourite ways to use leftovers: on top of a rice bowl, in a bowl of ramen, in tacos and on top of oven-roasted fries for a personalized poutine.

Other important trends - Consumers have increasing power, through social media, to influence change. Ten years ago we started looking for local, organic, fair trade and sustainable food and now we have many more farmers' markets and supermarkets carrying local and organic produce. Fair trade products and sustainable seafood are also becoming more easily available. Now consumers are looking to support restaurants that advocate for women working in the restaurant industry, for fair wages and fair distribution of tips, for reasonable hours and better work life balance and for local charities. Other hot topics include restaurant delivery services to offices and homes making take-out even easier and more vegan, vegetarian and vegetable centric restaurants serving things like beet burgers as well as beef burgers. When it comes to nutrition and a healthy lifestyle my philosophy is to eat more fresh fruits and vegetables, eat less processed foods, cook at home more and exercise.

We have added two exciting new book clubs - check them out below.

Wishing you a happy and healthy 2016!



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.


ELIZABETH HAY: HIS WHOLE LIFEBonnie’s Book Club kicks off 2016 with one of Canada’s most beloved authors. We are thrilled to welcome Scotiabank Giller Prize-winner Elizabeth Hay as she discusses her latest book, His Whole Life.

Readers across the country have made Elizabeth Hay’s previous works Alone in the Classroom, A Student of Weather and the award-winning Late Nights on Air number one national bestsellers. In her new novel, the critically-acclaimed His Whole Life, Hay begins with a premise as simple as a boy who wants a dog and then takes us into a richly intimate world where everything that matters to him – family, nature, home – is at risk.

At the outset ten-year-old Jim and his Canadian mother and American father are on a journey from New York City to a lake in eastern Ontario during the last hot days of August. What unfolds is a completely enveloping story that spans a few pivotal years of his youth. Moving from city to country, summer to winter, well-being to illness, the novel charts the deepening bond between mother and son even as the family comes apart.

Set in the mid-1990s, when Quebec is on the verge of leaving Canada, this captivating novel is an unconventional coming of age story as only Elizabeth Hay could tell it. It draws readers in with its warmth, wisdom, its vivid sense of place, its searching honesty, and nuanced portrait of the lives of one family and those closest to it. Hay explores the mystery of how members of a family can hurt each other so deeply, and remember those hurts in such detail, yet find openings that shock them with love and forgiveness.

His Whole Life is Elizabeth Hay at the height of her narrative powers. Join us for what promises to be a fantastic evening of food and fiction.  

Date: Monday January 25, 2016
Time: 6:30pm to 9:30pm
Place: The Edible Story
320 Richmond Street East #105, Toronto
(north east corner of Richmond and Sherbourne)
(entrance is on Sherbourne, a few doors north of Richmond on the east side)
Fee: 165 plus HST
(includes dinner, beverages, gratuity and a copy of His Whole Life sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810


YANN MARTEL: THE HIGH MOUNTAINS OF PORTUGALWith the publication of his beloved novel, Life of Pi, Yann Martel became an international literary sensation. The book won the Man Booker Prize, sold millions of copies around the world, and was adapted into an Academy Award-winning film by Ang Lee.

In February, Bonnie is thrilled to welcome Yann Martel to the Book Club with his eagerly-awaited new novel The High Mountains of Portugal. This suspenseful and mesmerizing story explores a great quest for meaning and is told in three intersecting narratives touching the lives of three different people and their families.

Beautiful, witty and engaging, Yann Martel's new novel offers us the same tender exploration of the impact and significance of great love and great loss, belief and unbelief, that has marked all his brilliant, unexpected novels.

Date: Tuesday, February 2, 2016 (Wait list only)
Time: 6:30pm to 9:30pm
Place: Chiado
864 College Street, Toronto
Fee: 165 plus HST
(includes dinner, beverages, gratuity and a copy of The High Mountains of Portugal sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810


IAN BROWN: SIXTYIn addition to being an award-winning author (The Boy in the Moon), Ian Brown is also recognized as one of Canada's finest journalists. Over the course of his remarkable career, he has won nine Gold Magazine and National Newspaper Awards. An incredible storyteller and raconteur, Ian Brown is the perfect guest to have at any dinner party. That's why Bonnie is so pleased to be welcoming Ian to the Book Club in March to talk about his latest bestselling book Sixty: The Beginning of the End or the End of the Beginning?

Sixty is a report from the front, a dispatch from the Maginot Line that divides the middle-aged from the soon to be elderly. As Ian writes, "It is the age when the body begins to dominate the mind, or vice versa, when time begins to disappear and loom, but never in a good way, when you have no choice but to admit that people have stopped looking your way, and that in fact they stopped twenty years ago."

Ian began keeping a diary with a Facebook post on the morning of February 4, 2014, his sixtieth birthday. As well as keeping a running tally on how he survived the year, Ian explored what being sixty means physically, psychologically and intellectually. "What pleasures are gone forever? Which ones, if any, are left? What did Beethoven, or Schubert, or Jagger, or Henry Moore, or Lucien Freud do after they turned sixty?" And most importantly, "How much life can you live in the fourth quarter, not knowing when the game might end?"

With formidable candour, he tries to answer this question: "Does aging and elderliness deserve to be dreaded and how much of that dread can be held at bay by a reasonable human being?" For that matter, for a man of sixty, what even constitutes reasonableness?

Date: Monday March 7, 2016
Time: 6:30pm to 9:30pm
Location: To be announced
Fee: 165 + HST
(includes dinner, beverages, gratuity and a copy of Sixty sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810


HELEN SIMONSON: THE SUMMER BEFORE THE WARWhen Helen Simonson's first novel, Major Pettigrew's Last Stand, was published in 2010, it became an international bestseller, winning rave reviews from critics and readers alike.

Bonnie is thrilled to be welcoming Helen Simonson to Toronto and the Book Club in April for the launch of Helen's eagerly-awaited new novel, The Summer Before The War, a splendid historical novel full of the same wit, romance and insight into the manners and morals of small-town British life that made her beloved Major Pettigrew's Last Stand come to life on the page.

It's the summer of 1914 and life in the sleepy village of Rye, England is about to take an interesting turn. Agatha Kent, a canny force for progress, is expecting an unusual candidate to be the school's Latin teacher: Beatrice Nash, a young woman of good breeding in search of a position after the death of her father. (Never has there been a woman Latin teacher.) Agatha's nephews, meanwhile, have come to spend the summer months, as always, both with dreams of their own: Daniel, the poet, to publish a literary journal in Paris, and Hugh, to graduate from medical studies and marry his surgeon's daughter thus inheriting a lucrative practice. But then Hugh is sent to pick up Beatrice from the train station and life, of course, changes. As with Major Pettigrew's Last Stand, the quintessential English village becomes the stage on which entrenched tradition, class, ignorance, family ties and love play out. Here, these characters and others we come to love and root for become characters we hope and pray for when the shadow of the Great War looms ever closer to home.

Date: Monday April 4, 2016
Time: 6:30pm to 9:30pm
Location: To be announced
Fee: 165 + HST
(includes dinner, beverages, gratuity and a copy of The Summer Before The War sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810

Book Club Locations
The Edible Story1
The Edible Story2
The Edible Story3
The Edable Story5
The Edible Storyx

The Edible Story
This new 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

Chiado 3
Chiado 2
Chiado 1
Chiado x
Chiado Restaurant

When Bonnie first met Chiado’s owner Albino Silva, he said he wanted to do for Portuguese food what Centro did for Italian food. And he has definitely put Portuguese food on the culinary map. Silva’s ‘progressive Portuguese’ cuisine has bold flavours, beautiful presentations and has been internationally acclaimed.

864 College Street
416 538 1910
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

News And Events

January 29 to February 11, 2016

Delicious prix fixe menus created by some of Toronto's best chefs to unique ticketed culinary events, Winterlicious is one of Toronto's most anticipated culinary celebrations and offers something for everyone.

For more information click Winterlicious 2016

Tip: Look at the menus offered for Winterlicious and check that they are representative of the restaurant's normal menu. That way you will know if it is a place you will want to return to.

This winter join some of Canada’s best chefs for five nights of local food, drink, and community. The line-up of chefs sounds great, I want to go to all of them.

Chefs for Change is a fundraiser for Community Food Centres Canada. For more information, click Chefs for Change 2016

NOMA: MY PERFECT STORMNoma is considered to be the finest restaurant in the world. I haven't eaten everywhere but have had two wonderful meals at Noma and can tell you - it's an experience and much more than just food. If you have been when you see this film you will re-live your time there and if you haven't been you will learn what the fuss is all about. Noma: My Perfect Storm introduces you to the complexities of the Noma kitchen, philosophy and the mind of Rene Redzepi, one of the most influential chefs in the world.


Restaurant Recommendations and More
Jacobs and Co. Steakhouse
12 Brant Street
416 366 0200
If you are looking for a special restaurant for a special person who loves steak this is the place. The choice of steaks is a little overwhelming. We ordered 2 large steaks that we all shared (I usually like sharing a large steak rather than ordering individual ones) - we had five people - about 40oz of meat and that was perfect. They also sent out a small, sliced piece of wagyu for us all to taste (which was the perfect amount as it is so rich) and if you have never tasted it and/or have the budget, I would recommend doing that as it is an experience to taste it. The sides are delicious - French fries cooked in duck fat, braised onions, rapini with anchovy butter, chopped salad and Brussels sprouts. Desserts were also great especially the pineapple upside down cake and monkey bread. The meal begins with giant popovers (try not to eat too much) and they send you home with muffins for breakfast the next morning. Great service, luxurious room and very...
88 Ossington Avenue
416 477 5450
Omaw is more like a cozy bar with small plates and great cocktails than a traditional restaurant. We tried ceviche, boudin balls (rice and beef in batter), wagyu carpaccio, shrimp and grits, chicken and dumplings, short ribs and fried chicken - all delicious. And don't miss dessert - modern renditions of pecan pie and key lime pie. The menu changes often and they are planning a larger dining room that will seat larger groups.
CIBO Yorkville
133 Yorkville Avenue
416 925 2143
This mini-chain has three locations in Toronto with their name in very bright lights making it impossible to forget where you are. The pastas were delicious (especially a very good gluten free one) but the bruschetta was very ordinary (free table bread looked much better) and the thick crusted pizza was topped with thickly sliced prosciutto - way too thickly sliced. Good service.
Bar Begonia
252 Dupont Street
647 352 3337
What a turn around for the odd-shaped white building on Dupont near Spadina that has been empty for so long! First of all it's now dark grey and I don't know what I was expecting but I was awestruck when I saw the beautiful bar. I loved my cocktail - Reunion Tour, and the French inspired food was delicious (gougere, brandade, boeuf bourguignon, squash gratin and creme brulees). Service was very friendly. We were there on the second night and it was very busy. Sit at the bar if you can.


Bar Bolonat
611 Hudson Street
New York
212 390 1545
On the recommendation of my Israeli friends I was anxious to try Chef Einat Admony's second restaurant Bar Bolonat (she also owns Balaboosta). From cocktails to dessert everything was great and I can't wait to go again. She has recently opened a Spanish/Israeli tapas bar that people also love called Combina and has vegetarian falafel bars called Taim.
35 E 21st Street
New York
212 913 9659
Enrique Olvera is Mexico's top chef and his restaurant Pujol, in Mexico City, is #16 on the World's 50 Best Restaurants list. If you aren't going to Mexico but you are going to New York, for great modern Mexican food in a modern comfortable room, don't miss this and for sure don't miss the duck carnitas.
Moderate to Expensive

Russ and Daughters Cafe
127 Orchard Street
New York
212 475 4881

Breakfast was fun and good at this extension of the famous appetizing shop Russ and Daughters. Expensive for breakfast
345 Park Avenue South
New York
212 686 1006
Modern California cuisine in New York - beautiful design and delicious food.
Moderate to Expensive
463 W Broadway
New York
212 776 4926
Everyone is talking about Sadelle's upscale Jewish food. I wasn't prepared to like it as much as I did - stylish decor, fancy schmancy with expensive beautiful food. I was only in the bakery but I want to go back - the chocolate babka and prune Danish were really good.
Featured Recipes
  • 1/4 cup mayonnaise
  • 1 tbsp lime juice
  • 1 tbsp soy sauce
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp chopped pickled ginger
  • 1/2 tsp dark roasted sesame oil
  • 3/4 lb sushi grade fresh tuna, diced into 1/2" cubes
  • 1/2 ripe avocado, cut into 1/2" cubes just before serving
  • 1 tsp black sesame seeds or nigella seeds
  • 1 tbsp diced nori, optional
  • 1 tbsp whitefish or salmon roe, optional
  • potato chips or tortilla chips
  • POKE WITH AVOCADO AND SESAMEPoke is the Hawaiian version of ceviche and is scheduled to be the most popular fish dish this year. Serve as an appetizer on chips or for lunch on top of steamed rice. Poke has been a staple on Anthony Rose's Big Crow menu since it opened but look for it everywhere soon.


    1. Combine mayonnaise with lime juice, soy sauce, cilantro, ginger and sesame oil.

    2. Add tuna and refrigerate until ready to serve.

    3. Stir in avocado. Sprinkle with black sesame seeds and nori. Top with roe. Serve on chips as an appetizer.

    serves 4

  • 6 cups peelings from root vegetables (wash vegetables well before peeling), eg potatoes, sweet potatoes, parsnips, carrots
  • 6 cups vegetable stock, chicken stock or water
  • fresh cilantro stems (about 1 cup chopped)
  • 1" piece coarsely chopped fresh ginger root or just the peel, well washed or a few cloves of garlic - optional
  • 2 tsp kosher salt (more or less to taste depending on liquid)
  • 1/4 cup cream, yogurt, sour cream, coconut milk, for drizzling or to add to soup
  • toasted nuts or pumpkin seeds for sprinkling
  • TRASH SOUPIt is hard to believe how delicious a soup can be made from only the peelings of root vegetables. Serve it elegantly and no one will ever think it was made from the stuff you usually throw away. You can adjust this to use any amount of trimmings you have and add any seasonings you like.


    1. Place peelings, stock or water, cilantro stems, ginger (if using) and salt in a large saucepan and bring to a boil. Reduce heat and simmer about 30 minutes until everything is very tender.

    2. Puree with an immersion blender or food processor until smooth. Adjust seasoning. Add a tablespoon of lemon juice or vinegar if you need a flavour lift. Add cream or drizzle on soup in serving bowls. Sprinkle with nuts or seeds.

    makes 6 to 8 servings

  • 1 small butternut squash (about 1 1/4lbs), sliced in thick rounds and wedges, seeds removed
  • 1 small kabocha squash (about 2 lbs), cut in thick wedges, seeds removed
  • 1 large-ish (about 1lb) delicata squash, cut into thick slices, seeds removed
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt

  • smoked paprika mayo:
  • 1/3 cup mayonnaise
  • 1/3 cup unflavoured thick yogurt (or additional mayonnaise)
  • 1 tsp smoked paprika
  • 1/2 tsp each pureed chipotle chiles and ground cumin or more to taste
  • 1 tbsp lemon juice
  • 1 small clove garlic, minced
  • 2 tbsp chopped fresh cilantro
  • 6 oz goat cheese or feta, cut or broken into chunks, optional
  • 1/4 cup chopped toasted hazelnuts or cashews, optional
  • SQUASH ROAST WITH SMOKED PAPRIKA MAYO AND GOAT CHEESEVegetable roasts are becoming more popular than roasted vegetables and moving from the side dish category to a main course.


    1. Toss squash with olive oil and salt. Arrange in a single layer on a sheet pan lined with parchment. Roast in a preheated 425F oven 25 to 35 minutes or until browned and tender. Arrange on serving platter.

    2. Combine mayonnaise with yogurt, smoked paprika, chipotle chiles, cumin, lemon juice and garlic.

    3. Drizzle mayo over squash. Sprinkle with cilantro, dot with cheese and sprinkle with hazelnuts.

    makes 6 to 8 servings

  • 1 chocolate babka (about 1 1/4lbs), cut into 1" chunks to make 8 cups (if you do not have enough babka add cubes of regular challah)
  • 6 eggs
  • 1/2 cup sugar
  • 1/2 tsp kosher salt
  • 2 1/2 cups milk
  • 1 tbsp pure vanilla extract
  • 1/4 cup butter, melted
  • 1 tbsp coarse sugar
  • icing sugar, optional
  • vanilla ice cream, optional
  • CHOCOLATE BABKA BREAD PUDDINGJewish-ish mashups are making traditional Jewish cooking more hip and everything more delicious. In this case, chocolate babka makes bread pudding irresistible. Babka is a Jewish sweet bread made with challah dough (egg bread) swirled with chocolate (or cinnamon and raisins). The guilt is free.


    1. Spread babka pieces on a sheet pan and allow to dry while preparing custard.

    2. In a large bowl whisk eggs with sugar, salt, milk and vanilla. Add babka and combine well. Push bread under the egg mixture to be sure everything is moistened. Allow to soak one hour or longer in the refrigerator.

    3. Pour mixture into a buttered 9x13" baking dish. Drizzle with melted butter and sprinkle with coarse sugar. Place on a foil-lined baking sheet (to catch any spills) and bake in a preheated 350F oven 35 to 45 minutes or until centre is set and top is puffed and browned. Cool 10 minutes. Dust with icing sugar and serve with ice cream.

    makes 8 to 10 servings

  • 2 1/2 cups black glutinous rice, soaked in plenty of water overnight
  • 10 large pandan leaves, tied in a knot or 1 vanilla bean, split lengthwise and seeds scraped
  • 1 medium mango and/or banana, peeled and sliced or diced
  • 1/2 cup coconut cream (or the solidified cream on the top of chilled coconut milk)
  • coarse sea salt

  • palm sugar syrup:
  • 7 oz palm sugar
  • 8 large pandan leaves (or 1 vanilla bean, split lengthwise and seeds scraped)
  • BLACK RICE WITH MANGO AND COCONUT CREAMNOPI, by Yotam Ottolenghi and Chef Ramael Scully is a collection of recipes and stories from their popular London restaurant and like the other Ottolenghi cookbooks, this is one of the best selling cookbooks of the year.


    1. Be sure to soak rice in plenty of water overnight. Drain well and rinse. Place rice in a large saucepan with pandan leaves. Add 5 cups water and 1 tbsp salt. Bring to a boil. Cook over medium heat, 30 to 35 minutes, stirring every few minutes, until rice is cooked like a thick wet porridge but still retains a bite. Discard pandan leaves. Keep warm.

    2. Meanwhile make syrup. Place sugar, pandan leaves and 2/3 cup water in a small saucepan. Bring to a boil and cook, on medium high, 20 minutes until mixture has the consistency of maple syrup. Discard pandan leaves.

    3. Add 3 1/2 tbsp syrup to rice (or to taste). Serve rice in bowls topped with mango, bananas, coconut cream and drizzled with a bit more syrup.

    makes 8 cups

    © Copyright 2016, Bonnie Stern Cooking Schools Ltd.
    To unsubscribe from this newsletter please visit

    Please Note: Bonnie Stern does not sell, trade or share her email list.
    © Bonnie Stern. All Rights Reserved