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Bonnie Stern

Phone: 416 484 4810


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About Bonnie

Bonnie Stern is the founder of the Bonnie Stern School of Cooking in Toronto which she opened and operated from 1973 to 2011. She has studied and taught cooking around the world, authored 12 bestselling cookbooks, hosted three national cooking shows, and appears regularly on various television and radio shows across Canada.

For 17 years Bonnie wrote a weekly column for the National Post and her articles have appeared in numerous magazines. She has conducted popular workshops for the James Beard Foundation in New York City and leads culinary cultural trips to various delicious destinations. Bonnie is also the creator of a ground-breaking book club in which novelists are invited to discuss their work during thematic dinners.

Bonnie Stern is the recipient of many awards including ones from the Toronto Culinary Guild, the Ontario Hostelry Institute, Cuisine Canada and most notably she is the recipient of the 2007 Premier’s Award. Bonnie Stern’s Essentials of Home Cooking won the coveted International Association of Culinary Professionals’ award.


November 2020

I am so excited that Bonnie’s Book Club is back this month! Thanks to everyone who has already signed up for our first virtual book and dinner club with Barbara Amiel. We added a second evening (see below for details) and there are just a few spaces left. The book is full of 'Friends and Enemies' and Barbara Amiel's talk is sure to be memorable. A beautiful and delicious dinner will be delivered from The Edible Story, one of our favourite locations to have our in-person book clubs. They have been providing a variety of amazing dinner boxes all through the pandemic. And there will be wine from Cave Springs.


I usually attend Remembrance Day services in Toronto at Fort York. It’s always a humbling experience, and it’s unfortunate that this year Remembrance Day won’t involve large groups of people coming together to remember the men and women who served and are serving during war and also peace, and honour the sacrifices that they and their families made and are making for us. But we can absolutely still do that online. Taking a moment, and attending a service virtually may help to put things into perspective and make it easier to wear your mask to help others and yourself to stay safe - it's not much to ask.

Stay safe,

Kitchen Tip
PEELING FRESH GINGER ROOTPeeling fresh ginger root with a knife or vegetable peeler can waste a lot of the ginger. It is easier and less wasteful to use the edge of a small spoon to scrape off the peel.

Bonnie's Book and Dinner 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.

Drawing on her degree in English and her passion for food and cooking, Bonnie Stern invites you to a literary evening you won’t soon forget – Oprah’s book club never tasted this good!

Bonnie is very excited to announce our first virtual book and dinner club.

In November 2020 (see dates below) we will meet Barbara Amiel and discuss her new book Friends and Enemies via live stream. You will have the opportunity to ask the author questions and encourage discussion with your fellow attendees. Don't miss this unique meeting. We hope you can join us.

A ticket to this special meeting of the Book and Dinner Club will come with a delicious catered meal from The Edible Story and a bottle of wine, delivered to your home the day of the event. A signed copy of Friends and Enemies will be sent out in advance so that you will have the opportunity to read it before the meeting.


BARBARA AMIEL: FRIENDS AND ENEMIESBonnie is pleased to announce a very special virtual meeting of the Book Club that will feature the book that is making headlines on both sides of the Atlantic: Barbara Amiel's explosive memoir Friends and Enemies.

Barbara Amiel's much talked-about life has been a subject of endless fascination for the media, many unauthorized biographies, as well as screen depictions. An instinctive feminist and now a foe of feminism's political correctness, her own memoirs cover a formidable array of experiences - political, sexual, marital and material. Born in London during World War Two's Blitz, the only consistent strain in her life was a fierce belief in her identity as a Jew, even as the Jewish community disowned her, and an unquestioned view that women were free to do anything in any arena they chose without need to win society's approval. Which she very often did not.

Her rise to the senior rungs of journalism began in Canada after the emigration of her family and continued in the United Kingdom on her return. With four marriages and an assorted number of beaus, some famous, some infamous (some rather young, some rather elderly), she moved through different worlds encountering problems made more intractable on occasion by her own faulty choices. Though her views on political and social issues were controversial and unpopular, it is a measure of her writing skill that she held down plum jobs for many decades in Canadian and British journalism, as well as appearances in U.S. publications ranging from The Wall Street Journal and the New York Times to The National Enquirer and Vogue.

When Barbara Amiel's family life broke up in her early teens, she faced problems solved without benefit of parental guidance in moments that are often hilarious as well as touching. As an adult and a writer of unabashedly libertarian views, she was derided as much for her wardrobe as for her ideas. Pilloried for years and called every conceivable name by the media and biographers, she is philosophical: "I love fashion, sex and opera," she once told an interviewer. "But life would have been easier if my passions had been for train-spotting and stamp collecting."

Amiel's life has an operatic quality played out against a backdrop of physical and mental difficulties with a wildly diverse cast including Elton John, Henry Kissinger, Anna Wintour, Oscar de la Renta, Princess Diana, Tom Stoppard, Brooke Astor, Ghislaine Maxwell, Ronald Harwood, David Frost and an array of the aristocrats of Manhattan and the stately homes of England. All handled, she writes "with my fatal combination of naivete and self-absorption". The epic battle with the U.S, justice system leading to the trial and imprisonment of her husband, Conrad Black (eventually substantially vindicated), became a litmus paper for sorting out friends from those who were quick to judge and brutal in their dismissal. Friends and Enemies is not a book of vengeance but an attempt to find her own truth: a life that reads like a novel--eloquent, surprising, written with deeply personal candour and utterly un-put-downable.

Barbara Amiel's Friends and Enemies is shockingly honest, richly detailed and pulls few punches. As Elton John says, “Barbara Amiel has robustly led more colourful lives than the most exotic Cheshire Cat. Friends and Enemies is an extraordinary read showing unflinching candour from a truly remarkable woman.”
Dates: Monday, November 23, 2020 (Full)
OR Monday November 30, 2020 (Full)
Time: 7:30 pm EST
Place: Virtual
Fee*: $175 + HST
(includes a catered meal by The Edible Story, wine, delivery, gratuity and a copy of Friends and Enemies sent out as soon as possible)
Advance registration only:
Call Bonnie Stern 416 484 4810

Some geographical restrictions may apply. This is our first virtual book club event. Thank you for your understanding.

* Small print All registrations must be paid in full when registering. Please check your schedule carefully before registering. Please mark your calendar with the date and time of the event.

Cancellations can be accepted until Monday November 9 or 16, 2020 (14 days before event date). A $50 charge (plus HST) applies to cover the administration fee and cost of the book. However, you may have someone take your place for no additional charge. It is the attendee’s responsibility to notify us re change of address for the meal delivery by Friday November 20 or 27, 2020 (3 days before event date).

Bonnie's Cookbooks
Friday Night Dinners (Paperback)

Friday Night Dinners

Bonnie's latest cookbook with her favourite menus, recipes, photos and stories. Over 170 delicious recipes for every occasion - holidays, barbecues, fast suppers and fabulous feasts - and Bonnie makes sure you can make fantastic meals and still enjoy the food and fun with everyone else. You'll want to use this book every day of the week.

Published by Random House of Canada, 2010, 320 pages, paperback


Bonnie Stern's Essentials of Home Cooking
Bonnie Stern's
Essentials of Home Cooking

Winner of the 2004 International Association of Culinary Professionals Award. A beautiful cookbook filled with Bonnie’s personal favourites - dishes that reflect the way we are cooking today.

Published by Random House of Canada, 2003, 208 pages, paperback

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

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

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

Bonnie's Cookbooks
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

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

Out of Print Cookbooks
Out of Print Cookbooks
Here is a list of Bonnie Stern classics that are out of print. Limited used copies are sometimes available on line.

Food Processor Cuisine

At My Table

Bonnie Stern’s
Cuisinart Cookbook

In the Kitchen
with Bonnie Stern

Cooking with Bonnie Stern

Simply HeartSmart Cooking

More HeartSmart Cooking

News And Events
COOKING CLASSESBonnie has been doing custom Zoom cooking events for fund-raisers, corporate classes and private groups. Contact for more information and rates. Subject line: Bonnie’s Cooking Events. Events can be personalized but some of the popular themes are:

Challah Workshop

Italian All the Time

Israeli Family Dinner

Time: 7:30 pm

Join Bonnie and Rabbi Elyse Goldstein for an evening of Chanukah traditions, stories and a latke bar! Plus a unique Chanukah cocktail and dessert. Recipes will be sent to participants before the event, and will be demonstrated at the workshop.

$15 per screen. Proceeds go to Rabbi's Discretionary Fund for charitable projects.
To register click: Latkes and Vodkas

EATING ISRAEL: THE LAND OF DIVERSITY AND CULTUREWe had a magical 10th anniversary Eating Israel Culinary Tour. Normally by now our February 2021 tour would be planned, information sent out and fully booked, but of course, these are not normal times. For now, we are postponing that tour and we will let you know once air travel resumes and it feels safe.

On this last trip, as well as all our culinary events, market tours, cooking classes and chef meals, we held our first international book club event. It was held at a wonderful restaurant, Eucalyptus, in Jerusalem with Matti Friedman, New York Times columnist and author or Spies of No Country. Matti was amazing and gave us insight into Israeli politics as well as the history behind his book.

If you are interested to be on our culinary tour mailing list (and not already on the list), email Bonnie at Subject line: Eating Israel.

For a small taste of my time in Israel check these videos filmed and produced by Mark Rupert:

A gorgeous February day in Israel

My favourite coffee shop in Tel Aviv

Everyday is a busy day at Port Said

FOGO ISLAND AND ST JOHN’S BOOK CLUBWe were in the middle of planning a book club and food tour at Fogo Island Inn with a stop in St. John’s when the shut down occurred. We have postponed the trip for now but continue to try to plan for the time it can take place. Fogo Island Inn is rated #3 in the Top Hotels in the World by Travel and Leisure Magazine and Raymond's in St. John's is consistently rated one of Canada's top restaurants.

If you have always wanted to go to Newfoundland; the combination of a few days in St. John’s, including dinner at Raymond's, and 3 days on Fogo Island, staying at Fogo Island Inn, will be a dream come true. We will also be hosting two or three book club events, tours, classes and wonderful meals.

If you are interested in receiving information, once it is available, email Bonnie at Subject line: Fogo Island. Everyone on our Food Tour list will receive information about any culinary tours and/or travelling book clubs as well.
Restaurant Recommendations and More
Dim Sum Queen
3241 Yonge Street
416 322 8818
Best dim sum, to date, above Eglinton.  We loved the shrimp dumpings (har gow), bbq pork buns (char siu bao), sticky rice in lotus leaves (lo mai gai) and shrimp rice noodle rolls (cheung fun).


7 Numbers
(There are a few locations)
516 Eglinton Ave. West
416 322 5183

I love the lasagna and Ray loves the lamb shank and everyone loves Rosa, the Italian grandmother we all want to have.

Big Crow
176 Dupont Street
647 342 0356

Caesar salad, ribs and JW chicken were perfect! Almost like having Chef Anthony Rose over for dinner - but this time he would have been cooking!
2009 Yonge Street
(there are a few locations)
416 483 3747
Always one of my favourite neighbourhood restaurants. Their salmon skewers with rice (with fried onions and noodles); lamb chops and falafel with tahini tasted like we were in the restaurant again.
202 Dovercourt Road
416 530 0008

Mark loves the chicken and says it is the star! But he also loves all the different roasted vegetable dishes (that change every week).  I love the sound of everything.
72 Ossington Avenue
416 850 0093

Anna loves the rotisserie hen with fries and the classic union salad!
Featured Recipes
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 3/4 cup sugar or light brown sugar
  • 1/2 cup dessicated coconut (sweetened or unsweetened)
  • 1/4 tsp kosher salt
  • 1/2 cup butter (or vegetable oil)
  • 2 tbsp golden syrup (or corn syrup)
  • 2 tbsp boiling water
  • 1/2 tsp baking soda
  • optional: 2 tbsp crushed coconut chips
  • ANZAC COOKIESDuring WWI and WWII in Australia and New Zealand, loved ones sent these cookies to the troops overseas. These particular cookies travelled well and the ingredients were  readily available and not too expensive. They were called ANZAC cookies because the initials stood for Australia and New Zealand Corps. Although, in Australia and New Zealand, they celebrate Remembrance Day April 25, these cookies are delicious in November too and the sentiment is the same.

    More delicious Remembrance Day style recipes will be featured on my Instagram page so be sure to follow me on Instagram @bonniestern

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

    2. In a mixing bowl whisk together flour, oats, sugar, coconut and salt.
    3. Melt butter with golden syrup and bring to a boil. Stir boiling water together with baking soda and add to butter. Stir into dry ingredients. Don't worry if batter seems a little buttery.

    4. Shape mixture into approximately 1" balls and place on cookie sheets observing cookie distancing. Press cookies flat with the bottom of a glass dipped in flour or sprayed with non-stick cooking spray. Sprinkle the tops with coconut chips if using.

    5. Bake 10 to 12 minutes until cookies brown but are not completely crisp. Cool on baking sheets set on a cooling rack.

    Makes 20 to 24 cookies
  • 1 cup milk
  • 1/4 cup all-purpose flour
  • 1 small clove garlic, minced or grated
  • 1 tbsp each chopped fresh thyme, rosemary and parsley
  • 1/2 tsp kosher salt (or more to taste)
  • 1/8 tsp each freshly ground black pepper, nutmeg and cayenne
  • 3 egg yolks
  • 3 oz soft goat cheese, crumbled
  • 4 egg whites
  • 2 tbsp grated parmesan cheese (eg Parmigiano Reggiano)
  • HERB AND GOAT CHEESE SOUFFLEMany people are intimidated by souffles but don't be intimidated by this one. It is super easy and baked in a shallow gratin-style dish so even though it rises beautifully, you don't have to worry about it being tall and stately. You can assemble it ahead but bake just before serving and serve it right away as it does deflate. Still delicious but not as dramatic!

    1. Preheat oven to 425F. Butter a 1.5L (6 cup) shallow casserole dish or baking pan.
    2. In a medium sized saucepan whisk milk and flour until smooth. Whisk in garlic. Heat gently, whisking often, until mixture comes to a boil and thickens. Stir in thyme, rosemary, parsley, salt, pepper, nutmeg and cayenne. Remove from heat.

    3. Beat egg yolks in a small-ish mixing bowl and whisk in about 1/4 cup of the hot milk mixture. Return everything to the saucepan and whisk together well. Stir in goat cheese. Taste sauce - it should be well-seasoned.

    4. Beat egg whites in a very clean bowl with very clean beaters until soft peaks form. Beat a little longer, but carefully, until egg whites are a little firmer but do not overbeat. Stir about 1/4 of the whites into the egg yolk mixture and then gently fold the remaining egg whites in.

    5. Spoon souffle mixture into prepared pan and sprinkle with grated cheese. Reduce oven temperature to 400F and bake 15 to 20 minutes until browned and puffed. Serve immediately.

    Makes 2 to 3 servings
  • 1 lb ground chicken (or turkey)
  • 4 oz (approx) sausage, any kind (turkey, chicken, beef or pork), optional
  • 1/2 cup breadcrumbs (eg panko)
  • 1 egg
  • 1 1/2 tsp kosher salt
  • pinch freshly ground black pepper
  • 2 tbsp finely chopped fresh parsley + additional 2 tbsp to finish
  • 2 tbsp extra virgin olive oil + more if necessary
  • 1 small onion, chopped
  • 1 large clove garlic, finely chopped
  • pinch hot red chile flakes
  • 1/4 lb cremini mushrooms, sliced
  • 2 tbsp tomato paste (I use Mutti)
  • 1 28oz/796mL can plum tomatoes, broken up (I use San Marzano)
  • 1 tsp kosher salt or more to taste
  • 3/4 lb spaghetti
  • 2 tbsp butter, optional
  • 1/2 cup grated parmesan cheese (preferably Parmigiano Reggiano), optional
  • SPAGHETTI WITH CHICKEN MEATBALLS AND MUSHROOM TOMATO SAUCEAlthough I don't really keep track of all the world's special food days, World Pasta Day inspired this recipe! You can make the meatballs and sauce ahead but cook the pasta just before serving.

    1. In a medium bowl combine chicken with sausage meat (squeezed out of the casing), breadcrumbs, egg, salt, pepper and parsley. Shape mixture into 24 small meatballs. Heat oil in a large, deep skillet and brown meatballs, in two batches, removing to a plate when browned.

    2. Return pan to heat and add an additional tablespoon of oil if necessary. Add onions and garlic and cook gently until tender but not brown. Add chile flakes if using and mushrooms. Cook until any liquid from mushrooms evaporates and mushrooms are browned.
    3. Add tomato paste and cook gently, stirring, about one minute. Add tomatoes and salt. Bring to a boil. Cook gently, uncovered, approximately 10 minutes until slightly thicker. Add meatballs back to pan and cook gently, covered,  15 to 20 minutes or until meatballs are thoroughly cooked through.

    4. Meanwhile bring a large pot of water to a boil. Add 1 tbsp kosher salt. Add spaghetti and cook until almost tender. Lift spaghetti out of cooking liquid with tongs or a spider strainer/skimmer and add to sauce. (Alternatively you can reserve 1 cup cooking liquid and then drain pasta.) Cook spaghetti in sauce gently, a few minutes, stirring, adding some of the cooking liquid little by little if spaghetti seems dry. (The pasta cooking liquid will help make the sauce creamy.) Stir in butter if using. Taste and adjust seasoning with salt and pepper. Sprinkle with cheese and parsley.

    Makes 4 to 6 main course servings

  • 1 1/2 cups all-purpose flour (or half whole wheat)
  • 1 cup bran cereal
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 tsp cinnamon
  • 1 egg
  • 3/4 cup buttermilk (or 1/2 cup yogurt + 1/4 cup milk)
  • 1/2 cup extra virgin olive oil or vegetable oil
  • 1/2 cup brown sugar
  • 2 tbsp molasses
  • 1 cup grated apple (peeled or not), (one 8 oz apple)
  • 1 cup grated carrots (4 oz carrots)
  • 1/2 cup chopped pitted dates (see note)
  • 1/2 cup chopped walnuts (preferably toasted)
  • 2 tbsp toasted sesame seeds
  • 2 tbsp toasted pumpkin seeds
  • MORNING GLORY BRAN MUFFINSI love these morning glory bran muffins full of delicious add-ins. You don't need any special equipment to make them and if you don't have a muffin pan you can bake the batter in a 9” square pan and call them muffin squares (it will take longer to bake).

    GLUTEN FREE VERSION: Instead of all-purpose flour use GF flour (I use Cup4Cup) and instead of the bran I used rolled oats but you could use oat flour or oat bran.

    Note: it is easier to chop dates by cutting them up with scissors. 


    1. Preheat oven to 350F. Spray a 12-cup muffin pan (1/2 cup each) thoroughly or butter well.

    2. In a medium sized mixing bowl whisk the flour, bran, baking powder, baking soda, salt and cinnamon together until well combined.

    3. In another, larger bowl whisk egg with buttermilk, oil, sugar and molasses.

    4. Stir dry ingredients into egg mixture and mix only until combined. Add grated apples, carrots, chopped dates and nuts and sesame seeds. Stir well.

    5. Scoop batter into muffin cups. Sprinkle with pumpkin seeds.  Bake 20 to 25 minutes.

    Makes 12 large muffins

  • 1 1/2 lbs ripe pears, peeled, cored and cut into chunks (eg Bosc or Bartlett)
  • 1 lb apples, peeled, cored and cut into chunks (eg honeycrisp, Spy, golden delicious)

  • topping:
  • 1 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 tsp ground cinnamon
  • 1/2 cup butter, melted
  • whipped cream or ice cream
  • APPLE PEAR CRISPThere are so many ways to make apple crisp - the easiest and most comforting dessert ever. But the most delicious one I ever made was with pears! It was an accident of course but a lucky one and I have been making it like that ever since. The combination of pears and apples make a bigger twist than you can imagine but it's also great with all pears or all apples.

    1. Preheat oven to 350F. Butter a 9" square baking dish.

    2. Combine pears and apples in the buttered baking dish. (You should have about 6 cups fruit.)

    3. Combine flour with oats, brown sugar, white sugar and cinnamon. Drizzle melted butter over the flour/oat mixture and stir until it forms a crumbly mixture. Sprinkle over fruit.

    4. Bake 50 to 60 minutes until fruit is tender and topping is brown and crisp.

    Makes 8 servings
    © Copyright 2020, Bonnie Stern Cooking Schools Ltd.
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