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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.


September 2021

If you are anything like me September is always a mix of things to look forward to and anxiety about going back to school despite not having gone back to school in quite some time. This year feels the same but also different. I always look forward to sweater weather, the Jewish New Year and fall produce which remains the same but this year, there is of course more to be potentially anxious about than my back to school nightmares. I hope you are all safe, all healthy and to those who celebrate a happy new year.

We are starting off our virtual book club season with two wonderful books. The first, Monday September 20 with Linden MacIntrye and the second with Omar El Akkad, Monday October 25. Please note date change. See below for details.

While I miss going to Wychwood Market, we found a sweet little Sunday morning market very close to us and have been enjoying it so much! It is called The Eglinton Way Farmers' Market and located at 125 Burnaby Blvd. Sunday from 8am to 1pm.

Happy New Year to everyone who is celebrating - let's dip our challah or apples into honey and hope for a sweet new year.

Delicious Wishes,

Kitchen Tip
GRILLING WHOLE EARS OF CORNThis is an easy and delicious way to grill whole cobs of corn in the husk that I learned from Jason Mednick. I have also done this in a 400F oven. Same timing. The corn is steamed and so sweet and juicy. No soaking or removing the silk necessary.

1. Preheat barbecue to medium high.

2. Place corn directly on the grill. Cover and cook for 30 to 40 minutes, turning every 5 minutes or so.

3. Remove from grill and one at a time, wrap the pointed end in a tea towel (so you can handle it). Place on a cutting board.

4. With a sharp, large, heavy knife, cut off the stem end with a little of the corn part attached. Peel back a little of the husks. Squeeze the top part to loosen the husks at that end and holding the corn over a bowl squeeze the corn out of the husks. (When Jason did this the corn came out perfectly clean but he has done this millions of times and I have only done it a few times and still had to remove a little of the silk.)

Sweet and delicious.

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.

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!

The Book and Dinner Club comes with a delicious catered meal and wine from The Edible Story, delivered to your home the day of the event. A signed copy of our featured book will be sent out in advance so that you will have the opportunity to read it before the meeting.

Bonnie is thrilled to welcome back Scotiabank Giller Prize winner and Book Club favourite Linden MacIntyre as he launches a powerful new novel that weaves threads of crime, disability and dementia together into a tale of unrequited love and delusion.

Two old friends, who first met in university, get together for a weekend of golfing: Allan, a football hero, worldly and financially successful, and his quieter friend, nicknamed Byron, lame from a childhood injury, a smart fellow who became a lawyer but who has never left home, staying put so he could care for a mother with Alzheimer's.

During a long night of drinking, the fault lines between them start to show. One of the biggest: the two men married sisters, though Allan was the one who walked down the aisle with Peggy, the sister both of them loved, and Byron had to settle for Annie.

Out on the course the next morning, Allan suffers a stroke. In one traumatic moment, he loses control of his life, his wife and his business empire, which turns out to have been built on lies and the illegal drug trade. And Byron has to suddenly confront his own weaknesses and strengths, his tangled relationship with Allan and the Winter sisters - both the one he married and the one he thought was the love of his life. No one will anticipate the lengths to which Byron will go to make sense of his life.

Looking forward to welcoming Linden MacIntyre and you back to the Book Club!

Date: Monday, September 20, 2021 (new date)
Time: 7:30 pm EST
Place: Virtual
Fee*: $175 + HST
(includes a catered meal from The Edible Story, wine, delivery, gratuity and an autographed copy of The Winter Wives sent out as soon as possible)
Advance registration only: Call Bonnie Stern 416 484 4810

Some geographical restrictions may apply.

* 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 Tuesday September 7, 2021. 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 regarding change of address for the meal delivery by Monday September 13, 2021.

OMAR EL AKKAD: WHAT STRANGE PARADISEMore bodies have washed up on the shores of a small island. Another over-filled, ill-equipped, dilapidated ship has sunk under the weight of its too many passengers: Syrians, Ethiopians, Egyptians, Lebanese, Palestinians, all of them desperate to escape untenable lives in their homelands. And only one has made the passage: nine-year-old Amir, a Syrian boy who has the good fortune to fall into the hands not of the officials but of Vanna: a teenage girl, native to the island, who lives inside her own sense of homelessness in a place and among people she has come to disdain. And though she and the boy are complete strangers, though they don't speak a common language, she determines to do whatever it takes to save him.

In alternating chapters, we learn the story of the boy's life and how he came to be on the boat; and we follow the girl and boy as they make their way toward a vision of safety. But as the novel unfurls, we begin to understand that this is not merely the story of two children finding their way through a hostile world, it is the story of our collective moment in this time: of empathy and indifference, of hope and despair and of the way each of those things can blind us to reality, or guide us to a better one.

Date: Monday, October 25, 2021
Time: 7:30 pm EST
Place: Virtual
Fee*: $175 + HST
(includes a catered meal from The Edible Story, wine, delivery, gratuity and an autographed copy of What Strange Paradise sent out as soon as possible)
Advance registration only: Call Bonnie Stern 416 484 4810

Some geographical restrictions may apply.

* 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 Tuesday October 12, 2021. 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 regarding change of address for the meal delivery by Monday October 18, 2021.

The Edible Story
The Edible Story Box
The Edible Story box2

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
COOKING CLASSESBonnie has been doing custom Zoom cooking events for fund-raisers, corporate classes and private groups. One of her favourites and very popular formats is to bring families together who are separated by distance to cook and enjoy dinner together.

Contact for more information and rates. Subject line: Bonnie’s Cooking Events. Events can be personalized but some of the popular themes are:

Italian All the Time

French Country Cooking

Israeli Family Dinner

Mediterranean Flavours

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 lock down occurred. We are now hoping to do this tour in spring 2022. An email with information was sent out recently to all those who expressed an interest. We will be sending an update shortly.

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 and that's just the beginning of a magical and delicious trip.

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 be hosting two or three book club events, tours, classes and wonderful meals.

If you are interested in receiving additional information, email Bonnie at Subject line: Fogo Island.
EATING ISRAEL: THE LAND OF DIVERSITY AND CULTUREAt the beginning of 2020 we had a magical 10th anniversary Eating Israel Culinary Tour. We are now planning a tour for November 2022 and sending out an email when available to all those who requested information.

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

Restaurant Recommendations and More
Rosehill Run Vineyard
1243 Greer Road
613 399 1183
A beautiful winery with so much atmosphere. Plus the wines are delicious - we chose the Chardonnay and Pet Nat (part wine, part cider and naturally bubbly) to take home with us.
Jamie Kennedy Fries
Wellington Farmers' Market
Wellington Main Street
Everyone knows to go to JK Farm to get fries or poutine but Jamie is also at Wellington Farmers' market Saturday mornings - we didn’t mind fries for breakfast! The best.
Big Mike’s BBQ
66 Gilead Road
613 391 9594
When we stopped to pick up cider at Stock & Row (wonderful cider!) and asked for a lunch suggestion we were directed next door to Big Mike’s BBQ. We ordered a large sampler platter and everything was amazing - the brisket and ribs in particular. Lots of picnic tables and a few covered tables as well.
at Matron Fine Beer

65 Barker Lane
613 393 9195
Donna’s is a wonderful restaurant in Toronto’s west end and was doing a collaboration pop up in PEC at Matron Fine Beer. Donna’s food was outstanding and the setting at Matron was too.
Slickers Ice Cream
232 Main Street

271 Main Street

There are two locations, both are worth waiting in line for. Homemade delicious ice cream with inventive rotating flavours!
La Condesa
298 Wellington Main Street
613 399 2007
Mexican restaurant in the heart of Wellington. A small menu of tostadas, tacos and tequila cocktails which were all delicious - especially the seafood options including shrimp tacos, fish tacos and octopus tostada.
Vickis Veggies
81 Morrison Point Road
613 848 7791
The most adorable farm stand with the most delicious tomatoes!
7 Numbers
(There are a few locations)
516 Eglinton Ave. West
416 322 5183
I have always loved 7 Numbers and during this pandemic have ordered take out many times. I thought the patio was just on Eglinton but there is also one in the back where they covered their carport and have the cutest patio ever! And the food, delicious as ever. We love the calamari, lasagne, lamb shank, ossobuco and chicken Parmigiano.
Big Crow
176 Dupont Street
647 748 3287
Big Crow has always been one of our favourite restaurants so when they opened a sweet little patio in the laneway we had a delicious and fun time. (Inside the ceilings are high and ventilation is good too.) Caesar salad, potato salad, bbq verscht (amazing sweet grilled salami!), JW chicken, baby backribs and Miami ribs are all great.

Note: All of Anthony Rose's restaurants have unique patios.

Stock T.C.
2388 Yonge Street
416 489 1020
Everyone who loves Cumbrae's and Terroni's has been waiting for StockTC to open - a great partnership. The market on the main floor has been open for a while - I have raved about the rotisserie chicken and many people I know say the prepared foods and sandwiches are terrific. I have been to the stunning patio on the 3rd floor twice - both service and food have been amazing. We loved the pizza and pasta, lobster and shrimp roll, and specials of the day. Don't miss the warm chocolate brownie with ice cream.
Boom Breakfast & Co
174 Eglinton Ave. West
416 485 3447
Only open for breakfast and lunch, the patio behind the popular spot is lovely and roomy. The server was attentive and could not have been nicer. Yay for the grilled cheese sandwich.
Featured Recipes
  • 1 English cucumber
  • 1 shallot, peeled
  • 1/2 cup white wine vinegar
  • 1/4 cup water
  • 3 tbsp sugar
  • 3 tbsp chopped fresh dill
  • 1 1/2 tsp kosher salt
  • pinch hot red chile flakes or more
  • QUICK PICKLED CUCUMBERS WITH DILLI hardly ever make pickles but was inspired by a side dish served with the Miami ribs at Big Crow. These are easy, quick and delicious and I have made them four times in the last month (Ray loves them.) They are great with smoked salmon but also with your Rosh Hashanah brisket.


    1. Thinly slice cucumbers. Thinly slice shallot.

    2. In a 1L preserving jar combine vinegar, water, sugar, dill, salt and chile flakes. Mix well.

    3. Add cucumbers and shallots to the jar (you may think they won't all fit in but they will) and stir everything together. Cover tightly and refrigerate overnight or a least a few hours.

    Makes about 2 cups

  • 2 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1 tsp harissa
  • 1 tsp salt
  • 1 clove garlic, grated or minced
  • 1 rack of lamb (about 1 1/2 lbs), chine bone removed for easy carving
  • 1/2 cup homemade or store-bought pesto

    Ray and I love lamb chops and the other night made this delicious treat. I usually brown it in a skillet and transfer to the oven but making it on the barbecue was easy and a little less messy. See both methods below. I like to serve it with a drizzle of pesto. One rack will serve 2 or 3 depending on what else you are serving. I served it with corn steamed on the grill (see Kitchen Tip above) and grilled broccolini.


    1. In a small bowl combine mustard, maple syrup, lemon juice, harissa, salt and garlic. Rub into lamb on all sides. Let marinade 1 hour at room temperature or up to overnight in the refrigerator.

    2. To cook on the grill: Preheat barbecue to medium high on one side and off on the other side. Cover bones with a strip of aluminum foil to prevent burning. Brown lamb well - first on the meaty side about 2 to 3 minutes or until browned, turn over and cook another 2 to 3 minutes. Move lamb to the off side, bone side down, remove foil and cook, cover, about 10 minutes or until an instant read meat thermometer registers 130F when inserted into the meatiest part. Let rest 5 to 10 minutes before carving into individual chops between the bones. Drizzle with pesto.

    3. To cook in the oven: Preheat oven to 400F. Heat a large, heavy skillet on medium high heat. Cook lamb, meaty side down first about 2 minutes until browned. Place on a baking sheet lined with parchment paper with the meaty side up.Roast 15 to 20 minutes or until an instant read meat thermometer registers 130F. Allow to rest 5 to 10 minutes. Carve into individual chops  between the bones. Drizzle with pesto.

    Makes 2 to 3 servings.

  • 2 cups basmati rice
  • 2 tbsp extra virgin olive oil
  • 1 large onion, finely chopped
  • 4 cardamom pods, lightly crushed
  • 1 tbsp finely grated fresh ginger root
  • 1 large carrot, chopped or grated
  • 1/4 cup barberries* (or dried cranberries)
  • 1/2 cup dried apricots, preferably sour dried apricots, cut up with scissors
  • 1 tbsp grated orange rind
  • 1 tsp kosher salt + more to taste
  • pinch freshly ground black pepper
  • 3 cups boiling water
  • 3 tbsp butter, optional
  • 1 cup whole cilantro, parsley or dill leaves to cover rice
  • 1/2 cup pomegranate seeds

    There are so many ways to cook rice in the Middle East. This is a festive and beautiful version of a rice pilaf made with aromatic Persian basmati rice.

    *Barberries are tart little red berries often used in Persian cooking. You can substitute dried cranberries or dried cherries.


    1. Place rice in a strainer and rinse well under cold running water or swish in a bowl of cold water, changing the water 4 or 5 times, until it is clear. Drain again. If you have time, soak rice in cold water with 1 tbsp kosher salt for up to one hour before cooking.

    2. Heat oil in a large, heavy saucepan. Add onions and cook until golden. Add cardamom pods (count how many you put in so you can remove them all once rice is cooked), ginger and carrots and cook one minute. Add rice and cook about 2 minutes until coated with onions and oil. Add barberries and apricots, orange rind, salt and pepper and boiling water. Bring to a boil, reduce heat, cover (with lid wrapped in a tea towel)and cook gently 15 minutes.

    3. When you lift the lid you should see the cardamom pods on the surface. Remove and discard.  Season with salt to taste, and stir in butter (if using). Mound in a serving dish and sprinkle with all the herbs and pomegranate seeds.

    Makes 6 to 8 servings

  • 10oz semisweet chocolate, chopped
  • 1 cup peanut butter, smooth or crunchy (not natural)
  • 2 tbsp butter
  • 3 cups crispy rice type cereal
  • 1/2 cup peanuts
  • 4 cups mini marshmallows
  • 1 tsp flaky salt
  • PUDGEIf you love peanut butter and chocolate you will love this. Thanks Fara Rupert for reminding me of this favourite quick treat. And good news - If you keep kosher or are vegan, vegan marshmallows are easily available.


    1. Line a 9" square pan with parchment paper - up at least two of the sides for easy removal from pan.

    2. Place chocolate, peanut butter and butter in a large glass bowl and microwave on high for 1 1/2 minutes. Stir until any remaining chocolate pieces melt and mixture is smooth. If mixture is hot, cool 10 minutes so that marshmallows do not melt when you add them.

    3. Stir in cereal, peanuts and then marshmallows. Transfer to pan and smooth the top. Sprinkle with salt. Refrigerate a few hours until set and very cold.

    4. Remove from pan and cut into 49 squares (7x7). Keep them cold or freeze.

    Makes 49 pieces

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