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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. Bonnie was inducted into the Taste Canada Hall of Fame in 2021.


July 2022

I have been so careful for so long I really had to give myself a push to travel to Tel Aviv. I wanted to check out new events, museums and the restaurant scene. It helped that nearly every restaurant had a patio and so much of life is out of doors. I saw friends (which was the best part), made new friends, visited two new museums and ate lots of delicious food. During the last two years many new bakeries opened - see our restaurant section below for our favourite places in Tel Aviv - restaurants and bakeries. Also check out our recipe section for some of the recipes inspired by our trip.

In Toronto restaurant news I was sad to hear that Anthony Rose has closed two of my favourite places - Rose & Sons and Big Crow. But the good news is that Fat Pasha, Fet Zun and Schmaltz Appetizing are still open! Schmaltz Appetizing, by the way, carries my favourite smoked salmon (double smoked) - Wolfhead from New Brunswick.

See you at the market or Fat Pasta, Fet Zun or Schmaltz Appetizing,





Kitchen Tip
ADDING FLOUR TO YOUR STAND MIXERIf you have the same problem I have when you are adding flour to the bowl of your stand mixer and the flour flies up out of your bowl, just before adding the flour, wrap the top of the mixer bowl with plastic wrap (see photo). Then turn the machine on gradually until the flour is just mixed in. (I reuse the plastic wrap again for wrapping bread, cake or cookies etc.)

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 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's Book Club is taking a summer break.

We are planning book clubs around the new cookbook Don't Worry Just Cook: Delicious Timeless Recipes for Comfort and Connection written by Bonnie and her daughter Anna Rupert. Information coming soon.

Bonnie's Cookbooks
Friday Night Dinners (Paperback)

Friday Night Dinners

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

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


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

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

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

This wonderful compendium is a must for every kitchen featuring over 300 favourite recipes from the bestselling Simply HeartSmart Cooking, More HeartSmart Cooking and HeartSmart Cooking for Family and Friends, as well as 75 brand-new recipes to add to your HeartSmart repertoire. Many of the classic recipes have been fully updated to incorporate current food trends and new nutritional information.

Published by Random House of Canada, 2006, 480 pages, paperback.

Cuisiner au goût du cœur
Cuisiner au gout du coeur
Published by Trecarre, 2006, 512 pages

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

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

Over 120 recipes for decadent cakes, pies and pastries, scrumptious cookies, creamy mousses and ice creams – A collection of recipes from a master that stand the test, and tastes, of time.

Also provided are elegant decorating tips, helpful information on equipment and ingredients, and black-and-white illustrations throughout demonstrating basic techniques that will make these recipes absolutely no-fail.

Published by Random House Canada, 1998, 214 pages, paperback

HeartSmart Cooking for Family and Friends
HeartSmart Cooking
for Family and Friends
Featuring nine entertaining menus (over 200 recipes) with complete work plans, presentation ideas and wine suggestions, as well as complete nutritional analysis for each recipe, plus the Canadian Diabetes Association’s Food Choice Values. Colour photos and black and white instructional illustrations throughout.

Published by Random House of Canada, 2000, 320 pages, paperback

Recevoir au goût du cœur: recettes, menus et conseils pour des réunions de famille et d’amis
Recevoir au gout du coeur:
recettes, menus et conseils pour des réunions de famille et d’amis

Published by Trecarre, 2000, 320 pages, paperback

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
Don’t Worry, Just CookDelicious, Timeless Recipes for Comfort and Connection
by Bonnie Stern and Anna Rupert

“I tell you not to worry because I’ve done all the worrying for you!”

Bonnie Stern, beloved teacher and bestselling cookbook author, wants nothing more than for you to feel like she’s in the kitchen cooking beside you.

In her latest cookbook, Don’t Worry, Just Cook, written with her daughter Anna Rupert (who has, in fact, been in the kitchen cooking beside Bonnie her whole life!). Bonnie and Anna are here to help cooks of all experience foster comfort and connection through food.                                      

Hardcover $35
Kindle edition $16.99
Release date September 20, 2022

To pre-order click: Don’t Worry, Just Cook

Save your confirmation number and follow the instructions to receive 5 complimentary recipes and a chance to win Bonnie's favourite Breville Hand Mixer.

We are planning book clubs around this new cookbook. More information coming soon.

COOKING CLASSESBonnie has been doing custom Zoom cooking events for fund-raisers, corporate classes and private groups. One of her favourite 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

SUMMERLICIOUS 2022Friday August 12
to Sunday August 28, 2022

Summerlicious returns to help support the local restaurant industry in economic recovery and revival, and to celebrate Toronto’s diverse culinary scene.

For more information click: Summerlicious 2022

Restaurant Recommendations and More
Ha Basta
Hashomer 4
Tel Aviv
972 3 516 9234
Our first dinner in Tel Aviv could not have been better, more casual or more expensive. We loved  sitting on the patio, near Carmel Market eating local, seasonal food - everyone says that but not everyone really does it. The blue crab in pastry was a standout.
Cafe Asif
Lillienblum Street 28
Tel Aviv
972 3 375 2727
Perfect for breakfast or lunch located at the Culinary Institute of Israel's headquarters in Tel Aviv. Many classic Israeli dishes and cafe favourites are available and so delicious. They also sell the best of locally made products such as tahini, extra virgin olive oil and Ika chocolates and many more.
Dizengoff Street 275
Tel Aviv
972 3 670 8050
The first time I ordered Thai Take-out in Tel Aviv, my Israeli friends said, "finally Bonnie, you are Israeli." Nam is now considered one of the best Thai food places in Tel Aviv along with Thai House. Both are delicious but we are very lucky in Toronto to have wonderful Thai restaurants especially those from Nuit Regular (Pai, Sabai Sabai, Sukho Thai, etc).
Sokolof Street 79
Ramat HaSharon
(Tel Aviv suburb)
972 77 724 2100
We had a very delicious lunch at Alter, located in an upscale suburb of Tel Aviv. We loved the eggplant schnitzel, the seed-coated feta, the crab in butter and so much more.
Moderate to Expensive
Retsofrbert Samuel Street 94
(You can also enter through
the Dan Tel Aviv Hotel,
HaYarkon Street 99)
Tel Aviv
972 3 575 9060
This is a privately owned restaurant located in the Dan Tel Aviv Hotel. If there is at least four in your group or more be sure to order the rice pudding for dessert. The chef is very talented and also runs the kosher restaurant at the Hilton Hotel up the street. We didn't have a chance to go - but many say it is the best kosher restaurant in Israel. Next time.
Bar 51
HaYarkon 59
Tel Aviv
972 3 540 6680
Although there is a limited menu there is always something for everyone. Small plates mean if you aren't too hungry you can still have something great or if you are hungry you order more of them. (The patio is on a busy street which is never my favourite but I thought the food was worth it.)
Brut Wine Bar
Nahalat Binyamin 36
Tel Aviv
972 3-510-2923
French and Italian themes with Israeli touches in this lovely wine bar. We loved the labane agnolotti, the kebabs with potato puree, roasted cabbage, goat cheese with seeds, chocolate mousse and anything else we tried!
Moderate to Expensive
Lincoln Street 16
Tel Aviv
972 3 777 5161
From the owners of Doc and Brothers (Ha'Achim) Abie specializes in seafood and it really is delicious and amazing.
Moderate to Expensive
Shloma HaMelekh 1
Tel Aviv
972 3 525 2033
No reservations
Considered by many to have the best street food in Tel Aviv, there are always long lines to get in. We love everything but for us the standouts are hummus, shwarma and fried eggplant. We were lucky to sample a proposed new dish to the menu - roasted cauliflower in tahini - it definitely passed our test. Pita bread is super fluffy and delicious and they also have gf pita that is a joy for those who are gluten-free.

Port Sa'id
Har Sinai Street 5
Tel Aviv
03 620 7436
No Reservations

We love it here. For lunch or dinner we go early as there are no reservations and especially at night there are so many people waiting for tables. There are lots of vegetable dishes - the sweet potatoes, beets, melted cabbage, Jericho beans are a few that come to mind so it is great for vegetarians but we also love the braised meats and fish dishes. Desserts are delicious too.
North Abraxas
Lilienblum Street 40
Tel Aviv
972 3 516 6660
Similar food to Port Sa'id (same owners) but a bit fancier and with a bigger menu. we use to love coming early (around 6 o'clock) to get a seat at the bar (no reservations at the bar) but now we prefer to eat outside.
Eats Cafe
Sheinkin Street 20
(in the Sam and Blondi Hotel)
Tel Aviv
972 3 602 7888
Everyone loves this cafe and it is always crowded. You can order breakfast (ask for the printed English menu if you need one). They have delicious sandwiches - my favourite is the melted cabbage with Caesar dressing - and also delicious pastries and coffee - hot and iced.
Salen Freitag Bagel Shop
Shenkin Street 16
Tel Aviv

This is the smallest bagel shop you have ever seen. So tiny you may miss it (we missed it a few times). It's just west of Eats Cafe. Take-out only. Dvora cures her own salmon and steams scrambled eggs so they are light and fluffy. Opens at 9am and closes when the bagels are gone (usually 2 or 3 pm). If you go, tell Dvora that Bonnie sent you.
Dallal Cafe
Kol Israel Haverim Street 7
Tel Aviv
972 3 510 9292
Around the corner from the popular and delicious Dallal Restaurant is this tiny cafe with wonderful baked goods and some breakfast and lunch items so that you don't feel completely guilty eating all the delicious pastries.

Hashmonaim Street 103
(also other locations)
Tel Aviv
972 3 561 8111

Lehamim cannot be beat: the magnificent round challah, the babkas made with laminated dough, the heart shaped almond paste thumbprint cookies and the list just goes on and on. Think Danish pastry meets French (and all other pastry), and it happens in Tel Aviv.

Milk Bakery
Beit Eshel Street 5
Tel Aviv - Yafo
972 52 344 4190
A few years ago I had an amazing chocolate chip cookie here at this tiny bakery adjacent to the Market Place Hotel in Jaffa. But no matter what time I come now they say "sorry - that cookie just sold out". So why do I keep trying? Next time I will see if I can order ahead. People also love the chocolate babka.
Alexander Boulangerie
Lillienblum Street 18
Tel Aviv
This tiny new French bakery is all the rage. The lemon meringue cylinder of pastry and the rectangular 'boxes' of puff pastry filled with fruit are in another class of pastry! But so is everything else.
Moran Gil Cakery
Allenby Street 31
Tel Aviv
This cake bakery opened while we were in Tel Aviv and wouldn't you know it, Mark discovered it immediately. These cake wedges are amazing and the packaging is beautiful.
Moderate to Expensive
Shalma Road 10
Tel Aviv - Yafo
972 3 760 0880
Known for including tahini and spice blends in their baked goods Amita is becoming very popular. My favourite so far was brioche with hawaijj.
Moderate to Expensive
Caffe Tamati
HaCarmel Street 12
Tel Aviv
972 3 950 6858


There are so many coffee bars in Tel Aviv and many are great. But for me, Cafe Tamati is the best! I even bring a few bags of beans home with me.
Featured Recipes
  • 1/2 lb cherries
  • 3/4 cup hazelnuts
  • 4 handfuls of leaf lettuce, torn up as you wish
  • 4 large basil leaves, torn up
  • 1/4 cup lightly packed cilantro leaves
  • 1/2 to 1 whole ripe avocado

  • dressing:
  • 1 tbsp pomegranate molasses
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1/2 tsp kosher salt
  • 1 small clove garlic, minced
  • 1/4 cup to 1/3 cup extra virgin olive oil
  •  FRESH CHERRY AND ROASTED HAZELNUT SALADEvery restaurant we went to in Tel Aviv this year had a version of a cherry and hazelnut salad. This is mine. It is so delicious and refreshing!

    1. Cut cherries in half and remove the pits. Reserve cherries. Gently smash the hazelnuts and roast them in a preheated 350F oven 10 to 15 minutes or longer until lightly browned. Watch closely after 10 minutes. Cool and reserve.

    2. Place lettuce and herbs in a serving bowl. Top with cherries and hazelnuts. Just before serving open avocado by cutting through to the pit in quarters lengthwise and breaking off the sections. Peel and cut avocado as you wish over the salad.

    3. Prepare dressing by whisking pomegranate molasses, maple syrup, lemon juice, salt and garlic together. Whisk in oil until emulsified. Spoon desired amount of dressing over salad. (Any remaining dressing will keep at least 4 days in the refrigerator.)

    Makes 4 servings
  • 4 or 5 ears corn on the cob (4 to 5 cups)
  • 2 tbsp butter
  • 1/2 cup chopped garlic scapes (or 1 clove garlic, finely chopped)
  • 1 small mild or hot jalapeno or mild red chile, cut into thin rounds
  • 1/2 tsp kosher salt (or more to taste)
  • 1/4 cup coarsely chopped fresh cilantro

    There is something magical about the taste of corn grilled directly on the cob, eaten on the cob or niblets removed and used in a salad, side dish, soup or vegetarian main course. You can even freeze it and use it all winter.

    Garlic scapes have a short season. You can find them at farmers' markets and some fruit and vegetable stores. They are  long and curly and have a texture like thin asparagus with a taste of mild garlic and green onion combined. They are often used raw in pesto or as an herb. When cooked they become more gently flavoured so don't cook them too long. If you can't find them just use a clove of garlic.

    1. Remove husks from corn. Place on a hot barbecue, turning every minute or two until corn is speckled with brown (or slightly burnt) in places. (Time depends on how hot your barbecue is and the size of the corn. But don't leave the barbecue.) Cool. Break each cob in half and one at a time, stand one up on a cutting board, cut side down and holding it firmly on the top, cut off the corn from top to bottom. This can be done ahead.

    2. Melt butter in a large, deep skillet and cook garlic scapes (about a minute) or garlic (a few minutes) on low heat until fragrant but not brown. Stir in corn and jalapeno and cook gently until heated through. Add salt to taste.

    3. Stir in cilantro and serve warm or at room temperature.

    Makes 4 to 6 servings
  • 1 small cauliflower (about 2lbs)
  • 1 cup all-purpose flour
  • 1 1/2 tsp ground cumin
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • 1/2 tsp Aleppo pepper or pinch cayenne
  • 1/2 tsp baking powder
  • 1 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup parsley, finely chopped
  • 3 green onions, finely chopped
  • 2 eggs
  • 1/4 cup vegetable oil or more if necessary
  • CAULIFLOWER FRITTERS WITH MINT YOGURTWhen we went to Haifa to visit our favourite pottery artist Ronit Yam (@ronityampottery), she invited us to stay for lunch. One of the many delicious things she made were these fritters adapted from @sami_tamimi's recipe in Falastin. For the mint yogurt combine 1 cup thick yogurt with 1/2 tsp dried mint, 2 tbsp lemon juice, 1 tbsp extra virgin olive oil and 1/2 tsp salt. Serve as an appetizer or vegetarian main.

    1. Cut cauliflower into 1" florets (about 3 to 4 cups). Place in a large saucepan of boiling, salted water, bring back to the boil and cook for about 5 minutes or longer until florets can be crushed when pressed with a fork. Reserve about 1/2 cup cooking liquid and then drain the cauliflower well in a colander and place in a bowl. Crush cauliflower with a fork or potato masher.

    2. In a small bowl whisk flour with cumin, cinnamon, turmeric, Aleppo pepper, baking powder, salt and pepper. Stir into cauliflower with parsley, green onions, eggs and 3 tbsp reserved cooking liquid. Add more liquid if necessary to make a thick batter.

    3. Heat 1/4 cup oil in a large skillet and using about 2 tbsp batter per fritter, fry 4 to 5 at a time so as not to overcrowd the pan. Cook 2 to 3 minutes per side until browned and cooked through. Drain on paper towels. Repeat until all batter is used. Add additional oil if necessary between batches. Serve warm or room temperature.

    Make 15 to 20 fritters
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 tsp instant espresso powder (optional)
  • 1/2 cup butter, diced, at room temperature
  • 3/4 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 2 eggs
  • 1 tbsp pure vanilla extract or paste
  • 2 1/2 cups (about 1 lb) chopped good quality chocolate or chocolate chips (milk, dark, white or a combination)
  • 1 1/2 cups roasted pecans or walnuts or a combination, coarsely broken up
  • coarse sea salt (eg Maldon)
  • TEL AVIV STYLE CHOCOLATE CHIP COOKIESAlmost every bakery in Tel Aviv now has a version of a big, fat chocolate chip cookie. Here's my version - not as decadent, not as big but still very delicious - a compromise between not enough and too much. They are super delicious warm and gooey so I like to bake just before serving. Thanks to Lauren Gutter from Jack 'n Lil's for the idea of adding a little espresso powder or extract.

    1. In a medium sized mixing bowl whisk together flour, baking powder, baking soda, salt and espresso powder.

    2. In the bowl of a stand mixer, beat butter, brown sugar and regular sugar (or use a hand mixer) for 5 to 8 minutes or until very light. Beat in eggs one at a time and then vanilla. Add flour just until blended and then chocolate and nuts, mixing just until dispersed.

    3. It is easier to scoop the batter at room temperature and then it also chills faster that way so with a 1/4 cup measure or ice cream scoop, scoop batter into about 2.5 oz balls and place on a large baking sheet lined with parchment paper. (Do not flatten.) Sprinkle with a little sea salt. Cover well and refrigerate 8 hours or up to 3 days. Cookies can also be frozen and baked frozen add an extra 2 minutes.

    4. Preheat oven to 350F. Bake up to 6 to 8 cookies at a time on a parchment paper lined 12x18" baking sheet (leaving room for spreading) for 15 to 18 minutes (adjust time for bigger or smaller cookies) - they should be soft in the middle. Cool 5 minutes, transfer to a rack and eat warm or at room temperature.

    Makes 22 to 24 cookies
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