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Contents
Kitchen Tip
News and Events
Bonnie's Cookbooks
Restaurant Recommendations and More
Featured Recipes
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Bonnie Stern
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 14 bestselling cookbooks, hosted three national cooking shows, and appears 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 authors 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 she was the recipient of the Premier’s Award. Bonnie'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. She is the 2024 recipient of the Junior League Toronto Culinary Trailblazer Award.
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June 2025
Anna and I just got back from another wonderful culinary and literary trip to Newfoundland. Thanks to everyone who came with us and quickly adapted to/fell in love with the spirit of Newfoundland. It’s impossible not to. The food was sensational, and our book clubs with Lisa Moore, Kevin Major and Michael Crummey couldn't have been better. If you are travelling to Newfoundland this summer be sure to look up our restaurant recommendations for St. John's and Fogo Island below.
A huge extra special congratulations to Michael Crummey, who won the coveted Dublin Literary Award a few days after our tour ended. We knew he was nominated but he kept his win a secret (he was sworn to secrecy) the whole time he was with us. A few days later he went to Dublin where it was announced! We were all so incredible happy for him.
If you are not already on our travel email list to receive information about our tours, please email bonnie@bonniestern.com with your full name, email address and phone number with the subject line: TOURS.
Anna, Mark, Ray and I (and even Clementine) participated in the Walk With Israel this year along with 56,000 other people. It is always very emotional and meaningful to take part in a community event like this. Thanks to everyone who said hi, and to the police and security for ensuring safety of everyone.
There is still time to visit The Nova Music Festival Exhibition Toronto - I thought I knew what happened there on October 7th but by visiting the exhibition I learned so much more about the extent and impact.
Local farmers markets opened last weekend and it was such a pleasure to buy Canadian (and not need the appropriate stickers!). Be sure to visit the one closest to you. The rhubarb and strawberries were especially delicious!
See you at the market,
Bonnie
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| Kitchen Tip |
Breadcrumbs
|  If you need breadcrumbs in a hurry like I did the other day for meatballs, try carefully grating bread on your cheese grater! Works for dry and most fresh bread. |
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| Some of Bonnie's Cookbooks | | | 
Bonnie's new cookbook, written with her daughter Anna Rupert, who, although has a healthcare related career of her own, 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.
Published by Appetite by Random House of Canada, 2022, 293 pages, hardcover.
AVAILABLE EVERYWHERE BOOKS ARE SOLD
$35
Kindle edition
$16.99 | 
Friday Night Dinners
Bonnie's last 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
$29.95 | 
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
$34.95 | 
HeartSmart
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.
$34.95 | 
Desserts
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
$21
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| News And Events | | SUMMERLICIOUS 2025 |  Friday July 4 to Sunday July 20, 2025
This year, Summerlicious is more than just great food — it’s about supporting the locally owned restaurants that give Toronto its flavour. More than 220 restaurants are serving up three-course prix fixe menus that celebrate everything from comforting classics to exciting global dishes. With something for every palate and price point, now is the time to explore new tastes, revisit old favourites and love local with every delicious bite.
Lunch: $20/$27/$34/$41/$48/$55
Dinner: $25/$35/$45/$55/$65/$75
For more information click: Summerlicious 2025 |
| TOP CHEF (SEASON 22) DESTINATION CANADA |  It should not take an American television show, especially now, to make Canadians proud of our country but wait, it really is terrific.
The final episode will air on Bravo on Thursday June 12, 2025. |
| MARCELLA |  If you love Italian food and ever took cooking classes with Marcella Hazan in Italy, or at my cooking school in Toronto, or if you cook from her books, watch the documentary 'Marcella' to find out how she brought Italian food to North America.
This documentary is not available for free streaming in Canada currently. For more information click: Marcella |
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| Restaurant Recommendations and More | TORONTO, ONTARIO Pearl Yorkville
730 Yonge Street
Toronto
416 920 1233 | We loved our Sunday brunch at Pearl Yorkville. The service was terrific and the dim sum was amazing. Be sure to order the seafood 'pucks' officially (says my mentor, Irene Tam, in all foods Chinese) called pan-fried hocky puck dumplings with shrimp and chives. We also loved the fried beef shortribs with honey and black pepper sauce.
Moderate |
Dotty's
1588 Dupont Street
Toronto
no reservations
| We have always loved Dotty's. The short but ever changing menu usually includes appetizers, their delicious cheese burger, a fish dish, a steak, a sandwich, Caesar salad and soft serve as well as another dessert.
Moderate |
Pizzeria Badiali
181 Dovercourt Road
Toronto
no reservations | With one gluten-free person and another lactose intolerant in our family of four we rarely go out for pizza. Even though many places offer gf and/or lactose free, for some reason it feels like the pizza is always compromising. Finally Leonie and I went for lunch one day to Pizzeria Badiali - which many people say is the very best! And it was so great - the crust was chewy and crispy at the same time and toppings were delicious. There is always a line but it moves fast and there is a small patio (tables turn over quickly) or you can take it away.
Moderate |
ST. JOHN'S, NEWFOUNDLAND Terre
(located in the Alt Hotel)
125 Water Street
St. John's
709 383 2136 | We loved Terre for breakfast at their lobby cafe, their weekend brunch in the dining room and incredible dinner! One of the best meals we had on this recent trip.
Moderate to Expensive |
Portage
128 Water Street
St. John's
709 552 1100 | Always a favourite and always busy. Great food, wine and hospitality from Celeste Mah and husband Ross Larkin. They made it on Canada's Hundred Best List this year.
Moderate |
Birdie Bakery
258 Water Street
St. John's | At the hottest new bakery in town, it was hard not to order one of everything. It all looked so good and everything was so delicious. The granola was also amazing.
Moderate |
Rabble
201 Rabble Street
St. John's
709 808 0136 | I was really excited to try Rabble, Todd Perrin's new restaurant in St. John's. I loved the warm atmosphere, friendly service and the delicious food. Lobster season had just begun and there were so many wonderful ways to try it - so hard to decide. The menu changes often and, just saying, the caramel pudding was amazing.
Moderate |
Duke of Duckworth
325 Duckworth Street
St. John's
709 739 6344 | Everyone agrees that this is THE place for fish and chips. A trip to St. John's wouldn't be the same without them. Also delish is the chowder.
Moderate |
MOBILE, NEWFOUNDLAND Fork Restaurant
52 Cod Sein Cove Road
Mobile
709 743 3490 | This hidden gem is the place to go if you want to leave the city behind for an early dinner in the country. It's about 45 minutes from St. John's and it's lovely to see the kitchen garden and the chickens running around! The food is delicious and the hosts (and owners) are the lovely and talented couple Chefs Kyle Puddester and Kayla O'Brien.
Moderate |
FOGO ISLAND, NEWFOUNDLAND Bang Belly
41 -43 Main Street
Fogo
709 266 2020 | I visited Bang Belly when it first opened in the summer of 2018 when it was still a coffee shop - the first place to serve espresso and cappuccino. Now they serve lunch and dinner after Mother's Day but closed in the winter. Everything was delicious.
Moderate |
The Storehouse
159 Main Road
Joe Batt's Arm
709 658 7011
| If this restaurant, and the manager, look familiar it was formerly the beloved Nicole's. It is now run by Fogo Island Inn, serving more casual cuisine and Nicole is there too. We loved the chowder, fish and chips, Mussels Mess and everything else we ate.
Moderate |
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Featured Recipes
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| Shrimp Poke Dip in Gem Lettuce Leaves | | 1/2 cup mayonnaise1 tbsp lime juice1 tbsp soy sauce2 tbsp chopped fresh cilantro2 tbsp coarsely chopped pickled ginger (sushi ginger)1/2 tsp toasted sesame oil1/2 lb cooked shrimp, cut into small pieces1/2 ripe avocado, peeled and dicedlittle gem lettuce cups |  This dip can be made with any cooked fish or vegetables. Serve with the gem lettuce leaves or tortilla chips or potato chips (love the crinkle cut from Covered Bridge in New Brunswick).
Method:
1. Combine mayonnaise with lime juice, soy sauce, cilantro, ginger and sesame oil in small mixing bowl.
2. Add shrimp and refrigerate until ready to serve.
3. Add avocado to shrimp mixture just before serving.
4. Spoon shrimp mixture into a small bowl and surround with gem lettuce leaves.
Makes 8 servings (16 to 18 pieces) |
| Roasted Beet Salad with Arugula, Hazelnuts, Tarragon and Chevre | 1 1/2 lbs red beets, cleaned and sliced 1/4" to 1/3" thick (about 8 slices 3" wide)1 tbsp extra virgin olive oil1/4 tsp kosher salt (Diamond Crystal)2 handfuls arugula or other leafy lettuce1/3 cup toasted hazelnuts (or salted roasted cashews), coarsely chopped1 tsp fresh tarragon leaves, coarsely chopped (or other fresh leafy herbs), or more2 oz chevre or other fresh cheese, broken or diced
dressing:2 tbsp sherry or good red wine vinegar1 tsp honey1/2 tsp mustard1/3 cup extra virgin olive oilkosher salt and freshly ground pepper to taste |  When I opened the cooking school in 1973, beets were not very popular, now there is a beet salad on nearly every restaurant menu.
Method:
1. Preheat oven to 425F. Place sliced beets on a parchment paper lined baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt. Roast 20 to 30 minutes (or longer), flipping once, until beets are tender when pierced with the tip of a knife. Cool.
2. Place arugula on a serving platter or individual plates, arrange beets on top, sprinkle with nuts, tarragon and goat cheese.
3. Whisk or blend dressing ingredients; add salt and pepper to taste. Drizzle over salad.
Makes 6 to 8 servings |
| Dely's Eggplant Omelet | | 2 small-ish eggplants about 8oz each1 or 2 eggs1/2 tsp kosher saltfreshly ground black pepper to taste1 green onion, thinly sliced2 tbsp chopped cilantro1 tbsp extra virgin olive oilcooked rice |  Ever since reading Helen Goh's delicious sounding recipe for a non-traditional Filipino eggplant omelet in 'Ottolenghi Comfort' (one of my favourite new cookbooks) I have been intrigued. I consulted with my friend and colleague Dely Balagtas for her more traditional recipe. So simple and so delicious.Note: If you use one egg you can see the eggplant shape better but if you use two eggs there's more protein.
Note: for the quick dipping sauce Dely stirs together 1 tbsp each fresh lime juice and soy sauce.
Method:
1. Pierce eggplants in about 8 places with a fork. On the barbecue, on a gas burner or under the broiler, turning every couple of minutes, cook eggplants until burnt and blistered and deflated. Cool, remove most of the skin and drain in a sieve or on paper towels in a single layer.
2. To make the omelet, whisk egg(s) with salt and pepper, green onions and half the cilantro in a shallow bowl. Add eggplants and turn them over in the eggs.
3. Heat a 9" (approx) nonstick skillet with the olive oil and slide in the eggplants in a single layer with the eggs. Cook 3 to 4 minutes until browned on the bottom (peek) and then slide a big spatula under both eggplants and flip over. Cook the second side until browned - 2 to 3 minutes.
4. Sprinkle with remaining cilantro and serve over rice and drizzle with 'sauce'.
Makes 1 to 2 servings
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© Copyright 2025, Bonnie Stern Cooking Schools Ltd.
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