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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.


June 2016

It was summer already in Montreal last month when my friend Mitchell Davis and I visited one of North America’s top food cities. We had a chance to sample many of Montreal’s most talked-about restaurants, pastry shops and bakeries. (See restaurant recommendations below.)

We also learned more about the Phi Centre, a cultural hub in Montreal that hosts films, exhibits, concerts, conversations, classes and art installations. We went to the premiere of “Theatre of Life” a documentary, about Massimo Bottura, the celebrated chef of Francescana in Modena (three Michelin Stars and rated second on the World’s 50 Best Restaurants), who took the unused food from the Milan World’s Fair Expo 2015 and created the Refettorio Ambrosiano, a soup kitchen in Milan. Mitchell Davis (Executive Vice President, James Beard Foundation and Chief Executive Officer, USA Pavillion Expo 2015 Milan) then moderated a thought provoking discussion with Massimo Bottura and four Canadian chefs discussing the issue of food waste.

Most food waste occurs at home. Here's some tips - only buy what you need, be sure to use what you have and use up leftovers (but you don't have to call them leftovers).

If you are visiting Montreal (or live there) check out the events at the Phi Centre. Also in Old Montreal, at night, check out the nineteen huge video projections which brings the history of Montreal to life.

We had two great book clubs last month – one with Jim Lynch - Before the Wind at Piano Piano the Restaurant which continues to be a very popular new restaurant in TO and the other with Chris Cleave - Everyone Brave is Forgiven in which he paints a remarkable picture of London, England during World War II. I am looking forward to our new book club for October with Julia Child’s great-nephew Alex Prud’homme - The French Chef in America at L’Avenue Bistro and think that Kevin Patterson - News from the Red Desert in August and Craig Davidson - Precious Cargo in September are also going to be exceptional.

I’ll be eating lots of strawberries and asparagus this month. See you at the market.

Happy Father's Day!

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.


KEVIN PATTERSON: NEWS FROM THE RED DESERTBonnie is thrilled to kick off the thirteenth season of the book club with a powerful new novel from one of Canada’s most respected writers, Kevin Patterson, and his long-awaited new novel News From the Red Desert. This is the first literary work to explore the incredible toll taken by Canadian forces serving in Afghanistan.

The author of the award-winning The Water in Between and In a Country of Cold, and the contemporary classic Consumption, Kevin Patterson’s road to a writing career was an unusual one. Born in Manitoba, he joined the Canadian Forces in order to finance his way through medical school. Over the years, Patterson’s medical career has taken him around the world, from the Arctic to Afghanistan. Yet while practicing medicine, Patterson has also established a career for himself as a writer to watch, shifting effortlessly between non-fiction and fiction. It is Paterson’s personal experience in the Afghan conflict that gives the book its incredible depth and poignancy.

News From the Red Desert begins on the Kandahar Airfield in late 2001, when everyone believes the war has been won and the Taliban defeated. Then it leaps late in the severely escalated conflict - into the mess, and death, and confusion. At its heart are the men and women who have come to Afghanistan to seek purpose, adventure and danger, by engaging in the most bewitching and treacherous of human pursuits - making war.

It's the story of Deirdre O'Malley, an American war correspondent who has come to love the soldiers she covers so much that she's sliding toward feeling like a member of the mission herself. Embedded with Canadian infantry, she can't ignore the situation on the ground. Her loyalty toward her ex-lover, the American general who has taken command of the theatre, wavers as the war wavers, and the use of torture and the steady slaughter of civilians is brought to light. Fuelling the tension is a melancholy American supply sergeant who accidentally releases a trove of war porn online that sparks a furious hunt for the person who leaked it. Fearing arrest at any moment, he has stayed on too long in Kandahar for reasons he doesn't understand himself. Caught up in these currents are the Pakistanis who operate the Green Beans cafe on the base, led by optimist Rami Issay, who wants to lighten his customers' hearts by running film and chess clubs on the premises. But the war intrudes even into the lives of the well-intentioned. In a powerful climax that tests everyone's loyalty and faith, the essential chaos of violence asserts itself. Love and desire endure, but no one escapes unscathed.

Date: Monday August 22, 2016
Time: 6:30pm to 9:30pm
Location: Tabule on Yonge Street
2009 Yonge Street, Toronto
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of News From the Red Desert sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810


CRAIG DAVIDSON: PRECIOUS CARGOBonnie is very happy to welcome back Scotiabank Giller Prize-nominee Craig Davidson to the Book Club as he shares his critically-acclaimed, national bestselling memoir Precious Cargo.

With the publication of his debut collection of short stories, Rust and Bone, in 2005, Canadian writer Craig Davidson attracted considerable attention from the international literary community. In 2007, he followed his debut success with the critically-acclaimed The Fighter, a hard-hitting exploration of the lives of two very different young men heading down the road of self-destruction.

In 2012, Davidson’s star soared even more with the release of celebrated French filmmaker Jacques Audiard’s adaptation of two of the stories featured in Rust and Bone. The film, Rust and Bone, starred Academy Award-winner Marion Cotillard, was a sensation at the Cannes Film Festival and received rave reviews around the world.

In 2013, Davidson dazzled readers and critics with Cataract City, the powerful story of two lifelong friends haunted by memories of the past as they try to build lives for themselves. The National Post proclaimed the novel “A superb, thoughtful and thoroughly entertaining novel...Davidson is a seriously talented writer…” while Academy Award-winning filmmaker Paul Haggis called Cataract City “An astounding, accomplished book. I truly did not want to leave this world.”

Davidson’s novel went on to become a national bestseller and was shortlisted for the prestigious Scotibank Giller Prize. Davidson’s new book, Precious Cargo is a surprising and revelatory work of memoir that documents an incredible year in the author’s life, and the unexpected career shift that forever changed the way he saw himself and the rest of the world.

Before the great success of Cataract City and the film adaptation of Rust and Bone, Craig Davidson experienced a period of great doubt about his abilities as a writer and the possibility of making a living doing the thing he loved most. One morning in 2008, desperate, impoverished and living in a one-room basement apartment, Davidson plucked a flyer out of his mailbox that read, "Bus Drivers Wanted." That was the first step towards an unlikely new career: driving a school bus full of special-needs kids for a year.

Armed only with a sense of humour akin to that of his charges, a creative approach to the challenge of driving a large, awkward vehicle while corralling a rowdy gang of kids, and surprising but unsentimental reserves of empathy, Davidson takes us along for the ride. He shows us how his evolving relationship with the kids on that bus, each of them struggling physically as well as emotionally and socially, slowly but surely changed his life along with the lives of the "precious cargo" in his care. This is the extraordinary story of that year and those relationships. It is also a moving, important and universal story about how we see and treat people with special needs in our society.

Don’t miss what promises to be a terrific evening of literature, food and conversation.

Date: Monday September 19, 2016
Time: 6:30pm to 9:30pm
Location: Fat Pasha Patio
414 Dupont Street, Toronto
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of Precious Cargo sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810



Julia Child’s great-nephew, and co-author of My Life in France, presents the enchanting story of her years as a TV personality and beloved cookbook writer.

Julia Child is synonymous with French cooking, but her legacy runs much deeper. Now, Alex Prud'homme, Child's great-nephew and My Life in France co-author, vividly recounts the myriad ways in which she profoundly shaped how we eat today. He shows us Child in the aftermath of the publication of Mastering the Art of French Cooking, suddenly finding herself America's First Lady of French Food and under considerable pressure to embrace her new mantle. We see her dealing with difficult colleagues and the challenges of fame, ultimately using her newfound celebrity to create what would become a totally new type of food television. Every bit as entertaining, inspiring, and delectable as My Life in France, the book uncovers the Julia Child beyond her "French Chef" persona and reveals her second act to have been as groundbreaking and adventurous as her first.

Date: Thursday October 13, 2016 (Wait list only)
Time: 6:30pm to 9:30pm
Location: L'Avenue Bistro
1568 Bayview Avenue, Toronto
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of The French Chef in America sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810

Book Club Locations
Tabule lamb
Tabule 7
Tabule 4
Tabule Yonge
Tabule on Yonge Street

Tabule on Yonge Street

Tabule is one of my favourite Toronto Restaurants for great Middle Eastern food. Always fun and so delicious.

2009 Yonge Street
416 483 3747

Fat Pasha
Fat Pasha2
Fat Pasha3
 Fat Pasha 6
Fat Pasha5
Fat Pasha Patio
Fat Pasha Patio

Fat Pasha Patio

Everyone loves Chef Anthony Rose’s mash-up of Ashkenazi and Sephardi food that seems to explode with flavour.

414 Dupont Street
647 340 6142

L'Avenue 4
L'Avenue 5
L'Avenue Bistro x

L'Avenue Bistro

L’Avenue Bistro has become a favourite neighbourhood restaurant serving delicious modern bistro food. We are really excited to have our book club there again.

1568 Bayview Avenue
416 485 1568

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

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

News And Events
SUNDAY JUNE 12, 2016
TORONTO TASTEThis legendary culinary event turns 26!

Savour scrumptious dishes from 50 top chefs, a startling array of beverages and breathtaking lakeside views. Best of all, you’ll enjoy the satisfaction of helping those in need by supporting Second Harvest’s food rescue program.

Each ticket purchased enables Second Harvest to rescue and deliver food for 500 meals. To-date, Toronto Taste has raised more than $10,300,000 for Second Harvest.

For more information click: Toronto Taste 2016

FOOD ON FILMThis is the fifth year Food on Film brings together chefs, food experts and film lovers to enjoy the best in culinary cinema and conversation. I have seen some of the other films in the series and the films, the host and guests were all amazing. Don't miss the last of the series.

For more information click Food on Film


Join Bonnie on Friday July 1 as she, once again, guest hosts one of Langdon Hall's popular Summer Barbeque Series with chefs Ned Bell (Vancouver), Dale MacKay (Saskatoon) and Todd Perrin (Newfoundland).

For more information, click
Langdon Hall's Summer BBQ Series

SUMMERLICIOUS<br/ >JULY 8 - 24, 2016Summerlicious celebrates Toronto’s restaurant industry and is the perfect opportunity for foodies to sample the best of the city’s eclectic cuisine. Take advantage of the prix fixe menus offered at more than 220 of Toronto’s dining establishments!

For more information, click Summerlicious 2016

CULINARY TOUR TO ISRAEL WITH BONNIE STERN <BR/ >FEBRUARY 27 TO MARCH 6, 2017We are very excited that the itinerary for our next culinary tour to Israel will be available soon. We will send out the itinerary and price as soon as it's available. Please email with your name, email and phone number to be on our trip info list (if you are not already on it).

Restaurant Recommendations and More
Free Times Cafe
320 College Street
416 967 1078
This classic Toronto restaurant just celebrated its 35 year anniversary. Owner, Judy Perly, serves Jewish, Israeli and Canadian food and lots of fun. Her Sunday brunch is famous and she hosts musicians and events like the monthly 60’s Folk Revival Singalong that I attended last month and loved. The next one is Wednesday June 15th. The cover charge for the music is $10 and there’s something for everyone on the reasonably priced menu. The laughter is free.
Le Vin Papillon
Rue Notre-Dame Ouest
No reservations


We went to Le Vin Papillon, chefs David MacMillan and Fred Morin’s wine bar, for a late lunch just after it opened about 3:30pm. Thinly sliced house-made ham in brown butter covered with cheddar, carrot eclair with carrots roasted in pastrami spices, grilled asparagus hot dog, shaved celeriac, lobster with lovage butter, squid ink gnocchi fritti with smoked sturgeon, and a Quebec strawberry ice cream sundae for dessert. Natural wines were chosen by their wonderful sommelier Vanya Filipovic. It’s impossible to go there for a snack and not have a feast.
Moderate to Expensive
Joe Beef
Rue Notre-Dame Ouest
514 935 6504
Our last meal in Montreal was at Joe Beef and it was the perfect ending to a great trip. Casual and fun with the nicest staff and the most delicious food and wine. It’s the meal that never ended. From a truly wonderful seafood platter (that actually tasted as good as it looked!) to a kind of 'organized' and beautiful Eton mess. Joe Beef is the one and only.
Olive et Gourmando
351 Rue Saint Paul Ouest
514 350 1083
Just down the street from my hotel, we went to this popular breakfast/lunch cafe. The ‘poached egg-on-your-face’ panini with sriracha, cheese, roasted tomatoes and speck was delicious and the cinnamon brioche buns were pretty good too.
5201 Blvd St-Laurent
514 503 1070
I have always said that the brunch at Lawrence was worth lining up for and now I know the lunch is that good too. The food was delicious and they had irresistible French fries - triple cooked (like the ones at Piano Piano in Toronto).
Hoogan & Beaufort
4095 Rue Molson
514 903 1233
We loved our lunch at Hoogan & Beaufort. Charred focaccia; beet soup with pesto, pistachios and sour cream; grilled asparagus with poached egg, watercress puree and shaved goat cheese; triangoli with octopus and edamame; and roasted haddock with white carrot and salsify were all are delicious.
Le Mousso
1023 Rue Ontario Est
438 384 7410
Although I am not a fan of tasting menus the seven courses here included some strikingly beautiful dishes especially the halibut wrapped in paper-thin radishes and the crab taco. It was a long meal but we had a great time.
Moderate to Expensive
551 Rue Saint Martin
514 447 2717


The unique setting is charming but a little hard to find so be sure to get good directions. Four course tasting menu at $45 is a great price and if you are sitting at the bar, you can see chef/owner John Winter Russell preparing your meal. The timing was perfect and it was great to see the interaction between the chef and his team.
Hof Kelsten
4524 Blvd Saint-Laurent
514 649 7991
When you combine great American, French, Danish and Jewish breads and pastry you get Hof Kelsten. From rye bread with caraway to challah to croissant to cinnamon buns to oatmeal cookies - everything is delicious. And they have great sandwiches for lunch too.
Maison Christian Faure Patisserie
355 Place Royale
514 508 6453
We loved the chausson aux pommes, croissant and palmier at this famous Montreal pastry shop.
Patisserie Rhubarbe
5091 Rue de Lanaudiere
514 903 3395
Everything we tasted here was wonderful - perfect textures, flavours and appearance. Don’t miss this.
Patrice Patissier
Rue Notre-Dame Ouest
514 439 5434


I first had Patrice Demers desserts years ago at LaLoux and didn’t think they could get any better. But they did. At his own shop now, there are lots of delicious pastries but there is also a lunch menu of delicious soups and sandwiches and composed desserts. We had yogurt ice cream on chopped apples, olive oil, pistachios and it was fantastic.
Hotel Gault
449 Rue Sainte-Helene
514 904 1616
This small boutique hotel in Old Montreal was the perfect combination of friendly service, quiet ambiance, beautiful rooms and a great location.
The Phi Centre
407 Rue Saint-Pierre
514 225 0525
1 855 526 8888
This new cultural centre in Old Montreal hosts documentaries, exhibits, speakers and events. It’s worth checking their schedule if you are coming to Montreal.
Featured Recipes
  • 1 head radicchio, halved through core and cut into wedges or other sturdy lettuce you can grill (about 1/2 lb)
  • 1 lb asparagus, trimmed and peeled partway up each stalk
  • 1/2 lb king oyster mushrooms (or Portobello), sliced lengthwise
  • 2 slices sourdough bread
  • 2 tbsp extra virgin olive oil or more as needed
  • 1 tsp kosher salt or more

  • dressing:
  • 1/2 cup mayonnaise (I use Hellman's regular mayonnaise)
  • 1 clove garlic, pressed or grated (about 1 tsp)
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tbsp sherry vinegar
  • 1 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp freshly ground black pepper
  • 2 cups cherry tomatoes
  • 1/2 cup shaved Parmigiano Reggiano (or more)

    Traditional salads usually have lettuce and sometimes tomatoes. Don’t stop there.

    This dressing is also a great dip or spread for sandwiches.


    1. Brush radicchio wedges, asparagus, mushrooms and bread with olive oil and sprinkle with salt. Grill on a medium hot barbecue until lightly browned on both sides. Be careful as the radicchio and the bread cook quickly. Dice or tear bread into croutons.

    2. Make dressing by whisking mayonnaise with garlic, Worcestershire, mustard, vinegar, lemon juice, olive oil and pepper. Adjust seasoning to taste.

    3. Arrange radicchio, asparagus, mushrooms and tomatoes on a serving platter or bowl. Drizzle with dressing and top with croutons and cheese.

    makes 6 servings

  • 1 bulb fennel, trimmed, halved through the core and cut into wedges
  • 2 small (Asian) eggplants, sliced lengthwise
  • 1 red onion, peeled and sliced into rounds
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 2 Persian cucumbers, sliced
  • 2 cups cherry tomatoes, halved if large
  • 1/2 cup pitted black olives
  • 1/2 lb feta cheese, broken into large chunks
  • 2 tbsp each chopped fresh parsley, oregano, chives and mint
  • 4 cups leaves little gem lettuce (baby Romaine) or chopped regular Romaine lettuce

  • dressing:
  • 2 tbsp each sherry vinegar and lemon juice
  • 1 clove garlic, minced
  • 1 tsp kosher salt
  • 1/4 tsp pepper
  • 1/2 cup extra virgin olive oil or more to taste
  • GREEK SALAD WITH GRILLED VEGETABLES AND FETAAdd grilled fennel, eggplant and red onion to your favourite Greek salad for amazing results.


    1. Brush fennel wedges, eggplant slices and red onion slices with olive oil and sprinkle with salt. Grill on a medium hot barbecue until browned and cooked through. Cool.

    2. Gently combine cucumbers, tomatoes, olives, cheese and herbs.

    3. Whisk vinegar with lemon juice, garlic, salt, pepper and oil. Add more oil if dressing is too tart. Combine with tomato mixture.

    4. Line serving platter or bowl with lettuce and arrange grilled vegetables on top. Top with the tomatoes, cucumbers, olives, and all the juices so that they dress the salad underneath.

    makes 6 to 8 servings 

  • 3/4 cup fine or medium bulgur
  • 3/4 cup boiling water
  • 1 red bell pepper
  • 2 ears corn, husks removed
  • 1 zucchini, sliced lengthwise
  • 2 cups chopped tomatoes (about 4) or cherry tomatoes
  • 4 small Persian cucumbers, diced (about 2 cups)
  • 1 carrot, coarsely grated
  • 3 green onions, thinly sliced
  • 1/2 cup each chopped fresh parsley, cilantro and mint
  • 1/4 cup lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 clove garlic, pressed or grated (about 1 tsp)
  • 1 tsp kosher salt or to taste
  • 1/4 tsp freshly ground black pepper
  • TABBOULEH SALAD WITH GRILLED VEGETABLES AND FRESH HERBS Grilled vegetables add a great flavour to Middle Eastern tabbouleh salad. You can make this with regular instant couscous or Israeli couscous (pearl pasta) instead of bulgur or make it gluten free with quinoa – follow package directions. Make pita sandwiches with leftovers.


    1. Place bulgur in an 8" square baking dish. Cover with boiling water.  Cover dish tightly with foil. Let sit for 30 minutes. Fluff gently.

    2. Meanwhile, place red pepper on the barbecue, turning every few  minutes until blackened on all sides. Place corn on barbecue, turning often until lightly browned in spots. Brush zucchini slices with a little olive oil and sprinkle with salt and grill until marked on both sides. Rub skins off pepper, cut in half, remove seeds and core and dice. Break corn in half and holding each piece securely on the cut end on the cutting board, cut corn off from top to bottom. Dice zucchini.

    3. In a large bowl, combine grilled vegetables with bulgur, tomatoes, cucumber, carrots and all the herbs.

    4. Whisk together lemon juice, oil, garlic, salt and pepper. Toss with salad. Taste and adjust seasoning.

    makes 6 to 8 servings 

  • 3 lbs steak (hanger, bavette, skirt, flat iron, flank or sirloin)
  • 3 tbsp extra virgin olive oil
  • kosher salt and freshly ground black pepper
  • baby arugula
  • 1 cup pomegranate seeds

  • dressing:
  • 3/4 cup pomegranate molasses*
  • 1/4 cup good quality balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • SABRINA GHAYOUR'S POMEGRANATE BEEFPerfect for Father’s Day, this recipe is from the cookbook ‘Persiana’ by Sabrina Ghayour.

    * Note:  If you cannot find pomegranate molasses (sometimes called pomegranate syrup) you can easily make your own: Place 4 cups (1L) pure pomegranate juice in a medium-large saucepan with 1/3 cup sugar and 1 tbsp lemon juice. Bring to a boil, lower heat and cook gently 45 to 60 minutes or until liquid is reduced to 1 cup. Mixture thickens when cool. 


    1. Rub steak(s) with olive oil and season generously with salt and pepper. Sear in a very hot heavy skillet or on a barbecue  approximately 3 to 5 minutes per side for medium-rare for thinner steaks or longer depending on thickness. An instant read meat thermometer should read 130F for medium rare when inserted into the thickest part. Let rest at least 5 minutes before slicing thinly against the grain.

    2. While steak is resting (or ahead of time) make dressing. Combine pomegranate molasses with balsamic, olive oil and mustard.

    3. Arrange slices of beef on a platter, drizzle with dressing. Top with arugula and pomegranate seeds. Serve warm or at room temperature.

    makes 8 to 10 as a main course

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 4 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 eggs
  • 2 tsp pure vanilla extract
  • 3/4 cup milk
  • 1/2 cup butter, melted and cooled slightly

  • strawberry sauce:
  • 6 cups strawberries, halved or quartered if large (or a mixture of berries)
  • 1/2 cup sugar (or 1/3 cup maple syrup)
  • 1 tbsp lemon juice
  • 1 1/2 cups whipping cream
  •   CREEMORE INDIVIDUAL STRAWBERRY SHORTCAKESI adapted this recipe from one of Creemore Kitchen’s delicious desserts in Creemore Ontario.


    1. In a large mixing bowl whisk flour, sugar, baking powder and salt to combine well.

    2. In another bowl whisk eggs lightly and add vanilla, milk and melted butter. (Do not worry if butter solidifies a bit.)

    3. Stir butter ingredients into the flour until combined. Combine well but do not overmix.

    4. Spoon batter into a 9"x13" buttered baking dish that has been lined with parchment paper. Bake in a preheated 350F oven 18 to 20 minutes or until cake springs bake when touched gently in the centre and has browned. Cool on a rack.

    5. Cut out rounds with a 2 1/2" cutter as close as possible for maximum circles (10 to 12) or cut into squares.

    6. While cake is baking place 4 cups of the strawberries, sugar or maple syrup and lemon juice in a large saucepan and  bring to a boil. Cook 5 to 10 minutes. It will look thin but don’t worry.  Add remaining uncooked berries. Whip cream until soft peaks form.

    7. To serve, place each cake on a plate or bowl, Top with berries and sauce and some cream.

    makes 10 to 12 servings

  • 2 cups all-purpose flour
  • 1 tsp kosher salt (1/2 tsp if using salted butter)
  • 1 tsp baking soda
  • 3/4 cup unsalted butter
  • 1 cup sugar
  • 1 egg
  • 2 cups rolled oats
  • 1/2 cup jam
  • OATMEAL KISSESDuring the Toronto Jewish Film Festival this year, they showed the French documentary 'Imaginary Feasts', from director Anne Georget. It’s about prisoners in Nazi concentration camps, Russian Gulags and Japanese war camps who kept their memories alive by writing down recipes they remembered or dreamed of. The film was co-presented by Judy Perly, owner of The Free Times Cafe, who made refreshments for the viewers from a unique cookbook "In Memory's Kitchen; A Legacy from the Women of Terezin”. This book, compiled by Mina Pachter, a prisoner at Theresienstadt concentration camp (who died there), was translated by Bianca Steiner Brown and edited by Cara de Silva. It took twenty-five years for the hand-written book to reach her daughter Anny Stern in New York.

    The recipes were written from memory so measurements and ingredients often are not precise and need adjusting if made today. When Perly made these 'kisses' she used butter instead of margarine and milk. When you taste these delicious cookies bear in mind that these are not the cookies the prisoners ate in the camps - but the ones they remembered and dreamed of eating.


    1. In a mixing bowl whisk together flour, salt and baking soda. In another bowl beat butter and sugar until light. Beat in egg.

    2. Mix flour mixture into butter mixture. Add oats and knead until thoroughly blended.

    3. Shape into 1" balls and place on baking sheets. Press an indentation with your thumb in the centre of the ball.  Bake in a preheahted 350F oven 15 to 18 minutes until lightly browned.

    4. When cookies come out of oven (they will spread and crack slightly) press the indentation again. Cool. Spoon approximately 1/2 tsp jam into each centre.

    makes 32 to 36 cookies

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