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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 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 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 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. She is the 2024 recipient of the Junior League Toronto culinary Trailblazer Award.

October 2024

With so many holidays - Rosh Hashanah, Yom Kippur and Thanksgiving - all happening this month, I thought I would fill this whole introduction with entertaining hacks, tips and tricks! Here goes. For more recipes and more suggestions be sure to follow me on Instagram.

Chicken Soup: If you use a pasta pot that has a strainer, when your soup is finished you can just remove the whole insert with all the chicken and vegetables in it. (I remove the strainer gently and place it on a sheet pan or in a large bowl to avoid a mess and also catch all the remaining soup.)

Brisket: Buy a brisket that has part first cut (lean) and part second cut (juicy). That way guests can choose which part they like best. Cook brisket on low heat (325F) until it is tender as opposed to a preset time on a recipe - all ovens and briskets are a bit different. Be sure to cover the brisket pot well - I usually place crunched up parchment paper directly on the surface of the brisket, then tightly cover the pan with aluminum foil and then a lid.

The briskets I buy are usually too large to brown on top of the stove before braising, so I brown it after it is cooked the way my mom did. When the brisket is fork tender, remove all the cover(s), increase oven temp to 400F and cook until the top has browned - about 20 to 30 minutes. (Reverse browning isn't that new.)

It is easier to carve the brisket when it is cold, so try to make it at least a day ahead. If there is too much liquid (there should always be a few cups), remove brisket and reduce the liquid on the stove. Refrigerate the juices and discard the fat on top. Carve the brisket across the grain for tender slices.

Matzah Balls: My mom always made the best matzah balls. And now my sister does. They use the mix! Honestly, I always wanted to make them from 'scratch' and sometimes they were great but sometimes not.

Round Challah: For an easy way to make round challah see my three versions on my Instagram @bonniestern or simply make balls of challah dough and arrange in a round cake pan (sprayed or lined with parchment) with space in between to rise. Just before baking brush with egg wash and sprinkle with seeds or chopped nuts. Serve whole as pull apart challah buns. You can even remove the centre one and put in a small dish of honey for dipping, to wish everyone a sweet new year.

Thanksgiving: I always make a 'laid-back" turkey, with the back bone and breast bones removed and the turkey flattened out. The turkey cooks much quicker (skin side up), and roast it over the stuffing so the juices flavour the stuffing and keep it moist. Make a stock from the bones and use it in the gravy. Be sure to make your own cranberry sauce as it is so easy, and adds some fun to a hectic (for many) day of cooking. I always love hearing the cranberries pop! (I get excited for small things.) Follow package directions but you can sub juice (eg. orange or pomegranate) for the water and part honey or maple syrup instead of all sugar.

And remember that roasted vegetables are just as delicious at room temperature, so don't make yourself crazy to have everything super hot.

Rather than serving soup as a separate course, serve soup shooters - pureed soups don't require spoons - as appetizers for less fuss.

And rather than plate main courses for my guests, my kids taught me to set up a mini buffet area and allow guests to serve themselves. This way they can take the amounts they want (my kids said my portions were too large) and go back for seconds. This also gives guests the opportunity to get up from the table and walk around a bit.

Wishing all of you who celebrate Rosh Hashanah a healthy, safe and peaceful New Year.

Bonnie

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