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Contents
Kitchen Tip
Bonnie's Book Club
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 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.
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April 2025
If you are anything like me, you are trying to do practical things that might even keep your mind off the news. Practical things like cooking and looking for those Canadian symbols at the grocery store. I watched Inside American Pie recently and loved it - so well done in every way and with a Canadian cast. And watch Top Chef: Destination Canada - perfect timing.
We went to three new restaurants recently - see the restaurant section below. And be sure to make the two cookie recipes in the recipe section - perfect for Passover or Easter or anytime. Ever since we started making caramelized matzah crunch we forgot about other delicious Passover cookies and they deserve to be revisited. Happy Passover to those of you who celebrate, the Passover message of freedom seems especially relevant this year.
And last but not least, if you’re Canadian: Don't Forget To Vote!
Stay well everyone.
Bonnie
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| Kitchen Tip |
CUTTING DRY FRUIT
|  The easiest way to chop dry fruit is to cut it with scissors! |
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| 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. |
| NITA PROSE: THE MAID'S SECRET |  We are excited to welcome back Nita Prose, author of The Maid, The Mystery Guest, and The Mistletoe Mystery to celebrate her last in the series!
When a daring art heist takes place at the Regency Grand, Molly’s life is threatened. The question is who’s out to get her, and why?
Molly Gray’s life is about to change in ways she could never have imagined. As the esteemed Head Maid and recently promoted Special Events Manager of the Regency Grand Hotel, good things are just around the corner, including her marriage to her beloved fiancé, Juan Manuel, only two months away.
But Molly’s entire existence is upended when a film crew descends upon the hotel to shoot the hit reality TV show Hidden Treasures, starring popular art appraisers Brown and Beagle. On a whim, Molly brings in a shoebox containing a few of her gran’s old things for appraisal, and much to everyone's surprise, one item turns out to be a rare and priceless treasure. Instantly, Molly is both a multi-millionaire and a media sensation—the world’s rags-to-riches darling until the priceless piece vanishes from the hotel in the boldest, brashest antiquities heist in recent memory.
The key to the mystery lies in the past, in a long-forgotten diary written by Molly’s gran. For the first time ever, Molly learns about Gran’s true-to-life fairytale, a young girl to the manor, born the only child of a wealthy magnate. But when Gran falls head over heels in love with a young man, her parents deem below her station, her life is thrown into turmoil. As fate would have it, the greatest love of Gran’s life is someone Molly knows quite well…
Together with her friends, Molly combs the past and the present to catch the thief before looming threats against her become real. | Date: Monday April 28, 2025 (a few seats open)
Time: 6:30 pm to 9:30 pm
Location: 7 Numbers
516 Eglinton Avenue West, Toronto
Fee: 195 + HST (includes dinner, beverages, gratuity, author talk and a copy of The Maid's Secret sent out as soon as possible)
Advance registration only: email bonnie@bonniestern.com, subject line 'Book Club' |
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| Book Club Location | | | 
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7 Numbers
Everything at 7 Numbers is delicious – calamari, lasagna, meatballs,
osso buco, sexy duck, everything.
516 Eglinton Avenue West
Toronto
416 322 5183
www.sevennumbers.com
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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 |
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| News And Events | | JLT CHEF’S SHOWCASE 2025 |  Thursday April 24, 2025
A delicious yearly fundraiser event hosted by the Junior League of Toronto at the George Brown School of Hospitality and Culinary Arts. In the atrium of the George Brown Culinary Centre, 12 exceptional chefs set up tasting tables for a culinary cruising event. And see Christine Cushing, winner of JLT Trailblazer award join former winners Elizabeth Baird and Bonnie Stern.
For tickets and more information click JTL Chef Showcase 2025 |
| FEDERAL ELECTION 2025 |  Monday, April 28, 2025
If you’re Canadian: Don't Forget To Vote!
Click Federal Election for information, where, when and how you can vote. |
BOOK AND DINNER CLUB TOUR
TO NEWFOUNDLAND AND FOGO ISLAND |  Sunday May 11 to Sunday May 18, 2025
If you have always wanted to go to Newfoundland the combination of delicious food, meeting some of Canada's favourite authors, visiting Gander - sight of the real Come From Away, and experiencing the world famous Fogo Island Inn, this tour can't be beat. Three nights in St.John's, one night in Gander and three nights at Fogo Island Inn will be a dream come true. We will be hosting book clubs, meals at top restaurants, classes and so much more.
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: NEWFOUNDLAND.
NOTE: If you are interested in joining our May 11 - 18, 2025 tour; please contact Jill Curran for more information as soon as possible.
jill@maxximvacations.com
1 800 567 6666
This is the perfect time for a Canadian adventure.
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| Restaurant Recommendations and More | TORONTO, ONTARIO Takja BBQ
962 College Street
Toronto
647 638 7368 | We loved this upscale Korean BBQ where meats and seafood were perfectly grilled at the table by our amazing server. We ordered and shared the seafood pancake for an appetizer, the grilled shortribs, hanger steak and pork steak with sides for the main and then shared a huge and delicious Bingsoo (kind of like a shaved ice sundae) for dessert. I want to go back!
Moderate to Expensive |
Alma
1194 Bloor Street West
Toronto
www.almatoronto.com | We finally went to this lovely, highly recommended modern Chinese restaurant, on Bloor St. W. Winner of a Bib Gourmand - good cooking, good service and good value. We loved our radish cake, char siu and so much more.
Moderate |
Earls Yorkville
55 Bloor Street West
Unit 113
Manulife Centre
437 370 0563 | When we went to see 'Inside American Pie' (it was amazing!), Mark recommended going to Earls for dinner as it is around the corner from the theatre. He also said to make a reservation. We were going early but I made a reservation anyway and it was a good thing because the restaurant was packed! (Obviously I don't go out much!)
Earls has many locations in Toronto now and has everything on the menu from sushi to tacos. However I remember from Banff skiing days with the kids when Earls was only out west. The items we liked best then were the same one we liked best now - burgers and fries - amazing!
Moderate |
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Featured Recipes
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| SPATCHCOCK CHICKEN WITH LEMON AND ROSEMARY | | 1/2 cup butter, cut into small cubes (optional)2 leeks, dark green parts trimmed off and white and light green parts, rinses and sliced into 1/2" thick rounds8 cloves garlic, sliced in half lengthwise and peels removed2 spatchcocked chickens (about 3lbs each)3 tbsp extra virgin olive oil or more if necessarygrated peel from one lemon3 tbsp fresh lemon juice2 tbsp chopped fresh rosemary2 tsp kosher salt and pepper to taste6 green onions, trimmed and cut into 2" lengths |  A spatchcocked chicken (sometimes called butterflied or flattened) has the backbone removed so it can lay flat when it is cooked - usually roasted or grilled. I love this method because the chicken cooks much faster and does not dry out as easily, and it is much easier to carve. You can buy them flattened or do it yourself - the first time is the most time consuming but gets much easier and quicker the more often you do it. When I do it myself I cut out the backbone, open it up and remove the breast bone. Next I remove the ribs and sometimes even the thigh bones. (And so as not to waste all that flavour, I make a small-ish pot of chicken stock with the pieces I remove plus onion, carrot and celery and freeze it for later use.) Anyway even though the chicken doesn't look like a traditional roast chicken, I love the way this looks and makes cutting it up and serving so much easier.
You can make the brown butter ahead or you can make it while the chicken is roasting. Or you can omit it.
Method:
1. Prepare brown butter if using. Place cubes of butter in a medium sized heavy saucepan and melt on medium low heat. Cook gently, checking every few minutes, until the milk solids in the butter sink to the bottom of the pan and start to brown. (Do not let it burn but golden brown is good.) Remove from pan to stop the cooking.
2. Scatter leeks and garlic over a 12"x18" parchment paper lined roasting pan or sheet pan and lay chickens, skin side up, on top. Rub chickens (both sides) with olive oil, grated lemon peel, lemon juice, rosemary, salt and pepper.
3. Preheat oven to 375F. Roast chicken 30 minutes and then scatter the green onions on top drizzling with a little extra virgin olive oil and salt. Roast another 10 to 15 minutes until chicken has browned and chicken registers at least 175F on an instant read thermometer.
4. Gently reheat browned butter and drizzle as much as you like over the chicken just before serving. Any extra browned butter can be drizzled on the vegetables or potatoes or frozen for later use (amazing in mashed potatoes).
Makes 8 to 10 servings |
| CHOCOLATE MERINGUE KISSES | | 3 oz bittersweet chocolate, chopped3 egg whites7/8 cup sugar |  Luckily Anna has an amazing memory for many things including the cookies she loved when she was young. And she is always right!
This recipe, from pastry chef Nick Malgieri, who taught at my cooking school many times, is so delicious and perfect for Passover or Easter.
Look on my instagram @bonniestern for the video.
The recipe doubles easily and the kisses freeze well.
Method:
1. Melt chocolate in a glass measuring cup in the microwave for 1 1/2 minutes on medium high heat. Stir. If chocolate isn't completely melted heat for another 15 seconds, stir until smooth. Repeat at 15 second intervals if necessary. Cool to room temperature.
2. In the large bowl of an electric mixer whisk together the egg whites and sugar. Bring a large saucepan of water to a boil and set the mixing bowl on top but the bottom of the bowl should not touch the water. Stir until the sugar dissolves - about 3 minutes. Feel a bit of the egg whites to see if the sugar has dissolved. The mixture should be quite warm.
3. Attach the bowl of egg whites to the mixer (this can also be done with a hand mixer) and with the wire whisk beat until the mixture is stiff and shiny - 3 to 4 minutes on medium high. Fold the cooled melted chocolate into the egg white mixture.
4. Line a baking sheet with parchment paper. You can mound the mixture on the baking sheet with two spoons or place meringue in a piping tube (or a large ziplock bag) fitted with a 1/2" star or plain nozzle (or just cut off the tip) and pipe rosettes. You should have 24 to 30 kisses. Let dry one to two hours before baking.
5. Preheat oven to 300F. Bake meringues 10 to 12 minutes until firm on the outside but still chewy on the inside.
Makes 24 to 30 kisses |
| CHOCOLATE SPARKLE COOKIES | | 8 oz semisweet or bittersweet chocolate, chopped3 tbsp butter (1.5 oz), cut into small pieces2 eggs1/3 cup sugar1 tbsp honey3/4 cup almond flour2 tsp cocoa (unsweetened)1/4 tsp kosher salt1/2 cup sparkle sugar or coarse sugar1 tbsp honey |  Thomas Haas is one of Canada's top pastry chefs. He has a beautiful pastry and chocolate shop in Vancouver - a must visit if you are there. These flourless chocolate cookies are easy to make and perfect for Passover. (Do not double this recipe.)
Method:
1. Melt chocolate in a bowl set over simmering water or in a 4 cup glass measure in the microwave for 2 to 2 1/2 minutes on medium-high (stir and if chocolate has not melted, wait a minute and stir again. If there are still chunks of chocolate microwave 30 seconds and stir again.) Stir in butter until melted.
2. With a mixer or stand mixer, in a large-ish bowl, beat eggs on medium high and gradually beat in sugar and honey. Continue beating until eggs are creamy and light about 5 to 6 minutes. Fold in chocolate/butter mixture.
3. Whisk together almond flour, cocoa and salt. Gently combine with egg/chocolate mixture. Cover and refrigerate 4 hours to overnight.
4. Preheat oven to 325F. Line 2 baking sheets with parchment paper.
5. Scoop batter into approximately 1" balls (about 1/2 ounce). Roll in sugar. Place on baking sheets and press down slightly.
6. Bake 12 to 13 minutes until set but still chewy. Cool on wire racks.
Makes 30 to 36 cookies |
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© Copyright 2025, Bonnie Stern Cooking Schools Ltd.
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