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Bonnie's New Cookbook

Bonnie's Book Club

Featured Recipes


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Bonnie's new cookbook, 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.
Published by Appetite by Random House of Canada, 2022, 293 pages, hardcover


Kindle edition
September/October 2022

Bonnie's Book Club:
Anna and I are so grateful for the wonderful response we have received for our new book Don't Worry, Just Cook. The book club event featuring Don't Worry, Just Cook on Tuesday October 18 at The Edible Story is fully booked. Therefore we have added a second date, Monday October 24. See below for more details.

Celebrating Autumn:
There are so many delicious recipes in our new cookbook that celebrate the fall season. Here are just a few examples that would be delicious for a small or large Thanksgiving dinner.

Chirshi (Tunisian pumpkin spread)
Lentil Soup with Carrots and Harissa
Roasted Beet and Orange Salad
Mashed Sweet Potatoes and Carrots with Browned Butter
Sheet Pan Roast Turkey Breast with Lots of Vegetables
Buttermilk Cornbread with Pumpkin Seeds, Cheese and Jalapeno
Almond Cake with Caramelized Pears

Shana Tova to those celebrating the Jewish New Year and wishing everyone good health and a delicious Thanksgiving.



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.

BONNIE STERN AND ANNA RUPERT: DON'T WORRY, JUST COOKAfter two years of virtual books clubs, we are so excited to welcome you back in-person! And what better way to mark this occasion than with the launch of Bonnie's new cookbook, written with her daughter, Anna Rupert. For the first time Bonnie will be on the other side of the book club program! In Don't Worry, Just Cook, they help cooks of all experience levels foster comfort and connection through food. Their hope is always to write recipes that are consistently delicious, widely appealing, and timeless. In addition to recipes, they share stories, lessons, and kitchen wisdom that will hopefully build your cooking techniques and confidence in the kitchen. They have provided notes and variations to help you modify dishes for special diets, and have sprinkled in essays on topics that resonate with all of us, from things not worth worrying about, to a love of leftovers and what to do with them. We are so excited to get to share this book with you, share dinner with you, and tell you all about the process of making this book together.

Note: At the event you will receive an autographed copy of Don't Worry, Just Cook. We will also have some extra copies for sale if you would like to purchase signed copies as gifts.

Dates: Tuesday October 18, 2022 (Full)
or Monday October 24, 2022
Time: 6:30pm to 9:30pm
Location: The Edible Story
320 Richmond Street East #105, Toronto
(Entrance on Sherborne just north of Richmond)
Fee: 175 + HST (includes dinner, beverages, gratuity and an autographed copy of Don't Worry, Just Cook)
Advance registration only: Bonnie Stern 416 484 4810
(Please provide proof of vaccination on registration)

Book Club Location
The Edible Story1
The Edible Story2
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The Edible Story
This cooking school, catering company and event space, owned by chefs Alanna Fleischer and Brian Cheng is the perfect place for our themed book clubs.

320 Richmond Street East #105

(Entrance on Sherbourne)
647 278 1819

Featured Recipes
  • 2 cups all-purpose flour
  • 1/4 cup yellow cornmeal
  • 1/4 cup sugar
  • 4 tsp baking powder
  • 2 tsp chopped fresh rosemary or fresh thyme or fresh sage, optional
  • 1/2 tsp kosher salt
  • 1/2 cup cold butter, cut into 1/2" chunks
  • 1/2 cup grated old Cheddar or smoked Cheddar
  • 1 egg
  • 3/4 cup buttermilk

  • topping:
  • 1 egg, lightly beaten
  • tiny sprigs of fresh herbs, sesame or pumpkin seeds or flaky salt
  • THANKSGIVING SCONESIt is quick and easy to have homemade 'bread' for Thanksgiving dinner or brunch the next day, if you make scones. They taste best freshly baked but you can make them the same day and rewarm in the oven at 350F for about 10 minutes. They also make delicious appetizers - make them mini and serve with spreads. Leftovers are great halved and toasted.

    1. Preheat oven to 425F. Line a baking sheet with parchment paper.

    2. In a large bowl whisk together flour, cornmeal, sugar, baking powder, herbs and salt for about 30 seconds. In another bowl beat egg with buttermilk.

    3. Add butter to the flour mixture and break it into smaller pieces with a pastry blender or your fingertips. Stir in grated cheese. Make a well in the centre and add egg mixture. Gently and quickly gather ingredients together to form a rough dough with your fingertips or a wooden spoon. Flour counter lightly and pat dough out to a square about 3/4 to 1" thick. Cut dough with a very sharp knife into quarters, cut in half on the diagonal to make 8 fairly large triangular scones or you can cut it into 9 squares.

    4. Place scones on a parchment paper lined sheet pan. Brush tops with egg. Sprinkle with seeds or herbs.

    5. Bake in a preheated 425F oven for 14 to 16 minutes, turning pan around after about 8 minutes, or until browned on top and bottom (peak).                                                                        

    Makes about 8 to 9 scones

  • 4 cups corn kernels (from 4 ears corn)
  • 1 cup milk
  • 1 cup butter
  • 1/2 cup sugar
  • 8 eggs, separated
  • 3/4 cup rice flour
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1/2 cup whipping cream
  • PATI JINICH'S CORN SOUFFLE PUDDINGI met Mexican cooking expert Pati Jinich a few years ago and love her recipes. This fantastic corn pudding is from "Pati's Mexican Table". It's a great side dish and also works as a main for brunch or lunch. Serve warm or at room temperature. Leftovers are delicious cold. Pati says this is one of her very favourite recipes and now it is one of mine too. (This puffs in the oven and falls as it cools but still light and delicious.)


    1. Process corn kernels and 1 cup milk in a food processor or blender until corn is roughly chopped. Reserve.

    2. In a mixer beat butter until creamy. Beat in sugar until light. Add egg yolks one at a time.

    3. In a small bowl whisk rice flour with baking powder and salt. Add to batter alternately with 1/2 cup cream. Stir in corn mixture.

    4. In a clean bowl with clean beaters whip egg whites to stiff peaks. Stir 1/4 whites into batter and then fold in remaining egg whites lightly.

    5. Pour batter into a buttered 9"x13" baking dish. Bake in a preheated 350F oven 40 to 45 minutes or until browned and middle springs back when touched gently.
    makes 10 to 12 servings

  • 2 tbsp extra virgin olive oil
  • 1 leek, trimmed, cleaned and finely chopped (or 1 onion)
  • 1 large clove garlic, finely chopped
  • 1 carrot, grated or finely chopped
  • 2 oz cremini mushrooms, trimmed, cleaned and finely chopped
  • 2 lbs ground turkey or chicken
  • 1/2 cup sweet chili sauce (not hot! eg Heinz) or ketchup
  • 1 tbsp each Worcestershire sauce and soy sauce
  • 1 tsp Dijon mustard
  • 1 1/2 tsp kosher salt
  • 1/2 to 1 tsp chipotle hot sauce or other hot sauce to taste
  • 1 tsp smoked paprika
  • 3 tbsp chopped fresh sage or parsley
  • 1 cup panko breadcrumbs
  • 2 eggs, beaten

  • glaze:
  • 2 tbsp sweet chili sauce or ketchup
  • 1 tbsp brown sugar
  • 1 tsp Dijon mustard

  • cranberry sauce:
  • 3 cups fresh or frozen cranberries (12oz package) (save a few for garnish)
  • 3/4 cup brown sugar or regular sugar
  • 1 cup orange juice or gingerale or water
  • 3 tbsp sweet chili sauce or ketchup
  • 1/2 to 1 tsp chipotle hot sauce or other hot sauce to taste
  • sprigs of fresh sage or other herbs
  • THANKSGIVING MEATLOAF WITH SWEET AND SPICY CRANBERRY SAUCEMeatloaf is the king of comfort food so just in case you need comfort this Thanksgiving - here's a delicious turkey meatloaf for your Thanksgiving table. It's a great stand in for the big turkey experience. If you prefer more traditional cranberry sauce just omit the chili sauce and hot sauce from the cranberry sauce recipe below. Meatloaf freezes well and if you prefer, you can make this in individual loaves - shape by hand (or molded and turned out) and baked on a parchment paper-lined sheet pan for 40 minutes, glaze and bake 10 minutes longer or until browned.

    1. Preheat oven to 350F. Line a 2qt/2L loaf pan with parchment paper.

    2. Heat olive oil in a large skillet and add leeks or onions. Cook gently about 5 minutes or until softened and add garlic and carrots. Cook another 5 minutes and add mushrooms. Cook another 5 minutes or until any liquid in pan evaporates. Season with a little salt and pepper. Spread on a sheet pan to cool quickly.

    3. In a large bowl combine ground turkey with chili sauce, Worcestershire, soy sauce, mustard, salt, hot sauce, smoked paprika and sage. Add cooled vegetables, breadcrumbs and eggs. Mix well.

    4. Spoon seasoned meat into prepared pan. Tap gently to even out and smooth the top. Cover with parchment paper. Bake one hour.

    5. For meatloaf topping, in a small dish combine sweet chili sauce with brown sugar and mustard. When meatloaf has cooked for one hour, remove parchment paper from the top and brush on chili sauce mixture. Increase oven temperature to 400F and bake 20 to 30 minutes longer until well browned. Cool on rack (in the pan) at least 10 minutes.

    6. For cranberry sauce combine cranberries, sugar, orange juice, chili sauce and hot sauce. Bring to a boil and cook gently until cranberries pop (it's fun!). Serve warm or cold.

    7. To serve, gently pour off any juices accumulating in loaf pan. Place meatloaf on a serving tray and slice into 1/2" slices. Surround with fresh sage and a few cranberries or cherry tomatoes. Serve with cranberry sauce.

    make 4 to 6 servings
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