• Eat Your Books

  2004 International Association of Culinary Professionals Award Winner

• Breadcrumbs on June 10, 2012

  As I pulled this book off my shelf today to take a look at a recipe for rhubarb muffins I was reminded of just how much I enjoy Bonnie's books and recipes. It's rare that almost every recipe in a cookbook appeals but inevitably I find that to be the case w Ms Stern's books. The fact that she tends to focus on healthy cooking is a bonus. I've had the pleasure of attending cooking classes at BS's now defunct cooking school and they were always outstanding. I'm a better cook for Ms Stern's tips, tricks,great recipes and abundant enthusiasm for cooking.

Notes about Recipes in this book

• Thai carrot and ginger soup

  • lilytravel on July 12, 2010

    quite yummy

• Celery soup with walnuts and blue cheese

  • lilytravel on July 12, 2010

    quite good, very good leftovers, freezes well

• Wheat berry and grilled corn salad

  • Zosia on June 18, 2018

    Great salad with lots of interesting textures and fresh flavours and the tangy chipotle dressing added a layer of smokey spiciness to it all. I replaced wheat berries with farro and asparagus with green beans.

• Ripe mango salad with peanut dressing

  • Breadcrumbs on February 01, 2016

    This recipe originally appeared in an Entertaining recipe supplement to the National Post in June 2009. I tried a few of the recipes in the booklet but this one in particular was a real standout. Just delicious. It's graced our table many times since then, always to are reviews.

• Angel hair pasta with tomato cream sauce

  • Breadcrumbs on June 10, 2012

    p. 83 - Delicious! I served this with brochettes of grilled chicken and shrimp. Made this dish when the book first came out and have repeated it several time since. What I love about Bonnie's recipes is that they come together quickly and always produce impressive results. Though many are heart smart, this is one of the few where she uses heavy cream - 1/2 cup so not excessive for 4 - 6 servings. Highly recommend. Especially nice w a chiffonade of fresh from the garden basil.

• Chicken meatloaf with smoky tomato sauce

  • Breadcrumbs on June 15, 2010

    p. 90 - June 2010, first use of this rec and will make again. Easy to prepare and results were good. I made w ground chx (vs suggested alternatives) and added some mexican oregano and, extra garlic. Flavours were good. Sweetness of ketchup was more complimentary than the acid of the tomato sauce. Next time I'd brush and serve w Chipotle Ketchup.

  • Zosia on February 23, 2018

    My youngest daughter recently requested that I make the meatloaf she loved that I'd made once, years ago. It was in my pre-EYB days so I had no idea what recipe I'd used. I made the "old-fashioned" variation of this one using a beef-pork-veal blend hoping it was close. Daughter loved it and it was a hit with everyone else as well. I particularly liked the spicy tomato sauce and used it in place of the ketchup topping. The mixture was too much for my loaf pan so I baked it free-form on a broiler pan.

• Grilled pork chops with braised fennel and rosemary

  • Zosia on December 23, 2013

    I'm not sure why they're described as grilled when they're actually browned and braised but the chops are moist and flavourful and the dish is very quick to make, perfect for a busy weeknight.

• Roasted root vegetables with maple balsamic dressing

  • janeths on March 07, 2026

    I love roast veggies all the time but this dressing adds a nice touch.

• Edamame and green bean stir-fry

  • lilytravel on July 12, 2010

    really good, great cold

• Lemon blueberry scones

  • Breadcrumbs on June 10, 2012

    p. 137 - Outstanding, especially with wild blueberries. The are not too heavy and have a tender, moist interior encased in a lovely, crunchy crust. I've been making these since 2004 and always to rave reviews from guests.

  • Frogcake on July 30, 2016

    I agree with Breadcrumbs -these are outstanding scones! My butter was not as cold as it should have been but I managed to assemble the dough into a disc and put it into the refrigerator for 15 minutes. Two tablespoons of lemon rind is about two lemons. I used the larger cultivated blueberries because that is what I had in my freezer. These would be amazing with raspberries too. They are so light and airy -easy to eat two or more!

• Rhubarb streusel muffins

  • Breadcrumbs on June 12, 2012

    p. 137 I selected this recipe because it makes use of two items that are abundant in my fridge at the moment, buttermilk and rhubarb! The fact that it comes from Bonnie Stern just added to its appeal. Like all quick breads, this is super-simple to prepare with the greatest prep time allocated to dicing rhubarb. The recipe produced a delicious, moist muffin. Not too sweet with a welcome textural contrast in the streusel topping. A great recipe I’ll definitely repeat. Photos here: http://chowhound.chow.com/topics/851891#7393211

  • Frogcake on July 19, 2018

    I will definitely repeat this one. Excellent muffins with high muffin caps. I added two eggs instead of the one. We also loved the crumble. I made six jumbo muffins, 400 degrees for 30 minutes.

• Blueberry flax pancakes

  • Frogcake on July 31, 2016

    This recipe is my new go to. I never thought flax flour and seeds could be so delicious with blueberries. The batter is quite fluffy and the batter required a bit more flick of the wrist compared to standard pancake batter that I am used to. Dropping frozen berries on the pancake definitely does the trick. I used a lot more vegetable oil than Bonnie recommends in the frying stage. However, the result is a light, fluffy pancake with a delicious brown, nutty crust.

• Espresso white chocolate blondies

  • Zosia on March 26, 2014

    Good variation of a blondie that came together in seconds in a food processor. Pecans and the espresso provided relief from the sweetness; the caramel sauce was overkill and was used for another dessert.

• Blueberry white chocolate clafoutis

  • Zosia on July 17, 2015

    More cake-like than most, it's bursting with blueberries with tangy yogurt preventing it from being too sweet even with all of the white chocolate.