#Toronto

We started with nine people in a party room. Here's how we run a cookbook club for 35 now, and what we'd do differently.

What a cookbook club is, how to find one, what to bring, and why most people come alone the first time.

One of the fuller rooms we have had, and a table that ran out of space before it ran out of dishes.

What's inside Masaharu Morimoto's Mastering the Art of Japanese Home Cooking, and how it held up as a group cook.

The park picnic got rained out, so August moved into the party room where Sauté Sundays started.

What's inside Katie Lee's Endless Summer Cookbook, and how it held up as a group cook.

The Stress Free Edition. Pantry-friendly Vietnamese cooking from Andrea Nguyen, back at Jrew's.

Cala fritters, calabaza pancakes and rice cooked four different ways, out of Lesley Enston's Caribbean cookbook.

What's inside Mourad Lahlou's Mourad: New Moroccan, and how a chef's cookbook held up as a group cook.

Our first night at Danu Social House: tortilla, croquetas, beef cheeks, and an omelette with honey and blue cheese in it.

Spanakopita, two competing cakes, and leftovers we ate for breakfast the next morning.

Kwek-kwek, ube-crusted calamari and calamansi caramel wings. February's table turned into a Filipino street food stall.

We started 2026 with Julia Child. Boeuf bourguignon, quiche Lorraine, and a good excuse to stay indoors.

Our last event of 2025: jackfruit biryani, mattar paneer, kejriwal, and a table that brought Bombay's cafés to a cold Toronto night.

A beginner-friendly Friendsgiving: stuffed turkey breast, two separate batches of meatballs, and a very fall table.

Scallion pancakes, fried chicken with imperial sauce, and the September table that took on a genuine deep-frying project.

Danny Trejo's cookbook turned our August table into a build-your-own taco bar, with donuts on the side.

The one that started it all. Gourmet salads, surprise banana bread, and a table of people who had never met.