Tonia's Kitchen

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I had a lot of fun talking with Dr. Michael Compton about his passion for veggies. Enjoy the interview!

What do onions, beets, tomatoes, and kale have in common? According to Veggie Smarts: A Doctor and Farmer Grows and Savors Eight Families of Vegetables , they’re all part of an edible botanical puzzle that holds the key to how we eat—and why we should eat better.

 Written by Dr. Michael T. Compton, a public health physician turned organic farmer, Veggie Smarts is a joyful, nerdy, and nourishing exploration of the eight families of vegetables that make up most of our plant-based plates: Brassicas, Alliums, Legumes, Chenopods, Aster Greens, Umbellifers, Cucurbits, and Nightshades.

 Part nutrition guide, part farm memoir, and part scientific curiosity cabinet, Veggie Smarts is already a #1 New Release in Vegetarian Diets on Amazon. Dr. Compton pairs his medical expertise with the dirt-under-his-fingernails perspective of a small-scale organic farmer in New York’s scenic Hudson Valley, where he traded in city life for a field full of carrots, tomatoes, and possibility.

About Dr. Compton

Dr. Michael T. Compton is board-certified in psychiatry, preventive medicine, and lifestyle medicine—a Distinguished Fellow of the American Psychiatric Association, a Fellow of the American College of Preventive Medicine, and a Member of the American College of Lifestyle Medicine. As a professor of psychiatry at Columbia University, he has a deep understanding of what makes people feel secure, content, and happy; he also happens to have expertise in healthy lifestyle behaviors and nutrition. Having grown up on a dairy-farm-turned-beef-farm in rural southwestern Virginia, embracing a whole-foods, plant-predominant eating pattern might not have been in his genes. But creating a garden with his two green thumbs from Granny definitely was. Attending college at Mary Washington, medical school at the University of Virginia, and specialty training in psychiatry and preventive medicine at Emory University took this proverbial boy off the farm, but as all who know the old saying might suspect, the farm had not been taken out of him. In a mid-life burst of productivity, he built a compact, organic-certified vegetable farm and got smart about growing and savoring vegetables.  To learn more about Dr. Compton visit: http://www.drcompton.health/ 

Visit us at www.toniaskitchen.com, on Facebook or Instagram.  Be sure to listen to our podcast, Food Talk For Health  to learn about food as medicine and more. 

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Time to get adventurous with your grill.

Pizza is one of the most popular foods in the world. But homemade pizza rarely hits the crispy-chewy-charred trifecta—and that’s because many of us don’t own a wood-burning oven. Enter PIZZA ON A PLANK: Make Wood-Fired Pizza on Your Grill!  by employing one brilliant, simple trick—cooking pizzas on a wooden plank—you can transform your gas or charcoal grill into an appliance that rivals any pizza oven.

PIZZA ON A PLANK offers an easy-to-follow introduction to plank grilling, including where to buy food-safe planks (they’re sold affordably at places like Home Depot and Costco), the best methods for soaking and seasoning them (the added moisture from soaking makes the plank resist burning, prolonging its use), gas vs. charcoal plank-grilling techniques, how to pair different woods (such as hickory, cedar, alder, and mesquite) with their ideal pizza toppings, and much more. 

ABOUT THE AUTHOR

Dina Guillen is an expert in plank-grilling and the author of two cookbooks on the topic. She has appeared on Martha Stewart Living Radio, the local television affiliates of NBC, CBS, ABC, and FOX, and in The Washington Post, Cooking Light, and more. She lives near Sacramento, CA, with her family.

Visit us at www.toniaskitchen.com, on Facebook or Instagram.  Be sure to listen to our podcast, Food Talk For Health  to learn about food as medicine and more. 

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I always enjoy talking with Steven Raichlen when it's time to fire up the grill. Today we talked about the new Griddle and some delicious recipes that he came up with.

From America's bestselling grilling authority, an essential guide to Griddles, including delicious recipes and the do's and don'ts of grilling. Prized for their accessibility and versatility—and because they’re so much fun to use—griddles (also known as planchas and flat-tops) are soaring in popularity. 

Project Griddle features the trademark Raichlen approach, with plenty of practical cooking techniques and nearly 80 hunger-inducing recipes. 

 Project Griddle traces the history and geography of griddling, from the teppan of Japan to the plancha of Spain to champa grilling in South America. 

Call it a griddle, plancha, teppan, or flattop…cooking over a slab of hot metal opens up a whole new world of crusty, caramelized flavor...sidestepping the risk of flare-ups while boosting flavor with minimal fat.   Live-fire cooking like never before!

Taking us step-by-step through the equipment, techniques, traditions, and indispensable tips of griddling, five-time James Beard Award–winner Steven Raichlen shows how to make hot metal a permanent part of your repertoire whether you’re an outdoor griller or cook indoors. 

Visit us at www.toniaskitchen.com, on Facebook or Instagram.  Be sure to listen to our podcast, Food Talk For Health  to learn about food as medicine and more. 

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It was a pleasure talking with Jessica about her new book.

This highly anticipated release, redefines weeknight meals with a fresh, innovative approach that celebrates flavor, simplicity, and
togetherness.

A Fresh Take on Meal Prep and Everyday Cooking
From tantalizing sauces like Green Goddess Ranch to irresistible breakfast bites such as Peanut Butter Chocolate Oatmeal Cups, EASY EVERYDAY is packed with recipes that deliver
maximum impact with minimal effort. Whether you're hosting a dinner party or looking for quick, nourishing meals for your family, this book is your go-to guide.

Jessica combines her signature style—equal parts creativity, practicality, and indulgence—with pro tips like her 10-minute meal prep strategy. These time-saving tricks empower readers to
tackle any recipe stress-free, while her infectious enthusiasm makes every dish a joyful experience.

Visit us at www.toniaskitchen.com, on Facebook or Instagram.  Be sure to listen to our podcast, Food Talk For Health  to learn about food as medicine and more. 

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What a fun interview I had with Meathead.

From the BBQ Hall of Famer and New York Times bestselling author
of Meathead: The Science of Great Barbecue and Grilling comes The
Meathead Method, a masterclass in the science and art of outdoor
cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ, grilling, and griddling, all backed by the latest
culinary science.

With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook—it’s a reference manual which guides us on a journey into the heart of what makes great food.

Meathead is one of only 40 living Barbecue Hall of Famers. He is the publisher of AmazingRibs.com, the largest and most popular barbecue and grilling website in the world and the author of “Meathead: The Science of Great Barbecue and Grilling.” It was a New York Times bestseller, named “One of the 100 Best Cookbooks of All Time” by Southern Living Magazine, and called an “indispensable guide” by The New Yorker. His new book, to be published May 13, 2025, “The Meathead Method” was called “The only book on outdoor cookery you’ll ever need” by Alton Brown of the Food Network.
He lives in the Chicago area with his wife, a microbiologist and food safety expert.

Visit us at www.toniaskitchen.com, on Facebook or Instagram.  Be sure to listen to our podcast, Food Talk For Health  to learn about food as medicine and more. 

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What a pleasure it was talking with Dr. Greger about his new book. He shared some delicious recipes and tips on staying healthy.

Internationally renowned physician and nutritionist, and New York Times bestselling author Dr. Michael Greger's upcoming book, THE HOW NOT TO AGE COOKBOOK: 100+ Recipes for Getting Healthier and Living Longer is afully illustrated cookbook filled with recipes to make you healthier as you age.

 In The How Not to Age Cookbook, decades of scientific research are put to use in over a hundred recipes. Each of these simple, nutrition-packed dishes (like chickpea and tempeh breakfast burritos, edamame bisque, pinto bean spread, or mushroom hummus wraps) uses ingredients that have been proven to promote a healthy lifespan drawing on inspiration from the places around the world where people traditionally live the longest.

 Grounded in the latest nutrition science, The How Not to Age Cookbook is chock-full of delicious meals, snacks, and beverages that will keep the body both nourished and youthful. In addition to discussing interventions to regulate the eleven aging pathways, Dr. Greger will also share tricks for taking unpalatable powders and tips on how to cook legumes on the stovetop.

 A founding member and fellow of the American College of Lifestyle Medicine, Michael Greger, M.D., FACLM, is a physician, bestselling author, and internationally recognized speaker on nutrition. He is a graduate of Cornell University and Tufts University School of Medicine. Three of his recent books—How Not to Die, The How Not to Die Cookbook, and How Not to Diet—all became instant New York Times bestsellers.

Visit us at www.toniaskitchen.com, on Facebook or Instagram.  Be sure to listen to our podcast, Food Talk For Health  to learn about food as medicine and more. 

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From popular DishItGirl Dina Deleasa-Gonsar comes a new cookbook,
AT THE KITCHEN SINK: Recipes to Fill Your Table; Words to Fill Your
Heart.

Dina has spent many years building a platform around real life nourishment for the body and soul, and is finally bringing together her accessible and family-friendly personal recipes with thoughtful meditations in this beautiful book.

Encouraging her readers to create their own memories through these recipes, Dina writes, “When my grandmother passed away, her jewelry or knickknacks didn’t interest me. Instead, I asked for her apron, saved a piece of vintage Pyrex from the discard pile, and begged for her handwritten recipes, not only because I wanted to cook from them but because I knew she’d held the pen to form the words. When I’m cooking, her kitchen is the one I go back to in the corners of my mind, and many of the recipes in this book are ones she and my mother
served for years. . . . this book aims to become not just another cookbook on your shelf but a part of your family.
Like a photo album on the coffee table, I hope it will inspire you to create traditions and family rhythms. This book is a love letter to my family. Let me encourage you to begin writing yours.”

I had a great time talking with Dina. We shared lots of laughs and delicious recipes.

Visit us at www.toniaskitchen.com, on Facebook or Instagram.  Be sure to listen to our podcast, Food Talk For Health  to learn about food as medicine and more. 

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I always enjoy talking with Amy Traverso, Senior Food Editor - Yankee Magazine and Co-Host of Weekends with Yankee.  As always, Amy shares some delicious recipes she has created and what we can expect from Season 9 of the TV show.

Weekends with Yankee, the award-winning lifestyle television series about New England from public media powerhouse GBH and Yankee magazine—the beloved publication of New England—returns for its ninth season this April, exploring the region’s rich history, natural beauty, charming travel destinations, and unique food culture. 

 Of special note this season, two of the subjects featured in new episodes were recently named to The Explorers Club 50, a cohort of 50 individuals who are changing the world through vital work in their communities. 

Visit us at www.toniaskitchen.com, on Facebook or Instagram.  Be sure to listen to our podcast, Food Talk For Health  to learn about food as medicine and more. 

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Really enjoyed talking to Gabe about the latest kosher wines just released and food pairing.  One that we got to try was the Darom Cabernet Sauvignon 2023 launching in the USA in time for Passover 2025. This is the first varietal wine from the Darom brand, which made its debut in the U.S. market in June 2020.

Crafted from the iconic Cabernet Sauvignon grapes grown in the Southern Judean Hills, near the Negev Desert, this new red wine offers a refined balance of freshness, approachability, and warm, earthy flavors. 

The wine is an ideal choice for celebrating the Passover holiday, with its full-bodied profile, dark fruit flavors, and savory notes that complement dishes like lamb, steak, prime rib, and chicken—traditional staples of festive holiday meals.

The DAROM brand showcases the emerging wine-growing region of Southern Israel, with each wine meticulously crafted from premium grapes nurtured in the region's unique terroir. The dry desert climate with cool nights provides the ideal environment for cultivating exceptional wine grapes.

Visit www.royalwine.com

Visit us at www.toniaskitchen.com, on Facebook or Instagram.  Be sure to listen to our podcast, Food Talk For Health  to learn about food as medicine and more. 

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What a fun chat I had with Sarah Ahn about her new book Umma.

• Thorough ingredient guide: Walk through a Korean grocery store with a Korean umma for in-depth guidance on what pantry ingredients and fresh produce and protein to buy.
• Recipes both traditional and contemporary: Learn to make everything from simple banchan, a variety of kimchi, and foundational stews to an assortment of yasik (midnight snacks) and inventive desserts.
• 
  The Ahns understand that when generations come together in the kitchen, so much is shared: not only food, but also knowledge, advice, family history, and love.

Visit us at www.toniaskitchen.com, on Facebook or Instagram.  Be sure to listen to our podcast, Food Talk For Health  to learn about food as medicine and more.