What a fun interview I had with Gesine about her new cookbook.

Listen to the interview on Tonia's Kitchen Podcast on your favorite podcast app.

Step into a world of vibrant flavors, heartfelt storytelling, and seasonal delights with Gesine Bullock-Prado's cookbook, My Harvest Kitchen: 100+ Recipes to Savor Every Season

This innovative collection celebrates the joys of cooking with the rhythm of the seasons, blending farm-to-table philosophy with approachable recipes.

Bullock-Prado’s signature humor, honesty, and deep love of food come through on every page. More than just a cookbook, My Harvest Kitchen tells the story of her journey from Hollywood hustle to Vermont homesteading—complete with chickens, bees, heirloom vegetables, and a kitchen philosophy she calls “gentle harvesting.”

About the Author: Gesine Bullock-Prado is an acclaimed pastry chef, author, and television personality known for her approachable baking style and commitment to farm-to-table cooking. She teaches at her own baking school, Sugar Glider Kitchen, as well as the King Arthur Baking School. Gesine has written one baking memoir and seven cookbooks, including the New YorkTimes bestselling My Vermont Table, Sugar Baby, Let Them Eat Cake and her latestcookbook, My Harvest Kitchen. She lives in Vermont with her husband, Raymond, in a historic 18th-century tavern and farm, where she continues her adventures in baking, teaching, and homesteading alongside a host of beloved animals.

 

What a touching story from Emily. Talking with her made me realize how powerful food as medicine is. Listen to the interview on our Food Talk For Health Podcast, on your favorite podcast app.

Emily transformed her own diet after a Crohn’s diagnosis at 28 years old and is passionate about creating healthful, nutrient-filled (and delicious-tasting!) recipes at home.

REAL FOOD. EVERY DAY. is Emily Maxson’s second cookbook featuring simple, approachable and adaptable recipes. Emily firmly believes that cooking food at home is one of the best things you can do for your health, and it doesn’t have to be complicated. Her latest cookbook has an extra emphasis on fiber-filled, plant-based foods that help foster a healthy gut microbiome.

#EmilyMaxson, #RealFood, #FoodasMedicine, 

I really had fun talking with Dorie about her new book. Listen to the interview on Tonia's Kitchen Podcast on your favorite podcast app.

Dorie Greenspan is a five-time James Beard Award-winning author, New York Times bestselling writer and beloved baking authority known for infusing her recipes with equal parts precision, creativity, and heart. Dorie has built a career out of transforming simple, everyday ingredients into magical moments.

In her trademark style, Dorie makes baking accessible and joyful, encouraging bakers of all levels to embrace whimsy and warmth. Most cakes are mixed by hand, use pantry staples, and come together with ease - proof that the best cakes don't require special occasions, just a little inspiration.

#DorieGreenspan, #newcookbooks, #cake

Terrific Truffles with Tahini!

Truffles! And these are special, and that's not only because they're delicious, but it's because how Rachel Riggs makes them! Rachel stopped by Tonia's Kitchen to talk about her recipe for chocolate truffles, in the new cookbook In Good Health. Rachel tailored this cookbook for those with food sensitivities and chronic illness. As for the truffles, they are filled with good ingredients, like 100-percent dark chocolate, tahini and maple syrup, which allows these desserts to be somewhat blood sugar friendly. Try them out, and find out why they're so special!

A Healthy Recipe For Hearty Beef

Many people associate healthy food with those appetites which are on the lighter side. But it doesn't have to be that. Rachael Riggs, who wrote the new cookbook In Good Health, says she's a got a special recipe cooked up for those who want to eat hearty...and healthy. It's French Onion Beef, and it's the only Crock Pot recipe in the book. And it's for those who've come hungry! Rachael says she serves the beef over garlic mashed cauliflower, which she adds is a righteous stand-in for mashed potatoes. But that's only one recipe in this book, which is full of ideas for people navigating health issues like chronic illness but still want to eat good!