The Daily Dish from Tonia's Kitchen
Tonia’s Kitchen, a nationally syndicated radio show, is where food and wine lovers explore, practice and grow. Listeners hear Tonia talk with top chefs, groundbreaking cookbook authors, fellow foodies and experts in the worlds of wine and gastronomy. Aspiring kitchen masters are invited to have a seat at the table in Tonia's Kitchen where they'll learn that, whatever they cook, taste and nutrition go hand-in-hand and they'll be taken beyond everyday ingredients!
Friday, April 18, 2025
A Cool Dessert!
Thursday, April 17, 2025
Delicious Lamb for Passover AND Easter
Moroccan Spicy Apricot Lamb Shanks
Wednesday, April 16, 2025
A Perfect Souffle for Easter
- 1/2 cup packed grated Parmesan cheese, divided
- 1/3 cup minced fresh chives, divided
- 2 tablespoons butter
- 2 1/2 tablespoons all-purpose flour
- 1 cup reduced-fat milk
- 1/4 teaspoon ground pepper
- 1/8 teaspoon salt
- 2 ounces soft goat cheese, at room temperature, crumbled
- 4 large eggs, separated
- 1/2 teaspoon lemon zest
- Preheat oven to 375°F. Coat the bottom and sides of four 10-ounce ramekins with cooking spray. Sprinkle the bottom of each with 1 teaspoon Parmesan and 1/2 teaspoon chives. Place on a rimmed baking sheet.
- Melt butter in a medium saucepan over medium heat. Stir in flour and cook for 30 seconds. Whisk in milk, pepper and salt; cook, whisking, until thickened, 2 to 5 minutes. Remove from heat and whisk in goat cheese and the remaining Parmesan and chives. Whisk in egg yolks, one at a time. Stir in zest.
- Beat egg whites in a large bowl with an electric mixer just until stiff peaks begin to form (see Tip); do not overbeat. Gently fold about one-third of beaten whites into the egg yolk mixture to lighten it; then gently fold in the remaining egg whites until just incorporated. Divide the mixture among the prepared ramekins.
- Bake until the souffles have risen, are browned in spots and do not appear wet or moist, 20 to 24 minutes. Serve immediately.
- Soft peaks are egg whites that are beaten until thickening but still soft enough to curl when beaters are turned upside down. For stiff peaks, keep beating just until the whites are stiff and upright.


Tuesday, April 15, 2025
A Taste of Tradition for Passover
This week begins the annual celebration of Passover. And in celebration of the traditional meal, or Seder, Tonia's Kitchen chatted with author Judy Bart Kancigor. Judy wrote the book Cooking Jewish, and told Tonia about her Yemenite Haroset Truffles. Haroset, is a ceremonial food eaten during the Seder, and it represents the labor and hardships endured by the Jewish people at the hands of a cruel ancient Egyptian Pharoah.

Yemenite Haroset Truffles
Makes 16 to 20
FOR THE TRUFFLES
⅓ cup (2 ounces) pitted dates
⅓ cup (2 ounces) dried figs
⅓ cup (2 ounces) raisins
⅓ cup (2 ounces) dried apricots
2½ tablespoons honey
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon ground cumin
¾ cup toasted coarsely chopped pecans
¾ cup slivered almonds, toasted
1½ tablespoons orange liqueur
FOR THE COATING
½ cup slivered almonds, toasted and finely ground
1. Combine the dried fruit, honey, and spices in a food processor and
pulse until smooth. Add the pecans, slivered almonds, and orange
liqueur, and process until just combined.
2. Form the mixture into balls 1 to 1½ inches in diameter. Roll them in
the ground almonds, and place them in individual fluted foil or paper
candy cups. Refrigerate, covered, until firm, at least 3 hours. These
will keep for up to 5 days in the refrigerator.
Monday, April 14, 2025
What Wine for Passover?
Gabe Geller from Royal Wine joined Tonia's Kitchen to talk about a question that may be as old as the Passover holiday itself. That is, which wine with your dinner. That's a topic that need not be mysterious. And like everything else wine, it depends on what you're eating. Gabe starts off with one his favorites, Essa from South Africa. He told Tonia the Essa Altera, is a sauvignon blanc-style that has high acidity. Gabe describes it as one of his favorites.
Yet another choice Gabe likes is a bottle from Lovatelli which is an Italian wine just launched a short time ago. It is a high-acidity red. As always, these wines are certified as
kosher. If lamb or brisket is on the menu, Gabe says a red like Merlot or Malbec should be in your glass. If it's fish or chicken, a white is best. Royal Wine has a number of ideas to make your Passover Seder great. Check them out here at Royal Wine's homepage.