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Issue link: https://digital.miamilivingmagazine.com/i/1540991
The title, Everything’s Good, is as reassuring as the food itself. A phrase Toni’s father often said, whether at the table or during hard times. “It’s a reminder that food, like life, doesn’t have to be perfect to be meaningful,” she says. That sentiment runs through every page, where nostalgic flavors meet a fresh, vibrant energy inspired by Miami’s colorful food culture. The result is a cookbook that feels like an embrace: part story, part guide, and all heart. Everything’s Good is deeply rooted in your personal story and family traditions. How does it feel to have your cookbook almost out in the world? Toni Chapman: It feels surreal. These recipes are the ones that raised me, that held me, that made me fall in love with food in the first place. To take what’s been so personal—family traditions, Friday fishfrys, my grandma’s pollo guisado—and share them with the world feels like I’m putting pieces of my story in people’s kitchens. It’s emotional, but it’s also exciting because I know how powerful food is in bringing people together. The title itself, Everything’s Good, feels both cozy and reassuring. How did you land on that phrase, and what does it capture about the spirit of your recipes? Toni Chapman: “Everything’s good” is something my dad would say, whether we were at the table eating or just making it through tough times. It’s a reminder that food, like life, doesn’t have to be perfect to be meaningful. It’s a play on words. How did you go about choosing which recipes made it into the book? Were there any that felt especially personal or emotional to include? Toni Chapman: I wanted a mix: the dishes people already know me for online—like my honey butter cornbread and mac & cheese—and the dishes that are woven into my DNA, like mofongo, arroz con gandules, and my grandma’s pollo guisado. Choosing was hard, but I kept asking myself: what recipes would I want the audience to feel proud to cook? You often highlight Puerto Rican flavors and the multicultural community you grew up in. How has living in Miami influenced your cooking and the recipes in this book? Toni Chapman: Miami gave me sunshine, color, and a deeper appreciation for Caribbean flavors. I grew up in Jersey eating from every culture around me—Puerto Rican, Dominican, Chinese takeout, soul food. Moving to Miami sharpened that love. The ceviches, the fresh mangoes, the energy of the city—it all shows up in my food now. It made the book brighter, more vibrant, but still rooted in comfort. Comfort food means something different to everyone. What does “comfort food” mean to you, and how has that definition evolved over time? Toni Chapman: To me, comfort food is about belonging. It’s not just the dish, it’s who’s at the table with you. Growing up, comfort was Chinese wings, pizza, or my dad’s turkey wings—whatever brought everyone together after a long week.