Toni Chapman

Toni Chapman · NYT Cooking

Zesty with sage and citrus, this cozy soup brings together some of the best parts of a creamy white lasagna: Browned Italian sausage, sautéed mushrooms and a touch of cream all simmer with broken lasagna noodles until tender. A squeeze of lemon at the end brightens everything. (Watch Toni make this recipe on Instagram.)

Toni Chapman · NYT Cooking

Out of all the recipes in my cookbook, “Everything’s Good” (Clarkson Potter, 2025), this is the recipe that I keep coming back to. With its soft, flavorful and creamy Yukon Gold potatoes and crispy Parmesan-topped chicken that’s juicy with hints of lemon and dill, somehow, some way, it does so much with very little. It’s perfect for date nights when you want to impress, or lazy nights on the couch when you barely want to lift a finger. Whatever the setting, I know it’s one of my favorites — ­and soon, it’ll be one of yours, too. Watch Toni Chapman make this dish in this video.

Toni Chapman · NYT Cooking

This sweet, creamy, zesty dessert feels much fancier than it actually is. Based on a classic British dessert, it’s honestly something anyone can make without overthinking. The texture is what makes it special, almost like a soft, delicate curd, and the key to getting that right is using full fat heavy cream. Anything lighter will throw off the balance. It’s simple, it’s practically foolproof and it’s perfect for entertaining or when you just want something that looks beautiful with very little effort. Instead of (or in addition to) the mint, fresh raspberries or blueberries on top work really well here too. Watch Toni Chapman make this dish in this video.

Toni Chapman · NYT Cooking

This creamy pasta takes inspiration from French onion soup, relying on slow-caramelized onions, pasta starch and melted Gruyère to create a rich, glossy sauce, no flour required. All of these elements come together to create a rich and comforting pasta. The onions take time to caramelize, but the process is easy and 100 percent worth it. The recipe is wonderful as is but you can use whichever short pasta you have on hand. For a heavy cream substitute, use half-and-half or even whole milk. For cheese, while Gruyère is the classic soup topping, mozzarella is lovely too. (Watch Toni make this recipe on Instagram.)

Toni Chapman · NYT Cooking

Pernil is everything to me. It was the heart of the table at most family gatherings, the beautifully roasted pork shoulder that everyone waited for. This version, from my cookbook, “Everything Good” (Clarkson Potter, 2025), is exactly how it should be —­ juicy, full of flavor, with that perfect cuerito, the crispy skin. But to nail it, there are a few things you need to know: 1. Marinate it overnight. There’s no getting around this —­ some dishes just take time. 2. Be generous with the marinade and make sure every part of the pork is covered. 3. Don’t rush cooking it —­ no shortcuts. (Watch Toni make this recipe on Instagram.)

Toni Chapman · NYT Cooking

These pork ribs are braised low and slow in a sweet-savory mix of pineapple juice, soy sauce, garlic and onion until the meat surrenders, then finished under high heat with a glossy ketchup-honey glaze that caramelizes into something sticky and a little smoky. Because the ribs are cut apart instead of being cooked as a rack, each one gets perfectly seasoned and completely glazed all over. The braise does most of the work of building deep flavor and the finishing glaze handles the rest. Serve with white rice or cornbread and a sharp slaw to cut the richness.