Totally Vegetarian

Hands down, eggplant is Toni's favorite vegetable. In this episode she makes a fantastic eggplant caviar, a flavorful roasted eggplant soup, and fabulous eggplant polpette.

You'll be in paradise when you try Toni's steak-o-bello salad with mustard dressing. Paired with watercress, potato soup, and a sweet and creamy basmati rice pudding.

In this episode, Toni pulls together two savory meals pairing fast-cooking soft polenta, with a yummy Puy lentil stew with spinach and a sensational spicy Moroccan eggplant stew.

Partnered with her vegetarian Caesar salad, Toni's pasta with chickpea and mushroom sauce and walnut fettuccine alfredo are our new favorites.

This is a beans and greens primer with a visiting expert. Guest chef Cathi DiCocco de-mystifies the preparation of these great vegetarian staples.

Cookbook author Didi Emmons returns to the kitchen to create holiday food with Toni. They cook a pilaf chockablock with goodies, then use it to stuff baked sugar pumpkin halves.

Toni demonstrates her special pizza-making techniques two ways: with an amazing arugula salad pizza, and a pizza with mixed mushrooms. She whips up a fresh, minty green pea soup.

Toni creates some great new ways to incorporate these two wonderful, under-sung foods into your cooking. Toni makes tempeh and cabbage spectacular.

Cathi DiCocco joins Toni to create spicy dishes: a savory Mexican sweet potato salad, a lime-infused chipotle dressing, and Asian-inspired sesame noodles with chili sauce.

In Sicily, fennel is king. Toni tames this unknown vegetable, serving up Sicilian spaghetti with fennel sauce, wine-braised fennel, and minted tomato fennel with red onion salad.

Cookbook author Didi Emmons raids Toni's refrigerator and cooks up a delicious scavenger burger, then brings us into the 21st century with her new millennium Waldorf salad.

Toni takes a tour of Grecian cuisine and prepares a delectable lemony stuffed cabbage. She serves this tart, savory dish with garlicky, super easy smashed potatoes.