Toni Chapman—better known as The Moody Foody—brings her signature warmth and soul to her debut cookbook, Everything’s Good. A celebration of comfort, culture, and community, the book weaves together the flavors of her Afro-Latina roots and the lessons she learned cooking alongside her father in Jersey City. Toni shares how food, family, and a little bit of imperfection come together to make life—and the kitchen—feel full.
HOMEWORTHY: Your cookbook is called Everything’s Good—can you tell us the story behind that title and what it means to you at home and in the kitchen?
TONI CHAPMAN: The phrase “Everything’s good” is something I’ve said my whole life. It’s what I say when things are great, but also when life’s a little messy and I’m choosing peace anyway. It’s about gratitude, resilience, and that sense of comfort food gives you when words fall short. At home and in the kitchen, “everything’s good” means you don’t need perfection—just good flavor, good people, and a moment that feels full.
HOMEWORTHY: You grew up cooking with your dad starting at age seven. What are some of the biggest lessons he taught you in the kitchen that still guide you today?
TONI CHAPMAN: My dad was the ultimate host. He loved to entertain, to barbecue, to fill the house with people and laughter. Watching him taught me that food isn’t just about what’s on the plate—it’s about how it makes people feel. That love for sharing is where my whole cooking style comes from. Everything I make is meant to be passed around, enjoyed, and talked over. I learned from him that good food brings people together, and that’s still the heart of everything I do.
HOMEWORTHY: Your recipes draw from Afro-Latina roots, Jersey City upbringing, and multicultural influences. How do you balance honoring tradition while making recipes weeknight-friendly and approachable?
TONI CHAPMAN: I try to embrace my roots in everything I cook. Even with dishes that aren’t traditionally Puerto Rican or African American, I’ll still find ways to infuse the flavors I grew up with—like adding sofrito to a sauce or seasoning something with adobo. It’s about taking the techniques and traditions I learned from both sides of my culture and weaving them naturally into my food. I want every dish to feel personal but still approachable, like something anyone can make and feel proud of.
HOMEWORTHY: When you imagine the perfect gathering at home, what does it look like? Is there a dish or ritual that always anchors the moment?
TONI CHAPMAN: My perfect gathering always starts with a batch cocktail ready to pour—whether it’s my coquito, rum punch, or sangria. Hosting, to me, is about making people feel cared for, and offering a drink the moment they walk in sets that tone. It doesn’t have to be strong or fancy—just something easy and welcoming. It also buys you a little time if dinner’s still coming together while guests get comfortable and start to unwind.
HOMEWORTHY: For readers who may feel intimidated in the kitchen, what’s your best advice to build confidence and find joy in cooking at home?
TONI CHAPMAN: Start small, cook often, and don’t overthink it. Cooking isn’t about being perfect—it’s about building trust with yourself. Learn what flavors you love, taste as you go, and don’t be afraid to mess up. The best meals I’ve ever made came from mistakes that turned into magic. Once you let go of trying to impress and focus on enjoying the process, that’s when the joy shows up.
HOMEWORTHY: Many of your recipes feel nostalgic and tied to memory. Is there one dish in Everything’s Good that instantly transports you back to your childhood home?
TONI CHAPMAN: Definitely my honey butter cornbread. That’s a dish that feels like home to me. It was one of the first things I learned to make because it was cheap, easy, and foolproof. Growing up, I didn’t have much, but that cornbread made every meal feel special. It’s soft, buttery, a little sweet, and it stretches a meal in the best way. It reminds me that comfort food doesn’t have to be complicated to mean something.
HOMEWORTHY: How do you like to set the scene when you’re entertaining—whether it’s your table, music, or small touches that make guests feel welcome?
TONI CHAPMAN: I love creating an atmosphere that feels warm and intentional. There’s usually music playing—R&B, soul, or old-school salsa—candles lit, and a drink already waiting for guests. I also like having some sort of activation, like a mini speakeasy setup, a quick game, or a Polaroid camera on the table. Something that feels fun and shareable online but still personal. I don’t believe in fussy hosting—it’s about creating an environment where people can relax, laugh, and feel at home.
HOMEWORTHY: You’ve built a loyal community of millions online. How has that relationship with your audience shaped the way you approached your first cookbook?
TONI CHAPMAN: My community has been with me through every phase—from my first meal delivery business to cooking in my tiny apartment kitchen. I kept them in mind the whole time I wrote this book. I wanted every recipe to work—no gimmicks, no fluff. Just real food that looks good, tastes incredible, and makes you proud to say, “I made that.” They’ve taught me that reliability builds trust, and that’s what this book is rooted in.
HOMEWORTHY: You’ve worn many hats—BuzzFeed Tasty producer, food entrepreneur, content creator. How has each chapter prepared you for becoming a cookbook author?
TONI CHAPMAN: Every chapter taught me something different. Tasty taught me storytelling and how to connect through the screen. Running my own business taught me how to hustle and really listen to people’s needs. And content creation taught me how to be authentic and build community. Writing a book brought it all together—it’s storytelling, entrepreneurship, and heart, all on one plate.
HOMEWORTHY: Food is such a universal language of love and connection. What do you hope readers feel when they cook from Everything’s Good in their own homes?
TONI CHAPMAN: I hope they feel seen. I hope they feel like they can breathe, slow down, and create something that fills their house with warmth. I want them to taste comfort, culture, and joy in every bite. This book isn’t just about recipes—it’s about moments. Whether you’re cooking for one or ten, I want you to finish that meal and say, “Yeah… everything’s good.”
Purchase Everything’s Good today!
