For Dina Deleasa-Gonsar, food has always been more than a meal—it’s a bridge between generations, a reason to gather, and a source of comfort. Growing up in an Italian-American family in New Jersey, Sunday dinners weren’t just tradition—they were sacred.
“Sunday dinner was every week for us, and it rivaled people’s holidays,” Deleasa-Gonsar says. “My mom always had dinner on the table by 5:30. My dad? He was the original food influencer before influencers existed—everyone went to him for restaurant recommendations.”
That environment shaped her palate and passion. While most teens were reading magazines like Cosmopolitan, Deleasa-Gonsar was flipping through Gourmet and savoring the food descriptions in classic novels. “I didn’t care about the drama in those stories,” she said with a laugh. “I wanted to know what they were eating.”
From Blog Posts to Broadcast TV
Although her background is in communications and counseling, Deleasa-Gonsar’s true love for cooking shone through even in college. “I was the girl hosting Sunday dinners in my dorm room on a little burner,” she recalls. “I made chicken parm and caprese salad for my friends. Everyone thought I was crazy—but I loved it.”
That passion eventually turned into a blog, Dish It Girl. Initially created as a way to share recipes with friends, it grew steadily. “At the time, I was in grad school for counseling, so the name came from that,” she says. “It was a play on words—‘you can dish it, but you can’t take it.’ I didn’t realize it would follow me forever.”
Her big break came through an unexpected detour: reality TV. As part of the family featured on E! Network’s Married to Jonas—her sister Danielle is married to Kevin Jonas—Deleasa-Gonsar was introduced to the world of social media. “They told us, ‘You need Instagram and Twitter,’” she notes. “That’s when everything shifted. I started sharing recipes and food photos, and people began asking for advice on hosting or what to cook for a special occasion.”
Soon after, she landed her first brand partnerships, writing recipes for household names like DiGiorno and Philadelphia Cream Cheese. More opportunities followed, from live cooking segments to national TV spots on The Today Show and Guy’s Grocery Games.
A Cookbook That Goes Beyond Recipes
After more than a decade of sharing recipes online, Deleasa-Gonsar knew it was time to create something tangible—a cookbook. But for her, this wasn’t about glossy perfection. It was about honesty and connection.
“People assume it’s just a cookbook, but it’s two books in one,” she explains. “Yes, there are recipes, but there are also 40 devotionals inspired by some of the hardest seasons of my life—my daughter’s premature birth, postpartum depression, even going through cancer while writing this book.”
Her goal? To give readers more than kitchen confidence. “When someone picks it up, I don’t want them to feel like, ‘I wish my life looked like hers,’” she says. “I want them to feel seen, encouraged, and capable—whether that’s making dinner or just making it through the day.”
The book, available at Amazon, Barnes & Noble, Indigo in Short Hills, and local shops like Words in Maplewood, also serves as a love letter to her family. “It’s a permanent thank-you to my parents and everyone who supported me. Having my name on something tangible means so much.”
Balancing Family and Career
Despite her growing success, Deleasa-Gonsar is quick to admit she doesn’t do it all. “I’m always questioning my time management,” she says. “But my family comes first. I’m the CEO of my home, and everything else fits around that.”
She hopes her transparency helps other women feel less pressure to “have it all.” “Some days things fall short—and that’s OK,” she notes. “I’ve learned that opportunities circle back. Just because it doesn’t happen today doesn’t mean it won’t tomorrow.”
What’s Next?
Deleasa-Gonsar is now hosting In the Mix, a lifestyle series on the ONJ Network’s streaming platform, while continuing to grow her food and lifestyle brand. Her focus remains on creating spaces that uplift. “Not everything we do is going to land us in Forbes or make us go viral,” she explains. “But the connections we make around the table—that matters.”
Style by Kathleen Deleasa | Hair by Josie Sanchez | Makeup by Kristen Gonzales
Feature Recipe: Fall French Onion Chicken
Serves 4
Prep: 15 minutes | Cook: 1 hour 10 minutes
If you can’t get enough French onion soup, this recipe is for you. The key is taking your time with the onions—they take the longest but are crucial to the flavor. This dish is perfect for cooler nights and can be made ahead by pausing before the last two steps until you’re ready to serve.
Ingredients
For the onions:
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2 large yellow onions, thinly sliced into half moons
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4 tablespoons (½ stick) unsalted butter
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½ teaspoon kosher salt
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1 teaspoon sugar
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2 teaspoons balsamic vinegar
For the chicken:
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4 boneless, skinless chicken breasts
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¼ cup all-purpose flour
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½ teaspoon kosher salt
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⅛ teaspoon pepper
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2 tablespoons olive oil
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2 tablespoons sherry
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½ cup dry white wine
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1½ cups beef broth
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2 sprigs fresh thyme
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1 bay leaf
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1 teaspoon kosher salt
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⅛ teaspoon pepper
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1 cup shredded Gruyère cheese
Instructions
1. Caramelize the onions:
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In a large Dutch oven or enameled cast-iron braiser, melt the butter over low heat.
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Add the onions and cook undisturbed for 10 minutes.
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Sprinkle the ½ teaspoon salt over the onions, gently stir, and cook undisturbed for another 10 minutes.
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Add the sugar and balsamic vinegar, stir to combine, and cook, stirring occasionally, until golden brown, about 25 minutes.
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Transfer the onions to a bowl and set aside.
2. Prepare the chicken:
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Preheat the oven’s broiler.
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In a shallow bowl, whisk together the flour, ½ teaspoon salt, and ⅛ teaspoon pepper.
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Dredge the chicken in the flour mixture, coating both sides, and shake off any excess.
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Add the olive oil to the pan and increase heat to medium-high.
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Sear the chicken until golden brown on each side, about 6 minutes per side, then transfer to a plate.
3. Build the sauce and finish:
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Add the sherry and white wine to the pan, scraping up any browned bits from the bottom.
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Return the caramelized onions to the pan and simmer for 3 minutes.
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Stir in beef broth, thyme, bay leaf, 1 teaspoon salt, and ⅛ teaspoon pepper.
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Nestle the chicken into the pan along with any juices, cover, and simmer for 15 minutes. Remove from heat.
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Carefully remove the lid and sprinkle the Gruyère cheese evenly over the chicken.
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Place under the broiler until the cheese bubbles and browns, about 5 minutes.
4. Serve:
Serve immediately with crusty bread or a baked potato.
“Sunday dinner was a weekly tradition for us—one that rivaled most people’s holidays.” —Dina Deleasa-Gonsar
“Yes, there are recipes, but there are also 40 devotionals drawn from the hardest seasons of my life—my daughter’s premature birth, postpartum depression, and even battling cancer while writing this book.” —Dina Deleasa-Gonsar