For Christina Musgrave, food has always been meaningful: a form of creativity, memory and connection. Some of her earliest memories consist of crafting makeshift breakfasts for her parents, the early makings of her first charcuterie board: small plates of crackers, shredded cheese and pepperoni.
After several years in corporate America, Musgrave found herself drawn back into the kitchen and to her first love: food. Through her new blog, Tasting with Tina, she began documenting homemade meals and exploring food photography.
Over the next two years, her recipes evolved, her photography flourished, an audience grew, and a brand was born. Since then, Musgrave’s joy for cooking has taken her around the world, from leading a culinary retreat in Italy to partnering with top brands, and now the release of her highly anticipated debut cookbook.
Tasting Every Day: Easy Recipes for the Weeknight Cook brings Tasting with Tina into readers’ homes as a high-quality, approachable cookbook designed to be both a kitchen companion and a source of inspiration for weeknight cooking. The book features 50 delicious recipes that embody Musgrave’s philosophy: accessible, flavorful and beautiful dishes that can make weeknight cooking feel nearly effortless. Each recipe includes notes and substitutions to accommodate dietary needs, making it easy to adapt dishes for vegan or gluten-free lifestyles.
“It’s important to me that everyone feels included at the table,” Musgrave said. “I wanted to provide as many options as possible for different needs.”
These are the kinds of meals Musgrave would turn to after long corporate days. She now shares those same dishes with readers: elevated recipes that are simple to make and beautiful enough to impress.
Tasting Every Day celebrates flavor and ease, using familiar tools and pantry staples to create something extraordinary. Some of Musgrave’s favorites include the Caramelized Onion and Gruyère Tarts, buttery, flaky and perfect for entertaining, the Italian Shrimp and Grits, her twist on a classic dish that adds golden mushroom polenta, and the Cauliflower and Chickpea Bowls with Cumin Yogurt Sauce, a vegetarian standout she calls one of the best in the book (she always doubles the creamy yogurt sauce!).
Musgrave recommends her Simplified Steak Diane for an at home date night, a classic steakhouse dish paired with a crisp salad. Coming from a large family of forty cousins, she also shares her roasted tomato sauce recipe perfect for homemade meatballs best served with burrata, garlic bread and a Caesar salad, the ultimate family meal. For a taste of home, Musgrave’s ode to St. Louis is her take on Lemon Paccheri Pasta, inspired by her favorite dish at Katie’s Pizza & Pasta that blends lemon, cauliflower and pistachios.
Tasting Every Day will be released on Nov. 24, available on both Amazon and the Tasting with Tina website. From plant-forward meals and unique pastas to vibrant salads and nourishing bowls, Musgrave’s debut invites her fellow home cooks to the beauty of cooking with recipes designed to fit seamlessly into their busy everyday schedule.
Editor’s note: Musgrave has done photography work for Sauce Magazine.
Recipe: Caramelized Onion and Gruyère Tart
The Caramelized Onion and Gruyère Tart is a crowd favorite for entertaining; elegant in presentation yet simple to prepare. With its buttery pastry, golden caramelized onions, and rich melted Gruyère, it’s a cozy dish that’s perfect for the holidays. Serve it with a crisp salad or a glass of white wine for an effortless and sophisticated start to any gathering.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Makes 4-6 Servings
Ingredients:
2 tablespoons olive oil
2 white onions, thinly sliced
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 sheet puff pastry, thawed
1 cup shredded Gruyère cheese
1 egg, beaten
Fresh thyme or rosemary, for serving
Flake salt, for serving
Directions:
- Cook the onions: Heat a large skillet over medium heat. Add olive oil and sliced onions. Cook for about 20 minutes, stirring occasionally, until softened and lightly golden. Stir in garlic powder, salt, and pepper. Remove from heat and let cool slightly.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the pastry: On a lightly floured surface, roll out the puff pastry and cut into 9 equal squares. Place them on the prepared baking sheet.
- Assemble: Spoon a small amount of the onion mixture into the center of each square. Top with a generous sprinkle of shredded Gruyère. Brush the edges of the pastry with beaten egg.
- Bake: Bake for 12–15 minutes, or until puffed and golden brown.
- Garnish and serve: Remove from the oven and top each square with fresh thyme or rosemary and a pinch of flake salt. Serve warm.