Michelle Maistro’s Walnut Tart Recipe: Gastronomy of Marriage

object on white food walnut

I have been cooking my way through Michelle Maistro’s The Gastronomy of Marriage: A Memoir of Food and Love, which is a fabulous, easy, quick read.  I love this cream cheese crust and walnut or pecan pie filling... and children love the novel idea of mini pies (or mini tarts really).  These are great for ...

Michelle Maistro’s Corn Pudding Recipe: Gastronomy of Marriage

object on white - food corn in cob

I have been cooking my way through Michelle Maistro’s The Gastronomy of Marriage: A Memoir of Food and Love, which is a fabulous, easy, quick read.  My mother made something VERY similar to Michelle Maistro's roommates recipe for Corn Pudding.  It is super simple, inexpensive, and amazingly delicious.  This is my go-to cornbread recipe for ...

Michelle Maistro’s Cream Puff Recipe: Gastronomy of Marriage

Flour, egg and a glass of milk

I have been cooking my way through Michelle Maistro’s The Gastronomy of Marriage: A Memoir of Food and Love, which is a fabulous, easy, quick read.  Maistro's recipe for Cream Puffs is very easy, but looks extremely impressive... what a great dish to bring over to your friends or family... or if you want to ...

Michelle Maistro’s Stuffed Eggplant: Gastronomy of Marriage

aubergine or egg plant over a white background

I have been cooking my way through Michelle Maistro's The Gastronomy of Marriage: A Memoir of Food and Love, which is a fabulous, easy, quick read.  I have started from the back and worked forward, starting with Michelle Maistro's Stuffed Eggplant, which came out great! aubergine from Crestock Creative Photos Michelle Maistro's Stuffed Eggplant Recipe from The ...

The Conscious Cook’s Herbed Cashew Cheese Baguette with Tomato and Watercress Recipe & Review

Thanks to Tal Ronnen, we can now make fake cheese at home with cashews.  The recipe for this non-dairy, vegan cheese is in Ronnen's book, "The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat."  I made this one afternoon when one of my lactose intolerant friends was coming over, and not ...

The Conscious Cook’s Braised Kale Recipe & Review

Tal Ronnen has a way of taking vegetables and making them so delicious that anyone could become vegan!  Ronnen's recipe for Braised Kale in "The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat" is simple, delicious and a great side dish for his Cornmeal Crusted Tempeh with Smoked Tomato Sauce, Green ...

The Conscious Cook’s Cornmeal Crusted Tempeh with Smoked Tomato Sauce, Green Chile Relish, Black Bean Puree and Braised Kale Recipe & Review

Tal Ronnen uses tempeh to make a super flavorful Mexican dish in "The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat".  Tal's recipe for Cornmeal Crusted Tempeh with Smoked Tomato Sauce, Green Chile Relish, Black Bean Puree and Braised Kale is wonderful "as-is", but if I am in a time crunch ...

The Conscious Cook’s Pan-Roasted Summer Vegetables Recipe & Review

What a wonderful side dish Tal Ronnen has come up with in The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.  It is a fabulous companion for his Old Bay Tofu Crab Cake recipe!  If you are making this in the winter or when you cannot get good fresh corn, I ...

The Conscious Cook’s Cashew Cream (Regular, Thick and Whipped) Recipes & Reviews

I cannot say enough about Tal Ronnen's book, The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.  I am far from a vegetarian, much less a vegan, but even carnivores will LOVE what Tal Ronnen teaches.  The idea of cashew cream has changed my world.  One of my best friends is ...

The Conscious Cook’s Old Bay Tofu Cake Recipe & Review!

Tal Ronnen, author of The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat, has taken the world of vegan cooking and vegan food and shown how delicious, beautiful and easy it can be.  The Conscious Cook was a top selling cookbook for weeks and Tal Ronnen has been the personal chef ...