Last night, Ryan was supposed to appear on television. When we are not cooking in the kitchen, he frequently goes out to audition for tv shows and commercials, and recently he booked a role on the new comedy Powerless on NBC. We alerted our friends and family to let them know the episode was airing, heated up some food from a photo shoot, got cozy on the couch, and waited the big moment. But by the end of the first scene, he realized it wasn’t the right episode, even though all the online tv listings said it was. We’ll figure out when it’s going to air, and let you know when you can see it. Over the years, he has played everything from a demon slave on Angel to a homeless thief on CSI who gets caught breaking into a stranger’s home and raiding their refrigerator. Hopefully, his sporadic audition schedule fits around our new weekly show on Instagram. Every Friday at 12pm PST, we have been going live from our kitchen and making a new recipe. Today is the fourth episode of Friday Live With Husbands That Cook, so please join us as we make this delicious treat: crispy smashed potatoes with herbed yogurt.
A year ago, we posted a recipe for a pumpkin pie brûlée with a gingersnap crust. It is perfectly spiced, and the crispy caramelized top rests on a bed of ultra creamy classic pumpkin pie filling. We make it for Thanksgiving every year, and it’s always a hit. Which raises an important question: how did we not think of turning it into pancakes until now? We love pumpkin pie and love pancakes, so of course we had to combine the two! After some crucial pancake testing, and with the consultation of our pumpkin-loving kitty, Sylvia, it was unanimous: we hit the pumpkin jackpot.
Your first meal of the day is the most important: it gives you strength, energy, and focus. It helps decision-making, planning, and regulates your mood. And the best way to do that is with a light, healthy, and nutritious breakfast. You stop and read the title again. Yes, you read it correctly, and we know what you’re thinking: there must be a typo, right? How can the word breakfast follow the words banana pudding? It would be a dream come true if this were so, but it must be a mistake! Well, let us reassure you–there are no typos here, and this is not a dream. Pinch yourself, banana pudding for breakfast is your sweet new reality.
A quiet morning. The sun is just beginning to rise. A deep red glow graces the horizon as the last flickering stars slowly disappear one by one into a tranquil blue sky. A few small birds greet their busy day with sweet songs, easing the transition from a mysterious dark night into a radiant warm morning filled with optimistic melodies. The pot of coffee that you started before you stepped outside to enjoy the fresh air is now ready, and the inviting aroma lures you back into the house. You pour a cup, take your first sip, and everything in the world feels exactly right at that very moment. Your significant other is still warm and comfy, fast asleep in the other room, and you feel inspired to surprise them with a special breakfast when they wake up. It is Saturday so you want to start your weekend off with something memorable. Something delicious. Well this week we hit the recipe jackpot with a creation that is all of those things and more. Please welcome your new favorite breakfast.
There’s nothing like a tall glass of ugly apple juice on a hot day. It is just as tasty and refreshing as “beautiful” apple juice made from “pretty” apples. In fact, if you did a blind taste test, you wouldn’t be able to tell the difference between the two. From childhood, it is instilled in us that outward appearances aren’t important; that true beauty comes from within. This also applies to fresh produce, but over time we have forgotten these universal rules. We have become discriminatory toward the fruits and vegetables we buy, ignoring the imperfect ones with spots and wrinkles, which end up being thrown in the garbage even though they taste exactly the same. Every year, nearly 3 trillion pounds of food is wasted—more than enough to feed all 800 million people worldwide who suffer from hunger. That means 40% of all the food in the US is going directly into the trash. So what can we do? Sarah Phillips created an informative website called UglyProduceIsBeautiful where you can learn more about these issues, and helpful solutions to fix them. When she contacted us last month asking if we would like to contribute a recipe to her site, we felt it was important to help spread this message and thought it would be fun to create something beautiful and delicious with ugly produce. So we rescued some ugly apples from our local market and with just a few simple ingredients and a couple easy steps, turned them into delicious apple roses. Flaky and buttery, rich with caramelized brown sugar, and swirled with delicate slices of sweet apples, these elegant pastries prove that even the most homely fruit can be the start of something beautiful.