Category: Entrées

gnocchi with winter pesto

gnocchi with winter pesto

This post was created in partnership with Bob’s Red Mill. All opinions are our own.

Two posts ago, we wrote all in rhyme
We have another poem, if you don’t mind
The holidays are here and filled with cheer
We’ve one more recipe before the new year
Winter pesto is what we’re sharing today
When we first tried it, we exclaimed, “No way!”
Too good to be true, so tasty indeed
We hugged each other and both agreed
We must share this with the world for everyone to make
And recommend you pair it with our chocolate puddle cake

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tortellini mac and cheese with roasted garlic and rosemary

tortellini mac and cheese with roasted garlic and rosemary

Quick post today! Last month, we were invited to an intimate multi-course dinner and cooking demo hosted by Barilla and pasta expert Nancy Silverton, chef and co-owner of the world-famous Osteria Mozza in Hollywood, CA. Inspired by her main course—Baked Barilla Collezione Tortellini with White Truffles—we created an original dish using some of the tips we learned from Nancy that evening. Introducing… Tortellini Mac and Cheese with Roasted Garlic and Rosemary! Cooked to perfection and blended in a creamy, cheesy sauce made with roasted garlic, three types of cheeses, and fresh rosemary, this elegant pasta dish is also topped with toasted breadcrumbs for a delightful golden crunch. We are taking mac and cheese to a whole new level, people. Make this comforting entrée tonight and add it to this year’s holiday menu!

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zucchini rotini with pecorino and fresh herbs

zucchini rotini with pecorino and fresh herbs

This post was created in partnership with Barilla®. All opinions are our own.

Have you heard the word? There’s a new sauce on the scene—it’s lean, mean, and vibrant green. This year’s 8th annual Barilla Pasta World Championship held last week in Paris brought together 14 chefs from around the world, each representing their country and competing for the title of World Master of Pasta. One of the finalists, Australian chef Nicola Pelligana created his signature dish—Spaghetti with Zucchini and Italian Cheese Foam—that captured our attention.

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pumpkin gemelli with browned butter and sage

pumpkin gemelli with browned butter and sage

This post was created in partnership with Barilla®. All opinions are our own.

People always ask us if we plan to open a restaurant. We’ve never seriously considered it just because we love cooking at home so much and don’t have any interest in working in a commercial kitchen. That said, we’ve discussed how inspiring it would be to develop an original menu for a restaurant filled with all our favorite creations… just as long as we didn’t have to work there on a daily basis, cooking and cleaning up after all those creations. Our conversations take place whenever we invent a new dish that is so good, we think it would be perfect for the Husbands’ bill of fare—and today’s recipe definitely makes the cut. Would you please give a warm welcome to the autumnal pasta of your dreams… Pumpkin Gemelli with Browned Butter and Sage.

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veggie burrito bowls with grilled mango

veggie burrito bowls with grilled mango

This post was created in partnership with The National Mango Board. All opinions are our own.

This time last year, we were sailing the seas of the Caribbean, sipping Dark and Stormy cocktails with breakfast every morning and snorkeling throughout the day in crystal clear, turquoise-blue waters. There were eight family members on board, including Ryan’s dad, who captained the spacious catamaran which was our floating home for the week. Over the years, we’ve taken this trip a handful of times, and it has become a tradition for the three adult couples to take turns cooking dinner for the entire family. The kitchen or “galley” is equipped with a small refrigerator, an oven, and a 3-burner stove, and it’s a highlight of the vacation when there are multiple pots bubbling away at sunset while Caribbean music plays in the background. Last year we surprised everyone with Creamy Sun-Dried Tomato Rigatoni with Arugula—one of our favorite quick weeknight pasta dishes from the blog—and our sister-in-law Jenny made colorful and delicious burrito bowls when it was her turn to cook. As we took our first bite of her creation, the skies parted, choirs of angels began to sing, and we have been burrito bowl converts ever since. Inspired by her heavenly dinner on the boat, we created a new recipe with a tropical twist. All hands on deck—we’re excited to introduce you to… Veggie Burrito Bowls with Grilled Mango!

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