Hi-ho, hi-ho it’s off to Kentucky we go! On Friday, we will be flying to Lexington for a special FEEDback Retreat that our friend Lauren has been organizing for the past several months. We started to tell you about it when we posted the recipe for our bourbon pecan pie upside-down cake, and if you haven’t made it yet, this is the perfect time, since today we are sharing a refreshing cocktail—also made with bourbon—that will accompany that cake like a bow and fiddle. We have been requested to make both recipes at the retreat, and next weekend is already starting to sound like a party. Between bourbon tastings at local distilleries and cooking together with our friends in a historic country estate, we are also lending a helping hand to raise awareness for hunger relief. On Saturday morning, we will be working at a school cafeteria to volunteer with the nonprofit Rise Against Hunger to package over 15,000 meals for people in need. The event runs on donations, and our group managed to raise over $4,000, so we’re grateful to everyone that participated to make this a reality. If you live in the Central Kentucky area and would like to join us, we would love to see you! You can register HERE—it’s super easy and takes just a few seconds, and if you’re not in the area, but would still like to donate, click HERE.
Spring is here, and so is the Husbands That Cook cookbook! That feels so good say, as we have been waiting oh-so-long to tell you! For those of you just tuning in: our book will be released March 12, 2019 on St. Martin’s Press, and you can pre-order your copy today! The process was an intense eighteen months in the making, but your overwhelming response these past few days has made it all worth it. To celebrate, today we are sharing our first preview from the book, a little sneak peek of one of our favorite recipes in the Entertaining Chapter. It was difficult to choose which one to share first, but this is the height of asparagus season, and the perfect time to post a dish featuring this healthy and delicious spring vegetable. Please put your hands together and give a warm welcome to the first recipe from our new vegetarian cookbook, Spring Tarts with Asparagus, Sun-Dried Tomatoes, and Goat Cheese.
Break out the champagne—we have some exciting news to share with you! We just finished writing our very first cookbook—and it is now available for pre-order! Woo hoo! We know you have lots of questions—and believe us, we have so much to tell! First things first, let us show you how to get your hands on a copy, then we’ll sit down, celebrate, and toast with a glass of bubbly while we explain everything. A few quick things… the title of the book is Husbands That Cook: More Than 120 Irresistible Vegetarian Recipes And Tales From Our Tiny Kitchen, and it is being published by St. Martin’s Press. We did all the food photography ourselves, while the author photo on the cover was shot by our friend Emma K. Morris. The official release date is March 12, 2019, and you can pre-order your copy today at the link below.
Spring is here—the perfect time to pick up some freshly-grown raspberries. We wanted to create a light and healthy breakfast using this deliciously tart fruit, and came up with a recipe that will surely put the spring in your Spring. Made with smooth greek yogurt blended with raspberries, vanilla, and lightly sweetened with powdered sugar, these pretty parfaits may look like dessert, but they are filled with protein and vitamins, making it a tasty way to start your morning. Layered with a toasted pecan and graham cracker crumble, swirled with a striking red raspberry puree, then topped with fresh berries, your family may just shed tears of joy when you waltz into the dining room this weekend with these gorgeous cups in hand. Tune into our weekly Instagram show today at 12pm PST as we prepare these pretty pink parfaits live from our cozy house on the hill in Eagle Rock, California—and if you aren’t able to catch the show today, subscribe to our YouTube so you never miss an episode. See you soon!
Guess where we are headed next month? If you guessed Lexington, Kentucky, you are correct! In just a few weeks, we’ll be sipping on juleps and sampling every kind of bourbon the beautiful Bluegrass State has to offer. This is our first time visiting, so if anyone has recommendations or travel tips, please let us know in the comments below. We will be attending an intimate blogger’s retreat, hosted by the lovely and talented Lauren of Harvest and Honey, a fellow finalist at the 2016 Saveur Blog Awards. We became instant friends at the ceremony in New York and are looking forward to spending more time with her in her hometown during this eventful weekend she has planned. Follow along on our Instagram Stories as we visit horse farms, tour bourbon distilleries, and taste moonshine for the very first time. Speaking of liquor, can we please discuss this cake recipe we are sharing today? Inspired by our upcoming trip to Kentucky, we wanted to create a recipe featuring a classic southern ingredient: bourbon! So pick out your favorite bottle, put on some Bill Monroe, and let’s get this cake party started!