(A lively crowd enthusiastically cheers) Thank you, thank you. Hi, thank you. I’m Adam, and I’m Ryan, and we are Husbands that Cook. We’re incredibly excited to be here, and it’s wonderful to see so many of you. For those of you visiting for the first time, welcome. We are husbands—we were married in 2006—and we love to cook! Today we are thrilled to introduce something entirely brand new; an appetizer that’s on the brink of stardom and ready to go viral. Friends, families, and people all across the globe… let the potato party proceed! If you like Indian samosas, you are going to instantly fall in love with our Samosa Tots.
It was a cold and rainy night. The Husbands’ house was flickering with candles, and raindrops tapping lively on the roof replaced our usual soundtrack of music while we cook. We were craving something warm and cozy for this wintry occasion, and decided to make masoor daal from our blog. We also fried up fresh Indian samosas, one of our go-to recipes from the Sides chapter in our cookbook. As we enjoyed our dinner, the rain steadily grew louder and eventually turned into showers of hail. Between the glowing lights in our house and the rare southern California storm outside, it made for a romantic meal, and also inspired an idea for a brand new recipe. If you are a fan of Indian samosas, then you’re going to fall in love with our vegetarian Samosa Burgers with Cilantro-Mint Chutney. Fix yourself a vegan chai latte, sit back and relax, and let us explain what this new sensation is all about.
We love throwing dinner parties. Sometimes we’ll prepare an entire evening based around a particular place in the world. Ryan grew up eating Cuban food, and we have often chosen that theme since we have so many wonderful family recipes. A typical dinner party menu would include black beans and rice, our 20-clove garlicky yuca, a side of crispy tostones, a pitcher of sangria, and the silkiest flan for dessert—a simple classic recipe that Ryan’s abuelita and mother would make when he was growing up. One night a few years ago, we were fortunate to be invited to a dinner party where our friend Sarosh cooked a feast of delicious Pakistani dishes from her childhood. Everything she prepared was so incredibly flavorful that we asked for a few of the recipes and have been enjoying them ever since. These cooler fall breezes inspired us to make this traditional spicy daal the other night and we realized that it had to be shared with the world. So with the permission of our dear friend, we invite you to try this authentic masoor daal, a simple South Asian delicacy here to welcome September with its spicy, warm, and comforting flavors and beautifully appropriate fall color.
Last weekend, Los Angeles experienced a rare treat: small droplets fell from grey skies, seeping deep into the ground, plumping up our jade plants, and turning them a deep healthy green. There is something so comforting about staying indoors and making a hot meal on a rainy night, and on Friday that is exactly what we did. It was not even seven o’clock, and we were already lighting candles and slipping into our comfy robes and pajamas. Making a curry dish sounded most appropriate on this cold, wet night, and we had bookmarked a recipe from the new Clever Cookbook that our friend Emilie just released at the end of February that we were eager to try. With a candlelit house, and the soothing sounds of rain hitting the roof, we listened to Django Reinhardt, and started to cook this dish that would soon turn out to be a new favorite.