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“The Couple’s Cookbook: Recipes for Newlyweds” by Cole and Kiera Stipovich

Article by Paige McKay-White

With summer and fall wedding season in full swing, you might be on the hunt for the perfect gift for the happy couple. This wedding season, reach for The Couple’s Cookbook: Recipes for Newlyweds. In the intro of this couple’s cookbook, the authors remind couples that even though life gets busy, couples can reconnect over food and “mini dates” in the kitchen with delicious recipes from this cookbook.

The authors, Cole and Kiera Stipovich, also offer tips and tricks in the kitchen, as well as staple items to keep on hand for easy and stress-free cooking. From things like spices, herbs, canned goods, condiments and sauces, they make sure couples have everything they’ll ever need for tasty meals. They also offer tips on essential kitchen equipment to have. You could even gift this cookbook alongside a kitchen item for the perfect wedding gift.

Once the couple has their pantry stocked and the kitchen is ready to go, The Couple’s Cookbook begins with “Breakfast & Brunch.” Recipes include Huevos Rancheros, Grilled Green Tomatoes and Burrata Toast, Breakfast Pizza with Crab, Overnight French Toast Casserole with Berries, Black Cherry Crumb Cake and Bourbon Granola with White Chocolate and Apricots.

After breakfast comes lunch, of course, and the “Lunch” section is filled with great lunch ideas that couples will love creating together. Choose recipes like Roasted Heirloom Tomato Soup, French Onion Soup, Kale Salad and Green Goddess Dressing, Cucumber Sandwiches, Grilled Cheese with Gruyere and Caramelized Onions, Grilled Curry Chicken Salad Lettuce Cups, and French Dip Sandwiches. With these lunch recipes and many others, lunch will never be boring for the newlyweds that have this book on hand.

Whether the couple is hosting a gathering or it’s for themselves, the Starters & Sides section has dishes that everyone will love. Recipes include Grilled Vegetable Medley, Sausage Bread, Creamed Swiss Chard, Roasted Carrots with Hot Honey, Roasted Brussels Sprouts, Dinner Rolls, Red Potato Salad with Smoked Bacon and Chives, and Chilled Pasta Salad with Summer Squash and Tomatoes. Whether it’s a summer BBQ or a wedding shower, any of these recipes will please a crowd.

Couples can really test their skills and patience when it comes to cooking dinner, and the “Mains” section of The Couple’s Cookbook has recipes that will easily become favorites that couples can bond over and cook over and over again. Recipes include dishes like Bourbon Risotto with Pan-Fried Mushrooms, Carbonara, Miso Butter Scallops, Spicy Shrimp Tacos with Mexican Slaw, Braised Short Ribs, Pan Grilled Pork Chops and Pineapples with Pineapple Rum Glaze, Country Meatloaf, Chili Quinoa Bowls and Indoor Filet Mignon Steaks.

No meal is complete without a sweet treat, and the “Desserts” chapter is full of them. Desserts include Strawberry Rhubarb Biscuits, Blackberry Crumble, Coffee Ice Cream, Chocolate Chip Cookies, Creamy Rice Pudding, Caramel Cheesecake Jars and Churros with Mexican-Style Chocolate Sauce.

Along with this cookbook, newlywed couples are sure to receive plenty of barware as gifts. They can put their mixology skills to the test with the “Cocktails for Couples” recipes from The Couple’s Cookbook. Drink recipes include all the classics like a Martini, Manhattan, Negroni, Hot Toddy, Old Fashioned, Paloma, French 75, Daiquiri and Moscow Mule.

Whether you’re in need of a gift for a wedding shower or the wedding itself, help the couple stock their bookshelves and kitchen with The Couple’s Cookbook. They will think of you each time they reach for it when they prepare dinner for date night at home or a side dish for a gathering.

Grilled Green Tomatoes and Burrata Toast from The Couple’s Cookbook

  • 2 slices rustic country bread, cut 1 inch thick

  • 1 large garlic clove, halved

  • 1 tablespoon extra-virgin olive oil, plus more for drizzling

  • 1/4 teaspoon kosher salt

  • Pinch of freshly ground black pepper, plus more if needed

  • 1 to 2 green tomatoes (firm, unripe tomato), stem removed and cut into 1/4-inch slices

  • 4 ounces burrata, at room temperature

  • 4 basil leaves, thinly sliced for garnish

  • Flaky sea salt, optional

  1. Preheat oven to 350 degrees F.

  2. Place the bread slices on a baking sheet and toast in the oven till warm and starting to crisp up slightly, 3-5 minutes. Remove from the oven and gently rub the garlic over the warm bread; discard the clove. Drizzle the bread slices with 1 tablespoon of olive oil and season with salad and pepper. Set aside.

  3. Meanwhile, in a grill pan over medium heat, cook the tomatoes for 2 to 3 minutes per side, until slightly charred but still firm.

  4. Spread half of the burrata over each slice of seasoned toast, then top with the grilled tomatoes. Garnish with the basil, then drizzle with additional olive oil. Season with flaky salt, if using, and additional pepper to taste.

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