Curtis Stone and Lindsay Price’s recipe for a happy home? Gather everyone in the kitchen, add fresh ingredients and mix! “Our most memorable moments are just us around the table,” the Lipstick Jungle alum and mom of Hudson, 4, and Emerson, 2, tells Us Weekly of family meals. “We’ll go out and get something from our fruit and veggie garden and put it in. … [The kids] have pride in what we’re making together.”
So it’s no surprise that celebrity chef Stone’s latest work — celebrating Breyers’ 150th birthday by creating a dozen recipes to pair with the brand’s vanilla ice cream — became a family affair. Emerson has the sweet tooth, but Stone, 40, says Hudson helped choose flavors and seasonal fruits for the desserts: “It was one of his favorite projects of all time!”
Indeed, the boys just might follow in Dad’s footsteps: they already know their way around the local farmers’ market. “They have their favorite people that they go and see,” says the restaurateur behind L.A.’s Gwen and Beverly Hills’ Maude. “There’s a fish lady that just adores them and gives a little salmon every time we pass by.”
Though Stone and Price, who wed in 2013, may have a full plate, balancing two kids and two eateries, they still find time to keep their romance simmering. “I’ll come home and he’ll have cut out paper love hearts and put them all over the stairs and up into our room,” dishes Price, 39. Even better, they recently enlisted the grandparents to babysit while they enjoyed a rare weekend getaway to the Hudson Valley. “We did nothing!” jokes Stone. “We sat by the pool. We read magazines. We had late lunches. We literally barely left the property we stayed at, and yet it was a beautiful time.”
Stone shares the recipe for his apple tart with Us:
Quick Apple Tart and Vanilla Ice Cream
1 tablespoon sugar
¼ teaspoon ground cinnamon
3 small Fuji apples, halved, cored
One 9×9-inch sheet frozen puff pastry, thawed but still very cold
1 tablespoon almond paste of marzipan
1 tablespoon whole milk
3 cups Breyers Natural Vanilla ice cream, for serving
1. Position a rack on bottom of oven and preheat to 425°F. Line a large baking sheet with parchment paper.
2. In a small bowl, mix sugar and cinnamon. Thinly slice apple halves into 1/8-inch-thick slices, while keeping each half intact. Lay pastry on prepared baking sheet. Crumble almond paste over pastry. Fan apples over pastry, leaving a 1/2-inch border. Sprinkle with cinnamon sugar. Brush milk over crust.
3. Bake for 25 to 30 minutes, or until pastry is golden and apples are tender. If edges begin to brown too quickly, loosely cover with aluminum foil until bottom of pastry is golden brown.
4. Slice and serve warm with Breyers Natural Vanilla ice cream. Serves 6.
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