Yavorivs’kiy Pie – Savory Ukrainian Potato and Buckwheat Pie

This rustic savory potato and buckwheat pie is native to Western Ukraine and called Yavorivs'kiy Pie. Traditionally it has been served during big religious holidays like Christmas and Easter. It’s filled with silky mashed potato, fried onion, and boiled buckwheat. Serve it with a side of fried wild mushrooms in autumn, and a glass of cold kefir in summer.  Yavorivs'kiy Pie For the dough:1 cup lukewarm milk1 tablespoon sugar1 teaspoon active dry yeast2 egg yolks1 ... Continue Reading

Salmon Gravlax with Horseradish Creme

What is the only rock that humans eat? It’s the one surrounded by tons of mysterious and ambiguous theories – table salt! This unique mineral is used in virtually every dish – from appetizers to desserts. Being the most famous flavor enhancer on earth, salt is also dangerous. Dangerous to your reputation as a cook, especially if you overuse it. Some people even claim to have the superpower of figuring out how much salt is in the respective cooked dish by merely smelling it. I’m not ... Continue Reading

Pan-Roasted Sturgeon with Black Caviar Lentil

The dining experience most of the time is very pleasant. Fine dining is even more enjoyable. But what if getting an elegant restaurant-quality dish could be as easily obtainable as cooking your first sunny-side-up? Yes, we've all been there: first culinary attempts are often a mess. But I assure you, with this Pan-Roasted Sturgeon with Black Caviar Lentil recipe you'll learn how to master a royal-class dish in a blink of an eye and a splash of a fishtail. First, meet the sturgeon, the fish ... Continue Reading

Lamb Mantije with Cilantro Chimichuri

Dumplings make a difference. Almost every culture in the world can boast a handful of tasty recipes wrapped in dough: Chinese wontons, Italian ravioli, Polish pierogi, Russian pelmeni, Nepali, and Tibetan momos, Japanese gyozas … The list is endless! And I'm adding my Lamb Mantije with Cilantro Chimichuri to these lovely dumpling family. It feels like exploring a dumpling-shaped galaxy, hopping from one deliciously filled planet to another. Steam it, fry it, or boil it – dumplings ... Continue Reading

Savoring Life the Italian Way with Mezzetta

When was the last time you were abroad? In the current situation, it’s hard to plan and enjoy any travel experiences. But what if I tell you that instead of waiting for borders to open, you can turn your dinner table into a vibrant culinary map of Italy? A few simple and easy-to-find ingredients combined with a pinch of cultural savviness and a dollop of imagination will bring an extraordinary adventure to your plate. No passport needed, I promise.  A mouthful of opening credit... Continue Reading

Calamari Fritto Misto with Spicy Aioli

Let's get over the stigma of deep-fried deliciousness with this splendid Calamari Fritto Misto with Spicy Aioli. There is a tasty and healthy life beyond french fries with onion rings! You don't have to be a chef to discover and explore that alternative deep-fried reality. Think of one of the leanest proteins – calamari. Its name sings the song of the sea. Its delicate tenderness is rhapsodized alongside with all the trickiness it takes to cook it properly. And here I am to bring you ... Continue Reading

Chahohbili-Style Roasted Chicken

Have you ever struggled with a dilemma of what to cook to cater for everyone’s taste at the table? A dish that would equally win the hearts of the young and the old, traditionalists and daring innovators, dieters, and foodies? If yes, then you’d love to try Chahohbili-Style Roasted Chicken - an ultimate crowd-pleaser, in my humble opinion!  First of all, roasted chicken is a beloved comforting dish for numerous generations and cultures. Secondly, it’s cooked in the dutch oven – ... Continue Reading

Quick Thyme and Potato Focaccia

Making beautiful soft focaccia at home is easier than you might think. It requires zero cooking skills and very little prep. For this Quick Thyme and Potato Focaccia, I used two bags of store-bought fresh pizza dough and it worked out amazing. I just placed the dough in a baking dish and let it rest and proof one more time for one hour. Then dimpled it with my fingers, drizzled with olive oil, and arranged thinly sliced small potato and fresh thyme. So easy! After an hour of baking, I got a ... Continue Reading

Honey Cake -Mevovyk

Honey Cake -Mevovyk Honey Cake Layers3 large eggs6 oz honey1 stick butter1/2 cup granulated sugar1.5 tsp baking soda1.5 tsp lemon juice15 oz white flour (have some extra near you for dusting surface)Cream18 oz sour cream7 oz heavy whipping cream1 cup granulated sugar1 tsp vanilla extractDecoration2 oz roasted walnuts LeyersTo a medium saucepan add honey, butter, sugar, and melt them together over medium heat, whisking until all ingredients are melted.Remove the pan from ... Continue Reading

My Grandma’s Roasted Duck

If you'd ask me what's my favorite dish. I would answer in a heartbeat - My grandma's roasted duck, of course! I know that duck is not a typical food here in the US. People rarely cook it at home, and only occasionally order it in their favorite restaurant. For me, it's an entirely different story. I grew up in Ukraine, and roasted duсk was one of the centerpieces of our holiday table. We had it for Christmas, birthdays, and family gatherings. My grandma was always in charge of it, and she ... Continue Reading