Vegan Recipes
129 recipes
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Here comes the annual round-up of our favorite, plant-based holiday recipes. We’ve got you covered on mains and hearty...
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Catching the tail end of rhubarb season with this savory rhubarb balsamic sauce. I wasn’t in the mood to cook anything...
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Hi friends! Popping in today with this springy radish salad with a cashew sour cream dressing. When I was growing up in ...
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These potato cakes + a big salad = my dream dinner right now. Something totally magical happens when mashed potatoes are...
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The idea for these muffins came from a smoothie shop I used to frequent back in NYC. They sold some baked goods in addit...
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It’s still very much soup season over here. We’ve gotten more snow in the past month than we’ve had all winter, an...
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I love fennel, always, but especially during this time of year, when cravings for spring start coming on strong. Fennel�...
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This cozy vegan shepherd’s pie has some serious borscht vibes, thanks to the combination of beets, potatoes, and other...
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Chard is one of our favorite greens. It’s stunningly beautiful and abundant at our farmers market even in the winter. ...
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I find risotto to be incredibly fun to cook. I like to have something nice to sip by my side, some good music on, and al...
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It’s the season for homemade cookies, and today we are coming to you with these hippiefied, gluten-free and vegan, but...
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I made this recipe on a whim when cooking dinner about a month ago and shared the process on our IG stories. It seemed t...
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This recipe is for those of us, who bought one too many cans of pumpkin puree as the excitement of fall was just startin...
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I love making galettes because they are pretty much impossible to mess up. As long as you have a dependable dough recipe...
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Warm soups have regained their appeal over the last couple of weeks, with the changed, silvery light, cooler mornings an...
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We have a recipe for lemon miso roasted potatoes that’s a huge crowd pleaser and very much worth the little bit of ext...
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Coming to you with this creamy, lemony pasta that’s under 10 ingredients and presents a really delicious way to eat a ...
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Coming to you with a recipe that feels simultaneously springy and warming. Spring here in the Northeast has been on the ...
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The first warm spring days always have me craving fresh, raw, crunchy produce that I tend to overlook when it’s cold o...
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We’ve been making lots of gnocchi. The simplest kind, made of just three ingredients: potatoes, flour, salt. I’ve fo...
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Hi! Hope you are doing well. Coming to you with a little pantry treat idea that we’ve been making non stop. We didn’...
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I’ve been thinking about making a sourdough starter and baking bread ever since I finally got a Dutch oven this summer...
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Maybe I’m crazy, but I think that anyone would love broccoli if they tried it this way. Plain roasted broccoli has alw...
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This Mushroom Bourguignon is one of my favorite things to cook on a winter weekend. It’s so fun to put together (makes...
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I really love January. To me, this month has a bright and sparkling clean feel to it. And even though the start of a new...
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Oh man is this the perfect recipe for getting back into the swing of things after the holidays! I think that we’re al...
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Every day, around 4pm, my husband and I start texting about dinner. If there aren’t any leftovers or a previously thou...
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Before we get into these delicious potatoes, we want to thank you for your support on our new desserts ebook! It truly m...
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This post was created in partnership with OXO. Today we’ve got a festive veggie roast recipe that’s ma...
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Way back in the day when I was first getting interested in vegetarian cooking, I came across Mollie Katzen’s recipe fo...
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You’d think we were trying to check off as many October-inspired ingredients as possible with today’s recipe: pumpki...
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Happy October! Today we’ve got the coziest recipe for ushering in the first full month of fall – a cauliflower bake ...
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Hello friends! We’re back from a little hiatus having to do with my wedding. I married my love of many years under the...
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We’ve been making this lush, jammy spread on repeat lately. It’s been such a hit! This is a more low-maintenance ver...
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Tomatoes are everywhere right now, every color and shape imaginable, and tasting like the most concentrated sunshine. Th...
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Think of this super minimal granola recipe as a great introduction to the vast and delicious world of homemade granola. ...
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Summer Squash Caviar is a lovely Russian vegetable side that offers the perfect way to utilize all the summer squash and...
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Stopping by with another refreshing recipe today. The weather’s been extra balmy lately, and somehow, icy cold smoothi...
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So happy to come out with another mini meal plan! This series is one of my absolute favorite things to work on. It defin...
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Keeping the rhubarb content coming these past few weeks. No regrets :) Crisps are the ultimate lazy desser...
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This potato and fennel hash skillet meal makes for a very special breakfast/brunch, but it also works nicely as a wholes...
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It seems like we come back every year with a bean salad idea similar to today’s buffalo chickpea variation (see this s...
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Spring has been super rainy for us (it’s been raining for almost a full week now!), with only a sprinkling of a few ni...
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I consider these to be snacking brownies, rather than full-on dessert brownies. They’re vegan, gluten-free, flourless,...
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Today we’re sharing a serious crowd pleaser of a recipe from Liz Moody’s beautiful new cookbook Healthier Together. ...
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We sent out this simple asparagus chowder recipe as a little bonus in our newsletter a few years ago. Since then, it’s...
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This might be our favorite recipe so far this year! We were craving bolognese, but were also mindful of the fact that it...
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We’re very ready for spring and all of its tender, green produce, but unfortunately it’s still very much soup weathe...
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This post was created in partnership with Arbor Teas / Giveaway below! We come from a culture, where tea i...
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The New Year Glow Meal Plan is here! All kinds of carb-on-carb, dessert-every-day type of holiday indulgence happened f...
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Hi friends! Today we’re sharing a new video as part of a video series we are working on, where we’ll be going throug...
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It seems like everyone around has been sick with a cold recently, so we thought it our duty share another recipe involv...
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This is a recipe that we’ve been excited to share for a while! The number of plant-based yogurt options has been growi...
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I have a subscription to Bon Appétit, and I haven’t been able to get this Persian frittata recipe out of my head ever...
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Having wholesome, nourishing snacks around is my way of preparing for success. I’ve never been able to have three squa...
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You guys, this tart! It’s one of our very favorite recipes that we’ve developed lately. Beaming with excitement to s...
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Today we are sharing a super refreshing and summery recipe from the beautiful new cookbook Cook Share Eat Vegan by Aine...
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We lean on this meal at least once a week, especially in the summer. It’s dead simple to make, requires pantry staple...
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We recently spent a week in Upstate New York. It was magical. Masha has been going there every summer for the past coupl...
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Today we are continuing with our Abruzzo recipe series, in which we share traditionally plant-based dishes from Abru...
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This post was created in partnership with Nuts.com. We’ve got a subtly red-white-and-blue treat for you...
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All the credit for this mindblowingly delicious chipotle cauliflower burrito bowl idea goes to my man. He’s an omnivo...
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Today we are cooking the creamiest, most perfect chowder from a new cookbook that we are completely in love with, called...
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Today we are continuing with our Abruzzo recipe series, where we share traditionally plant-based dishes from Abruzzo, ...
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This post was created in partnership with Nuts.com. Saag paneer was always my number one choice when orde...
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This post was created in partnership with Nuts.com. Since Mother’s Day is this weekend, we thought we wo...
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We’ve got a round up of our favorite Spring recipes for you today! They’re all perfect for when you get that urge fo...
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There are still a few spots left in our Abruzzo Forage and Cook Retreat in Italy this coming October! We thought we woul...
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This post was created in partnership with Nuts.com. There are a lot of healthful, chocolatey nut spread r...
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This post was created in partnership with Nuts.com. Do you guys do spring cleaning? Stronger sun and longe...
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So many beautiful, vegetarian and vegan cookbooks came out this spring, around the same time as ours. We are super ex...
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Before we get to this heavenly Banana Cream Tart, we’re going to squeeze in a quick word about our very first vegan/ve...
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Curry is such a great weeknight dinner solution. It’s a vibrant, one-pot dish, doesn’t take too long, packs a lot o...
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This post was created in partnership with Nuts.com. Pudding/mousse-like desserts are my favorite, and comi...
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This post was created in partnership with Nuts.com. If chocolate chip cookies, oatmeal cookies, and banana...
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If you haven’t yet read the self-care interview we posted this past Sunday, check it out for some serious inspiration....
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This post was created in partnership with Nuts.com. Sorry we didn’t post these guys for you before Valen...
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Today we are sharing another step-by-step video we filmed of one of our favorite recipes from Simply Vibrant, in order ...
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This post was created in partnership with Nuts.com. Do you ever just feel like having a fancier breakfast?...
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This post was created in partnership with Nuts.com. You guys! Please make this ramen! It is so amazingly g...
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We are down to one week until the official release of our new cookbook, Simply Vibrant, and we are overwhelmed with gr...
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This post was created in partnership with Nuts.com. My love affair with the combination of matcha and sesa...
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Happy New Year, friends! We wanted to stop by with a round-up of vegan and gluten-free New Year reset-friendly recipes ...
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Hey friends, we made a 2018 lunar phase calendar that’s as much an art print as it is a calendar (it’s for sale here...
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This post was created in partnership with USA Pulses and Pulse Canada. As our new cookbook release date ap...
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I love galette. It really is the lazy wo/man’s pie. I love that galette crust requires the least amount of fuss of all...
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Checking in really quickly with this olive oil loaf that we haven’t been able to get out of our heads. We knew that we...
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This post was created in Partnership with Nuts.com Coming to you with my favorite, easy treat as of late. ...
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This happens to me pretty much every day at around 3 o’clock, providing that I’m working from home. I get up from my...
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I’m back with another recent weeknight dinner favorite. It’s a hearty pasta dish, and it’s a keeper. ...
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I’m writing from a hotel in Orlando, where we’ve been waiting out hurricane Irma. Man did we dodge the bullet with t...
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It’s been difficult for me to contain my excitement about these Blueberry Coconut Bars ever since I nailed the recipe ...
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This post was created in partnership with USA Pulses and Pulse Canada. I have a major weakness for anyth...
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We’re trying to get all of this summer’s most successful ice cream recipes out while it’s still prime time for fro...
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I often buy those nets of not-yet-ripe, organic avocados to have them ripen later in the week. What ends up happening m...
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Paloma’s been taking an active interest in cooking and working on fun food projects with me in the kitchen. This newfo...
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Here’s a true weeknight dinner scenario. I found some leftover raw broccoli and green beans while cleaning out the fri...
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This post was created in partnership with Nuts.com Wow, am I excited to finally be sharing these bars here...
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This post was created in partnership with USA Pulses and Pulse Canada. Everything tastes better on the be...
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Out of all the desserts in the world, I crave the pudding/mousse-kind the most. A tiny cup full of something light, crea...
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Checking in really quickly today with a recipe and step-by-step video of this gluten-free and vegan Strawberry Cobbler. ...
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I didn’t grow up drinking strawberry milk and thus have no nostalgic connection to it, nor did I have any particular i...
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I’m so excited to talk bit about Heather Crosby’s new cookbook Pantry to Plate today. When I received my copy and t...
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This post was created in partnership with Bob’s Red Mill. When I was writing my first cookbook four year...
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Roasting up a bunch of goodies and serving them up right on the baking sheet together with sauce and toppings is a sure ...
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This post was created in partnership with USA Pulses and Pulse Canada. By the time this post is up, I will...
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Strawberry season happens much earlier in Florida than in most places, and it’s already come and gone. Thankfully, I h...
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Have you ever heard of the quick soft serve ice cream technique, where you freeze coconut milk in ice cube trays and the...
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We enjoyed this pizza the other day, but wanted to hold off one more week before posting it here, until things got truly...
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Food magazines and online food publications are all about bright and green spring recipes right now, but I know that a l...
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I love having a jar of this meal-saver sprinkle in my refrigerator, because it always comes in handy when a quick savory...
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I’ve been dreaming about making no-bake lemon bars for a while now and finally got around to the idea a few weeks ago...
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This is the time of year that I start having uncontrollable cravings for all things bright, fresh and fruity. I want mor...
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So excited to share this recent discovery with you today. If you follow us on instagram, you may have seen me posting an...
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I finally got around to trying sweet potato toast this week, a concept that I’ve been seeing circulating around the...
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Every time I get vegetable ramen while out, I end up walking away a little disappointed. The first slurp always starts o...
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Checking in really quickly with this trippy spirulina latte. Half the fun of eating spirulina is its color, the other h...
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March is tricky. It’ll throw out a few of those luxuriously warm days in a row, which cause collective memory loss abo...
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I’ve been seeing a lot of ‘why not just make it with rice’ reactions to alternative grain risotto recipes. I have ...
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When I first heard that Laura Wright was writing a cookbook about two years ago, I began a very impatient wait for a boo...
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These cheesecake truffles are another fun recipe I developed for Nuts.com. Chocolate truffles full of healthful ingredie...
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I’ve always thought of lasagna as an intimidating dish in terms of its layered preparation, though I love the flavor a...
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Last week, I talked a little bit about my love for homemade nut milk, how it always tastes better than the store-bough...
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This creamy amaranth porridge is another cozy breakfast recipe we developed for Nuts.com. Amaranth is the superstar of t...
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Hibiscus is a powerful tropical flower with a long list of health benefits (anti-inflammatory, digestive aid, metabolis...
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Hope your weekend’s been great so far! Checking in with a fun, immunity-boosting smoothie bowl recipe that we develope...
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A few years ago, I developed this soup recipe for Food & Wine, and since then, it has become a staple in our househo...
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This post was created in partnership with Amira. This month we are focusing on recipes that will hopefully...
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I’ve been thinking about party snacks crowd-pleasing enough to serve during a New Years get together and came up with ...
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Yes, calling this drink eggnog is a bit of a stretch, but it does have most of eggnog’s better properties – creamy,...
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This popcorn is the treat I’ll be gifting my friends and bringing to holiday parties this coming week. After spending ...
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We’ve been developing some recipes for Nuts.com, our favorite online one-stop-shop for bulk foods, using their amazing...
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Since winter in the northern hemisphere is most definitely in full swing, we thought it was time for another quick, crea...
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Since we’ve been making a point of keeping things festive around here for the past month or so, we thought it was time...
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Most of us know that feeling that usually rolls around at around 3 pm on a workday, when it seems as if you’ve hit a ...
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We’ve got a little upgrade on classic creamy butternut squash soup for you today. This one still has plenty of buttern...
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To those who shared a little about someone special in your life in our last post, thank you. Reading every single one o...
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Focusing on love, peace and hope today and sending all those vibes your way, but we know you come here for the pie, amon...
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This post is created in partnership with Truffle Toast Home. Hey! It’s good to be back after a week off....
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This post is created in partnership with MightyNest, keep reading for a great discount. Right off the ba...
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I have a whole lot of cozy fall and holiday recipe ideas bouncing around in my mind, even though it’s still warm out a...
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I’ve found a new favorite weeknight meal that allows me to pack in as many different vegetables as I want, and, after ...
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Hey friends, this is Masha. I usually do the photos and editing around here, but I am now venturing into doing some full...
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Every time I feel a hint of sadness towards the closing of August, I have to remind myself that summer is not at all ov...
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Yesterday, Paloma turned eight, and we celebrated with this magical ice cream cake. Then we went on a road trip to Orlan...
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A bit on the state of things around here – The kitchen renovations have been put off until October, and ...
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This week, I wanted to re-create my favorite Ben & Jerry’s ice cream flavor, making it vegan (though B&J came ...
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I’m so excited for today’s ice cream flavor, I could hardly wait until Sunday to share it. These delicious ice cream...
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I’m sure I’m not alone in my desire to live off salads during these hot summer months. Leafy greens are in abundance...
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We made and photographed these beauties this past winter, but they kept getting pushed back on the blog post schedule, ...
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An easy one today, requiring a blender and not much more. Piña Coladas were my jam upon moving to tropical Florida fro...
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Cookbook manuscript submitted – check, kitchen renovations begun – check, long weekend ahead to relax – check! Now...
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I’m getting over a bad cold that really took me down by surprise, and finding myself craving plates of vegetables an...
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My kid is completely obsessed with sushi rolls, and I’m starting to figure out that it’s the format itself that elic...
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To continue with the herbal/floral theme from last week, this Sunday, we’ve got Chamomile Honey-Lemon Ice Cream. We’...
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This is a simple plate of tangled summer vegetables – tender zucchini noodles and carrot ribbons, gently blistered gre...
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This Sunday’s flavors are lavender, chocolate and tahini. I’ve talked about my love for lavender on this blog quite ...
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This is a meal that came together with the leftover ingredients from an intense four day cookbook photoshoot – it tur...
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As part of my recipe development process, I do a lot of research, whether related to ingredients or techniques. One of m...
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From a cultural standpoint, it’s always interesting to see a vegetable going in and out of style (remember that Portl...
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I’m a savories-for-breakfast type of person, although you wouldn’t be able to tell when looking at the breakfast se...
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Every weekend, I try to make time for preparing snacks for the week, along with a few other essentials like a big batch ...
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As though writing a cookbook and trying to stay on top of a second grader’s homework and extracurriculars is not enoug...
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These gnocchi are one of my favorite fall dishes to make for company. The process of gnocchi-making is fun and gratifyin...
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It’s been a month since we came home from our stay in Russia. School is back in session (second grade for Paloma), and...
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I’m so excited to talk about the new creation of our long-time (virtual) friends, David and Luise, the team behind Gr...
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If you think about it, pretty much every culture has some kind of dumplings in its food repertoire. Russians are not an ...
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It’s cold season and everyone in the family has taken their turns being sick. First it was Paloma, picked up from some...
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I grew up in a society that considered corn an unhealthy vegetable. This may have been more of an opinion of my entire e...
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When most people think of Florida, Disney World, Miami Beach and the Everglades are sure to come to mind. Having lived h...
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This summer has been unusually mild for Florida, and we’ve been able to come out of our AC shelters and enjoy the outs...
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Frozen Berry Cheesecake on a Sunflower Crust Food blogs have become a big part of my life, and there are s...
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It is hot, so hot. The air is still and humid, and we are the sun’s own toast. Tiny green dots of fireflies are lighti...
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Today I’ve got a guest post for you that I am very excited about. When Karolina Eleonóra of The Raw Dessert Kitchen...
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My friend Irina has new, exciting ideas regarding health and lifestyle almost every time I see her. She has a degree in ...
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Thank you all for participating in the Wholistic giveaway. The rose mist goes to The Best Decade, please email us your a...
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It’s time for apricots, that sweet part of the summer when the sun gets bright enough to make their delicate skins blu...
Read RecipeMasha with Raspberry and Lemongrass Tiramisu Well, hello there. Another round of warm gratitude to the won...
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Happy Easter! Today’s guest post is by the beautiful Elenore from Earthsprout. She compares her approach to cooking as...
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I recently re-discovered rutabaga and have been adding it to all sorts of recipes. I go through these phases with ingred...
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One of the things I miss the most about the home country is dacha. I can only describe it as the most comforting place o...
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Recently, we attended a birthday party that left me incredibly impressed and full of hope for the future. In fact, it wa...
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We hope you’ve been having a nice start to the new year. I’ve been hearing much talk of resolutions, many of them fo...
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We’re deep into New Year’s preparations this morning. There’s salad to be chopped, coconuts to be cracked, ice cre...
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If you’ve been reading Golubka for a while, you might have noticed that we are a bit obsessed with cooking in layers. ...
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I spent the other weekend visiting Paloma’s big sister in New England. I was looking forward to seeing beautiful folia...
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We haven’t posted a drink recipe here for a while now. That’s a bit strange, since we enjoy some kind of shake or ju...
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We really love cheese – hard and soft, aged and young, raw, smoked, goat and sheep, from France, Spain, Italy, or Gree...
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Seems like the time has come to say goodbye to summer once again. And as much as I am looking forward to fall’s lovely...
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Let’s talk about kitchen disasters. They happen to everyone. One just happened to me a few hours ago. I had to throw a...
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We thought it would be nice to share a comforting treat, when a large part of the country is waiting for Irene, and so m...
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Paloma has her own basil plant and takes care of it with pride and a funny crinkle of seriousness on her forehead. She p...
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There are not many dishes as desirable on a hot summer afternoon as a well chilled gazpacho. This particular one stands ...
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Hands down, breakfast is my favourite meal of the day. Every morning, I have to eat something to wake up and be ready fo...
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Hello there, I’m fresh off the plane from Europe, London-Cologne-Paris-London. Home just in time for my friend N.’s ...
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I made this dish before the coconut disaster took place. I’m still not entirely sure what happened, but young Thai coc...
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Last week, I promised to make a savoury dish for the next post, but I’d completely forgotten that Easter is just aroun...
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Last week, I decided to hop on the adventure that is the Master Cleanse and just recently completed the ten days. Fastin...
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Today, we have a hearty recipe for you. We’ve been enjoying these cakes all throughout the winter. They work equally w...
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Before falling in love with raw food, I went through a vegetarian phase, which lasted for several years. My kitchen shel...
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Life has been quite hectic around here lately. I’m sure you know what I mean, we get caught up in the whirlwind of tim...
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We’ve got a new staple food. One that often acts as an accompaniment to breakfast tea, or as a snack at work, or a des...
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A few weeks ago, David and Luise from Green Kitchen Stories asked us to do a guest post for their wonderful blog. They a...
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The first time I tried macarons was at the Macaron Café in Midtown, Manhattan. I had seen many photos of them prior to ...
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Oh Thanksgiving, how it snuck up on us this year. It seems as if just yesterday it was summer, and now there is a chill ...
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I am ever-captivated by the creativity and extravagance of Japanese cuisine. I could stare at this set of photos for hou...
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This Halloween is not only the first one that Paloma can understand as a holiday, but, in a way, the first one for me. A...
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This dish combines our love for Indian spices, mushrooms, and a quiche. This was my first attempt at working with Irish ...
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My professor once told me that everyone’s personality has a distinct shape, much like a zodiac sign. She said that she...
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The idea behind this post is quite simple. During my childhood back home, street vendors sold all kinds of snacks in sma...
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Autumn is coming and there is no stopping of it. We’re excited – in the world of food that means more savouries, com...
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Heirloom tomatoes are a true wonder of summer. It’s hard to imagine now, but when living in Russia, we had no other to...
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This post is a kind of tribute to the lovely season that is quickly drawing to a close, summer. Here is our celebration ...
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Parfait is a wonderful thing. It allows those of us who find boredom in single-flavour desserts to enjoy many tastes and...
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Paloma turned two on Friday, and we can hardly believe how fast time flies. Last year, for her first birthday, we had a ...
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The other day, we were taking a walk on the beach and recollecting our many summers spent on the Black Sea shore. Sochi ...
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I must confess, I never liked gathering blackberries. Their bushes are covered with sharp little thorns that make the pr...
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Today we’d like to share a few recipes for fresh, seasonal snacks. Crackers and spread are such friendly, unpretentiou...
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This time of year is when stone fruits have finally become sweet, sun baked, and worth the buy. The ultimate way of eati...
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As much as we love our chocolate granola, the time came to try something new for breakfast. Here continues our quest for...
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Napoleon is one of the most beloved desserts in Russia. That version consists of layers upon layers of rich and moist cr...
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Asparagus is a vegetable that I grew to like during my years in America – we never cooked with it in Russia. Up until ...
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A rich option for all the sweet-teeth out there who find it difficult to control themselves. This cake tastes like it co...
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“What can be better than the best potato chips?” you ask. – “Golubka’s kale chips!” I answer ...
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It is not a secret that we are all addicted to bread, the kind that is made with wheat flour – it has been a staple an...
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I borrowed the core of this recipe from Carol Alt’s book, but changed the ratio in the tomato sauce and marinade to ma...
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Before I had Paloma and cooked with meat, I would often make two different pots of chili – a meat based one as well as...
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