Vegan Recipes
129 recipes
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If you’re like me and crave more raw, juicy vegetables and fruit as spring settles in, you might enjoy this sunny sala...
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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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This delicate, silky bisque is all about the intersection of summer and fall. Corn and zucchini are summer epitomized, y...
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Beach sandwich season is finally here, and doesn’t everything taste better on the beach? Today’s recipe is a tribute...
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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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I make a variation of these overnight oats all the time. I love that they come together super quickly, make for a great ...
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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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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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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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Hi friends! If you’re in need of one more super simple but stunning veggie dish for your holiday table, we’ve got yo...
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This is the kind of food I crave when it feels like fall is really here to stay. Fried potatoes were a staple growing up...
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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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We have a marinated zucchini recipe in the blog archives that’s a favorite to which we keep coming back to every year,...
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Few desserts embody summer as well as a lush, fruity sorbet. This one is very straightforward in ingredients and prepara...
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A thing I learned this year that I can’t believe I didn’t know before is that traditional Andalusian gazpacho recipe...
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I put this salad together on a whim a few weeks ago following a craving, and we liked it so much that we’ve been makin...
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We make potato salads pretty much every week in the summer. To me, they are the perfect food – satisfying, packable fo...
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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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I pretty much always know what I’m having for lunch, especially right now, with this chilly spring weather and infrequ...
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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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Cabbage is a pretty underrated vegetable I think. It was a total staple growing up in Russia, making its appearance in e...
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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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Here’s something fun that you can make to set yourself up for endless future wins in the kitchen. This freezer bouillo...
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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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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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Tomatoes are everywhere right now, every color and shape imaginable, and tasting like the most concentrated sunshine. Th...
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This soup tastes like you’re eating the garden in the best possible way. In Russia, we call it svekolnik, but similar ...
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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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Do you ever use your steamer? My $10 bamboo steamer is one of my favorite kitchen tools. I love how quick the steaming p...
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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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We’re continuing with our series of Abruzzo-inspired, plant-based meals today (all our previous recipes are linked bel...
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It seems like a lot of people still see broccoli stems as scraps to be thrown away, but the truth is that broccoli is ...
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Hi friends! Checking in really quickly with a favorite dinner as of late. I think tempeh is one of those things that peo...
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We had the most transcendent experience eating this simple, Italian peasant soup during our retreat in Abruzzo this past...
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Happy 2019, friends! Hope you’ve been having an inspiring beginning to the year. Today we’re excited to announce tha...
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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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This may or may not be news to you, but a really good slaw is easy to make when you’ve got the foundation of nicely s...
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Popping in really quickly today to share the recipe for this holiday table dessert contender – baked apples! These bab...
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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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Hey friends! It’s been a little while. We took a break from posting, while we were in Italy hosting our first Abruzzo ...
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Our farmers market is painted with all the stunning violet and purple shades of eggplant right now. I have the hardes...
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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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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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I’ve been on a raw food kick lately. I find that it’s what my body craves in the summer heat, and it always helps me...
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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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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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Checking in today to share another step-by-step cooking video that we shot of one of our favorite recipes from Simply V...
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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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When we were shooting the book trailer for Simply Vibrant, we took some time to film a few process cooking videos for ...
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Yesterday was our new cookbook’s pub date, which is sort of like a birthday in the book world. It feels so good to fin...
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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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This post was created in partnership with USA Pulses and Pulse Canada. Since this is our last recipe of 2...
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This post was created in partnership with USA Pulses and Pulse Canada. Here’s a simple, nourishing sou...
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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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This post was created in partnership with USA Pulses and Pulse Canada. I’ve been wanting to come up with...
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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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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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Hope everyone is having a nice weekend. Just a quick check-in today with a salad we made for lunch during the week that�...
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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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Hey friends, this is Masha checking in with my (now annual) Woodstock, NY trip photos and a really good watermelon panza...
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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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This post was created in partnership with USA Pulses and Pulse Canada. There’s something about the act o...
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This post was created in partnership with Whole Earth Sweetener Co. Turkish delight is one of those old-sc...
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A confession – I’ve never actually tried a classic root beer float, but if it’s anything like this kombucha float,...
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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’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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Earlier this spring, I talked a little bit about what an explosive strawberry season we experienced this year. I couldn...
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My first experience with South Indian fare was in Toronto, in a buzzing, cafeteria-style restaurant that looked like a f...
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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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Fagor recently sent me their 6 quart pressure cooker, and I was very excited since I’ve never had one before and kne...
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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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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’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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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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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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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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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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This post was created in partnership with Quinoa Queen. I’m pretty convinced that I’ll be on team home...
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There’s something very powerful about turning a pile of vegetables into a proper meal. The satisfaction/general victor...
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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 Naked Nutrition. Two carrot-centric recipes in a row? Yes, and I...
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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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Happy New Year! Checking in with a quick breakfast recipe idea that was born out of my struggle to feed my very picky e...
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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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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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I’ve recently been putting more emphasis on having plenty of good fats in my diet. Hormonal balance, healthy brain fun...
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This post was created in partnership with Smiley Honey. Roasting pears is the easy road to a sophisticated...
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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 past week, we posted a recipe for a Whole Braised Holiday Cauliflower, which was pictured served with this very n...
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This post was created in partnership with San-J. Happy November! It’s so hard to believe that the year i...
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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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This post was created in partnership with Infinity Jars. Having recently finished a cookbook manuscript wi...
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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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One word – romesco. Have you tried it? I’m not saying you should drop everything and make it as soon as possible, bu...
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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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Every one of us has, at some point or another, felt at a loss when tasked with making a meal. Sometimes there’s just t...
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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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This post was created in partnership with Moringamio. This little blog started out as a raw foods recipe j...
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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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It’s been so hot! Every summer, without fail, my general appetite decreases, while cravings for all things fresh, cris...
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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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Cookbook manuscript submitted – check, kitchen renovations begun – check, long weekend ahead to relax – check! Now...
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Papaya is one of my favorite things to eat this time of year, so figuring out a papaya sorbet recipe that worked was ve...
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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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This Sunday, we are going for something very light, summery, fruity, and very nutritious. More particularly, a green sm...
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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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The hotter the weather gets, the more I find myself substituting meals with just a ton of watermelon, mango or papaya, o...
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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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I think I first got the desire to make rhubarb frozen yogurt when I saw a photo of Nigel Slater’s Rhubarb Eton Mess....
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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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Mung beans have been my legume of choice as of late. I love them for their versatility, good nutrition record (protein o...
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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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A seven year old’s palate, at least my seven-years old’s palate, is completely unpredictable. There have been many t...
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Recently, I’ve been working on developing very light, very mildly sweetened, mousse-like dessert recipes for the new ...
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Today’s soup was inspired by the Simmered Winter Squash recipe from Heidi Swanson’s beautiful new cookbook, Near an...
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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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I recently came back from a short stay in NYC with Masha (older daughter and Golubka photographer), where I was happy t...
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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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By the time this post goes up, Paloma and I will be in Russia spending some much anticipated time with grandma. I will t...
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Sarah B. of My New Roots hardly needs an introduction. Her blog has been a major source of inspiration for a long time n...
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Spring is in the air, I can tell by the volume of the birds outside my window, which gets louder every morning. Daylig...
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I’ve been on a forbidden black rice kick this winter. I love its pleasant texture, mild flavor and sweet aroma, and i...
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Call me crazy, but I’ve never been attracted to sticky cinnamon buns. I blame the fact that I didn’t grow up eating ...
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This winter I rediscovered parsnips and have been roasting them weekly, unable to get enough of their unique, sweet flav...
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Dukkah is an Egyptian spice mix traditionally made of various nuts, sesame seeds, herbs and spices like coriander and cu...
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Paloma often asks for açaí for breakfast, meaning the açaí bowl. It’s an easy and nutritious thing to make if you ...
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I want to wish you all a happy holiday season and thank you for your readership, for trying our dishes and for buying ou...
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Before we share our holiday dessert for the year, here is a dish that I’ve been hooked on lately. It will make for a l...
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Today I’d like to talk about At Home in the Whole Food Kitchen, a book I’ve been cooking from non-stop since getting...
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Both my husband’s and my family live far away, so instead we celebrate Thanksgiving with the other family – our frie...
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When creating recipes, I keep in mind a few key points for what my dishes should be: flavorful, healthful, new, accessi...
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Ciao from Italy! By the time this post goes up, I will be in the mountains of Abruzzo, having already walked down the st...
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This past summer was a summer of ice cream for us. Since I bought an ice cream machine five years ago, I haven’t been ...
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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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I recently talked a bit about my home region in Russia, and its array of food cultures and cuisines. Its unique geogra...
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There are three foods from back home that I find myself missing consistently – wild mushrooms, black currants, and sou...
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I’m always looking for ways to include vegetables in every dish, desserts included. After making vegan sweet potato mu...
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Squash blossoms have always epitomized the magic of summer to me. Like fireflies, they are quiet and fleeting – look a...
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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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Paloma and I are leaving for Russia today, and here is one of the snacks I will be bringing for the long flight. Lately,...
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I’ll start off by saying how grateful and excited we are to be nominees in Saveur’s Best Food Blog Awards. The comp...
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Finally, our plans have been set in stone, the tickets have been bought and all the arrangements made. Paloma and I are ...
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Granola bars have always presented somewhat of a challenge to me. I haven’t been able to find a wholesome store-bought...
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All politics aside, I love the winter Olympics. As the daughter and granddaughter of athletes, I grew up in a household ...
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I must admit that I’m not very skilled when it comes to proper cake making. I could tell you about several disasters, ...
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It may sound strange to some, but from time to time I truly crave tofu. I used to cook with it a whole lot years ago, du...
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As healthy as I always try to feed Paloma, and as many green smoothies and juices she drinks daily, I never dreamt of he...
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Today we celebrate our book, The Vibrant Table, being available for pre-order and all the work on it – successfully c...
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Welcome to the new golubkakichen.com! We are so excited for this very overdue transformation and hope you like the site...
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Finally, the weather broke and the steaming Florida September heat began to give up. I can’t wait for the day when we ...
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Last week, I received all the fully designed pages of our cookbook for proof reading. What an exciting feeling to see al...
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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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After all these years of living in Florida, I’d never seen, let alone tasted a local fig until very recently. I heard ...
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This week, I’ve really been craving vegetables – I always do – but it comes in waves, some are bigger than others....
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As a child, I always felt a persistent sadness come over me at the end of summer. It’s not that I didn’t like the be...
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When it comes to ice-cream, for me, the stranger and less common the flavour, the better. My track rec...
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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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Last week we learned that our cookbook will be much bigger, over fifty pages longer, than originally planned. We’re ve...
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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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Cold pureed soup is something that I didn’t know about when growing up but absolutely cannot live without now. Every s...
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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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I’m so excited to finally be sharing a recipe here, I’ve missed it so much. And what a special recipe it is – easy...
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Happy Saturday everyone! Life has been hectic lately, there is still work on the cookbook and many other ...
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Today we are so happy to welcome a guest poster, Laura, a beautiful lady behind The First Mess. In case you are not fami...
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Spring continues to be cool down where we are in Florida. I’ve lived here for ten years and never experienced such a c...
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When I posted about my experiments with Tartine’s sourdough bread, I recieved a lot of questions about ...
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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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The cookbook manuscript has been submitted! And even though there is still a lot of work to be done in the editing stage...
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This post is also available in: French Aran Goyoaga hardly needs an introduction. Her a...
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Happy 2013 everyone! Wishing you a year of health, peace and many delicious meals. We’re so grateful for yet another y...
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Happy Holidays, everyone! To celebrate, here’s a fudge cake made with black beans and studded with the fruit of the se...
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Today, I don’t want to say much, just that our hearts go out to the victims and families of the terrible tragedy in CT...
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Citrus season has taken off here in Florida. I’ve noted at least five different varieties of oranges, as well as tange...
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Hope everyone in hurricane Sandy’s path is staying safe, warm, and dry. Now to pears – what a perfect ...
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This post is also available in: French Before it gets too cold, here are two...
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This post is also available in: French La Tartine Gourmande is a cookbook I’ve been spend...
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This post is also available in: French Here is a (lighter) version of a ca...
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Lately, there has been news of a number of blog to book projects that left us absolutely thrilled (La Tartine Gourmande,...
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This post is also available in: French I’ve always associated late summer with plums,...
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I’ve been cooking a whole lot lately, which tends to happen to me every summer. I don’t know if it’s the energy fr...
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This post is available in: French I’ve been wanting to try kohlrabi for a while now, aware of its pretty...
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This week we’re inspired by summer markets, their amazing bounty and breathtaking color. It all began wh...
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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...
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Hello from chilly San Francisco! We just arrived, and the weather forecast is promising sun and high 60s all week. A ver...
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This one is for all the recent graduates. Congratulations, it’s quite an accomplishment, what you did! We have our own...
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We’ve talked about our love for leisurely weekend breakfasts before. Make it outdoors and surrounded by friends and fa...
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Say hello to our next guest bloggers, the Alkaline Sisters. Julie and Yvonne write a beautiful blog, where they inspire ...
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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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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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Lemon Plum Salad Poppy seed dressing 3 tablespoons raw sesame tahini 1 tablespoon raw honey ...
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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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Today we continue our series of posts, describing the preparations for our Argentinean tango inspired 3D gathering, whic...
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Both pizza and flatbread are very popular in Argentina. When researching Argentinean cuisine, I learned about faina, whi...
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Here is our version of Italian lasagna, which is light, delicate, and made with fresh coconut meat “pasta” – no f...
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A salad of roots like jicama, fennel, and daikon radish. We’re blessed with the growing season in the midst of the wi...
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A light, creamy sunchoke soup, dressed up with a vibrant pomegranate reduction. The first time I tasted Jerusalem artic...
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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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This year, we are giving edible presents. Since I spend so much time in the kitchen, it makes sense to prepare delicious...
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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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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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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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Last weekend, I got a chance to travel to New York, a city I love very much. I had a few particular places to visit in m...
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Here is another dish that I crave during the hottest months of the year. These wraps are great for long, lazy summer con...
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Like many committed at-home cooks, I’ve lived through a full-on love affair with Nigella Lawson. It was so long ago, b...
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I love visiting Asian markets – they are always full of surprises and things that to me are unknown and curious. As a ...
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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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Mediterranean dolma was always on the list of foods special to me, there is something fascinating in the taste and the a...
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Summer in Florida is challenging. It is hot. Your only chance of catching some decent breeze is at the beach. Local prod...
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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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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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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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Some foods have a distinct seasonal disposition. Ice cream for summertime, apple pie in the autumn, hot soup during wint...
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Ever since making our savoury avocado truffles, we’ve been thinking about creating a dessert version of this much love...
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Paloma loves to eat. In that way, we are very fortunate. It’s quite a rarity for her to turn down food, and she’s al...
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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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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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I have a small linen bag of dried lavender hanging on my bedpost. The herb is said to calm the senses and help with slee...
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When we first put together this plate of green, red, and pink, we were not expecting much of the result. After all, how ...
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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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Here is a nice way to prepare summer squash in a salad. The beauty of these squashes is that they’re harvested with th...
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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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We’ve finally gathered up the courage to buy an ice cream maker. Very quickly, this smooth white friend ...
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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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During the summers at our Russian dacha, meals were always accompanied by small, curiously shaped cucumbers that we pick...
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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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We’re finally back from a few busy weeks off and are truly glad to be spending days in our sunlit kitchen again, cooki...
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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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I remember tasting this dish for the first time and wondering why I ever bothered to cook zucchini or marinara. It taste...
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These avocado truffles were once again inspired by Luxirare. The challenge was to use raw ingredients and create some ki...
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If you are ever in need of live food inspiration, turn to Sarma Melngailis’ great cookbooks, blog, and restaurant (whi...
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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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This is another recipe from the small series of cooked soups that I feed Paloma and the rest of the family on wintry day...
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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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Although we’ve been eating raw food throughout the day lately, I give Paloma one of my hot soups at lunchtime together...
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