This Meatball Chili is my make-ahead-keep-in-reserve dinner this month. Each December, I focus on baking cookies, breads, and cakes, pickling herring, making pâtés, and curing meats for our traditional Scandinavian and Ukrainian Christmas celebrations. Other meals throughout this month are often thrown together at the last minute from leftovers and pantry ingredients. This year, I …
The holiday season is fast approaching, and baking is on my mind. This year, I will avoid a December baking crisis and follow my mother-in-law’s practice of spreading holiday baking over two months, baking those items that can be preserved or frozen before Thanksgiving and baking more delicate cookies and tarts in December. I am …
This Pumpkin Noodle Babka is my recreation of a fall dish Babunia, my Ukrainian maternal grandmother Julianna Bulawka, improvised for Didunio, my grandfather Vasyl Bulawka. It unites sweet cheese, sour cream custard with egg noodles and pumpkin, Ukraine’s favorite fall ingredient, in a noodle bake (she called harbuzova babka* or kugel (гарбузова бабка or куґель) …
Ukrainians love soup — hot, cold, meat or vegetable-based. It’s served daily in homes and restaurants regardless of season. Borshch, the quintessential Ukrainian soup, is a culinary staple recognized worldwide and inscribed on UNESCO’s List of Intangible Cultural Heritage in Need of Urgent Safeguarding in 2022. While borshch is consumed year-round, cooler weather restores the taste for …
At the end of a recent seafood dinner in Washington, my dining companions and I were presented with a splendid arrangement of Greek desserts. The assortment was familiar: baklava —caramelized phyllo pastry, filled with chopped nuts, and sweetened with syrup or honey, ekmek kataifi –crispy, golden shredded phyllo with creamy custard, soaked in lemon scented …
This Ras el Hanout Cauliflower Wedges with Mashed Chickpeas recipe is this year’s addition to my plant-forward repertoire. It illustrates how seasoning with an unusual spice blend can amplify the flavor of a common vegetable. When I was growing up in Maryland, Mama and other family cooks cooked vegetables they knew. Thus, my vegetable diet …
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I first encountered this Poured-Crust Cabbage Pie at a picnic on the eve of Ivana Kupala, Ukraine’s midsummer celebration. Its thin crust enveloped a savory mixture of shredded young cabbage, other vegetables and spices. It was perfect picnic food: fresh, flavorful, easy to eat out of hand on a magical midsummer evening, leaving a lasting …
Poured-Crust Cabbage Pie — and How Ukrainians Celebrate Midsummer Read More »
When I was a kid, rhubarb dishes appeared on our family menu each May, confirming unequivocally that spring had finally arrived. Seeing a basket of bright red rhubarb at the local market enticed me to try this Rhubarb Tart with Crème Anglaise recipe that I’ve saved just for this occasion. Rhubarb is a perennial plant …
On a recent trip to Argentina, I expected to eat large portions of meat and drink wine at every meal. Still, I was surprised by the culinary diversity offered in restaurants, which dispelled the all-meat stereotype of Argentinian cuisine. Beef and other meats, of course, are on all menus, but so is seafood, an amazing …
These Carrot Oladky (morkvyani oladky – морквяні оладки in Ukrainian) are one of many dairy-based dishes eaten during Masnytsia or Syrny Tyzhden (translated as Butter Week or Cheese Week). Masnytsia is Ukrainian carnivale which takes place a week before the start of Lent, which often occurs at the end of February or in the first …
Carrot Oladky – Tender Carrot Pancakes from Ukraine Read More »