Ukrainian and international home cooking recipes
The smell of fresh baking fills a home with comfort. Recipes for pies, cakes, cookies, buns and bread, from simple to festive. Precise dough ratios and oven temperatures help you get great results even as a beginner.
Don’t fuss over making this batter look neat – it comes together in a single bowl in a couple of minutes, and that speed is the whole point of a “guest at the door” pie. Grated carrot and coarsely grated tart apple hold moisture in the crumb, so it stays soft for several days instead […]
The filling of this pie is dictated by whatever is in your fridge, and the batter takes mere minutes. The name “Pinivets” (from the Russian for foam) nods to the airy kefir-and-soda batter, which pours from the bowl like pancake batter and needs no rolling and no proofing. Kefir is a tangy cultured milk drink, […]
“White Nights” is a sponge cake built on sunflower oil rather than butter, so the layer bakes up moist and stays soft for days. It’s named for the pale cap of baked meringue that crowns a layer of fresh pears and apples — and that contrast of tender soaked sponge, juicy fruit, and crisp meringue […]
Delicious Apple fritters for the whole family! Spring is coming. It means that we need vitamins and energy boost. And the apple fritters are what we are looking for. The apple fritters recipe is very simple. They are cooked in a blink and in a blink they disappear from the plate. That`s why prepare a […]
Everything rides on the dough’s texture: it needs to be fairly stiff, close to dumpling dough. If it spreads, the tvorog (dry-curd farmer cheese; use well-drained ricotta or dry cottage cheese pressed of liquid) was too wet, so add flour a spoon at a time until it stops flowing. These buns sit halfway between syrniki […]
Quick crescent rolls on a cheese-yeast dough. The farmer’s cheese — tvorog, a dry, fresh pot cheese; drained ricotta or well-pressed cottage cheese are the closest Western stand-ins — keeps the crumb moist and slightly stretchy, while the thick jam inside caramelizes as they bake. These come together in under an hour, since the cheese […]
Cherry almond pie is built on a play of contrasts: a crumbly shortcrust base, juicy cherries, and an airy almond filling where beaten egg whites make the top tender, almost like a soufflé. The tartness of the fruit balances the sweet, nutty layer, and the almond brings that marzipan note that pairs so well with […]
There’s something almost magical about pulling a tray of warm chocolate muffins out of the oven, their tops cracked and crowned, the kitchen filling with that deep, cocoa-rich aroma. These are the muffins you’ll want to make on a slow weekend morning, or whenever a chocolate craving sneaks up on you. Made with real dark […]
Whoopie pies are an American classic that straddles the line between cookie and cake: two soft chocolate discs joined by an airy filling. In this version, the usual buttercream is replaced with a sea buckthorn souffle—bright orange, with a characteristic tart tang that sharply contrasts with the rich cocoa dough. The dough here is more […]
A crostata on an almond and lemon-zest shortcrust, filled with a cool yogurt cream and fresh berries. Unlike heavy custard fillings, this cream holds its shape thanks to gelatin while staying light and faintly tart—an ideal base for juicy strawberries, raspberries, or blueberries. A few tips: Work with cold butter and do not mix the […]