Lyukum Cooking Lab > Blog > diet > lactose-free

Boozy, Adults-Only, All-Inclusive Pecan Pie

When making this pie, don’t be shy with the sugar and butter. And bourbon. And Mexican vanilla. Just don’t be shy at all. Let it go!

November 26, 2015
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Halloween Recipes: Eggplant Witches

Eggplants are magical. There are eggplant recipes in almost every cuisine in the world. Eggplants can be transformed into a delicacy by applying almost any cooking method: simmering, steaming, frying, deep-frying, stir-frying, baking, roasting, charring, drying, marinating, fermenting… They can be cooked savory and sweet. Their flavor is very meaty and full of umami. Eggplants ARE magical. Serve them shaped as witches this Halloween!

October 11, 2015
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My Double Apple Tart from Paris

The French apple tart, or Tarte aux Pommes, is actually a double apple tart. Between the layer of thin caramelized apple slices and buttery pastry crust, there is a creamy vanilla-flavored apple puree. Two layers of apples with different textures make this dessert a celebration of apple season.

October 8, 2015
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Tequila Tasting Party Recipes: Palate Cleansing Salad

“The true southern watermelon is a boon apart and not to be mentioned with commoner things. It is chief of this world’s luxuries, king by the grace of God over all the fruits of the earth. When one has tasted it, he knows what the angels eat.” — Mark Twain, Puddn’head Wilson

September 27, 2015
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Patir | Indian Cabbage Rolls

This recipe is vegetarian. To make it vegan replace Ghee (clarified butter) with vegetable oil of your choice, and cow milk yogurt with coconut milk yogurt. A wonderful combination of Indian spices make this dish highly flavorful, and chili peppers make it hot. You can adjust the level of spiciness and heat to your taste. When Eastern Europeans see this recipe, they call it Indian golubtsy and ask me what can be used instead of chickpea flour which is not easily available there. I don’t see any harm in experimenting with other locally available gluten free flours (buckwheat, oat, etc.), spices, and flavorful herbs and vegetables.

September 6, 2015
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Cold Summer Soups: Watermelon Gazpacho

I finally made this soup for the first time and it proved my every expectation! The only modification to the original recipe was replacing yellow bell peppers with charred hatch. I also added 1/3 cup balled watermelon. Amazing! I highly recommend the cookbook, this cold soup, and Texas Hill Country in August!

August 23, 2015
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Chard Pkhali

Pkhali (ფხალი) is a signature Georgian appetizer. Its consistency is similar to pesto and tapenade. Pkhali’s main ingredients are cooked vegetables and walnuts mixed with traditional herbs and spices. Georgians are fond of greens. Many pkhali recipes include leaf cabbages/lettuces, chard/beetroot greens, or spinach. “Pkhali” is a Georgian name of chard. Follow my recipe to make this version of pkhali — full of umami and meat-like flavors, yet vegan.

August 21, 2015
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Fried Rice with Hamachi

This recipe will help you to fix a quick dinner if you happen to have leftover sushi rice and a piece of good sushi grade fish. Yellowtail is my favorite, but salmon, fatty tuna, or escolar are suitable substitutions. When preparing the ingredients, slice your fish frozen and keep slices frozen until the moment they go on top of the rice. It prevents overcooking the fish. I usually cook and serve this fried rice in a hot pan. It is fun to put chairs closer and enjoy eating dinner shoulder to shoulder.

August 17, 2015
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Band Gobi | Cabbage, Potato, and Green Peas

This recipe is my favorite version of Band Gobi. It is one of my key recipes from Taste of India cooking class, which I use to demonstrate how to cook with tarka and how to control the level of spiciness and heat.

August 16, 2015
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