Lyukum Cooking Lab > Blog > diet > ovo-vegetarian

Shakshuka with Hatch and Dukkah

Last year, out of curiosity I experimented with traditionally red Middle Eastern recipes — Zhoug, Harissa, Dukkah, Shakshuka — replacing red ingredients with locally available green and featuring Hatch green chile peppers. Everyone liked green harissa and green dukkah, but their combination in shakshuka was a hit.

August 11, 2017
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Simple Healthy Breakfast: Steamed Eggs

If you follow the recipe step-by-step never skipping a single instruction, it’ll work for you like magic! You will get perfectly steamed eggs with runny egg yolk and easy to peel shell every time.

August 7, 2017
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Korean Pancake with Ramps | Sanmaneul-jeon 산마늘전

Many thanks to my culinary friends and Maangchi who shared their love to Korean pancakes and inspired me to add some of them to my list of most often served spring dishes!

April 24, 2017
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Ramen: Eggs for Ramen | Ajitsuke Tamago | 味付け玉子

Every time I invite people to experience ramen for the first time and they pick the toppings, I suggest to include eggs. In the menu, they read “pickled” or “marinated” next to the eggs and say “No.” I smile and order extra eggs for my bowl of ramen, because I know what’s going to happen next — they will see them, ask for a bite, and I’ll have to share. Why didn’t you order them? — I ask. They are simply expected to be similar to American vinegary pickled eggs, which do not have a lot of fans these days. Ajitsuke tamago are completely different. They are soft with runny yolk and seasoned in a savory broth based on soy sauce. They are delicious!

February 15, 2017
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Spiced Christmas Cookies with Hazelnuts and Candied Orange Peel

This recipe is my simplified adaptation of German Lebkuchen recipes to local ingredients. It is based on many versions that were shared online by German home bakers — thank you!

December 19, 2016
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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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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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Real tenderness can’t be confused…

Real tenderness can’t be confused,
It’s quiet and can’t be heard.
Don’t bother, there’s really no use
In wrapping my shoulders with fur.
In vain you whisper sweet lies
About falling under love’s spell,
Your stubborn and hungry eyes –
I’m afraid, I know them too well!

1913

By Anna Akhmatova

June 28, 2015
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Ramps and Bacon Omelet

There are many ways to make an omelet. Rolled French omelette is one of my favorite. It is good plain, but even better when flavored with herbs and rolled with grated cheese. It is absolutely amazing with chives and ramps!

May 3, 2015
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Let Zephyr only breathe…

Zefir (Russian: Зефи́р, may also be spelled zephyr or zephir) is a dessert commonly produced and sold in the countries of the former Soviet Union. As the name suggests it has a delicate airy consistency. It is made by apple puree, which has been thickened with pectin, and egg whites into a foam. The foam is stabilized by a sugar and agar syrup.

March 25, 2015
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