About
Hi there! My name is Natasha Kravchuk. My handsome husband, Vadim, and I started Natasha’s Kitchen in 2009 and develop recipes and recipe videos full time together.
I come from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes taste great and you can trust that they actually work.
My Family:
My parents came to the US as refugees from Ukraine when I was 4 years old. They brought 5 tiny girls and had nothing but a stack of suitcases. They didn’t know the language, but worked hard and achieved the American dream. Watch the TV News Segment about our incredible story.
Growing up, I used to be so shy I thought no one would marry me until my husband came along and swept me off my feet (true story). I married my wonderful husband Vadim over 16 years ago. We are blessed with two children. Every recipe is thoroughly tested and approved by each of us and is often critiqued by relatives and friends. We only post the recipes we love and make over and over.
We live in Idaho, “Ida-who?” Potatoes, people, potatoes! Our family attends Life Church Boise. We strive to walk in love and live our lives by the word of God and the life of Jesus.
My Background:
We’re so thankful to be full-time foodies and recipe developers. We’re living our dream because of you and I can’t thank you enough! I draw on all of my past experiences which make me the recipe developer, video creator, photographer, writer, and business owner that I am today. We set the bar high so you can expect great recipes and videos here. God has made all of my past experiences working for my good.
The ‘Resume’:
- Starting as a teen, I worked for 7 years as a business intern (my most valuable ‘education’).
- Earned my bachelors degree in Business (long story)
- Worked as a Realtor for 4 years during which I had an early mid-life crisis and cried a lot (let’s just say it wasn’t for me).
- Second Bachelor’s degree in Nursing and worked as an RN in telemetry (shorter story, but still long).
- Blogging since 2009
So, I’m a wife, mom, food blogger, video creator, photographer, writer, influencer, social media boss, entrepreneur, and worship leader. If I were a sandwich, I’d be a chicken bacon avocado on focaccia.
About Natasha’s Kitchen:
I started this food and family blog in 2009 as a way to share favorite recipes and events with family and friends. It has grown much larger than I could have imagined with about 1,000 recipes and about 7 Million hungry visitors per month. In March 2021, we passed 2,000,000 subscribers on Youtube and our channel is growing fast.
My goal with Natasha’s Kitchen is for you to really discover and fall in love with cooking and find many new favorite recipes your family will love. The ingredients we use are simple and easily accessible; not overly hoity-toity. My motto: if you can read (a well-written, tested and trusted recipe), you can cook.
This is a personal website and all of the recipes are tested and approved by my family. All of the photography is done by myself and I’m the one showing up in our videos. My husband edits the photos and videos (and he’s the videographer single-handedly running 3 cameras at once).
Much of the recipes I share come from my Mom and Mother-in-law, family, friends, and experience in the kitchen. I am so thankful to have such amazing people in my life who generously share their rich knowledge of cooking.
How I got Started Cooking:
To be completely honest, I wasn’t always excited about cooking. When I got married in 2003, it became a necessity – “must eat to live” and Mom wasn’t doing the cooking anymore. We had a lot of frozen meals and ate out too much in the first year of our marriage. I had a free summer (and decided I would improve my cooking skills so we could live and eat healthier.
I dove into cookbook after cookbook and plundered my mom’s recipe books. I was at the library all the time bringing home piles of cookbooks; I was hooked! I even read my mother’s cooking textbook from her college days (Mom completed her culinary program when we moved to the US). I had discovered the joy of cooking. Within a few months, my husband and I each lost weight just from cooking more at home. Now I can’t stop cooking and thinking about cooking and dreaming about cooking… I was born for this!
My recipe collection continues to grow. I love to try new recipes and will share my favorites with you. I hope you enjoy this blog and find recipes that will become your family favorites as well.
Get Featured: If you would like your recipe featured on this site, email it to me by clicking here (warning: spammers will get hit in the face with unripe avocados).
Disclaimer: This blog includes only my own opinions and is not professional advice. It is not intended to be dietary advice or a diet plan, although I try to post healthy-ish recipes, please talk to your Dr. for medical or dietary advice. I am not liable if you eat too many cheeseburgers.
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha! I think this is the first time I’ve ever commented on a blog before. We are not social media people so I stumbled upon you through google. I’m excited to try some of your recipes. I am also a telemetry nurse and I have to say I don’t enjoy cooking anymore because I’m always so tired from work. I’m hoping with your recipes I will find my love again and want to cook more.
I’m so happy you discovered our blog, Reanna. Welcome! 🙂 I love that I have another telemetry friend on here; that’s so great! I hope you give my recipes a try and enjoy them, Reanna!
You say see note with some receipes, but I cannot find the notes.
I love your receipes. Something most people can follow and make.
Hi Dorothy, I’m happy to help. When you click on a recipe post, please read through the entire post; we share photos of the recipe and ingredients used + processes and tips, and how-to sections. Is there a recipe I can help you find notes on?
Hello, i love all your Recipe, but i’m concerned that on your facebook page where you have posted: name your favorite Dessert, there is a fake person giving away prices i believe that are fake, but if it is yours, i’m sorry for the doubt, its just because a registrashon is required with credit card involved and i think that is dangerous, i got a screen shot of the page, and the comment
Hi Philisha, Sorry but that is a scam, It is not from me. Unfortunately, there are a lot of fake accounts circulating online, especially on Facebook. I recommend reporting those scammers on Facebook so the page can be disabled right away. Stay safe!
Hello Natasha. I just discovered you today and i love all your recipes. I watched your youtube videos. I would love to purchase your cookbook. Where can i find it. Thanks for sharing…you make cooking fun and simple.
Hello Andriene, great to hear from you and I’m glad you discovered my channel. I don’t have a cookbook yet at the moment but I am already working on it so stay tuned!
Where did you find a pizza stone that won’t crack over 450 degrees
Hi Carol, we have it linked in our pizza recipe, but you can also find it and our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Good morning I love your recipes and also my mom does, but she doesn’t speak English, I translate for her, but I was thinking on doing a voice over if I’m aloud or ask if you already have a Spanish version.
Thank you
Hi Ana, good to know that you’re both enjoying my recipes. I don’t have a Spanish version but feel free to use Google translate or any translator/voice-over that you want to use for your mom.
Have you written a cook book that I can purchase in England.
Love seeing your recipes
Hi Kay, thanks for asking. I am in fact already working on my cookbook! Stay tuned for it.
Hi Natasha!
I am a fan of yours and I actually just realized a few hours ago that you have a slight Russian accent and are from the Ukraine just like me! In fact,I also came when I was 4 but grew up in California. I am amazed that your English is so good and that you know how to make so many dishes especially ones popular here in the U.S. I would love to see how you make some Russian dishes such as “vareniki with potatoes ” and “pelmeni with chicken “,along with Borscht and Napoleon! I actually have a lasagna in the oven now thanks to you and a Russian guy. I hope to hear from you soon. Spasiba!
Hello Karina, so great to hear from you. Thank you so much, I do my best but my English is also not perfect. Here are some of my Russian and Ukrainian recipes that you can try. Hope you love it!
Hi Natasha,
Thanks for being so creative and fun to watch. I’ve made a dozen or more of your recipes so far and they all turn out fantastic. You Instant Pot meals are so easy. Recently I’ve begun a plant based whole food journey and I’m always looking for something interesting to make.
BTW Idaho is lucky to have you and your family here in our state.
Aww, thank you, Darryl! I’m so happy you love our recipes! Thank you so much for your encouraging words. I am smiling big reading your comment
You are the only food blogger, I follow.. I repost some of your recipes on my FB.. I just saw your Baked Feta pasta, which I will try.
I was a Special Care Aide, 34 yrs&cooked for elderly in the community. I retired 2 yrs ago&I m interested in doing more baking along with my Cranberry Raspberry Jello glaze Cheesecake, that I love..
Happy retirement Ricky-Jean! I’m so happy you’re enjoyed my blog and recipes!
Natasha
I love your videos. I haven’t had a chance to try any of your recipes. Do you have a cookbook to purchase?
Thanks, Angie. I don’t have a cookbook yet but I am already working on it. I hope you’ll love all the recipes that you will try!
Hey I am from Trinidad in the Caribbean. I discovered your site when I was in London during the Covid lockdown and had to cook every day for my children. Now I am back in Trinidad and I think your recipes are the best! I absolutely love your energy!
Thanks for your compliments and good feedback, Sandee. I’m happy to know that you’re enjoying my recipes!
I love lasagna. I didn’t know I could make my own until I saw your recipe. My mom says I can do it. I watch you on YouTube all the time, and I like to read your blog. I am 11 years old, and my favorite dessert recipe I tried of yours is the apple pie with the amazing sauce. I hope to meet you in person some day, Natasha.
Thank you for sharing that with me. I hope you love every recipe you try.
can i use normalmmilk instead of buttermilk???????????
Hi Lulu, I’d love to help you with this question, but this was posted on my About page. Which recipe are you asking about?
the vanilla cupcakes please
Lulu, we have a note on that in the recipe post :). Please find “Can I Substitute the Buttermilk?” Plain kefir will also work well instead of buttermilk. You can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use. I hope this helps!
i am so excited to try your recipes because of your great reviews. I am so sick of wasting my time and money on recipes that dont “pan out”.
Hi Bridget! Welcome to my blog! I hope you try and love our recipes soon!
Hi Natasha, How are you? Just wanted to say how much I have enjoyed watching your cooking shows! Your recipes look so good and you make cooking/baking FUN!
Thank You!
Jodie
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Epic fail on Swiss meringue butter cream frosting. Everything was great until I added the butter. Followed the directions to a “T”. Will have to make over for my husbands birthday cake. Very sad indeed!!!
Hi Bridgett, It can look soupy before it comes together and that is normal. If it stays soupy after a few extra minutes of mixing, it is likely due to adding butter before the meringue fully reached room temperature, or due to adding oversoftened or partially melted butter. I would suggest refrigerating 10-15 minutes at a time and continuing to mix and it should come together.
You are an absolute joy, Natasha! You are lovely inside and out. I so love watching your videos and trying those delicious recipes.
I appreciate your goofiness and humor too!
You’re so nice! Thank you, Nancy!
Natasha, I want to make the strawberry/pretzel dessert for a party tomorrow, Saturday at 10 a.m. want to make it today Friday around 6p.m. will it be okay or to soggy? Thank you.
Hi Laura, that would work well! I usually like to make this the night before or max 2 days before so the strawberries stay fresh.
Hi ,i love your Mushroom and Chicken recipe i saw from You tube . And i’m actually making it for tonight’s dinner . And suddenly saw this Noodles recipe . Have saved it . Will make this and let you know how it came out . Thanks .
Please do and I hope you’ll love every recipe that you will try!
Loved your recipes, loved the way of presentation. Just Fantastic…
Thank you so much!
Hi, I love your recipes. You are a joy to watch. I’m Italian and I love food aswell. Best wishes on your success. Ps.how do you stay so fit with all that gorgeous food you create.
Lol
Hello Maria, thank you for watching my videos and I’m glad you’re enjoying them! I also enjoy working out as much as I love cooking and eating. I think that’s what helps me stay fit.
Hi Natasha:) Do you have any recipes for sushi?😉😉😉 thank you:)
Hi Mary, you can find our sushi recipe HERE.
Hi Natasha!
My wife discovered you a while ago and just introduced me to you. I’m glad I found you.
I want to make your Philly Cheese Steaks on my outdoor griddle.
You say “cook on medium” and “cook on high”. Your “medium” and your “high” can be quite different than mine.
What temp would you consider medium and what temp would you consider high?
Thanks!
Jeff
Hi Jeff, we have cooked Philly cheesesteaks on our outdoor griddle but we have a setting to medium/high. I’m assuming it’s around 400-450˚F.
Perfect! Thanks!
You’re welcome!
Your videos and recipes are amazing! Do you mind linking/suggesting the names or brands that you used in the Glazed Donuts Video eg. the thermometers, cutting board, towel used to cover the donuts, rolling pin.
HI Tamara, I think I have all of the links now in the Glazed Donuts Recipe post. We usually include them in the notes on our Youtube Channel as well.
Your videos are hilarious and all of your recipes that I’ve tried are delicious. Thank you!
Thank you for that wonderful compliment, Ted! I’m so glad you’re enjoying my videos and recipes!
I’ve been cooking your recipes successfully for some time and enjoy your posts. I did see a post from one chef about having a rare illness. Was that you? I was trying to tell my medically trained sister about it and can’t find it if it was you. If not, glad to hear that. If you, prayers for you and your family.
Hi Jeanne, that was not me. It must have been another blogger, but thank you for your thoughtfulness.
Been cooking some of your recipes and watching your videos for the past few weeks and I love them!! All the food as been delicious my only suggestion on some of them for my family and maybe others is to double any kind of sauce recipe it might have…I made the lasagna roll ups tonight…BIG HIT!! Thanks Natasha 😊
Thank you so much for sharing that with me, Sharon!!
Answering you question on Facebook on where are we connecting from, my reply was “Snowy Bozeman, MT” Facebook blocked that and notified me that my comment “Goes against our Community Standards” without clarifying anything. Since I replied in your community, maybe you could tell me why mentioning Bozeman (or Montana) is against community standards? Other than that – totally enjoying your kitchen presentations!
Hi Victor, I honestly have no idea why Facebook would flag that. That’s very odd. I know Facebook has some trigger words but I have no idea why they would block that? That sounds like a Facebook hiccup.
You are a breath of fresh air to the home/family cooking scene. I save nearly everyone of your recipes and I look forward to what new recipes you will present to all of us. God Bless, keep on cooking!
Aww, that’s the best! Thank you so much for sharing that compliment with me. I’m all smiles
If I wanted to add peanut butter in your banana/chocolate chip muffin, how much peanut butter would I add to the mix. I love peanut butter and banana sandwiches.
Hello Paul, I honestly haven’t tried that yet to advise. If you happen to do an experiment, please share with us how it goes.
Love your recipes. You have a beautiful family. I am very impressed with your story.
Thank you for sharing your recipes.
Best Regards,
You’re very welcome, Katie. Thanks for your good comments and kind words, I appreciate it!
How do I cook chicken breast so they are tender and juicy instead of hard and rubbery
Hi Wesley, I recommend reading our tips in our recipes like our Spinach Stuffed Chicken.
Natasha, I so enjoy watching your videos and learning new and fun recipes. I could not find any recipes for Rhubarb Desserts? Rhubarb is now in season in MN and looking for your take on this. thanks
Hi Betty, I don’t currently have any rhubarb recipes, but thank you for the suggestion.
I LOVE your recipes and try them over and over until I can do it without the video. Thank you for your hard work!! I do love your oven what brand is it?
You’re welcome, Jennifer! I’m so happy you enjoyed our recipes and videos. You can find all the details of our kitchen in the Dream Kitchen Tour HERE. We have the Thermador 48″ Dual Fuel Range.
Hi Natasha. I made some of the Marinayed Mini Peppers and absolutely love them. I’d like to keep them as a “regular” item in my fridge. Can the marinade be reused or is it best to make it fresh every time?
Hi Beth Ann, I haven’t tried re-using the marinade but I suppose it’s possible to re-use it once. You might taste it to make sure it hasn’t lost some of its zesty flavor.
Love you and your recipes a lot
I’m so happy to hear that. Thank you for sharing that with us!
Hi Natasha, I love all your recpies and great videos. I recently tried your vanilla cake and used kefir instead of buttermilk like you suggested, my cake turned out very tasty but a bit dense and not very moist and fluffy. What did I do wrong?
Hi Angeline, I’m so glad you enjoyed the flavor. Substitutions are always tough with baking, which could be due to the kefir or the amount of it. I would also recommend making sure non of the processes were altered, and your dry ingredients were measured properly.
Thank you Natasha for reviling the inner person who loves cooking and baking. From last year, I had nothing to do as I stay alone. I just bump into your Facebook page then it got me distracted. I thank God because I am not best in everything to do with cooking and baking, just because of you.
I’m happy that my recipes and videos helped you cope with what’s happening. I hope you’ll love all the recipes that you will try!
Lol, I’ve been a subscriber of your YT channel since last few years after I followed your Tres Leches cake recipe for my wife’s b’day and absolutely floored her. True story 😉
Today, “Pocket” recommended me the Baklava Recipe (https://getpocket.com/explore/item/baklava-recipe?utm_source=pocket-newtab) and even though there were no pictures, just the name “Natasha’s kitchen” rang a bell for me. Good to find you here, Small world!
Oh that’s awesome! Thank you for sharing your wonderful review
Love your recipes/videos and just have read your incredible story of coming to America. the Lord has truly blessed you! You are an inspiration to so many of us who cook, and thanks to you, my cooking is better than eating out!
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment
Natasha do you ever cook with a air fryer? Of course all that I have watched from you did not include one. I’ve tried several of your recipes turned out great. Thank you for that.
Hi Pam, I sometimes do. Here are some air fryer recipes that I have tried.
I love to try your recipes and do it often. I share them on my Facebook to keep the ones I want to try. I would definitely buy a written cookbook if one was available, for convenience to finding them. Please let me know if a book is available or will be coming up. Thanks, Trudy
Thank you for trusting my recipes and for sharing them too! I am currently working on a cookbook, so watch out for it.
Natasha, thank you for what you do! I love your recipes, and I’ve made a ton of them. Your site is my go to for cooking and baking, and I don’t think I’ve ever made a bad recipe! I have some questions for you. What are some of your go to dinner recipes for new guests? What would you suggest to avoid, and what recipes are a hit with your guests?
I’m so happy you’re enjoying my recipes, Natasha! Thank you so much for sharing that with me. I highly recommend signing up for our weekly newsletters HERE where we share our go-to recipe combinations. You can find some of our favorite recipes for hosting HERE.
Hi Natasha, I love your scallop potatoes. But I have another potato recipe i would love. Do you have a recipe for Hot German Potato salad?
Hi Debra, I do not but thank you so much for that suggestion!
Hello. I discovered your blog when searching for vanilla extract recipes. I have a question. Do I need to strain the vanilla at all before gifting? If I do leave in the beans, what will happen when they become uncovered? Is there anything I need to tell the gift recipients? Thank you
Hi, there is no need to strain the beans. I leave them in there so they can continue to refill the bottle and make more.
Hello Natasha,
I just wanted to personally thank you for putting forth quality recipes that always taste amazing! I have found that my time is never wasted in the kitchen when I refer to your site my family’s next meal. Natasha’s Kitchen is a place I can trust and wholeheartedly will vouch for! Appreciate your excellence!
Cheers,
Kysa May in California 🙌🏽😊
Hello there Kysa May, thank you so much for your kind words and good comments. You are very welcome, it is my pleasure to share these recipes and it makes me happy when I get messages like this. It helps inspire me as well to create more recipes and videos. Take care and stay safe!
Natasha, your Strawberry Sauce is DELICIOUS‼️ How long do you think it will keep in the refrigerator?
Hi Paige, we absolutely love our Strawberry Sauce! You can make this strawberry topping 1 to 4 days in advance, cover, and refrigerate until ready to serve. I haven’t tried it beyond that.
Hi Natasha – love to try your charcuterie board, is there a link for the small Staub cast iron pan that you used for yours? Thanks!
Hello Lisa, you can see the kitchen tools that I use here on my Amazon affiliate shop
Hi Natasha. I recently had a lavender shortbread cookie at a cafe that was delicious. Do you have a recipe for this that you love?
Hi Rosalba, I do not have a recipe for that yet but thanks for the idea and suggestion. Hopefully I can try this recipe soon.
I have made your fudge brownie recipe twice, and it still comes out doughy in the middle, even after I baked them longer. The taste is fantastic, so I really want to get this right, but have put a lot of time and money in this recipe and don’t know what i could be doing wrong. I was looking for comments from other readers, and maybe thought with other comments, I could catch something, but I haven’t found any. If you could help me out, I’d so appreciate your time.
Sincerely, Becky
Hi Becky, you might check that your leavening is active and not expired. Also be sure to measure ingredients correctly so you have the correct proportion of wet to dry ingredients.
Hi Natasha.
I love your recipes although new to your site. Your teaching is clear (love the use of video plus written directions as I’m a visual learner), use common ingredients (I don’t have to buy a lot of ingredients I will not use later), are humerous in your videos adding much interest plus the meals taste amazing. What’s to lose? I would love a good Yorkshire pudding recipe. I tried the prime rib recipe in which my husband and I overindulged but was missing its companion, Yorkshire pudding. Covid has given me far too much time to play in the kitchen but I’m sure I will use these recipes in the years to come. Thank you.
From a fellow RN now retired, and a woman of faith who has no greater passion in this life, though cooking is becoming a close contender.
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment.
Hi Natasha!
I’m so glad I discovered you! I have made several of your recipes and love them all! Today I made the Cheesy Stuffed Chicken Breasts and they were out of this world!! We loved them and I shared some with my daughter-in-law who introduced me to your site! Keep them coming!
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment
HI Natasha,just discovered your website and loved it. I saw your Turkey recipe and am now roasting a turkey:).
Been making cupcakes and love it.
I was reading your biography in the “about” section. LOL, you’re also a nurse like i am, I started in off in telmetry also. Im now in the ER.
I’m so happy you discovered our blog, ChristinaAnn. Welcome! 🙂 I hope you love our recipes, and thank you so much for sharing them with me, and I love that we have so much in common!
Hi Natasha, I would just like to say how much I enjoy your videos and your enthusiam! I wanted to know how and where to store your vanilla cupcakes?
Hi Connie, I’m glad you’re enjoying my recipes. Frosted cupcakes can be put in an airtight container with a tightly sealed lid. Make sure the container is deep enough to not squash the tops of your finished cupcakes. Store cupcakes on the counter at room temperature or refrigerate them and let them thaw first before serving.
Hello, I’m looking for a biscuit recipe made with sour cream or yogurt and pureed strawberries. Every recipe I find uses whole strawberries or cut but not pureed. Hoping you can help me.
Hi Mary Lynn, I don’t have anything like that. I have a strawberries and cream recipe but no biscuit, like what you are describing.
Since I saw you and a recipe on Facebook I use your recipes almost exclusively – love that they are simple AND delicious. Is there a children’s cookbook (or do you have one??)that you recommend for beginners, 7-10 year olds? Thank you
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles. I don’t have a kids book at this time but that’s a great idea. We’re working on a cookbook now though, it’s on my list of life goals.
I just found your you tube on making crepes. Your ditzy presentation style is great. (made the crepes BTW-very good). Keep up the good work
Thanks for your good comments and feedback, Joseph!
My wife and I really enjoy your videos and your recipes. Last week we made the churros recipe along with the chocolate ganache and caramel sauce. Even if we have to say so ourselves, the churros were amazing. They were not greasy and were so light, just out of this world. We have had churros in Spain many times and in our opinion, your recipe far exceeds what we had in Spain.
Thank you for sharing and stay safe.
That’s just awesome! Thank you for sharing your wonderful review!
when do you plan to come out with a cook book……
Hi Betty! I don’t have a cookbook out yet, but it’s on my list of life goals, and we recently signed with an agent to make it happen.
Hi Natasha,
I am a mother of two from India.
I accidentally found your blog on Pinterest about an year ago or so and since then I am following it like a bible 🙂
I have tried many baking and chicken items and my kids + husband man loving them 🙂
Thanks and wish you all the best !!
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment
You have amazing recipes. I also love too cook. I am in culinary school. I would love to start a food blog thst would be amazing. I’m very inspired by you.
I wish you great success!
I would really love if you could make your own cookbook with all of the most liked/downloaded recipes!
Hi Savannah! It’s on my list of life goals.
Natasha,
I am getting ready to start cooking my annual Russian Orthodox Easter feast. For the past two years, I’ve been using your recipe for Kulich. Simply Fantastic! I need some help though. I’m using the pannetore molds as suggested. I’m having a little trouble with the very bottom of the Kulich (eighth to a quarter inch) being oven-cooked (slightly burnt). I simply have been removing the bottom edge. What could I be doing wrong or should try to bake differently. I’ve been trying to successfully make this bread for nearly 40 years, and not until I found your recipe, was I successful. Wow! Thank you.
Hi David, are you placing them on a dark baking sheet possibly or if you have a heating element from the bottom also, make sure your bread is sitting in the center of your oven (the rack in the lower third of your oven). I hope that helps! Lastly, make sure to use conventional oven baking since this isn’t written for convection.
Thanks so much for the feedback Natasha and sorry for the mis-spellings in my earlier email. I have ordered new baking sheets and my pannetone molds from Pastry Chef arrived over the weekend. Thanks for the tip on oven placement. I’ve always wondered how to figure out the center of the oven. Cooking starts Thursday. I’m also going to try your recipe for stuffed cabbage. I have one that I’ve used for years but I think I’ll combine the best of both. I know its a bit early, but Christos Voskrese!!
No worries, I hope you’ll love every recipe that you will try!
Hi Natasha!
Some of your recipe pages have a woman named “Valentina Albrea” at the bottom and ask we click this button to follow for more recipes. I don’t know what is going on but thought you might want to know. I am making your meatloaf tonight. Best wishes on removing the cyber-gremlin!
Hi Ann, I have a couple of friends who are bloggers that occasionally guest post their best recipes on our blog. The Author box at the bottom of the post is how you can tell if it is a guest post recipe. Several of her recipes have become reader favorites on our blog and I know her recipes to be really good. Thank you for the feedback and for checking in on that.
Do you have a cookbook out yet? I am anxious to purchase it. Love all your recipes and your videos and great.
Hi Patricia, I don’t have a cookbook out yet, but it’s on my list of life goals.
I made your vanilla cake, chicken casserole, salmon teriyaki, beef stroganoff and they are wonderful and so delicious.
Thanks Natasha!!
Awesome! I’m glad that you are loving my recipes, Lucy.
I made your vanilla cake, chicken casserole, salmon teriyaki and beef stroganoff and they are wonderful and so delicious recipes.
Thanks Natasha!!!
Nice to know that you enjoyed those recipes, Lucy!
Where are your notes to find the kitchen tools you use? Such as the lemon squeezer!
Hi Ina, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Natasha and family, I found your website almost a year ago and it has gotten me and my husband through many long weeks with delicious meals! My favorite is your 30 minute meals, the juicy meatballs & marinera current go to! I saw your a nurse in your ‘resume’, my husband and I are both in the medical field, myself a nurse and he’s a resident. I was wondering if you composted any of your veggie and fruit scraps or subscribed to any compositing program where you live? Cheers! Bri
Hi Bri, I haven’t really explored composting much so I can’t advise on that. It’s so nice to e-meet you! I’m so happy to hear that you and your husbands enjoy our recipes.
Hi, your Italian meatball recipe is brilliant. Will never cook meatballs differently again. Just a question please. Have you baked them in the oven before? If so, how long and at what temperature please.
Greetings from Cape Town in South Africa
Hi Mari, are you referring to our Juicy Meatball Recipe? Please see this note in the recipe “Avoid overcooking – Sautee or bake just until they reach 160˚F on an instant-read thermometer.” So yes, you can bake them. We also mentioned the bake time and temperature in the recipe “Baked Meatballs: Place on a lined baking sheet, about 2″ apart and bake in a preheated oven at 400˚F for 20-23 minutes, or until the centers register 160˚F. If you want a prettier color to your meatballs, broil for the last 2-3 minutes.” I hope that is helpful to you!
Sooo many ads the recipes are unreadable and the page can hardly load. I remember getting a good recipe here a couple years ago. I came back today and found this site to be just an ad smeared mess. Clear your cache after coming to this page.
Hi Lisa, Thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site, so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. But we will definitely take note of your feedback and use it to improve our website.
I appreciate your feedback, and I hope you love every recipe you try.
I have just made your chicken stir fry. I’ve got to say, it was absolutely delicious. I will definitely be making it again. I served it on top of some rice noodles to finish it off 😋
I’m so glad you enjoyed my recipe, Rosalyn! Thank you for sharing that wonderful feedbcak.
Ms Natasha: I Am Looking for a Recipe on Cold-Pack Pickles- My Czech Grandma Used to Make Them–The Brim in the Jars Would turn Milky colored..
Thanks Dave 🙂
Hi Dave, I believe I haven’t tried that recipe yet. But thanks for your idea and suggestion, hopefully I can try that in the future.
Hi Natasha,
I ‘love’ your amazing..incredible, fabulous..wonderful blog! I’m a huge foodie who has a small family and friend blog for my videos only. To make them smile!
The way with which you cook with such love and ease, the photography and the videos are such fun and easy to watch. You make cooking ‘magical!’ Love also with all that you share.
At the end of the video, I am unable to find any type of link or information where you purchase some of your cooking utensils which I would love to purchase! Your 5 1/2 at casserole dish for ex. The one used for your awesome chicken pot pie! (fabulous) .. I looked at the end of the video or on FB to no avail.
And the written recipes for each video? Thank you for all that you do, and all that you are. Your personality shines right through the screen. Your little ones are adorable! xx
PS..sorry this is so long! :-)💕
Thanks for your good comments and feedback, Francesca. You can see the kitchen tools that I use here on my Amazon affiliate shop. I hope that helps!
I love the casserole that you use for your lasagna recipes. Where can I get one?
Hello Judy, you can see the kitchen tools that I use here on my Amazon affiliate shop
I made your lemon bars for a birthday party. We live in HK and have a very small oven, so I split the recipe between an 11×7 pan and a smaller one. The crust in the smaller pan floated to the top and the bars Cooked upside down. My husband commented that those things only happen to me,.
Tonight I will serve a few upside down bars. The flavor is still delicious!
Hi, did you pre-bake your crust? If you skip that step, I could see something like that happening.
I made the Chicken Pot Pies soup for my adult daughter, husband my 7 year old go daughter. SIL can be picky. I knew I did good when I was told by it was a keeper. Really a great setup as I call it. Thanks. Love your recipes recipes.
That’s just awesome! Thank you for sharing your wonderful review!
Hi Natasha,
You are experiencing the American Dream. My wife, Tricia, and I are so very happy for you, your success, and that you have a very loving family.
About a year ago I showed Tricia your videos and she was immediately hooked. I am writing today because she really took to how you organized your refrigerator and now she has practically duplicated yours and it looks fabulous. She is very happy about the new setup and the presentation certainly looks very organized. Thank you so much for that tip!
God bless you and your family always. Much love from California!
Wow! Thank you so much for sharing this thoughtful review and compliment! I’m so glad you and your wife are enjoying my videos! I’m so glad they’ve been helpful to you!
Where did you buy your food chopper for making brushetta
Hi Shirley, you can find it and our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Hello Natasha,
This is Dale I have corresponded with you a couple times my question is this how can I get a step-by-step recipe from your recipes that are done by you using your voice.
I know that sounds confusing but I have had a stroke it’s hard for me too follow your recipes when they’re in that written down step-by-step.
I hope that makes sense please respond faithful follower
Dale
Hello Dale, most of my recipes have videos too. The video is also added in the blog post or you can check out my YouTube channel for my video with audio tutorials. I hope that helps.
What joy it is to watch your entertaining and helpful videos and are my favorite go to ! You are fresh, clear and a great presenter . I love following and making your wonderful recipes . Keep going – you’re great !
I will sure keep going, Karen. Thank you for your support and good feedback!
I am working on being a better cook myself. I want to help me and my wife to be healthier and feel better. I first saw you on Facebook. I love your story, and how you profess your Christian beliefs. Your story and your success at having your own business is inspiring. Your sincere personality comes out in your videos. Thank you for sharing your knowledge about cooking, and your family’s story. Your kids are some of the cutest kids ever.
Hello William, that is so sweet of you. Thank you for sharing that with us, your wife is lucky to have a supportive and kind husband. I hope you’ll both love every recipe that you will try!
Love your story Natasha! I enjoy your videos and delicious recipes! I was wondering if you have a video for techniques using Russian piping tips and the best recipe for the perfect consistency?
Thanks in advance for your kind reply!
Bonjour, from Montreal, Canada
Connie
@Sweetc_byconnie
Hi Connie, thank you for your good feedback and support. I don’t have a video for that yet but that’s a good idea for a future video. Thank you for your suggestion, I’ll try to add that to our list.
is it ok to use bread flour when making bread instead of all purpose. in some recipes it says all purpose such as brioche. what would be the difference.
I am looking forward to making this bread. tia
Hi Brenda, it depends on the recipe you’re making. Most of our recipes have notes on substitutions, or you can find our reader’s comments with substitutions they have tested.
I would love to use more of your recipes but need to substitute the flour (or at least some of it) for a keto flour. For example in your banana bread. Do you ever experiment with other flours that have fewer carbs?
Hi Evy, we don’t typically experiment with low carb or keto flours but our readers do and often share their results in the comments on specific recipes.
Happy Easter to you and your beautiful family! I will be making the new staple for Easter dinner…..your creamy Mashed Potatoes! My family adores them. Thank you for everything and your tasty, simple recipes.
Thank you so much. I hope you love this and every recipe that you will try, Laurie!
I don’t know how I came upon this site (I’m not computer savy )but you are amazing! Much more interesting than the more popular chef/cooks.
Thank you so much for that thoughtful compliment. I really appreciate the encouragement!
Hi Natasha how are you love all your recipes, I have a question about blueberry lemon cake I follow your recipe and my was less liquid and yours, I don’t know why can you please tell me, please. Thanks. Happy Easter.
Hi Nina, I would highly recommend watching the video tutorial which may help to see where things started looking different. Be sure to measure ingredients correctly so you don’t end up with too much flour and add ingredients in the order listed. I hope that helps.
I too, am of Ukrainian heritage. I’ve always loved to cook. This year, I made YOUR recipe for Paska. What a winner. I saw that it would be so easy to divide in half so I did. I do wonder if I could use 1/4 cup less sugar which would be 3/4 cup in the half recipe. Would doing that spoil that lovely bread?
Hi Patricia, I think that would still work.
I would like to know if you could provide some diabetic recipes. Love your enthusiasm but a lot of these recipes I cannot eat. Great recipes just wish I could eat more of them.
Hi Larry, we don’t have a specific diabetic category currently. We have some dietary categories in our Recipe index, but nothing that specific.
Love all your recipes. Great videos etc. I was wondering if I can double the jam filled donut recipe and if yes do I just double the rise time?
Hi Rose, I think doubling it would work great.
Hi Natasha, my name is Nancy. My family is originally from Ukraine also but I’ve been following your blog and I’ve made a few of your things and I took a picture and I was trying to send it to you but for some reason I can’t get the link to work I have a picture of the chicken patties the official name that you gave is just that chicken patties easy chicken cakes and imma try and send the picture again but they’re absolutely delicious they’re easy to make and with my family being Jewish it’s like making latkes but different keep doing that really good videos you do you’re so adorable and so funny I love it keep doing it
Hi Nancy, there isn’t a way to upload photos to the blog but you’re welcome to share them on your social media stores and timelines. Make sure to tag #natashaskitchen so we can see it.
Wow i am young but i love to cook and i can fllow your resipy so i am exsited to find new resiepise.
Good to know that! I hope you love every recipe that you will try.
I love your recipes, and so appreciate your love for your family and husband. May God bless you all!
Thank you for that wonderful compliment!
Hi Natasha
I would like to thank you for your easy cinnamon roll recipe, I tried it and they were amazing, so I decide to make pizza rolls and apple and cinnamon ones and they turned out really great. Mum and I watch a lot of your videos and thank you for sharing all those amazing recipes.
Hi Renata, you are very welcome. I’m glad that you enjoyed the recipe!
Your YouTube and blogging is GREAT; you are both highly successful. Your meals are delish. So proud of you and your family.
Thank you so much, Chris.
Hi, I saw in a video you did where you used a pan, blue or blue/green and it looked like an enamel coating. Just wanted to know what brand it was. I’ve been looking for a good cast iron with enamel coating pan. Thanks
Hi Cristy, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Natasha, thank you so much for your enthusiasm and easy recipes. I have loved everything I have made. Betty Crocker CB is now second to u.
Do you think you will ever publish a cookbook?
Thank you
Alyce
Thank you for that wonderful compliment! I don’t have a cookbook out yet, but it’s on my list of life goals.
Hi Natasha, do you have a tiramisu recepie?
Hi Alisa, we sure do. You can find it here. Also, don’t forget to use the search button on the top right-hand side of our site.
I love your site and have made many of your meals. I want to try making bread but I can not use whole milk. Being lactose intolerant can I use almond milk in its place?
Hi Helen, depending on the bread recipe and process, there may be a substitution that will work. I recommend reading through the recipe notes and comments to see if anyone has tried a substitution.
Hi Natasha, I have tried many of your recipes and they’re all delicious. My friends are also enjoying them! Question – you said you use Mexican vanilla. What brand do you buy and where do you get it? I made the Coconut Cream Pie for my friend’s birthday and he said it was the best coconut pie he’s ever had. Great comment. Just wish I could have found the Mexican vanilla. Thanks for your help.
Hi Sharon, I don’t recall recommending Mexican vanilla. If you check out the vanilla extract post, I have a link to the vanilla beans. I source mine on Amazon currently.
Hi Natasha,
I hope you and your family are doing fine.
I just want to thank you for sharing your recipes. All the recipes that i got from you are the best, my kids really enjoyed all the food that cooked by Natasha. I am really thankful that i found you on google.
Take care and keep sharing…
Hi Michelle, you are very welcome! I’m happy that you and your family are enjoying my recipes. Thanks for your support and take care too!
Natasha, you make cooking look so simple and easy and I love your recipes. I feel like a chef, when I prepare and make your dishes. Thank you!
You’re welcome! I’m so glad you enjoyed it!
Your soft chocolate chip cookies are absolutely the best I have ever made. So easy to mix, & so gooooooddddd. Thank you, you are the best.
Thank you so much for your fantastic feedback, Sandy!
Try as I might, when I want to print your recipes, the left margin cuts off the quantity of ingredients needed. The print page has no margin on the left which cuts it off.
Hi Mary, to print the recipe click Jump to recipe then click Print. You can save it as pdf and print it after. I hope that helps!
Good evening Natasha.
My name is Adriaan Storm from South Africa. I have started my own Catering Company named A&A Catering Solutions.
I was wondering do you have any ideas for me on platters? I saw that you did one with the cheese and fruits and the salami.
I want to do something similar but we as South Africans do love our meat. I thought of putting on some Chicken nuggets sausage pasties meatballs etc.
I would really appreciate it if there is any advice that you can give me regarding making the platters more fun and presentable
Have a great evening
Adriaan Storm
Hi Adrian, I think that’s a good idea however I don’t have any other recipe aside from my Charcuterie recipe but it is very versatile, feel free to add more meat like sausages for an experiment!
Hi! I just wanted to thank you for your helpful videos. I like to bake goodies for my nieces and nephews but get easily intimidated to try anything that looks difficult. I tried your apple pie recipe and everyone loved it, even my sister that doesn’t like apple pie! Now I’m motivated to attempt more recipes. Thank you!
That’s great, JoAnn. I’m glad that you’re much more interested in trying out new recipes. I hope you love every recipe that you will try!
My mom’s cooking lesson to me was, “If you can read, you can cook,” so I love that line in your story. I have made many of your recipes and they have each been better than any other for that particular food. Your Cobb Salad tonight for dinner!
Yes! So long as it’s a well-written and well-tested recipe, right? Thank you for that amazing compliment!
We tried your marinated chicken legs on the grill and they were the best!! Love your recipes!!
Yay, fantastic! Thanks for sharing that with us, Tim.
Hello, my husband’s mother’s side is Ukrainian, unfortunately he lived too far (BC) from the grandparents in AB to learn about all the traditions and have their influence. I’m going to try your Easter Bread, I successfully made pierogies, I used a recipe from the Ukrainian cultural center in Edmonton
Sounds like a good plan, Valerie. I hope it becomes your new favorite! Please share with us how it goes.
Can you please make some indian recipes. I love your simplicity in cooking and presenting each recipe. Thank you.
Hi Margret, thank you so much for that suggestion! We’re adding that to our list!
Dear Vadim and Natasha:
I work for Consolidated Catfish Producers, LLC proud producers of Delta Pride Catfish. I would love to send you some fish for your family. Please let me know how I may share some with you. You need to see and taste “The Freshest Name in Fish.”
Best,
Carolyn Ann
Hi Carolyn, thanks for your message. Can you send us an email at hello@natashaskitchen.com so I can check?
Hi Natasha, thank you so much for posting delicious veg dishes. I was wondering can you please make a video about how to make banana pudding? Thank you!
You’re welcome! I’ll take note of that, thank you for your recipe suggestion.
Natasha, I love all your recipes and currently I’m making the chocolate cake right now, but I noticed the recipe doesn’t call for eggs. Is that the way it’s supposed to be?
Hi Catherine, that’s right, that’s an eggless cake recipe! I hope you love it.
Love watching your videos and the diverse array you make. Love that you live in Idaho. I am a native southern Idaho girl but had the fortune to move out of the sand, wind and dairy farms to the north where the dirt is dark and trees are plentiful.
I’m so glad you’re enjoying our recipes, Michelle! I love that you lived in Southern Idaho too! That’s so great!
Do you have a recipe for corned beef and cabbage?
Hello Roberta, not at the moment but I have already noted this down as a suggestion.
We are loyal fans!
Please write a cook book
Thank you
Gary
Hi Gary, great to hear from you, and thanks for your support. I am already working on it, thanks for patiently waiting!
I just saw a video of your daughter’s bday! Happy Birthday little one!
Can you give me the paint color of the brick on you fireplace and floor! I need to upgrade and really liked your colors!
Hi Cindy, thank you! I don’t have the paint color for the brick. If I come across it, I will let you know.
I love your recipes and your website, I don’t know if you read these comments but question do you have any yummy recipes for a classic tuna casserole.
I don’t currently have a Tuna Casserole, but that is a great idea, thank you!
I love all your recipes. You should add traditional Ukraine recipes to the site too.
Thank you for making baking and cooking so easy to understand.
Greetings from Canada
Hi Lucy, thank you for your compliments and suggestion. I have some traditional Ukrainian recipes also, you can check them out here.
Hi Natasha , I tried your Red Velvet Cake recipe for my sister’s 8th birthday party . It came out so well . Even the cream cheese frosting was really good . I still have about 3 cups of it left in my bowl and my mother and sister are craving and begging me to give it to them . Thank you so so so so much for the recipe. Love from India.
Hi Mihika, I’m glad it was a hit! Thanks for your great comments and review of this recipe.
hii i really like your videos hope for new videos on your channel
Thank you, Krystal! We post new videos weekly!
Your recipes are all amazing. Thank you for sharing your expertise with us. One question I have is for the cream cheese frosting recipe, does this need to stay refrigerated?
Hi Donna! I’m so glad you’re enjoying our recipes. That recipe has a section titled: “Does Cream Cheese Frosting have to be refrigerated?” saying “Yes, since it has cream cheese and is dairy-based, it should be refrigerated. See instructions for refrigerating and freezing in the “Make-ahead” section below.”
It would be so wonderful it the Nutritional Summary was present on ALL recipes. Natasha Kitchen does not consistently show Nutritional Summary. I am a registered nurse and it is so critical that everyone (i.e. diabetics, people watching their weight, etc) be aware at all times of calories, carbohydrates, fat, sugar content. Please include this information on all your recipes. It is definitely the only thing missing.
Hi, we are slowly working through all of our recipes to add nutrition info, but it is a time-consuming process as they have to be added one at a time. Thank you for being patient! 🙂
I watched your show of how you put things in your beautiful refrigerator. I was impressed with the way you packed veggies in those zip lock bags. What kind are they and where do you buy them.
What an excellent idea.
I love your cooking recipes. They are fantAstic. Have used a lot of them. Thank you so much.
Rose.
Hi Rose, I have a link to those great Stasher bags in the post above.
I want to use your recipe for banana bread however I use Ghee, not Butter. Will I be able to substitute at the same measurement?
Hi Dawn, I looked through the comments of that recipe and didn’t see anyone mentioned ghee. I haven’t tried it myself to advise for that substitution. If you happen to experiment, I would love to know how you like that.
Hi Natasha, I love watching your videos. You make cooking look so fun and easy! I also love your clothes! Where do you shop for those cute shirts?
Thank you so much Kathy! I love to buy tops at Loft, Nordstrom Rack and also get some from occasional stitch fixes. Thank you for that sweet compliment.
I have tried many of your recipes and I love them. My husband and I are seniors and I find a lot of recipes are really big. Perhaps someday you could make some recipes for two. I always have to cut down the recipes and sometimes it just doesn’t work out.
Hi Irene! I’m so glad to hear that! Thank you for sharing that wonderful feedback with me. One thing that could be helpful to you is the recipe slider. Click “Jump to Recipe” at the top of your desired recipe page. That will take you down to the printable recipe card. Where you see “serving size,” hover over the red number, and the slider will appear, allowing you to change your serving since. I hope this is helpful to you.
Adjusting the portion size doesn’t seem to work. An example is cheesy chicken fritters, .17 cup mayo. That’s just funny
Hi Irene, not every ingredient converts cleanly, but most of the time, you can estimate, especially in this recipe as it is pretty forgiving.
Natasha, you guys should create a meal planning app for your recipes, that would make our lives even more easier. Your recipes are amazing, God Bless you and your family!
Thank you for your suggestion, Natalya. I appreciate it!
Hi Natasha,
I love your site and I look forward to seeing your latest recipes.. at least twice a week.. my husband asks, “what do you want for dinner”,I shrug and say, “See what Natasha is making”, true story.. we so enjoy you, your family and of course your recipes. Keep cooking and keep sharing. FYI: your meatloaf is our new favorite.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
I love your recipes but in a lot of places I need to change ingredients I’m lactose intolerant and a lot of your recipes have regular cheese now you’re posting one of blueberry muffins and I’m wanting to know if I could use lactose sour cream or yogurt in its place and a sugar substitute for the cup of sugar?
Hi Helen, I imagine that will work. If you do an experiment, please share with us how it goes!
Hi Miss Natasha! Noah, 20, from Provo Utah here. Just wanted to let you know I have been watching your videos for a few months now and I love every single one of them. Your vivacious personality combined with the A-tier editing keeps me entertained throughout the whole video and with a hungry belly by the end of it. Thank you for all your inspiration in the kitchen and keep up the wonderful work on your channel!
Hello Noah, great to hear from you and thank you for your nice comments. I’m glad that you’ve been enjoying my videos and recipes!
Hi Miss Natasha! Noah, 20, from Provo Utah here. Just wanted to let you know I have been watching your videos for a few months now and I love every single one of them. Your vivacious personality combined with the A-tier editing keeps me entertained throughout the whole video and with a hungry belly by the end of it. Thank you for all your inspiration in the kitchen and keep up the wonderful work on your channel!
Hi Noah, thank you so much for your kind words and good feedback. It helps inspire us (our team) to do better and create more recipes for you all!
Hi Natasha! Just wanted to let you know how much I enjoy your recipes and videos. May I ask about a Russian soup that looks like it has rolled meat dumplings in it (they look like cinnamon rolls). It kinda looks like chicken noodle but with those dumplings. I tried to paste a picture but couldn’t. It would be great if you had a recipe for it. Thank you!
Hi Sai, I’m not sure what you are referring to. We have a meatball noodle soup recipe. Check out all of our soup recipes here.
omg i love ur recipe shows. i have tried several of ur recipes and they always turn out. it seems ever since i started to follow u i have been only using ur recipes. love them. Also, i made ur vanilla extract when covid first happened but it still smells like alcohol a lot.
Hi Manon, thank you for trusting my recipes. I’m glad that you’re enjoying them!
I enjoy your shoes videos
The reciepes look great. And your presentation makes me laugh and smile
Thank you for that wonderful feedback. It really means so much to me.
Hi Natasha
I love all your recipes. Everything I’ve made has come out delicious
Especially your Artisan bread. Unfortunately, due to health issues I have to start eating gluten-free. I can’t find a gluten-free bread recipe I trust. Could you please come up with a recipe for a crusty artisan gluten-free bread with yeast! So many people would love it! Thanks so much. Diane S.
Hi Diane, we don’t have anything like that currently, but thank you for the suggestion. I would highly recommend trying our Almond cake which is gluten free and check out all of our gluten free recipes in our Recipes Tab under the Diet section.
Thank you for the Easy pie crust recipe! I made the chicken pot pie with pre rolled, store bought crusts. I have been thinking about pie crust from scratch for years and I finally tried it today, and it turned out great! God bless you and your family and thanks for the recipe’s.
That’s so great! Thank you so much for sharing that with me. I’m glad you enjoyed this recipe.
Natasha, I want to say how much I enjoy your videos and the wonderful recipes that you do. They are so delicious and easy to follow and make. I have tried your bread recipe and it is so wonderful. The first time I’ve every made bread. Thank you for all the wonderful recipes and encouragement that you give when doing your videos. Keep them coming!
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment
Hi Natasha, love your recipes. In your egg roll recipe you mentioned a grater you use for grating carrots that u got from Amazon. Plse can you send me the info on the grater? Would really appreciate it
Hi Raffat, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Hi Natasha.
I love your recipes. I made many of them. Specially the deserts….
But can you also include recipes that are low calories low fat?
That will be great!
Thank you for your suggestion. You can also check out some of my Diet Recipes here.
Why do I see Valentina‘s recipes on your site? Not that the recipes I see aren’t good but when I type in yours sometimes I see Valentine ‘s. Today I wanted to see your cube steak and gravy recipe but it came up as Valentina us? Just curious why this is thank you for your kind response
Hi Diana, That’s a great question! Every few weeks, we partner with other bloggers, and they share a recent recipe or favorite on our blog. Like a “guest post” 🙂
Hi Natasha!
I’ve tried a handful of your recipes and I LOVE all of them. Your directions are so easy to follow. I have made your crepes about 7 times now. It’s one of our favorite breakfasts here. Especially wrapped around an omlette topped with hollandaise sauce 😋.
I even tried your macarons with lemon butter cream and they turned out amazing! I was so thrilled and surprised. I’m planning on making your lemon chicken pasta sometime this week. Actually, I come to your website first whenever I am looking for recipes now. My son is turning 6 months old on tuesday, and I’ll be making your vanilla cupcakes to celebrate his “half-way to one” day (he’s my first, so we kinda go a little overboard with everything 😅).
With that being said, if you have any recipes suitable for babies and young children I would love to try them when my son is old enough to! I’m already trying to find a cake recipe suitable for him for his 1st birthday 🤣.
Aww, that’s the best! Thank you so much for sharing that with me, Ashley. I’m all smiles
Hi I just want to say I am really enjoy your shows. I wanted to know what meat thermometer you use I couldn’t find it
Hi Mel, we use this thermometer HERE. I hope you enjoy it!
Natasha, this is not about a particular recipe although I’ve commented on many.
Since covid19 hit, we’ve been in lockdown on and off for almost a year. Your blog, your videos and your recipes have been a constant in my daily routine of staying sane! I’m sure there’s many of us out there in the same boat.
Thank you for your presence and your joy in what you do. I look forward to more of your recipes and it’s so obvious what you’re doing is making you and many of us happy.💖
I’m so glad you have found my site helpful in getting through this crazy time in history. Thank you for sharing that encouraging message with me.
Natasha- I’ve made this twice!!!! Trying to improve it each time from my previous mistakes!
I’m not a cook….at all! But your recipes are so easy to follow and the quality of the recipes are ABSOLUTELY amazing!!!!!
When I post pictures on Facebook EVERYBODY want to know how I made such delicious food and I refer them all to you!!!!
Thank you again !
P.S. Also LOVE your videos you’re hilarious and you make it fun to watch and learn!
Awww thank you so much for that amazing feedback!
A few years back a friend brought over a “Harvest pie” for the holidays – unfortunately we never found out where she bought it. I have been searching forever for a recipe. The pie contained apples, pears, cranberries,walnuts (or pecans) and I’m not sure about other seasonal fruit. The pie was huge and the best thing we ever ate. Wondering if there’s a way for you to put together a recipe? Love all your dishes and hope you can help. Thank you.
Hello Christine, thanks for your great comments and feedback. I’m not sure too what pie that would be but you can check out my different pie recipes here.