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 Miss Natasha,I’am from the Philippines.The first time i watched your cooking demo i got interested.the first recipe i’ve learned from you was the baked cheese cake,then followed by your baked lasagna,meat balls and the marinara sauce.i hope that i can cook more with your recipes.by the way i’m 65 years old.thank you,stay safe and God bless us all.
I’m so glad you enjoy my recipes. Thank you for sharing that with me and God bless you also!
I was looking at One of your recipes that you make the vanilla cupcakesWith the delicious looking frosting and I was wondering what kind of handmixer you use electric mixer I’m in the market to buy one and I just Wanted to find one I don’t know the name or anything thank you for taking the time to answer my questions I love all your recipes dear
Hi Mary, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
your dishes with very few things needed is what iam looking for in a cook book what book would have the bbq chicken sandwhich in
I don’t have a cookbook yet but I am already working on it. Stay tuned!
cool
Hi Natasha, I know it was said a hundreds times here, but I have to say it again. Your recipes are just brilliant. I just love your presentation, sense of humor (very close to mine:-) and your never ending energy, passion and love you adding in every single recipe. You always make my day:-) I’ve tried some meals and it was so satisfying. It is the pity some ingredients you use are not available in Czech Rep., so I have to look for substitutes and I am sure the taste is different from the original:-( Measuring is also little bit difficult since we measure everyting in grams:-) If I could ask for extra video I would be gratful for ideas for pre-prep meal (not already cooked) you can freeze and it is handy when you do not have much time you just dig in your freezer and pop it to the oven. Thanks!
P.S. Your family is wonderful
Hello Kara, great to hear from you. Thank you for your good comments and feedback. You can actually convert the ingredients in the recipe to grams just click Jump to recipe and then Metric to do that. Hope you’ll love all the recipes that you will try!
Hello Natasha,
I just love your recipes as they are so down to earth, easy, and delicious. You are hilarious and very entertaining. A truly talented and hardworking woman.
Hi Mary, thank you for your good comments and feedback. I appreciate it!
Please say where ELSE i can get that Charcuterie board you used. The Frontgate is sold out until the end of August
Hi Beth, I honestly am not sure where else that specific one might be sold but there are so many varieties now available. I hope you are able to find one you love.
It just amazes me how most of your recipes have been my recipes but were never in writing and now as I am aging I can use your recipes and still remember my own THANK YOU
You’re welcome, Paulette! I hope you love my recipes!
I love your recipes and watching you. your my go to when Im looking for something different and I know it will be great. I wish I had a friend like you to to hang out with even with our age difference. Your awesome and so glad I found your website. Keep up the great work and making us smile.
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, Terry!
Natasha, hello and thank you so much !! I have only recently tuned into your show, and I just totally love it. I’m retired, and was totally lost in the kitchen for anything more than scrambled eggs. Now, I follow along with you and make all sorts of stuff I like!
That’s just awesome! Thank you for sharing your wonderful review, Robert!
After reading your family story, I am a bigger fan of yours! You’ve helped me cook better and try more recipes because they are tried and true. Every time my grown kids came over they asked if the food I prepared was from Natasha’s Kitchen!! I always gave you the credit😊Still love your recipes and family story!! My favorites are lasagne roll-ups, Italian pasta salad, breakfast burritos, BLT sandwich . I’ve made many more dishes but these my family ask for more! May God bless you and your family ten times more than you’ve blessed me!!
Aww, that’s the best! Thank you so much for sharing that with me, Alma. I’m all smiles! Blessing to you, and I hope you try and love more of my recipes!
I was constantly on the web looking for recipes to make, now you are my go to for delicious meals. Everyone who eats my dishes absolutely loves them and I tell them where they can go to make them as well. Your recipes are truly simple ingredients that i always have on hand. Thank you for starting this food blog and for sharing these amazing recipes along with videos, you are adorable and funny. My husband asks me, is this a Natasha recipe, lol. He absolutely loves the egg role recipe, i make it all the time. So again, thank you for sharing 🙂
Hello Suzie, that is awesome feedback. It makes me feel inspired to do more recipes and videos for you all. Thank you for sharing that with me and for all the love!
Hi Natasha I have made you my go to girl we have been going to your web site on a regular basis now my husband when he see me on my I pad says oh boy are we trying a new recipe fr Natasha.so thank you so much keep the good food coming .After 47 years of marriage I was cooking the same old same old but now you have made cooking fun again.thanks
That’s so inspiring for me Barb. Thank you for sharing that with us, I appreciate it! I hope your family will love all the recipes that you will try.
Your recipes are amazing! Every time we host or go to dinner elsewhere I always steal a recipe from your site. I would love to see some gluten free dinners and desserts as we have friends that are celiac 🙂 Thank you for continuing to share your recipes and inspiring me to cook daily!
Hi Linds! Thank you so much for that suggestion! I’m so glad you’re enjoying my site and recipes!
Hi Natasha! Do you plan on creating a cook book of your recipes? I love your recipes so much! I just prefer to use a hard copy then to continue to touch my phone 🙂
Hello Briana, as a matter of fact I am already working on it so stay tuned!
Beautiful Family.
I love your recipes and I love you. You are funny and I love watching your videos. Thank you
Hello Elaine, great to hear from you and thank you for your good comments and support. I hope you love every recipe that you will try!
Natasha,
Just want to thank you from the bottom of my heart for all you efforts! All the best to you and your family!
Aww! You’re welcome, Yefim! I’m so glad you’re enjoying my recipes!
Hi. Can you tell me the make of the stove you use. It has so many burners etc. love the recipes
Hi Shakera, I have it linked in our Dream Kitchen Tour HERE. It’s a Thermador!
Hi Natasha!
You are the first blogger/ chef/ cooking influencer/ mom boss (whatever you call it 😉 ) that I truly enjoy watching! You are fun and share very good recipes- simple and delicious! I will send you a recipe that will blow your mind for your collection. Actually 3 recipes 🙂 All amazing.
Aww, that’s the best! Thank you so much for sharing that with me, Joanna! You’re so nice! I’m all smiles
So happy I just found your site! Started with the Greek salad and then the bread. Wow, gotta try this one. My question is; can the dough be prepared in a bread machine? Doesn’t look difficult, but just thought I’d ask. Thank you,
Welcome, Carol! I’m so glad you discovered my blog! We have several bread recipes HERE. Which one are you referring to?
I really love your recipies and all the goofy stuff….you always make my day
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Hi Natasha, I love your Mango cake, it looks yummy.
I would like to try this out for around 20 people. Could you let me know on how much the Qty would need to be increased for each ingredient in the cake and frosting, thanks and God bless…
Hi Rose, glad you loved it! If you click on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists. I hope that helps!
Love your recipes have tried a few.
Great to hear that you are enjoying them, Toni!
I’m going to try your recipe, and it’s fun to read your blog. Glad to found this one!
Hope you’ll love every recipe that you will try!
What do I serve with Moroccan Chicken? What sides?
Hi Gary, I’ve served it with rice and mashed potatoes. Both are great options!
I am going to make you pasta chicken pesto recipe it looked delicious. Would it be as nice if I made it ahead or is it better made then eaten straight away.
Hi Eileen, we prefer it fresh, but it does reheat well. The general rule of thumb for reheating a creamy sauce is LOW and SLOW. Warm the pasta on low heat, stirring often or in short intervals in the microwave.
I came here for your plum jam recipe which I will be trying out this morning. I just wanted to tell you what a beautiful family you have. Stay safe and keep cooking up good things!
That’s sweet of you! Thanks so much, I hope you love the plum jam and other recipes that you will try, Mary!
Instead of unsalted butter with adding salt later…can I just start with salted butter?
Yes, that would work!
Hi Natasha, Let me begin by thank you for sharing your wonderful recipes and precious family. I was wondering it you have a yummy recipe for a Montecristo sandwich? If not, maybe sometime in the future…just a suggestion.
Hi D, I do not at this time, but I’ll add that to my to-do list! Thank you for that suggestion!
Yummy and I know you will knock it out of the park! Your recipes are fantastic! Thank you
Thanks so much!
Hello…can you please tell me the ratio of water and coffee for the 2 cups of warm coffee in your chocolate cake recipe.. I will be using instant nescafe coffee..
Hello there, We used brewed coffee but I suggest following the package instructions which will usually give you a fairly strong coffee.
+You asked today about, cutting
Cherry Tomatoes. Put them in between 2 saucers or plastic lids and cut them in half. It works great. I hope you get this.
Thanks for that great tip, Therese!
I watch your show sll the time you are very sweet awesome cook. But I Csnt find your recipes Where are they hidden. Thank you lauretta
Hi Lauretta, thank you for watching my videos. You can do to my website and use the categories or search function to look for the recipes that you are looking for. Hope that helps!
Hi Natasha, I love your bubbly enthusiasm. Your charcuterie board looks awesome. Got some great ideas.
Thank you for your good comments and feedback, Alan!
Hi Natasha
Could you please give a receipe for Beef Olives. I can buy them from my butcher but he wont give me his receipe and I would really like to make them myself
Thanks
Rod
Hello Rod, I don’t have a recipe available for Beef Olives yet but thanks for the idea and suggestion.
72 year old novice baker. I’ve tried baking some of your easier recipes and have succeeded with most. Have been looking for your 🍎 Apple dumpling recipe. Please show me how to make those. Love all your videos.
Hi Jesse, you can find all of my apple recipes HERE. I hope this helps.
Love your recipe for lemon bars. I was wondering if you ever tried to make the bars with orange curd filling? I have purchased English orange curd in jars before. It was very similar in texture to the filling in the lemon bars. I figured it was made the same way as the lemon. I would be very happy to get a orange bar recipe. Thank you for all the good recipes. My family uses a lot of them from the Natasha‘s website.
Hi Zook, I have not experimented with orange curd, although the lemon can be substituted with orange.
I love your story and your acknowledgement of being a Christian. God bless you and your beautiful family.
Hi Gordana, I’m so glad you discovered my blog! Thank you for stopping by and reading my bio. Blessings to you and your family!
Hi Natasha,
I love all your recipes. My mom and I are a huge fan of you. We love the way you make cooking so fun! Could you make a video on how to make samosas?
Thanks,
Vedanshi.
Hello there, thanks for your support! I haven’t tried making samosas yet but noted your suggestion. Hopefully, I can try that in the future.
Can your strawberry/pretzel dessert be made w/ half the sugar?
Hi Deborah, I honestly haven’t tried that yet to advise. If you do an experiment, please share with me how it goes.
Hi Natasha,
I love watching your instructional videos. Very Informative.
Question: When making coconut shrimp, you used the raw shrimp but how would frozen cooked shrimp already prepped work? Thank you
Hi Dennis, this recipe would not work well with pre-cooked shrimp, but frozen raw shrimp, (thawed according to package instructions) would be a good choice.
Hello Natasha. What a wonderful story and testimony. God makes everything beautiful in His time. It’s great to meet a fellow born-again believer! I enjoy your YouTube channel. Thank you for all your delicious recipes.
That He does! I’m so glad you’re enjoying my videos, Beverly! Thank you for stopping by! Blessings to you 🙂
Natasha, what is the brand of knife you’re using in your videos, and where to buy it?
Thank you.
Joan
Hi Joan, you can find my favorite kitchen tools in our Amazon Affiliate Shop HERE.
Could you please make a video on how to bake a vanilla cake ?
Hi Debs, we have a Vanilla Cake Vidoe HERE! I hope you love this recipe!
My wife loves your website and recipes. She also loves having an Amazon Alexa in her kitchen. Have you considered an app for Alexa for your recipes? You could do a subscription model to help cover the costs of developing the app and managing it. I am sure she would pay a reasonable amount for it as would others.
Hi Mike, thank you for the suggestion. We don’t have any plans for an app currently, but I will keep that in mind.
Would you intend to work on recipes from Ukraine or related cultures. It would be interesting
Hi Christopher, I have Russian and Ukrainian recipes here.
Hi Natasha, I was wondering if you might have a recipe for pinto bean cakes, my father is going to leave us soon and this is something he has been asking for. my mother used to make them for us when I was at home, but she doesn’t remember much these days
I love your blog
Hello Susan, sorry but I don’t have a recipe for that yet but thanks for the idea and suggestion. I’ll try to add that to our list
Hello!
I absolutely love your recepies. I have not tried one so far that we haven’t loved! In fact, I have your lemon bars in the oven right now!!! 😁
Have you found a decent honey Dijon recipe? I have been searching and everything I found has been pretty terrible.
Hello Lynn, great to hear from you and thank you for your wonderful review! I’m happy that you are enjoying my recipes, I don’t have a recipe for honey dijon yet but thanks for the idea and suggestion. I’ll try to add that to our list
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.