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 have loved getting & trying out your recipes throughout the year!! They have been a real success!! I am looking forward to many more!!
Thank you for sharing you background with your fellow recipe lovers!! It is so lovely to feel that we all share a personal relationship with you through your fantastic recipes!!
You’re welcome! I’m so happy you’re enjoying my recipes, Barbara!
I made the baked salmon with parsley, garlic and lemon juice recipe for my parents tonight. It was big hit.
Thanks for the recipe!
That’s so great! Thank you for sharing your wonderful review!
I love your recipes! They are easy to follow and the results are always delicious 😋
I have a question about your Dutch Apple Pie. We have made it for Thanksgiving the last 2 years and it is a BIG hit. Best apple pie ever! The only problem I have is that the bottom of the pie crust seems underdone…almost raw. The rest of the pie is done to perfection! What am I doing wrong?
Hi Susan, I haven’t had that experience to advise on what went wrong; I’d recommend making sure your pie goes straight into the oven without sitting and absorbing the juices, causing it to seem raw. Also, be sure your oven is calibrated. This recipe is always a huge hit, and I hope you give it another try soon!
Hi Susan,
I am from the Netherlands, so I am used to making apple pies and the issues that could come with it. In the Netherlands we add panko crumbs on the bottom of the tin before we add the dough. You should not add too much, cause otherwise you will taste it. Hope this will help 🙂
Thank you so much for sharing that with me, Dorien! I’m so glad you enjoyed it!
HI Natasha
I love the Pork Schnitzel recipe. Can I make the recipe up until the panko crumbs in the morning, refrigerate and then fry that evening?
Thnkyou
Suzanne
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Just want you to know love your recipes. Have made several of them and always has fantastic. You are my go to for recipes
That’s just awesome! Thank you for sharing your wonderful review, Bonnie!
You are my favorite blogger!
A couple years ago I accidentally found you and let me say “your recipes are all so, so very good”
I’m also from an immigrant Russian family who worked very hard for their children to have what they never could.
I’m so very grateful and as being the baby of 5 children to work my hardest and proudly send myself to school to become a
Human Resources Director with a masters and now I’m retired very happily with my husband who retired as a Firefighter and have one beautiful daughter we cherish.
I have tried many of your recipes and let me say, not one has disappointed us. They are all so very good and your upbeat tutorials help me enjoy what I’m making of your recipes.
You have a beautiful family and keep those wonderful, mouthwatering recipes coming!
Happy Thanksgiving! 🍁🦃
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Hi Natasha! I’m currently in my mid-twenties, first year of living with my significant other and your recipes have been a godsend for the many nights I feel uninspired or just am out of ideas on what to make. Never in a million years would I have believed I’d pull off a completely homemade chicken pot pie until I followed your recipe… it’s easy and also delicious. Prepping to make the turkey version tonight with all our thanksgiving leftovers!
Aww, that’s the best! This comment made my day! Thank you for your lovely review, Danielle!
In your recipe for Juicy Roast Turkey, you state “2 Tbsp olive oil, not extra virgin, plus more to drizzle top” What do you mean “NOT VIRGIN”?
Hi Jack, you could use vegetable oil, or canola oil, or even avocado oil instead. A higher smoke point is better because extra virgin can get smoky at high temperatures.
I like to use avocado oil as it has a high smoke point and good for you
Hi Natashas, you and your family have created such a wonderful cooking inspiration. Thank you all for sharing it. My question to you is: I love stuffing at thanksgiving (really anytime). However, I have developed an allergy to sage. Can you help me, I am new to cooking and am learning about all the different spices, but, this situation I don’t have a clue of what to do.
Hi Jane, I wish I could advise you on this. I recommend a google search for sage substitutions. I don’t have a stuffing recipe at this time
Is the Thanksgiving giveaway for signing up by email that’s posted on your Facebook page a scam? I clicked on the link to sign up and have received an email back from hello@natashaskitchen.com. Is that not you?
Hi Phyllis, that post is from me however, there are some fake accounts commenting in the comments section of that post so be careful.
I have many of your recipes ready to try! Was waiting for cooler weather and courage! Your make learning so fun; so I am ready to try. Would like to know where you got the wooden board you are always using. Got hubby stuff for making Pizza (yours) but think this board would be awesome
Hi Sharon! I’m so happy you’re enjoying my recipes! You can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Hi Natasha,
I commented on one of your recipes on YouTube and just came to your website today and would like to say again how much I enjoy cooking with you, you are my favourite YouTube cook. I have made a few of your recipes already and it is true they really work. I made the apple pie recipe today and the pie is cooling off now as I write this. All the best to you and your family.
Hi Karena, great to hear from you. Thank you for sharing some nice words and good feedback with us, I’m glad you are enjoying the recipes that you tried!
Hi Natasha, Love your Blog and all of your recipes! I couldn’t tell you how many I have tried. I am looking for a sausage stuffing recipe for the Thanksgiving and I had thought that you had one? If not, hopefully one day you will and I will look forward to trying it. Thanks
Hi Michelle, thank you for sharing that with us. I don’t have a recipe for that yet because I haven’t tried a recipe that we really love and we can share but hopefully we can do it in the future.
Hi Natasha,
I have been watching your food vlogs on YouTube for a while now and became a subscriber, but never really checked out your website till today. I have admired your cooking because you’re just so refreshing to watch and your recipes are easy to follow.
Knowing about your background; life, family, and immigrant parents – I could relate so much. We also have a lot of other similarities, such as educational backgrounds. I also have a bachelor’s degree in nursing (also, my second bachelor’s degree) and I love to cook and am a crazy foodie! Maybe it’s not too late for me to be a food blogger after all! 🙂
Thanks for all you do and keep up the great work!
You have a beautiful family, by the way!
Hello Leah, great to hear from you. Thank you for sharing that with us and for watching my videos. I hope you’ll love all the recipes that you will try!
I made your apple crisp on Thanksgiving, and it was a hit! My brother-in-law said it was the best apple crisp he’s ever had – in front of his wife who makes apple crisp all the time! Haha! It wasn’t nice of him, but I was flattered! 🙂
That’s just awesome! Thank you for sharing your wonderful review, Leah!
Hi Natasha, I just stumbled across your Website/blog after searching “how to make” or get pomegranate seeds out of a pomegranate. Your video was wonderfully instructive! Then I stayed to watch your video on making baked salmon with garlic and Dijon. (If it were not so late, I’d watch more videos!) I’m hooked. I subscribed. I’ve never subscribed to a recipe site/blog before. You are so refreshing, easy to follow and your recipes look great! Thank you.
Thank you so much for subscribing, Leslie! I’m so happy you discovered our blog!
Natasha, I love your cooking segments. You’re creative and very fun to watch. Thank you for coming out of your shell and sharing these delicious recipes. Your family are beautiful.
Thank you for that wonderful compliment, Danita! Comments like this make my day! I appreciate you!
I made the beef & broccoli ramen stir fry tonight & it was a hit. And it was so easy! I defrosted frozen broccoli florets & they worked great. Simplicity makes cooking dinner so much more enjoyable for a mom of two busy toddlers. Thank you for sharing a yummy recipe & for shining a light for Jesus. I am so encouraged by your willingness to say what you stand for. Your joy is evident. Keep shining that light! Thanks sister!
Aaw, that is so inspiring. Thank you for sharing that with us, I’m glad that the recipe was a huge hit!
Hiya Natasha do u have a recipe for a lamb curry as your recipes r excellent and would love to try and make one
Hi Elaine, I don’t have a lamb curry recipe at this time, but that sounds interesting! You can find my lamb recipes HERE.
You are my “go-to” site for recipes now. I have made several and each one has been a hit. I want to make maple-glazed nuts and since I now use maple sugar in place of cane sugar, I’m wondering if you have a recipe. Thank you.
You’re so nice! Thank you for that wonderful compliment!
Hi Natasha,
I really love your story about coming to America and achieving the American dream! I’ve only tried a couple of your recipes but so far very good!! Tonight I’m trying the corn dog recipe. I also love that you are a church goer as we all need to be thankful to God!
I’m so glad you enjoy my recipes. Thank you for sharing that with me, Denise! God bless you!
My name is Susan. Getting your recipe ideas from another part of this world, trying dishes made by your local area and incorporating my personal spin in these dishes is an amazing past time for me. I have been collecting recipes for over 40 years. I love trying new dishes my family or coworkers might enjoy. I look forward to letting my coworkers sample the Slow Cooker Lasagna tonight. Just wanted to day thank you for bringing your culture and taste into my kitchen. Susan 😊
Hi Susan, that’s so nice of you to share your lasagne with co-workers! I bet they’re going to love it!
Hi Natasha,
My 14-y.o. daughter with autism loves watching your videos to learn how to cook. I was wondering if you could record a little message for her as a Christmas gift?
Hi Calvin, could you send me a message on our contact form?
Amazing Recipes!
I recently made your Spatchcock Chicken and my whole family loved it. Do you have a cookbook I can buy?:)
I’m happy to hear that, Andrea. I don’t have a cookbook yet but I am already working on it, so stay tuned!
I have firm Fuyu persimmons. How do I prepare them if I need puree for cookies (or your bread)? Do I need to peel them before I puree them? Thanks.
Hi Carol, we did not peel them for the persimmon bread, but make sure they are ripe and soft before using them in recipes for best results.
I’m not going to lie, I too, read a lot of cookbooks. Just today I thought to myself am I always thinking about food, (I was afraid that I was obsessing about food as in always eating.) I had to remind myself that I’m not eating all that food, I am just obsessed with cooking. So needless to say family and friends are the recipients of all my cooking and baking. They think I am amazing in my cooking and baking skills don’t give away my secret. Which I find is what makes the difference in my culinary skills, my food’s ingredient that runs throughout my food is LOVE its not only is sprinkled on my foods it is woven within the ingredients.You my dear are one of two of my favorite cooks/chef. Jen Segal is also amazing. There are many I follow and use their recipes however, you and Segal are at the top of my list.
Aww, that’s the best! Thank you so much for sharing that with me, Rose. I’m all smiles
Please make a cookbook already! I am always printing off your recipes!
I can’t wait for it to be ready too! We are working away on it!
Yes! I’m sure there are a lot of us waiting for a cookbook from you. Personally, I’m thinking it will be fabulous!
I
Yes please!!! My printer retired on me and now I constantly have to unlock my phone once it times out.
Hi Natasha i was wondering if you have a recipe for pecan pie and pumpkin spice bread
Hi Rick! Thank you so much for that suggestion. I don’t have a pecan pie recipe at this time, but you can find all of my pie recipes HERE.
I am hooked! I have made the meatloaf with best glaze and it is now in our family! Best meatloaf I ever had! The store only had 1.5 lbs hamburger meat and I decided to stay with all the measurements of recipe, came out fantastic! I can’t wait to try your other recipes! Thank you!!
That’s so great! It sounds like you have a new favorite, Holly!
Hello are you still on Facebook I stopped getting your cooking instructions. God Bless.
Hi David! I sure am! Make sure you turn on Facebook notifications!
I love your pumpkin cheesecake. Can you use this recipe to make mini pumpkin cheesecakes? I saw your recipe for mini cheesecakes… would I follow the steps in that recipe but with your pumpkin cheesecake recipe instead??? I need to make a lots for the upcoming holidays!
Hi Kirsten! I bet that could work! If you experiment, let me know how you liked the recipe.
I would love a recipe for candy apples. They are one of my favorite fall sweet treats.
Hi Pamela, I have a new video on YouTube on Friday morning for this recipe. Stay tuned, I hope you love it!
Did you ever make city chicken don’t have recipe just tried to make the way my husband remember as kid it is pork tenderloin cut in squares then put on wood stick then dip flour ,egg,and bread crumbs I do mix of them fry till browned then back I forgot spices I put in flour lowery seasoning salt and paperica salt and pepper
HI Katrina I’m not familiar with city chicken. If you have a link for reference that would be helpful.
Hi Natasha! I’m a 66 year old male from Texas who loves to cook! I spent a lot of time in Ukraine between 2016 and 2018, and enjoyed the food and people there so much! Where in Ukraine are you from originally? Do you have a recipe for vareniky? Keep up the great work!!!
Hi Steve, great to hear from you. I was born in Ukraine but have been in the USA for most of my life. I am from the town called Krivoy Rog. I don’t have a recipe for that yet but thanks for the suggestion.
Where can I buy the utensil you use to scoop up chopped items??
Hi Barbara, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Growing up 50 yrs ago my mom used to make a clam dip with real minced clams. It was so good. Do you have a recipe?
Hi Judy, we don’t have anything like that but sounds interesting!
Do you have a cookbook out? I thought i saw one advertised a while ago. I would love to get it.
Thank you
Hi Beatrice, none yet but I am already working on a cookbook so stay tuned!
Hi Natasha! Could you make an easy Mexican/Spanish Rice recipe for a side dish? I’m going to find one to go with your enchiladas tonight. But for future reference. Funny, I did a search of your name in my Recipe Keeper and I had list of over 20 of your recipes. Have a great day!
I love that idea for Spanish rice. If I come up with something great,t I will be sure to share it. I’m so glad to hear that you enjoy my recipes!
I love your cooking videos. You truly making watching them and cooking/baking fun. I would like to know if you can share where you bought your handheld can opener with the handle on top that twirls around to open the can. I need an easier to use opener. Thanks.
Hi Gayle, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
What would you serve for a light lunch to ladies in the church?
Hi Sheila, feel free to click on Recipes and categories on my website to see different options.
Do you have a Rosa Marina soup recipe? I tried it at a restaurant in the Detroit area and fell in love with the sweet yet hearty tomato with the bits of orzo. I’ve looked online and found 1,000 different versions and want a tried and true recipe, like all of yours.
Hi Kirsteen, I don’t have a recipe for that soup yet but thanks for the idea and suggestion. I’ll search about that and hopefully, could try that in the future.
Natasha do you have cook books available. Checked Amazon…no luck.
Hi Marion, not at the moment but I am already working on a cookbook. Stay tuned!
Natashia you have a beautiful family. We are lucky to have you share your recipes with us. You are fun to watch and love your smile. Why are you not on the food network? Or have your own TV cooking show? You are entertaining and every recipe I have tried is now in my recipe book. Waiting for your cookbook to come out. Your hubby does and excellent job videoing your segments. Thanks for all the wonderful recipes.
You’re so kind! Thank you for that wonderful compliment, Irene!! I’m so happy you’re enjoying my recipes!
I so enjoy your cooking site..but most of all, I enjoy your heart. I believe that we can “recognize” a kindred spirit in the Lord…and I “knew” you right away! Now, if I only cooked as you do and I’ve been married 52 yrs.!
Thank you so much, I really appreciate that. 😊.
Natasha… I have been following you for a while now and have quite a lot of your recipes on my Facebook profile …. I will be trying out one of them this weekend and will let you know how it turns out… You make your recipes look easy but I am a bit of a dunce in the kitchen so here goes gonna try one … keep posting you recipes and when i get a chance I will send you one of mine that my mum taught me to make… Mum is from Poland and I should know how to cook but dont … give me a few days and I will let you know which of your recipes I tried to make and how it turned out …
I’m so excited to know which one you tried! Thank you for all the love!
I love your recipes and so does my family. Have you posted your rum cake recipe yet, can’t wait.❣️
Thank you so much I really appreciate that!
We LOVE watching your channel! My kids request to watch it all the time! They are currently pretending to be you while I make dinner. Thank you for sharing such wonderful recipes!
They are so adorable! I can imagine how cute looking they are when they pretend to be me lol.
You have a wonderful site and I love every recipe and have tried many.
Also love the blouses you choose to wear and would love a link to wear you get them. Thanks again
Thank you for your compliments, Jen. I order a lot of my clothes from stitch fix.
Heyyy Natasha, I would love you to do day in your life to see what you do on a daily basis!!
Thanks for your suggestion, Harry.
NATASHA -.
YOU WOULD MAKE FOR A GREAT GUEST OR DO A SPECIAL SHOW ON COOKING AND BAKING — ON THE FOOD NETWORK CHANNEL. I WOULD TO SEE YOU ON THE BEAT BOBBY FLAY SHOW. HOW AWESOME WOULD THAT WOULD BE. KEEP THE VIDEOS COMING. THE THUMBS UP BY THE KIDS SAYS IT ALL. THANK YOU ..
Thank you for your compliments and suggestion. I don’t have any plans of being on TV yet but who knows? Maybe in the future haha.
Hi Natasha, you’re my “go-to” recipe site! Just now read your story & didn’t realize you are a nurse. So am I, for almost 40 years. Thank you for making cooking so much fun!
Louise B.
Alexandria, VA
Thank you and I’m happy to hear that you always use my recipes! Yes, that’s right and you’re welcome. I hope you’ll love all the recipes that you will try.
I have been following Natasha´s Kitchen for so long. I´ve tried a ton of recipes, but all don´t work except for the recipes in this channel. Thank you, Natasha!
Great to hear that you’ve been enjoying my recipes, Sara!
Love watching your videos. I have learned a ton. Your next project should be a show on the Food Channel. I am sure it would be a hit! Looking forward to your cookbook.
Thank you so much for your encouraging words! I really appreciate it.
Hi natasha, do you have recipe for chicken masala (indian way) ,.. Plz do share if you have 😊
Hello Pooka, this is the only Chicken Marsala recipe that I have. Hope you like it!
Hi Natasha
I made your Apple and cherry pie they were delicious I was wondered can you make the crust the day before and make the pies the next day. Thank you
Hi Rose, our butter pie crust is great to make ahead, just let it rest at room temperature for at least an hour or until it’s easy to roll into a disk.
Do you have a recipe for Roasted Red Pepper Soup with either Gouda or Asiago cheese incorporated? Our local bakery makes this but it is expensive. Thanks – Darlene
Hi Darlene, I don’t think I have a recipe for that yet. But feel free to check my Soup Recipes here.
Hi Natasha,
I really enjoyed your video on making borscht, but am a bit confused. In the video, you call for 4 cups of chicken broth and 6 cups of water. But, the written recipe calls for 8 cups of chicken broth and 2 cups of water. Do you prefer one over the other? Thanks!
Mark
More chicken broth will give you better flavor, we updated the written one because this way was better, hope you enjoy.
Thanks for the reply. I forgot to ask: I am interested in making this with golden beets. Do any changes need to be made to the recipe in this case? Thanks!
Mark
You can make this with golden beets however to my understanding red beets are sweeter in flavor and give the soup that iconic red color.
Hello Natasha,
I just wanted to say thank you for sharing these recipes! I’m a single father and my daughters and I love watching your videos, your content is wholesome and the food is amazing! Following along with your recipes is something we look forward to doing!
Kind regards,
Carlos
Reading your comment made my heart happy, thank you for sharing that with me!
Love your videos and thanks for posting your recipes here for print! Always a delight to see your enthusiasm about your food recipes, with many of them so do-able and yummy! Kudos and all the best to your beautiful family
Hi Ash, you are very welcome, and thank you for the thoughtful comment.
natasha it is so wonderful to watch you cook. you mix a little humor with the kitchen work. and you ALWAYS have that beautiful smile of yours on. that is worth watching the show just to see that. keep on cook those great receipes. thanks for making cooking fun.
That’s so sweet, I really appreciate that. I’ll keep the recipes coming.
This is not my first time making your vanilla but I do have a question. A couple of my vanillas have a white cloud inside is this bad?? I did use vanilla from last year that I vacuumed sealed. Thank you
Hi Ute, it could be the quality of the beans. You might google that to be sure. I haven’t seen that before. Also, make sure your jars are very clean before using.
Hi,
All the recipes I have tried of yours were delicious! I was just wondering if you have thought about doing a cookbook?
Thanks and keep up the great recipes,
Hi Shelle, thank you for asking. I am actually working on one currently. I am very excited about it and will keep everyone posted on my blog as well as on social media as the process unfolds.
I love to watch you cook and bake. I’ve never been very good in the kitchen but I do try new recipes once in awhile and most of the time they end up not being fit to eat. Now my question, do you have a good, easy recipe for flan?
Hi Connie, I don’t have a recipe for flan yet but I will add it to my list. Thank you!
Hi Natasha. I’m just here to tell you that, WOW,
what a fresh cook u are.
Much love from Norway
You’re so nice! Thank you for your lovely review, Eva!
Hi Natasha
I absolutely love your delicious and easy to follow recipes. You are smart and very talented. I love your daughter’s beautiful eyes!
Thank you for your compliments, Camy. Appreciate it!
I love to watch you cook, however I need recipes for a diabetic. Help please. Thank you kindly.
Hi Margaret, I don’t have any list of recipes specifically for diabetics. But I have some Diet recipes here that you can check out.
hi miss natasha im your avid fan everytime i cook i open your website to find the easy recipe because my job is a family cook to spanish and german family so that i want to ask if you have recipe book i want to buy im from taiwan but im a Phil Tai married to taiwanese everytime i cook your recipe is the one that i choose because is very easy thank you more power to you
Hello Maria Grace, thank you for your support. I don’t have a cookbook yet but I am already working on it. Stay tuned!
I was so excited to make donuts. I bought an oil thermometer and a donut cutter. I did exactly as you did but the dough was almost dry before I added more flour. So all I added was one cup of flour after proofing. Dough hardly rose. I cut them out and they’re not rising. Totally disappointed. Dough was so hard it was soooo hard to roll out. I was a total failure.
Hi Frances, it’s hard to say what caused that without being there. I would make sure non of your recipes are expired, also. Be sure to measure by fluffing the flour first with a spoon, then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup. I hope this is helpful for next time!
On your plum jam recipe site, you you also posted a picture of your favorite tiny plums from your tree but didn’t know their name. These are Italian prune plums. I agree these are the best but are only available August through September; sometimes till October. They are used in a very popular and delicious German recipe…Zwetschgendatchi. Look it up. There are different regional recipes available online and German cookbooks.
Thank you so much for sharing that with me, Teri!!
I am a fan of what you cook. I usally go to your site first to look for a recipe. I cook with allot of veggies. You r so talented in what u do
Thank you for the trust, Nancy. I hope you’ll love all the recipes that you will try!
I love all your recipes! Especially the Dutch apple pie! I made it last year and it’s our new go-to favourite for this time of the year.
I was wondering if I can make it in advance and can freeze it? What do you think?
That’s just awesome! I’m so glad you found a favorite on my blog, Arianne! We have instructions on the recipe to make it ahead. Also, you can make the dough ahead and freeze it, but I haven’t tried freezing the entire pie to advise on it working.
Dear Natasha,
iam from Dubai
i am a big fan of yours, i watch all of your videos. such an amazing and lovely family you have. i wish all the success in life , you have worked hard to reach this level.
you really bring hope to to any beginner youtuber.
Me and my husband started a youtube channel video in 2020 named ” Laled Cook “. He does the editing and video shots and i do the cooking.
hope you you check out my channel, unfortunately its in arabic.
thank you
Laled
Hi Laled, I’m so glad you found inspiration in our videos and I wish you great success in your channel and life.
I really appreciate your hard work , the recipes that you make and they are just too good . Thank you for sharing all your recipes with us.
I belong from West Bengal , Serampore , India. My name is Rishika Datta , an Occupational Therapist by profession and a big fan of your’s . I try to make many of your recipes by myself at home. And they just turn out to be so delicious. Really greatful to you Mrs. Natasha.
You’re so nice! Thank you Rishika!!
Natasha
You are so inspiring. I’m wkg on creating different meals for my family and love viewing your recipies.
Here is a newbie baker question.
Can bread be baked without using yeast and do you have any recipies for this?
Appreciate any information you can share
Lilith
Hi Lilith, I have not tried it without yeast to advise on the outcome. You can find my bread recipes HERE.
I love your videos and step by step recipes. Do you have a recipe for chow main?
Hi Angie, glad you’re enjoying my recipes. Here’s my recipe for Chicken Chow Mein.
I love your recipes! Whenever I’m scrolling through Pinterest and see one of your recipes, I’m always going to use it over any one else’s recipes. Your meatloaf recipe made my fiance like meatloaf for the first time in his life and now we make it once a month!!
Love it! Thanks for sharing that with us, it makes me feel more inspired to create more recipes.
Natasha! I have a new friend from Ukriane, Svitlana, who has been in the U.S. for five years. If you want REAL chili, try authentic Texas chili (no ground beef, no beans, just chunked up chuck or some other roast, and lots of pepper flavors. Read the history on chili, and you will find it interesting. Chuck wagon cooks would use whatever they had in the way of meat and peppers for flavoring. I can recommend several books if you are interested. But remember: there is no such thing as quick chili. We prefer it low and slow. Two days is not unusual, as we add in spice layers at different stages of the melding of flavors.
Thank you so much for sharing that with me, J.D.!
This may be the best site I have ever found for foodies. I love everything about it. Home cooked meals, easy to do, tons of variety. And focused on the home cook. Can’t wait for your cook book, but don’t fret. The blog and videos rock! If you have not done so already, please ask us for “problem” recipes that we love but have not mastered, or “how to” recipes that we want to do but don’t know how to do them. I realize that you can’t accommodate everyone, but even a 10% response will be well received. You and your husband are wonderfully situated for happiness; God bless you all.
Aww, that’s the best! Thank you so much for sharing that with me, Donald. I’m all smiles
Hi Natasha, I love your videos, you make all your recipes fun and easy to watch directions!! There are days I’m down in the dumps and I look up your sight and get me back to smiles again!! I love the little quirts you do and those funny expressionss you make while you’re videoing!! You have a beautiful family— I bet you are the sweetest and kind person!! Will you be having a cookbook soon??
Hi Dottie, thank you so much for that wonderful and encouraging feedback. I really appreciate hearing that. I am working on a cookbook currently and it is about to be sent out to publishers for bidding and then the real work starts for me with recipe development and testing. It’s still a ways off before I can get a copy in your hands, but I’m excited that it’s finally happening.
HI NATASHA … MY FAVORITE ONLINE COOK .. I LOVE THE VIDEOS AND THOSE CUTE TASTE TESTERS .. RHWY ARE GETTING OLDER AND YOU YOUNGER- MUST BE THE FOOD .. CAN YOU SHOW US AN ITALIAN BEEF AND GAUDINERA RECIPE .. THANK YOU !! GOD BLESS
Hello Frank, great to hear from you and thank you for your compliments and suggestions. I’ll try to add that to our list.
hi natasha i really love ur recipes and always try them and they became great, i have one question pls, am starting cheesecake homemade bussiness what do u recommend for the oven i try a lot and non of them good, is it good to bake in convection or non-convection oven.. pls its will help me a lot.. thanks
Hi Maya, I cook everything in a conventional oven (not convection) unless I’m using an air fryer or the broil setting on an oven, but I will always specify that. Most recipes are written for conventional ovens so you wouldn’t have to make conversations for convection, but newer ovens now have both functions so that could be a good investment if you want to use both functions. You can see all of our appliances in our kitchen tour.
Hi Natasha,
I really enjoy your cooking videos and today will be making the peach preserves!
I just bought 12 lovely heads of garlic and have been told to temporarily stay away from them, onions, etc. Is there a way to preserve garlic safely so none of the flavour is lost? I would really like a recipe to follow…Cheers!
Hi Jo, there are a few ways. I don’t have a specific recipe to follow, but you can chop garlic, wrap it tightly in a plastic freezer bag or plastic wrap, and freeze. To use, grate or break off the amount needed. You can also place garlic bulbs or cloves (peeled or unpeeled) in a freezer bag or container and freeze; remove cloves as needed. I’m sure there are other methods out there. I recommend a Google search.
Hi Natasha!! I’m so glad my husband found your site. He saw your Chicken Pot Pie video, shared it with me and before I knew, I recreated your delightful creation. Best chicken pot pie I’ve ever tasted. I’ve never had any luck trying recipes that weren’t “tried & true” from my Mom or sister-in-laws, so I guess this makes you a distant relative now. Thank you so much for sharing your recipes and story.
I’m so happy you discovered our blog. Welcome! 🙂 I can’t wait for you to try more recipes!
Chicken Bacon Avocado on Focaccia!!!!
…And it is a lovely family of four.Tell me who in your family is Chicken,Bacon,Avocado and Focaccia.I Love your RECIPES so much
Thank you for the wonderful compliment, Muli!
Natasha, I want to share with you a discovery I made today. I took your recipe for Meatloaf with the Best Glaze and your Creamy Mashed Potato recipe and combined them. I cooked the meatloaf for an hour. I did not mix up the glaze, instead I made the mashed potatoes while the meatloaf cooked. At the end of the hour I took the meatloaf out of the oven covered it with your mashed potatoes and sprinkled cheese on top. Returned to the oven for 15 more minutes. It was absolutely delicious this way. I more than likely will not go back to the glaze on top anymore. I got raves from my family. You might want to try this and see what you think and possibly add this as one of your dishes (because they both are your recipes with the exception of the cheese, but that is okay).
Wow, that sounds awesome! I’m glad you shared that with us, thank you! I hope we can try that version in the future.
I tried to find a way to do this privately, but I wanted to let you know, someone on Facebook is masquerading as you under the name Ntshasktchnn Gifts and then going through and telling people they’ve won 1000.00 Amazon cards as long as they do a 20 minute survey and then sign up for some affiliate service. I fell for it, unfortunately. But I managed to cancel what I signed up for, so no harm done. I just wanted you to know so you could stop others from falling for it.
I really love your content and don’t hold this unfortunate thing against you. I should have been more diligent.
Hi Jennifer, unfortunately, there are a lot of scammers out there. But glad you managed to cancel it. Please be careful especially online, make sure to do legit checks first.
Hi Natasha
Saturdau 11th of September 2021, I came accross your channel, I became hooked on your apple pie especially your sauce.
My grandson put it up on his status and he received so many calls from his friends.
Cant wait to watch your shows and get some new recipies
I’m from Barbados in the West Indies
Thank you.
Very nice! Thanks for sharing, Marcia and I hope you’ll love all the recipes that you will try.
I really enjoy watching your show. I have made quite a few of your recipes and love all of them.
Thank you for always watching! I hope you’ll love all the recipes that you will try.
I just love you way of doing things. You make cooking much fun than it is
Aww, that’s the best! Thank you so much for sharing that wonderful compliment with me. I’m all smiles
You and your hubby’s YT channel have something special that other’s don’t. Whatever it is, I’m glad I was suggested your videos. They are great to watch even if I can’t cook or bake.
I’m so happy to hear you are enjoying my blog! Thank you for sharing that with us 🙂
i love watching you but what did you do to you voice . it is so different from previous its hard to watch
Thank you for great recipes! I’m not much of a cook or baker, but I find your recipes easy to follow and they’re so good they make me look good😂.
Yay! That’s so great!! I’m so happy you’re enjoying my recipes!
I love to watch you. Your recipes are A++ Never had a bad one. You are very entertaining and a pleasure to watch. You have a beautiful family. So happy to be one of your subscribers. Thank you so much Natasha for your love filled recipes. God Bless
I’m so happy you’re enjoying my videos, Irene. Thank you for sharing that wonderful compliment with me! Blessings to you!
I would love to see you on Food Network!
Aww! Thank you so much for that wonderful compliment, Vikki!
Natasha, I must have been living under a rock since I just discovered your site. Thank you and I’m excited to try out the cheeseburger sliders!
I’m so glad you discovered my blog, Mary Ann! I can’t wait for you to try more of my recipes!
HI Natasha
I love your recipes! I have recently tried your American apple pie, which turned out GLORIOUS, and would love to include it in my latest recipe book (my first in English). It is called : ’25 Delicious Apple recipes from around the world’ and I hope to sell it on Amazon soon. Would you have a problem with that? I’ll definitely give you credit for it, and will send you a copy of the book (ebook) if you are at all interested.
Hi Riana, I’m so glad you loved the recipe, but I do not allow for use of my recipes or my photos for resale unless they are licensed with written permission granted.
Natasha,
I LOVE your recipes and have tried so many. I also love your story and your testimony. Thank you for sharing your phenomenal gift.
You’re so welcome! I’m happy to know that you’re enjoying my recipes.