About

Welcome to Natasha’s Kitchen! I’m Natasha Kravchuk, and together with my husband, Vadim, we’ve been passionately developing and sharing tried-and-true recipes since 2009. Over the years, we have created a trusted recipe resource beloved by millions.

In 2023, I published my debut cookbook – Natasha’s Kitchen Cookbook, which quickly became a New York Times Best-Seller for three consecutive weeks. The book is an extension of our blog with top-quality recipes you can trust.

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 are meticulously tested and guaranteed to be delicious and reliable.

Natasha holding a lasagna casserole

My Family and Heritage

My culinary journey is deeply rooted in my family’s story. My family came to the U.S. 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 they worked hard and achieved the American dream. Watch the TV News Segment about our incredible story. My parents’ resilience and passion for food inspire every recipe I create.

Natasha with family posing on steps next to a house
Natasha with her parents and 4 sisters (Natasha is the middle child)

Growing up, I was so shy that I thought no one would marry me until my husband came along and swept me off my feet (true story). Over 20 years ago, I married my wonderful husband, Vadim (who is also Ukrainian). We are blessed with two children. Every recipe that I develop 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 (famous for its potatoes), and we love the quieter pace of our beautiful state. We strive to walk in love and live our lives by the word of God and the life of Jesus.

Natasha and Vadim slicing vegetables in the kitchen

Professional 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! My heritage and diverse professional background, including years in business and nursing, have uniquely equipped me to be 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.

The Resume

  • 2003-2007: I worked for 7 years as a business intern, which I consider my most valuable education. My boss and mentor taught me the importance of excellence in business and meticulous attention to detail, which has served me well.
  • 2007 Earned my Bachelor’s Degree in Business with a double major in human resource management
  • 2007-2012 – Worked as a Realtor for 4 years. Fun fact: it was during my realtor days that I learned about blogging (although blogging about real estate was undeniably more boring than food)
  • 2012 Earned my Bachelor’s Degree in Nursing and worked as a Registered Nurse in Telemetry. The courses I took in nutrition, as well as being in a caring profession, made for a natural transition into serving my audience with recipes and connections that nurture body and soul.
  • Blogging since 2009 – What started as a way to share my family’s recipes and culinary journey, has turned into a vibrant community of millions of home cooks.

To summarize all of the many hats I wear – I am a wife, mom, food blogger, cookbook author, recipe developer, video creator, photographer, writer, influencer, social media boss, and entrepreneur, and I love to sing in my church choir. If I were a sandwich, I’d be a Chicken Bacon Avocado on Focaccia.

Natasha with family serving food

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 (like our internet-famous Meatloaf and beloved Banana Bread Recipe). I hope you enjoy this blog and find recipes that will become your family favorites as well.

Natasha with mom and daughter making pierogi

Natasha’s Kitchen Today

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 1,300 recipes and about 19 million hungry visitors per month. In 2024, we passed 3,500,000 subscribers on YouTube and our channel is growing fast. We’ve been featured on:

  • Forbes
  • Good Morning America
  • ABC News
  • New York Times
  • Associated Press
  • USA Today
  • And hundreds more (see Press page for more)

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.

Most of the recipes I share come from my mom and mother-in-law, family, friends, and my own experience in the kitchen. I am so thankful to have such amazing people in my life who generously share their rich knowledge of cooking.

It Takes a Village! I’m so blessed to partner with an incredible group of specialists who share their talents to support Natasha’s Kitchen. Whether it’s social media, email marketing, content editing, or video editing, their expertise helps everything run smoothly so I can focus on creating delicious recipes and fun videos for you. I’m so grateful for their contributions and for YOU, our amazing readers, who make it all possible.

Natasha's family prepping food in the kitchen

Natasha’s Kitchen Recipes

It’s very important to me to share trusted recipes that are reliable and work well in every kitchen and for every cooking skill level. This is why I develop and perfect all of my recipes through careful research and several rounds of testing in my own Kitchen in Idaho (elevation about 2,600 feet).

Every recipe is tested and approved by my family, and often friends, relatives, and even neighbors. 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).

Get Featured: If you would like your recipe featured on this site, email it to me by clicking here.

Community Guidelines: I love how this food blog has grown into a supportive cooking community – your comments, questions, tips, and success stories make every recipe better. Review my Comment Policy, then join the conversation.

Disclaimer: Per my Nutrition 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. Please talk to your Doctor or nutritionist for medical or dietary advice. I am not liable if you eat too many Hamburgers.

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Comments

  • Jean Borruso
    August 23, 2024

    Natasha, you have become my ‘go to’ for everything I make! I use your name in the kitchen like you’re my best friend! When I got married last year and I used your name while cooking my husband thought it was a friend he hadn’t met yet! You are truly a hard working success story and should be so proud of yourself. Keep the recipes coming!

    Reply

    • NatashasKitchen.com
      August 23, 2024

      Hi Jean! I’m so glad you’re loving the recipes. Thank you.

      Reply

  • Carrie
    August 23, 2024

    Hi Natasha, you are our favorite go-to for recipes. Thank you for all the delicious dishes you post and your awesome sense of humor!! Is there a way to see your recommended kitchen tools on Amazon? I’m looking for a good pancake turner that can be used on nonstick surfaces and appreciate your recommendations very much (you’ve never steered us wrong!). Thank you so much!!

    Reply

    • Natashas Kitchen
      August 23, 2024

      I’m so happy you’re loving my blog, Carrie! That’s so awesome! You can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.

      Reply

  • Barb
    August 21, 2024

    I finally bought the instant read thermometer you recommended. I wish I had bought it sooner. It really is superior and so affordable. Thanks!

    Reply

    • Natasha's Kitchen
      August 21, 2024

      I’m so glad you love it, Barb!

      Reply

  • Donna
    August 20, 2024

    Hi Natasha. My Grandmother was Ukrainian. Her parents came over in 1910. She wa born here but had maintained her love of Ukrainian food. As do I. My mother lost her recipe for Cabbage rolls which I loved. I have searched high and low for the recipe on the internet but have not found it. I remember it had a filling of rice, with onion and bacon but unusually the topping for the rolls was tomato juice. They were the best cabbage rolls I’ve ever had. I was wondering if you have or know of a similar recipe?

    Reply

    • Natashas Kitchen
      August 20, 2024

      Hi Donna, wow, I’m so glad you all kept up with tradition. I do have a Stuffed Cabbage Roll recipe I bet you will love. Just follow that link and enjoy! I hope you love it.

      Reply

  • Patrick McGowan Jr
    August 19, 2024

    Totally enjoyed my first view of your cast iron sourdough loaf adventure. Wow. Long process! I am a newbie and having difficulty getting my starter to double as I am at high altitude and cooler temps. Any suggestions? I’ve made sourdough hamburger buns (turned out drier than anticipated) and french loaves (turned out well but w/o too many larger air cavities than I expected). Your insights would be appreciated. I am at 7600 ft above sea level.

    Reply

    • Natashas Kitchen
      August 20, 2024

      Thank you for your question and for watching my video, Patrick! I don’t have experience with high-altitude baking but you can find more tips on High Altitude Baking HERE. According to my research, at higher altitude your starter will likely need more time to rise, since it is also cooler at higher elevation, it is recommended to find a warmer spot to help the starter along. Altitude also makes the dough dry faster and may require more liquid (water) in the mixing process. Finally with the air being more thin, your dough may rise faster during the proofing process causing a more dense bread. It is recommended to reduce the rise time of your bread slightly to ensure it is not over-proofed. I hope these tips are helpful, Patrick. Best of luck!

      Reply

  • Joey
    August 17, 2024

    Thank you for influencing my cooking great meals my husband is enjoying. I’m 55 and I don’t feel like cooking complicated meals and or experimenting. Following your recipes, watching on YouTube,helps me decide on what to make, and nothing I’ve made , that you have shared has failed. You have given me a little joy in the kitchen again. Thank you for sharing your story about your life, it makes my heart happy.

    Reply

  • Cathy
    August 16, 2024

    Love your choice of recipes, Natasha. Especially the timing of your tzedziiki, we have been obsessed with it lately. My Motheris Ukrainian second generation. Me, no. But lovethefiod, my husband & I love to cook together and experiment with different cultures, especially enjoy curry and he loves it hot! 🥵. Me, more medium. Do you like Indian cooking at all, if so, do you have recipes to share?

    Reply

    • NatashasKitchen.com
      August 17, 2024

      Hi Cathy! Thank you for sharing. I’m glad you’re enjoying the recipe options. I do not have any Indian recipes at that moment. Thank you for the suggestion though, I’ll make note of it.

      Reply

  • Melissa DI Maggio
    August 12, 2024

    Hi Natasha!
    As a food artist and Nutritionist, I had to jump on here and say that your recipes/videos are the only ones that I go to for inspiration. I have never been a recipe follower because I like to make my own but when I have something new I want to try I always look for your super easy but delicious videos to watch while i’m prepping in the kitchen. You are so fun to watch and so easy to follow!!! Thank you!!!!

    Reply

    • Natashas Kitchen
      August 12, 2024

      I’m so happy you love our recipes, Melissa! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment.

      Reply

      • Melissa
        September 5, 2024

        You’re a joy to watch! I made the chicken parm tonight for my clients. It was perfection!

        Reply

  • Jaymee Gruver
    August 11, 2024

    I just found your recipes recently on Pinterest and I am so glad I did! I love your families story. I can not wait to try more recipes. What a great journey to be on.

    Reply

  • Lucie
    August 11, 2024

    Hi Natasha. First, let me congratulate you for the great recipes that you post online. I have tried many of them and I have yet to find one that we don’t like. You are often the first website that I visit when I want to try a new recipe.
    There is only one personal thing that I really don’t like and please excuse me to mention that here, as I have no other way to share this. You do have lovely hair, but it should definitely be tied back when working with food. I’ve had the misfortune to find hard in newly prepared food and worse is when a guest find a hair in their plate. I was just watching one of your videos, and 4 times during this video, you used your hand to push your hair back and just continued to work with the food as if nothing had happened. Argh!!!
    Hope you consider this comment as constructive as it is meant. Keep up the good work !

    Reply

  • Glynda Pool
    August 10, 2024

    Hi Natasha, I started a sourdough starter on 8/5. This is my first time. The first day, it grew quite a bit and I wasn’t sure if I should discard it that first day or wait til the next day. So, I waited til the next day and it had gone down quite a bit but I discarded some and added 100 grams of flour and 1 grams of water. It grew some and I discarded the next day and added the same amount. It hasn’t grown much, but it’s been bubbly on top and smells good. Today I looked at it and it looked like it had mold at the top of the jar, not on the starter. So, I wiped out the “mold” with a wet paper towel then transferred it to a clean jar. Do you think it will be ok? I don’t want to throw it away if I don’t have to. But, I am going to order some weck jars so it will be easier to keep it scraped down if I have to start over. Thank you for your help.

    Reply

    • NatashasKitchen.com
      August 10, 2024

      Hi Glynda! If there are any signs of mold, it should be thrown out.

      Reply

  • Kate Tee
    August 9, 2024

    Just discovered you on Instagram, love your humor, 😆 and can’t wait to try your Fancy Chicken Salad recipe this weekend!

    Reply

    • Natashas Kitchen
      August 9, 2024

      Welcome to our blog, Kate! I hope you get to try more of my recipes and love them soon!

      Reply

  • William Ramsey
    August 7, 2024

    I have followed you for a long time and, although I am 87, I am still learning. Thank you so much. Your sourdough video is the best!!!
    Can you provide me with your email address? Thank you.

    Reply

    • Natashas Kitchen
      August 7, 2024

      Hi William, I am so happy you’re enjoying my blog and recipes. You can find my contact information on the Contact Us page of my blog.

      Reply

  • Kristine Frost
    August 6, 2024

    Natasha, I love your recipes. I write murder mysteries with recipes. I was wondering if I could use some of your Cajun recipes giving you and your blog full credit. The book I’m finishing up right now is called Murder Cooks Cajun.

    Reply

    • Natasha's Kitchen
      August 6, 2024

      Hi Kristine! Can you send us an email at hello@natashaskitchen

      Reply

  • Sally Baier
    August 6, 2024

    Natasha, my son found your website when I was ready to give up on sourdough! He fed my starter and I followed your bread recipe and it’s the best bread I’ve ever made!! I do have a question for you about feeding the starter. Under the heading, “How to Feed Sourdough Starter” the ingredients lists 1/2 cup each for starter and water and 1 scant cup of flour. But in the instructions, your recipe says 1/2 cup starter, 1/2 cup water and 1/2 cup starter. Which is the correct measurement for flour? Thank you!

    Reply

    • Natasha
      August 6, 2024

      HI Sally, are you referring to this post on how to feed sourdough starter? I’m reviewing it and not seeing that discrepancy. The important thing to keep in mind is it has to be equal proportions by weight. Flour weighs less than water and starter so by a cup measure, you would need more. The best way to measure your ingredients (and by far the fastest and easiest) is to use a kitchen scale and use equal weights (grams) of flour, starter and water. I hope that makes sense.

      Reply

  • Lon Ulery
    August 5, 2024

    Thank you for the wonderful Coffee Recipe…I found your recipe on the Facebook/Reels…
    I’ve signed up for your newsletter and have been scrolling through your wonderful collection of meal and food ideas…Its perfect for a single guy like me who likes to cook….I look forward to discovering more cooking treasures!!

    Reply

    • NatashasKitchen.com
      August 5, 2024

      Thank you so much! I hope you will love the recipes you find here.

      Reply

  • George Odachowski
    August 3, 2024

    That is a wonderful story about your life and transition into a great cook.
    I have been a professional chef for about 40 years and I love watching your cooking videos. I just did your Chicken Pot Pie Recipe. It is in the oven right now.
    I wish you the best of luck!

    Reply

    • NatashasKitchen.com
      August 3, 2024

      Thank you so much, George. I appreciate the wonderful feedback.

      Reply

  • Nick
    August 2, 2024

    I would really love a good ham and bean soup recipe. I have one I use now, but love your recipes so much I want to see your take on it.

    Reply

    • Natashas Kitchen
      August 2, 2024

      Thank you so much for that suggestion, Nick!

      Reply

  • Meyer
    July 28, 2024

    I find your shows and recipes very good. I would like to know if you also work via emails. If so, I would love to receive your recipes by email. Regards and looking forward to a great relationship and yummy recipes. Meyer

    Reply

    • Natasha's Kitchen
      July 28, 2024

      Thank you! You can receive our emails and newsletters by subscribing here.

      Reply

  • Jenean Pomeroy
    July 27, 2024

    True story. I’ve been following you and doing your recipes for a few years now. You are my go to girl. I have a tenant right now that brought me over some amazing banana bread. She is Ukrainian ironically. I didn’t even realize you were Ukrainian. I could not believe how amazing this banana bread was I said to her you must give me the recipe. She said oh it’s this online blog I follow Natasha‘s kitchen. OMG. So then, when I realized that you were Ukrainian, I started looking at your bio and you’re a nurse which I’m a nurse and you’re a Christian and I’m a Christian. No wonder I love you so much. PS I just made a loaf of the banana bread for myself!!!

    Reply

    • NatashasKitchen.com
      July 27, 2024

      Thank you so much for sharing that with me. I appreciate the love and support. I’m glad you got to try the recipe! We love that one.

      Reply

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