Salsa de Pina y Mango | Fresh Pineapple and Mango Salsa

Pineapple and Mango Salsa

This salsa is one of my favorite. I like seafood, and it’s perfect with many seafood dishes as a side. It’s beautiful! Bright, sunny colors of fresh tropical fruit. It tastes like vacation in Hawaii, if, of course, you come across excellent ripe golden pineapples and Ataulfo mango. This salsa is easy to make — all its ingredients are raw, but you have to know smart ways to cut, slice, and dice pineapple and mango to enjoy the process of making it. When you do, you can make this salsa quickly and impress your guests with a presentation.

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Experimenting with Kvass in Texas

Kvass Tasting Party

“What’s more absurd than a novel about salmon fishing in Yemen?”

Kvass Madness 2016

It’s time to summarize my 2016 kvass quest. Last Sunday, my kvass-craving guests came to Lyukum Cooking Lab to celebrate kvass! I had 5+ batches of kvass and three traditional Russian cold kvass-based summer kinds of soup to taste. Everybody was asked for honest opinions so we could identify the recipe everyone liked the best. The result was somewhat unpredictable. Or, somewhat predictable, because tastes differ. Four recipes out of five found their respective fans.

Kvass Tasting Party

Kvass Tasting Party


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Cold Summer Soups: Okroshka

Okroshka

Okroshka is one of the most popular cold summer soup in Slavic culture. The name suggests that ingredients are diced or chopped. Some of them are fresh and crunchy (cucumbers, radishes, scallions, herbs), some are cooked and soft (lean meat/poultry/fish, eggs, neutral tasting vegetables), all of them are lean. To make Okroshka, these ingredients are traditionally mixed with kvass and sometimes dressed with a dollop of sour cream just before serving. It’s a salad-like soup, light, refreshing, and filling at the same time. Every spoon of Okroshka is an entertainment for those who have an appreciation for diverse flavors and textures!

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