New Facebook Group for LCL Followers


New closed Facebook Group is created for those of Lyukum Cooking Lab followers who would like to be informed about coming and new events — classes, tasting parties, etc. In addition, I am going to share everything I have to say about food and cooking on the go. Most of postings will be bilingual (English + Russian). News and announcements for local clients will be in English only. You do not need to be my Facebook friend to join the group, but you have to send me a personal message with request via Facebook. See you there!

Me on Facebook
Lyukum Cooking Lab closed Facebook group

There are two new cooking classes coming, on August 27 (10:30am) and on October 1, 3pm: Smoking Hot! Join these classes via Thumbtack or Facebook group.

4-8 people
indoors mostly
$55 per person

Do you like smoky flavor? Do you know that it takes no longer than 15 minutes to make most of hot smoked dishes with stovetop smoker? If you own Cameron’s stovetop smoker or think about adding it to you kitchen cookware collection, join this class! I own Camerons for more than 10 years and I use it for smoking meat, poultry, dairy, fruit, vegetables, grains — almost anything. I’ll share my experience, tips and tricks I learned over years, will show you how quick and easy it is to use this smoker.

we will make and eat (non-vegetarian):
1. Stuffed and smoked chicken breasts (gluten-free)
2. French omelette with smoked scallops (gluten-free)
3. Smoked burgers (gluten) OR riblets (gluten-free)


we will make and eat (vegetarian and gluten-free):
1. appetizers with smoked plumcots, brie, and thyme
2. shakshuka (poached eggs) with smoked tomatoes
3. smoked hominy grits with sauté vegetables

Baked Rice with Pineapple — Khao Ob Sapparod

Thai Pineapple Baked Rice with Seafood

This recipe is part of the Taste of Thai cooking classes (BLOCK 1: Sense of Cuisine. Introduction to Thai flavors, curry pastes, nam phrik kaeng). Pineapple rice is simple to make either for 2-3 people, or for a big crowd. It can be plated or beautifully served in halved pineapple boats. It’s a good way to use cooked long grain rice leftovers, as well as cooked lean meats, poultry, seafood, and vegetables. Personally, I cook all the ingredients for this dish form scratch. There are recipes that use only fish sauce and white pepper for seasoning. They are good for those who can’t tolerate any heat. I prefer variations with Thai green, red, and yellow curry pastes, adding more or less of them depending to my guests requests for the level of heat. I tried many ways to cook and serve this dish — all of them are delicious!

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Basting Sauce for Japanese Grill

Pseudo Tare for Yakitori

Tare (垂れ?, “tar-eh”) is a general term in Japanese cuisine for basting sauces used for grilling. Mannen Tare (10,000 year old sauce) is and old school tare created by continuous use in traditional yakitori joints, where skewers are partially grilled, dipped into the tare, and then grilled to doneness. Every dipped skewer brings some drippings of dissolved proteins and fats into the sauce, which makes its flavor more complex and concentrated. At home, we can make a pseudo version of tare adjusted to our taste.

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Flat Bread Stuffed with Greens and Feta

Flat Bread Stuffed with Greens and Feta

This recipe/variation is based on Zhengyalov Hats, a specialty of Karabakh region in Armenia. “The main purpose of its preparation is to unite once again to make a family meal together, to talk about all pressing matters, to exchange news.” To make Zhengyalov Hats, unleavened dough is rolled as thin as paper, stuffed with a mixture of 10-20 different varieties of wild and garden chopped ​​greens, and cooked on hot saj. It is very important to create a well-balanced mix of greens and herbs. Cheese and fried onions are sometimes added.

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Romantic Food Goes Texan: Texas Quail, Peaches, Pecans, and Texmati

Romantic Texas Quail

Cooking together is one of the most romantic activities! This recipe requires cooking rice, quails, and sauce at the same time. While the logistics are easy for pros, it might be challenging for home cooks. That’s where cooking with loving partner might be highly beneficial. Come to my kitchen and I’ll teach you every step. Make this dish your special for special occasions!

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Enriched Bread



Smoked Plumcots, Bacon, and Brie Pie

Smoked Plumcots, Bacon, and Brie Pie

Plumcot Pie

Plumcot Pie

“Qu’ils mangent de la brioche!”

September 19, 10:30am

Duration: 3 hours
Number of students: 3-5
Pricing: $55 per person

With slight variations, this kind dough is used for many baked products all over the world. In French cuisine there is very rich and tender brioche. Famous challah, enriched with eggs (and sometimes vegetable oil) comes from Jewish cuisine. In Ukraine, we have our own basic and versatile recipe for moderately enriched dough. It is used for small, round pastries called pampUshky (there are also deep-fried pampushKY, which are similar to doughnuts). Savory garlicky pampushky are served with borsch. Sweet ones can be plain or filled with fresh berries, jam (povydlo), poppy seed filling, and dusted with sugar powder. The same dough is used for pies, braided and intricately decorated loafs of sweet bread, and rolls. All these beautiful sweet breads are light and puffy, never overly sweet.

This dough is easy to make and shape. It doesn’t stick. It’s a pleasure to touch. When well kneaded, it is soft as a baby’s bottom. You can make more dough in advance, keep it refrigerated for up to 3 days, and have fresh baked delicacies every day. Come and share the joy of baking soft and tender pies with me!

We will make:

Dough recipe

for 2 pies

  • 500g all-purpose flour
  • 2 tsp instant dry yeast (SAF)
  • 1/4 tsp kosher salt
  • 55g sugar
  • 240ml warm (105°F) whole milk
  • 1 large egg

You will learn:

  • About all-purpose flour
  • The science of gluten, how to make it stronger or weaker
  • How to make 50% hydration dough for enriched bread with tender crumb
  • How to shape and bake layered buns, rolls, and braided or open pies


15 min before the class — Pleasure to meet you! Introductions.
1 hour — Making and handling 50% hydration dough for enriched bread. Demo and practice.
1 hour — Shaping and baking pies. Demo and practice.
1 hour — Tasting and socializing.

Class conclusion, questions and answers.

Drinks. If you’d like to enjoy your pies with your favorite drinks, you are welcome to bring your own. Still water, hot coffee and tea will be available.

Appearance. We will eat collectively cooked food. Please make sure your nails are well groomed and clean. If you have long hair, tie it back or cover it.

Have comfortable clothes and shoes. I’ll provide you with an apron.

Please, let me know if you have any food or kitchen chemicals allergies.

Use Cooking Classes Request Form below to request this class.


Cooking Classes Request Form

Your Name (required)

Your Email (required)

When do you plan to attend a cooking class (month-day-year, time AM or PM)

Number of students

Notes (what would you like to learn, dietary restrictions or preferences, etc.)


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