NATASHA KRAVCHUK 3 8 Natasha’s Kitchen Blueberry Crumb Muffins When I was little and living in Seattle, my parents took us blueberry picking at an abandoned fruit orchard in town. We collected two big buckets full and feasted on berries for days. Mom made jam and blueberry-stuffed pierogi and piroshki. As delicious as the fruit was when freshly picked, something magical happened when it was cooked, turning deeply sweet and jammy. I wanted to capture that same magic in a muffin, which will also fill your kitchen with the aroma of a fancy bakery. 1. Preheat the oven to 400°F. Line a standard 12-cup muffin tin with liners and set aside. 2. make the crumb topping : In a small bowl, whisk together the flour, sugar, salt, and cinnamon. Add the butter and use your fingertips to rub the mixture together until pea-size crumbs form and the mixture is no longer sandy. Set aside while you make the batter. 3. make the batter : In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside. 4. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a hand mixer, beat together the sugar and butter on high speed for 2 minutes, until lightened. Add the eggs one at a time, beating to incorporate between each addition. Beat in the vanilla extract. 5. Add half of the dry ingredients to the butter mixture and beat on medium speed until blended. Add ¼ cup of the milk and mix until blended. Repeat with the remaining dry ingredients, followed by the remaining ¼ cup of milk. Beat until well blended; the batter will be thick. 6. Use a spatula to gently fold the blueberries into the batter until just combined. Divide the batter evenly between the lined muffin cups. It will seem like too much batter, but it works. 7. Top each muffin with about 1 tablespoon of the crumb topping, keeping it toward the center of the muffins since the muffins spread and grow (and so will the crumbs). Bake for about 25 minutes, or until the tops of the muffins are golden and a toothpick inserted into the center comes out clean. Let the muffins cool in the muffin tin for 10 minutes, then transfer to a wire rack and enjoy. M A K E S 12 M UFFINS FOR THE CRUMB TOPPING ½ cup all-purpose flour ¼ cup sugar ¼ teaspoon fine sea salt ¼ teaspoon ground cinnamon ¼ cup (½ stick) unsalted butter, softened at room temperature FOR THE BATTER 2 cups all-purpose flour (see How to Measure Flour Properly on page 20) 2 teaspoons baking powder ½ teaspoon fine sea salt ¼ teaspoon ground cinnamon 1 cup sugar ½ cup (1 stick) unsalted butter, room temperature 2 large eggs 1 teaspoon pure vanilla extract ½ cup whole milk, at room temperature 2 cups blueberries, rinsed and dried3 8 Natasha’s Kitchen Blueberry Crumb Muffins When I was little and living in Seattle, my parents took us blueberry picking at an abandoned fruit orchard in town. We collected two big buckets full and feasted on berries for days. Mom made jam and blueberry-stuffed pierogi and piroshki. As delicious as the fruit was when freshly picked, something magical happened when it was cooked, turning deeply sweet and jammy. I wanted to capture that same magic in a muffin, which will also fill your kitchen with the aroma of a fancy bakery. 1. Preheat the oven to 400°F. Line a standard 12-cup muffin tin with liners and set aside. 2. make the crumb topping : In a small bowl, whisk together the flour, sugar, salt, and cinnamon. Add the butter and use your fingertips to rub the mixture together until pea-size crumbs form and the mixture is no longer sandy. Set aside while you make the batter. 3. make the batter : In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside. 4. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a hand mixer, beat together the sugar and butter on high speed for 2 minutes, until lightened. Add the eggs one at a time, beating to incorporate between each addition. Beat in the vanilla extract. 5. Add half of the dry ingredients to the butter mixture and beat on medium speed until blended. Add ¼ cup of the milk and mix until blended. Repeat with the remaining dry ingredients, followed by the remaining ¼ cup of milk. Beat until well blended; the batter will be thick. 6. Use a spatula to gently fold the blueberries into the batter until just combined. Divide the batter evenly between the lined muffin cups. It will seem like too much batter, but it works. 7. Top each muffin with about 1 tablespoon of the crumb topping, keeping it toward the center of the muffins since the muffins spread and grow (and so will the crumbs). Bake for about 25 minutes, or until the tops of the muffins are golden and a toothpick inserted into the center comes out clean. Let the muffins cool in the muffin tin for 10 minutes, then transfer to a wire rack and enjoy. M A K E S 12 M UFFINS FOR THE CRUMB TOPPING ½ cup all-purpose flour ¼ cup sugar ¼ teaspoon fine sea salt ¼ teaspoon ground cinnamon ¼ cup (½ stick) unsalted butter, softened at room temperature FOR THE BATTER 2 cups all-purpose flour (see How to Measure Flour Properly on page 20) 2 teaspoons baking powder ½ teaspoon fine sea salt ¼ teaspoon ground cinnamon 1 cup sugar ½ cup (1 stick) unsalted butter, room temperature 2 large eggs 1 teaspoon pure vanilla extract ½ cup whole milk, at room temperature 2 cups blueberries, rinsed and dried98 Natasha’s Kitchen California BLT Chopped Salad with Creamy Ranch Dressing I’ve given the iconic BLT a healthier makeover by taking the best parts of the sandwich (the bacon and tomato) and heaping them on top of fresh greens along with creamy avocado—which is what makes it a California style. Both the kids and adults in my house love having this as part of our side-salad rotation. Just be sure to not skip the homemade ranch—it only takes a couple of minutes and really elevates the salad. 1. make the dressing : In a small bowl, whisk together the sour cream, mayo, milk, chives, garlic, salt, and pepper. Set aside for the flavors to meld while you assemble the salad. 2. make the salad : Add the lettuce to a large bowl. Sprinkle with the bacon, tomatoes, avocado, croutons, and chives. 3. Just before serving, drizzle the salad with the dressing to taste. (I usually use all of it.) Toss until the lettuce is evenly coated and serve right away. Pro Tips & Tricks • The fastest way to prep a head of romaine lettuce is to first cut it in half lengthwise. Trim off the core end of the stem, slice the lettuce into strips lengthwise, then chop crosswise into bite-size pieces. Working in two batches, transfer the lettuce to a salad spinner to give it a quick wash and spin it completely dry. It’s crucial to get the lettuce dry or you’ll end up with a soggy salad. • To cook a full 12-ounce package of bacon, my favorite (and least messy) method is in the oven. Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper. Arrange the bacon in a single layer (the pieces can be touching, just not overlapping) and bake for 15 to 20 minutes for regular-cut bacon or 20 to 30 minutes for thick-cut bacon (or to your desired crispiness). Transfer the bacon to a paper towel–lined plate to drain. SER V E S 4 (OR 6 A S A SI DE ) FOR THE CREAMY RANCH DRESSING 4 tablespoons sour cream 3 tablespoons mayonnaise 2 tablespoons milk of any kind ¼ cup finely chopped fresh chives 1 garlic clove, pressed or grated ¼ teaspoon fine sea salt ¹⁄8 teaspoon freshly ground black pepper FOR THE SALAD 1 medium to large head of romaine lettuce, chopped, rinsed, and dried well (see Pro Tips & Tricks) 12 ounces bacon, cooked until crispy (see Pro Tips & Tricks) 1½ cups cherry or grape tomatoes, halved 1 large avocado, pitted, peeled, and sliced 1 cup store-bought croutons of your choice ¼ cup finely chopped fresh chives98 Natasha’s Kitchen California BLT Chopped Salad with Creamy Ranch Dressing I’ve given the iconic BLT a healthier makeover by taking the best parts of the sandwich (the bacon and tomato) and heaping them on top of fresh greens along with creamy avocado—which is what makes it a California style. Both the kids and adults in my house love having this as part of our side-salad rotation. Just be sure to not skip the homemade ranch—it only takes a couple of minutes and really elevates the salad. 1. make the dressing : In a small bowl, whisk together the sour cream, mayo, milk, chives, garlic, salt, and pepper. Set aside for the flavors to meld while you assemble the salad. 2. make the salad : Add the lettuce to a large bowl. Sprinkle with the bacon, tomatoes, avocado, croutons, and chives. 3. Just before serving, drizzle the salad with the dressing to taste. (I usually use all of it.) Toss until the lettuce is evenly coated and serve right away. Pro Tips & Tricks • The fastest way to prep a head of romaine lettuce is to first cut it in half lengthwise. Trim off the core end of the stem, slice the lettuce into strips lengthwise, then chop crosswise into bite-size pieces. Working in two batches, transfer the lettuce to a salad spinner to give it a quick wash and spin it completely dry. It’s crucial to get the lettuce dry or you’ll end up with a soggy salad. • To cook a full 12-ounce package of bacon, my favorite (and least messy) method is in the oven. Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper. Arrange the bacon in a single layer (the pieces can be touching, just not overlapping) and bake for 15 to 20 minutes for regular-cut bacon or 20 to 30 minutes for thick-cut bacon (or to your desired crispiness). Transfer the bacon to a paper towel–lined plate to drain. SER V E S 4 (OR 6 A S A SI DE ) FOR THE CREAMY RANCH DRESSING 4 tablespoons sour cream 3 tablespoons mayonnaise 2 tablespoons milk of any kind ¼ cup finely chopped fresh chives 1 garlic clove, pressed or grated ¼ teaspoon fine sea salt ¹⁄8 teaspoon freshly ground black pepper FOR THE SALAD 1 medium to large head of romaine lettuce, chopped, rinsed, and dried well (see Pro Tips & Tricks) 12 ounces bacon, cooked until crispy (see Pro Tips & Tricks) 1½ cups cherry or grape tomatoes, halved 1 large avocado, pitted, peeled, and sliced 1 cup store-bought croutons of your choice ¼ cup finely chopped fresh chives132 Natasha’s Kitchen David’s Fettuccine Alfredo This recipe is my son’s specialty. It’s been his favorite dish since he was little, and when he turned ten, he insisted on learning how to make it himself. I certainly didn’t object! I love how proud he is when he serves it to our family, which is well deserved—it tastes like it could be from a fancy restaurant. And yes, it’s so simple that even a ten-year-old can do it! 1. Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente, stirring occasionally. Reserve ¼ cup of the pasta cooking water and drain the pasta. Transfer the pasta back to the pot and cover to keep warm. 2. While the pasta cooks, in a small saucepan over medium heat, melt the butter. Add the garlic and onion powder and whisk for 30 seconds, just until fragrant. Whisk in the cream and bring the mixture to a bare simmer. Reduce the heat to low and add the Parmesan. Whisk just until the cheese is melted into the sauce, 1 to 2 minutes. Be careful not to let the sauce boil, otherwise the cheese will clump. (You can pull the pan off the heat for a few seconds, if needed.) If the sauce looks too thick, add the reserved pasta water 1 tablespoon at a time until you’ve achieved the desired consistency. Remove the pan from the heat and season with the salt and pepper. Season with more salt and pepper, if needed. 3. Pour the sauce over the pasta and toss thoroughly to coat, adding more of the pasta water if needed to thin out the sauce. Garnish with more Parmesan and parsley (if using) and serve immediately. Pro Tips & Tricks • You can use the Alfredo sauce with any pasta variety, long or short, so feel free to go with whatever is in your pantry or sounds fun that night! But we especially love how this sauce coats fettucine noodles. • Make the sauce as the pasta boils so that you can combine them as soon as they’re both done. This timing also means that you can have this dish on the table in 15 minutes flat. SER V E S 6 1 (16-ounce) package of fettuccine (see Pro Tips & Tricks) ¼ cup reserved pasta water 2 tablespoons (¼ stick) unsalted butter 2 garlic cloves, pressed or grated, or ½ teaspoon garlic powder ½ teaspoon onion powder 2 cups heavy cream 1 cup shredded Parmesan cheese, plus more for serving ½ teaspoon fine sea salt, plus more to taste ¼ teaspoon freshly ground black pepper, plus more to taste Finely chopped fresh parsley leaves, for serving (optional)132 Natasha’s Kitchen David’s Fettuccine Alfredo This recipe is my son’s specialty. It’s been his favorite dish since he was little, and when he turned ten, he insisted on learning how to make it himself. I certainly didn’t object! I love how proud he is when he serves it to our family, which is well deserved—it tastes like it could be from a fancy restaurant. And yes, it’s so simple that even a ten-year-old can do it! 1. Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente, stirring occasionally. Reserve ¼ cup of the pasta cooking water and drain the pasta. Transfer the pasta back to the pot and cover to keep warm. 2. While the pasta cooks, in a small saucepan over medium heat, melt the butter. Add the garlic and onion powder and whisk for 30 seconds, just until fragrant. Whisk in the cream and bring the mixture to a bare simmer. Reduce the heat to low and add the Parmesan. Whisk just until the cheese is melted into the sauce, 1 to 2 minutes. Be careful not to let the sauce boil, otherwise the cheese will clump. (You can pull the pan off the heat for a few seconds, if needed.) If the sauce looks too thick, add the reserved pasta water 1 tablespoon at a time until you’ve achieved the desired consistency. Remove the pan from the heat and season with the salt and pepper. Season with more salt and pepper, if needed. 3. Pour the sauce over the pasta and toss thoroughly to coat, adding more of the pasta water if needed to thin out the sauce. Garnish with more Parmesan and parsley (if using) and serve immediately. Pro Tips & Tricks • You can use the Alfredo sauce with any pasta variety, long or short, so feel free to go with whatever is in your pantry or sounds fun that night! But we especially love how this sauce coats fettucine noodles. • Make the sauce as the pasta boils so that you can combine them as soon as they’re both done. This timing also means that you can have this dish on the table in 15 minutes flat. SER V E S 6 1 (16-ounce) package of fettuccine (see Pro Tips & Tricks) ¼ cup reserved pasta water 2 tablespoons (¼ stick) unsalted butter 2 garlic cloves, pressed or grated, or ½ teaspoon garlic powder ½ teaspoon onion powder 2 cups heavy cream 1 cup shredded Parmesan cheese, plus more for serving ½ teaspoon fine sea salt, plus more to taste ¼ teaspoon freshly ground black pepper, plus more to taste Finely chopped fresh parsley leaves, for serving (optional)Pasta and Grains 14 5 Potato Pierogi (Vareniki) This recipe is dedicated to my late grandma Marina, who cooked every meal from scratch for her children using her woodstove, without the conveniences of packaged foods, well- stocked grocery stores, or the occasional break to dine out or order in. Plus, my grandma had twelve children (my mom was her only daughter), so you can imagine how it was no small task to feed her family. One of her secrets was to make her pierogi (or vareniki, as we called them) extra-large, so that she didn’t have to spend all day making four times as many small and dainty ones. My mom fondly remembers the pierogi being so big that Grandma would cut them in half to feed two kids, and that Grandma would also sprinkle them with browned salo, an old-school version of bacon bits. 1. Make the pierogi dough and let it rest at room temperature for 30 minutes. 2. In a large saucepan, add the potatoes and enough water to cover them by an inch. Set the pan over medium-high heat and bring to a boil. Reduce the heat to a low boil and cook the potatoes for 18 to 20 minutes, until they can be easily pierced with a fork. Drain the potatoes and return them to the pan. Use a potato masher to mash them right in the pot. (You can also use a potato ricer or electric hand mixer if you want the potatoes supersmooth.) 3. Mash in the mozzarella, cream cheese, 1 tablespoon of the butter, and ¼ teaspoon of the salt. Cover the pan until you’re ready to use the filling. 4. Lightly flour a rimmed baking sheet and set aside. 5. To form the pierogi, cut the dough in half and cover one piece in plastic wrap. Set the other half on a lightly floured surface. Use a rolling pin to roll out the dough until thin, less than ¹⁄8 inch thick. Use a 3-inch cookie cutter or glass to cut as many circles as you can out of the dough. Collect the scraps and add them to the covered dough to repurpose. 6. In the center of each dough round, add a scant 1 tablespoon of the potato mixture. Avoid getting the potatoes on the edges of the dough or it won’t seal properly. Gather up the edges of the dough over the potato and tightly pinch them together. To ensure a tight seal and for a traditional pattern, crimp the edges a second time, using a pinch-and-twist motion. SER V E S 5 TO 6 (M A K E S 25 TO 28 PIERO GI) 1 batch Pierogi Dough (recipe follows) 4 to 5 medium Yukon gold potatoes (about 1 pound), peeled and quartered ½ cup lightly packed shredded mozzarella cheese 2 tablespoons plain cream cheese 2 tablespoons (¼ stick) unsalted butter, divided 2 tablespoons plus ¼ teaspoon fine sea salt 6 slices regular-cut bacon, chopped 1 small yellow onion, finely chopped Sour cream, for serving r e c i p e a n d i n g r e d i e n t s c o n t i n u ePasta and Grains 14 5 Potato Pierogi (Vareniki) This recipe is dedicated to my late grandma Marina, who cooked every meal from scratch for her children using her woodstove, without the conveniences of packaged foods, well- stocked grocery stores, or the occasional break to dine out or order in. Plus, my grandma had twelve children (my mom was her only daughter), so you can imagine how it was no small task to feed her family. One of her secrets was to make her pierogi (or vareniki, as we called them) extra-large, so that she didn’t have to spend all day making four times as many small and dainty ones. My mom fondly remembers the pierogi being so big that Grandma would cut them in half to feed two kids, and that Grandma would also sprinkle them with browned salo, an old-school version of bacon bits. 1. Make the pierogi dough and let it rest at room temperature for 30 minutes. 2. In a large saucepan, add the potatoes and enough water to cover them by an inch. Set the pan over medium-high heat and bring to a boil. Reduce the heat to a low boil and cook the potatoes for 18 to 20 minutes, until they can be easily pierced with a fork. Drain the potatoes and return them to the pan. Use a potato masher to mash them right in the pot. (You can also use a potato ricer or electric hand mixer if you want the potatoes supersmooth.) 3. Mash in the mozzarella, cream cheese, 1 tablespoon of the butter, and ¼ teaspoon of the salt. Cover the pan until you’re ready to use the filling. 4. Lightly flour a rimmed baking sheet and set aside. 5. To form the pierogi, cut the dough in half and cover one piece in plastic wrap. Set the other half on a lightly floured surface. Use a rolling pin to roll out the dough until thin, less than ¹⁄8 inch thick. Use a 3-inch cookie cutter or glass to cut as many circles as you can out of the dough. Collect the scraps and add them to the covered dough to repurpose. 6. In the center of each dough round, add a scant 1 tablespoon of the potato mixture. Avoid getting the potatoes on the edges of the dough or it won’t seal properly. Gather up the edges of the dough over the potato and tightly pinch them together. To ensure a tight seal and for a traditional pattern, crimp the edges a second time, using a pinch-and-twist motion. SER V E S 5 TO 6 (M A K E S 25 TO 28 PIERO GI) 1 batch Pierogi Dough (recipe follows) 4 to 5 medium Yukon gold potatoes (about 1 pound), peeled and quartered ½ cup lightly packed shredded mozzarella cheese 2 tablespoons plain cream cheese 2 tablespoons (¼ stick) unsalted butter, divided 2 tablespoons plus ¼ teaspoon fine sea salt 6 slices regular-cut bacon, chopped 1 small yellow onion, finely chopped Sour cream, for serving r e c i p e a n d i n g r e d i e n t s c o n t i n u eNext >