Lublyou: Russian/American Life & Cuisine

life and cuisine

Sun, November 8 2015

Magic Garden in the City // Botanical Garden in // Bunnies under a tree // Russian // Botanical Garden New York // Magical // Bronx Botanical // New York Botanical Garden // Rose Garden New // Garden // Magic Garden Watercolor

Benjamin and I went up to The New York Botanical Garden in The Bronx recently. It’s a short trip north from Manhattan but it felt like an escape to the nature, especially when we strolled deeper into the forest, away from the main pavilions and exhibitions.

We did see the Frida Kahlo collection, but I quickly got tired of the crowds. Finding a sunny green hill with benches overlooking a rose garden was my favorite part of the day. We sat up there for awhile and watched people, birds and butterflies wandering through a little blooming kingdom below us.

Пару недель назад, когда листья на деревьях всё ещё были зелёными, мы поехали в Бронкс, в Нью-Йоркский Ботанический Сад.

Мы планировали провести день среди лугов и лесов, но вдруг оказались в очереди, поднимающейся по лестнице в галлерею с работами Фриды Кало. Затем мы попали в следующее здание с оранжереями и разноцветными горшками с кактусами, как в саду у Фриды в Мексике. При выходе, толпа нас унесла на танцевальное представление в ритмах Центальной Америки…

Всё это было прекрасно, но в итоге мы-таки убежали по тропинке в лес и оказались на противоположной стороне сада. Там мы расположились на лавочке на залитом солнцем зелёном холме и долго наблюдали за разноцветным хороводом посетителей, птиц и бабочек, кружащих среди разноцветных кустов роз.

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In Lifestyle, Looks, New York City


Sun, October 18 2015

Carved Cucumber Cups // Central Park // Central Park summer

I want to preserve and inhale as much green as I can before we drift into winter. I took my emerald green skirt on a walk to Central Park, and on the way home I felt inspired to make a summery green dish. Mama suggested making cucumber cups – how brilliant! I decided to decorate them with carved triangles that would let the light through, just like the trees in the park.

Watching the lacy shadows of the tree leaves on the ground on a sunny day is mesmerizing to me. So is food carving! It reminds me of cross-stitching, which I used to do a lot of when I was younger. When I’m carving a vegetable I feel like I can’t be anywhere else; I have to be extremely focused on the tiniest details to the point of actually losing myself in a kind of meditation. // Carved // Central // Carved Cucumber Cups

Carved Cucumber Cups

  • 1 long English cucumber
  • 2 Tbsp sour cream
  • 3 sprigs of fresh dill, washed, chopped
  • salt to taste
  • Carving knife

1. Cut cucumber into 2-3 inch chunks, and carefully scoop out the insides without poking the skin and leave the bottoms full.

2. Cut the cucumber insides into smaller pieces. MIx with sour cream, dill, and salt. Set in cooler to rest.

3. With a thin knife, cut triangles out of the cucumber skin, going from left to right around the cucumber. Repeat row after row so that triangles alternate.

4. When all of the rows of triangles are done, cut out smaller triangles on top of each big triangle to create a "V" pattern.

5. Fill the cups with the salad and serve lightly chilled.


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In Looks, Recipes


Wed, October 7 2015

Lublyou this week

Sometimes during my morning commute to SoHo I let my thoughts wander back in time to last fall, when we had just moved to the city from the Northwest. My days were filled with long walks with my camera, coffee shop hopping with Emma, farmer’s markets shopping and occasional photoshoots for magazines and bakeries. It never felt like enough — after all, I had moved away from a quiet resort town to this bustling city to be busy and tired, but instead I found myself on what felt like an extended vacation.

Nothing is permanent, and my wishes to be busy were fully granted. Over this spring and summer, I’ve gradually added more and more responsibilities and projects to my life, and now I’m on a high-speed train that makes no stops en route. Apparently, it’s already mid-October, and I thought it’d be nice to look back at some of the things I loved and participated in lately:

1. Fall
I’ve been doing a lot of freelance recipe development and food photography recently. For this Fall Produce shot Ben and I bought half the Union Square Greenmarket! I loved all of the colors I got to play with.

2. Baked apples.
I also enjoyed shooting these Caramel Baked Apples because my mama always cooks a similar dessert for papa back in Moscow. Also, this recipe involves spoonfuls of homemade caramel!

3.My pumpkin on Food52.
Food52 shared my pumpkin photo on their Instagram recently and it got almost 12,000 likes — I was so excited!

4. Back to school.
I’ve had the great opportunity to take a 6-week Food Writing class from 16-time James Beard Award-winning food journalist Alan Richman, which has been interesting and also challenging. There have also been lots of other culinary demos and classes here at ICC. My recent favorite speakers included Irene Hamburger from Blue Hill at Stone Barns, Jessica Glavin from Saveur magazine, and the legend himself, Chef Jacques Pépin.

5. Nostalgia.
Looking though my old fall photos makes me excited to see the leaves change again, and I’m hoping to go upstate to spend time in nature.
leaf fall in SandpointFall in New York

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In Everything else


Tue, September 15 2015

Apple-Cinnamon Russian Pies // Пирожки с яблоком и корицей // Russian Apple-cinnamon pies

We slept under a blanket last night for the first time since spring, with our windows still open, and felt the cool breeze of the seasons changing. Today I’m officially celebrating fall with its lower temperatures, longer shadows and weekends of baking. There will be a lot of pies (or pirozhki in Russian) here in the upcoming months. Here’s my first batch: // Apple hand pies pirozhki

Apple-Cinnamon Pies

  • Dough:
  • 3 cups of flour
  • 1.5 packages (12g) of dry yeast
  • 2/3 cup warm milk
  • 100g (approx. 7 and 1/2 Tbsp) softened butter
  • 1 egg
  • 1 egg yolk
  • 1 tsp. sugar
  • Pinch of salt
  • Filling:
  • 3 large apples, peeled and cored
  • 1 tsp. ground cinnamon
  • Sugar, 1 tsp. per pie

Makes approx. 10-12 pies

1. Mix together warm milk, yeast and sugar, and pour this mixture into half the flour (1.5 cups) sifted with salt. Stir, cover with a towel and leave in a warm place for 1 hour.

2. Add softened butter, egg yolk, egg, and remaining 1.5 cups of flour. Knead the dough thoroughly until it stops sticking to your hands. Cover with towel and leave in a warm place for another hour.

3. Cut peeled and cored apples into small cubes, put into a bowl and mix with cinnamon.

4. Grease a baking sheet or cover it with a piece of baking paper.

5. Pinch a piece of dough (approx. the size of a golf ball) and roll or stretch it into a flat, round shape.

6. Pour a teaspoon of sugar in the center of the dough, add 2-3 teaspoons of cinnamon apples. Pinch the edges together, lay the pie on the baking sheet with seam down.

7. Brush the pies with yolk, let them rise for 10-15 minutes and then bake at 350 °F for 25-30 minutes until golden. // Apple hand // Russian apple // Apple-cinnamon hand pies

More Russian pies:
Carrot pirozhki
Green Onion and Egg pirozhki
Rhubarb pirozhki

Пирожки с яблоком и корицей

Дрожжевое сдобное опарное тесто:

3 стакана муки
12г (1,5 пакетика) сухих дрожжей
2/3 стакана тёплого молока
100г сливочного масла (размягчённого)
1 яйцо (комнатной температуры)
1 желток (комнатной температуры)
Щепотка соли

  1. В тёплое молоко добавить дрожжи, сахар и влить эту смесь в половину просеянной с солью муки. Размешать, накрыть полотенцем и оставить в тёплом месте на час.
  2. Добавить в подошедшую опару размягчённое масло, желток, яйцо, оставшуюся муку. Тщательно вымесить тесто, чтобы оно не прилипало к рукам. Накрыть полотенцем и оставить в тёплом месте ещё на час.
  3. Затем тесто обмять и дать постоять ещё 30-60 минут, после чего можно нарезать кусочками и раскатывать.


3 больших яблока, очищенных от кожуры и сердцевины
1 ч.л. молотой корицы
Сахар 1 ч.л. на пирожок

1 желток для смазывания


  1. Очищенные яблоки нарезать мелкими кубиками, положить в миску и тщательно перемешать с корицей.
  2. Отделить от теста кусочек размером с мячик для гольфа. Раскатать или растянуть руками в лепешку.
  3. В центр насыпать чайную ложку сахара и выложить 2-3 ч.л. яблок. Защипнуть края, уложить пирожок швом вниз на противень с бумагой для выпечки.
  4. Смазать пирожки желтком, дать настояться 10-15 минут и выпекать при температуре 180° С 25-30 минут до образования румянца.

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In Food, Recipes