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5 days ago | 
washingtonpost.com | Olga Massov
Strawberry shortcake is an ode to peak-season fruit and tender biscuits (washingtonpost.com) Strawberry shortcake is an ode to peak-season fruit and tender biscuits By Olga Massov 2025060116004900 While some people mark the start of spring once they spot the first asparagus of the season at the farmers market, for me that moment arrives when I spy strawberries.
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1 week ago | 
washingtonpost.com | Olga Massov
Macerate the strawberries: In a large bowl, gently toss the strawberries with the granulated sugar. Set aside for at least 1 hour or refrigerate until needed. You should have about 3 cups. Make the biscuits: While the strawberries are macerating, position a rack in the middle of the oven and preheat to 425 degrees. Line a large sheet pan with parchment paper. Cut 10 tablespoons (140 grams) of the butter into 1/2-inch cubes and chill in the refrigerator for 10 minutes.
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1 week ago | 
adn.com | Olga Massov
“Ready to cook?”Standing behind the island in his studio kitchen, looking at me through the screen, Yevhen Klopotenko is getting ready to teach me how to make Ukrainian dumplings. The sun streams through his expansive windows; the space feels peaceful. If you were in my kitchen observing the Zoom, you’d never know that on the other end of this call is a war zone. We’re separated by continents, miles and so much more.
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2 weeks ago | 
washingtonpost.com | Olga Massov
As war rages on, a Ukrainian chef fights to save his country’s cuisine (washingtonpost.com) As war rages on, a Ukrainian chef fights to save his country’s cuisine By Olga Massov 2025052015003500 "Ready to cook?" Standing behind the island in his studio kitchen, looking at me through the screen, Yevhen Klopotenko is getting ready to teach me how to make Ukrainian dumplings. The sun streams through his expansive windows; the space feels peaceful.
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2 weeks ago | 
washingtonpost.com | Olga Massov
Democracy Dies in DarknessBy Olga MassovTopped with a sour cherry sauce, these halushky, Ukrainian dumplings, come together without a lot of effort. While there are many different types of halushky in Ukraine, both filled and unfilled, these are called “schipany,” or pinched, halushky. They are created by pinching off small pieces of the dough, which are then boiled in water until they float to the top.
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3 weeks ago | 
post-gazette.com | Olga Massov
I’ve long been a celery apologist. It started in college, when one of my friends referred to it as “crunchy water,” implying that celery was boring, flavorless and pointless. It occurred to me right then and there that celery has a PR problem. It’s generally thought of as a background player. Quick, how many celery-starring dishes can you think of off the top of your head? There are a few that have transformed how I think about celery and that I still daydream about.
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3 weeks ago | 
sandiegouniontribune.com | Olga Massov
By Olga MassovThe Washington PostI’ve long been a celery apologist. It started in college, when one of my friends referred to it as “crunchy water,” implying that celery was boring, flavorless and pointless. It occurred to me right then and there that celery has a PR problem. It’s generally thought of as a background player, and never the star. Quick, how many dishes can you think of off the top of your head where celery gets top billing?
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3 weeks ago | 
dailyherald.com | Olga Massov
This ground beef stir-fry is an ideal way to use up a bunch of celery you may have forgotten about in your crisper. Although the ingredient list is short, the end result packs a lot of flavor. Rey Lopez for The Washington Post; food styling by Carolyn Robb I’ve long been a celery apologist. It started in college, when one of my friends referred to it as “crunchy water,” implying that celery was boring, flavorless and pointless. It occurred to me right then and there that celery has a PR problem.
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1 month ago | 
sandiegouniontribune.com | Olga Massov
By Olga MassovThe Washington PostWhen I think about cooking — and I think about cooking a lot — I generally divide it into everyday meals and special-occasion ones. Although both must be delicious, the former needs to be unfussy, practical and quick, preferably with minimal prep and cleanup, while the latter can be more of a project. I get especially excited when I find a dish that can work double duty as a dependable weeknight dinner and an impressive party main dish.
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1 month ago | 
wvnews.com | Olga Massov
I’ve long been a celery apologist. It started in college, when one of my friends referred to it as “crunchy water,” implying that celery was boring, flavorless and pointless. It occurred to me right then and there that celery has a PR problem. It’s generally thought of as a background player, and never the star. Quick, how many dishes can you think of off the top of your head where celery gets top billing?
