Olia Hercules

4 weeks ago | publishersweekly.com | Olia Hercules |Lashawn Harris |Howard French |Jonathan Mahler

Chef and cookbook author Hercules (Home Food) blends personal history with political urgency in this poignant account of her family’s roots in Ukraine. What begins as a visceral tale of survival and cultural preservation—Hercules recounts the emotional turmoil of persuading her parents, uncle, and aunt to flee Kakhovka in southeastern Ukraine and reunite in northern Italy after Russia invaded in 2022—soon becomes a meditation on the century that Hercules’s ancestors have spent in the region.

4 weeks ago | saveur.com | Olia Hercules

By Olia HerculesPublished on May 29, 2025When Ukrainian chef Olia Hercules has a glut of overripe tomatoes, she likes to grate them with salt and use them to ferment other produce—in this case, cherry tomatoes, which become plump and almost fizzy. The process of lacto-fermentation uses a salt brine to cultivate Lactobacillus bacteria, which can help keep fermented vegetables safe to eat in the fridge for months by producing lactic acid, a natural preservative.

4 weeks ago | saveur.com | Olia Hercules

By Olia HerculesPublished on May 29, 2025This version of the classic Ukrainian soup from chef Olia Hercules features fresh peas, new potatoes, and morels for a seasonal take that’s perfect for warmer months. The dish is finished with a splash of beet kvass, a fizzy fermented drink popular in Ukraine, but any tart, fruity vinegar will work. If you can't find dried morels, you can substitute with any dried wild mushroom, such as porcinis, chanterelles, or black trumpets.

Mar 6, 2025 | telegraph.co.uk | Olia Hercules

Add any herbs to this dish, and soak up the delicious soy sauce and honey marinade with couscous or freekehThis recipe is fantastic for using up tired, soft fridge-forgotten herbs: feel free to use any, such as parsley, chives and basil. Serve it with any grain, too - I like couscous or freekeh - but any slightly plain carb that can soak up the sauce is good: rice, boiled and crushed potatoes, flatbreads... you name it.

Feb 22, 2025 | waterstones.com | Olia Hercules

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