Sassy Radish by Olga Massov

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  • Tomato jam

    • radishseed on October 02, 2012

      I love the balance of complex spices and sweetness in this recipe. It's great with any combination of cheese and bread products (cheddar, cream cheese, crackers, bagels, English muffins, grilled cheese, and so on). I left the tomato skins whole, thinking that they would get soft and maybe dissolve with such a long cooking time, but in the end I had a lot of long tubes of rolled-up tomato skin. So next time I will make sure they're chopped up first (or leave the skins out). Used white wine vinegar because I was out of the apple cider kind. I got 7 half-pint jars.

  • Coconut ginger shrimp

    • Barb_N on December 11, 2018

      I added broccoli to have a vegetable but had run out of garlic and scallions. The coconut is very subtle. I would like to try this with some coconut milk in the sauce.

  • Roasted beet salad with oranges and beet greens

    • Fiona on February 01, 2014

      I wanted a salad that used the beet and the greens and this was just what I was looking for. I used lots of small beets so just boiled them, which is a much easier way of removing the skin. I also added some toasted hazelnuts. Really tasty healthy dish.

  • Cashew brittle

    • inflytur on June 23, 2018

      The instructions are detailed enough for a first time brittle maker like me. Other recipes say that the carmel needs to reach 300 F before adding baking soda and nuts.

  • Curried carrot ginger soup with pepitas, cilantro oil and a homemade spicy marshmallow

    • mseers on February 10, 2013

      good. used chicken stock, added more fresh ginger at the end, omitted cinnamon.

  • Chocolate hazelnut crinkle cookies

    • ashallen on September 03, 2019

      These cookies had solid, though not intense, chocolate flavor with nice overtones from the hazelnuts. Centers were moist and texture was more on the soft/fine vs. chewy side. My sense is that these would be easy to overbake, turning those nice, moist centers dry - keep an eye on them. [Cross-post for Epicurious, Gourmet, Sassy Radish.]

  • Peppers stuffed with chicken and eggplant

    • Agaillard on April 13, 2020

      Nice, healthy and simple... I had 3 half peppers to use up and halved the rest of the recipe, except the rice because I had a pack of rice to finish and don't have a scale in my current apartment anyhow. I ended up with too much stuffing, but I ate it as a small rice main and it was lovely!

  • Pan-seared branzino with orange-fennel salad

    • Barb_N on May 04, 2016

      EYB at work- search fennel, orange and sea bass and this recipe was just what I was hoping for. I used crushed fennel seeds to coat the fish, having never seen fennel pollen except on rarified menus. The vinaigrette for the shaved fennel and orange salad was balanced and delicious. I didn't have arugula but liked the crunch of the salad without. Made a side of soba noodles to round out the meal. It is a quick meal that tastes and looks like you spent hours in the kitchen. It will be one of a few recipes I will use for white fish.

  • Lentils with sausage and kale

    • bwehner on May 21, 2017

      Substituted young, tender collards for the kale. Delicious!

  • Fatima Ansari’s chicken korma

    • Barb_N on January 22, 2017

      I think I followed the original recipe more closely, cited on Lucky Peach- ground cashews and ground spices. Even skipping the long marinating time, this is very flavorful. Don't do as I did and make it with bone in chicken.

  • Slow-roasted salmon with citrus and herb salad

    • Barb_N on November 14, 2018

      Truly an easy weeknight dinner, sure to result in moist fish. The citrus and herb flavors were muted by the olive oil- even cutting the amount by 2/3.

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Reviews about Recipes in this Book

  • Chocolate peanut-butter crispy bars

    • Smitten Kitchen

      ...before you even ask, perhaps you can make them with organic, low-fat peanut butter, whole grain bio-crisped rice cereal or a sugar substitute but you shouldn’t. Nobody likes a party pooper.

      Full review
    • Sassy Radish

      I’m glad they’re not in my fridge any longer, but in Brooklyn somewhere because as hard as I am trying to decrease my cookie and candy diet, I wouldn’t stand a chance with these mere yards away.

      Full review
    • I Made That!

      They don’t actually call this a Whatchamacallit in the book, but that’s what it is.... So pretty! And they totally taste like Whatchamacallits!

      Full review