Lozengesdousing, Kyiv (2026)

21/02/2025

Butter Chicken Meatballs

Ingredients
1 large egg
Kosher salt and pepper
1/3 cup panko
1 cup cilantro leaves, chopped, plus cilantro sprigs for serving plus cilantro sprigs for serving
1 Tbsp. plus 1 tsp grated fresh ginger, divided fresh ginger, divided
3 cloves garlic, grated, divided
1 lb. ground chicken breast
3 Tbsp. unsalted butter, divided
1 Tbsp. olive oil
1 medium onion, chopped
1 Tbsp. garam masala
1/2 tsp. ground cumin
1/8 tsp. cayenne pepper
2 Tbsp. tomato paste
1 29-oz can tomato puree
1 tsp. honey
3/4 cup heavy cream
Basmati rice and naan, for serving

Directions
Step 1
Arrange oven rack 6 inches from broiler and heat broiler. Line rimmed baking sheet with nonstick foil.
Step 2
In large bowl, whisk together egg, 3/4 teaspoon salt and 1/2 teaspoon pepper, then stir in panko and let sit 1 minute. Stir in cilantro, 1 teaspoon ginger and one-third of garlic. Add chicken and gently mix to combine; shape into 1 1/2-inch balls and place on prepared baking sheet. Broil, rotating pan halfway through, until golden brown, 6 to 10 minutes. (Meatballs will finish cooking in sauce.)
Step 3
Meanwhile, in large Dutch oven, melt 2 tablespoons butter with oil on medium. Add onion and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until beginning to turn golden, 5 to 7 minutes. Stir in remaining tablespoon ginger and grated garlic; cook, stirring often, until fragrant, 30 to 60 seconds. Sprinkle garam masala, cumin and cayenne over onions, then stir in tomato paste and cook, stirring often and lowering heat if starting to burn, 1 minute.
Step 4
Remove from heat, stir in tomato puree, honey and 1/4 teaspoon each salt and pepper, then bring to a simmer. Simmer, stirring occasionally, until thickened, 7 to 9 minutes. Stir in heavy cream, then add meatballs and simmer 2 minutes. Remove from heat and swirl in remaining tablespoon butter. Top with cilantro and serve with rice and naan if desired.

21/02/2025

Marry-Me Chicken

Ingredients
1/2 tsp. paprika
1/2 tsp. Italian seasoning
Kosher salt and pepper
2 6-oz boneless, skinless chicken breasts, pounded 1/2 inch thick
1 1/2 Tbsp. olive oil, divided
1 medium shallot, finely chopped
2 cloves garlic, finely chopped
1 Tbsp. tomato paste
1/4 cup dry white w**e
1/2 tsp. low-sodium chicken bouillon based (we used Better Than Bouillon)
2 Tbsp. oil-packed sun-dried tomatoes, chopped
2 Tbsp. cold cream cheese, cut or torn into small pieces
3 Tbsp. flat-leaf parsley leaves, roughly chopped

Directions
Step 1
In small bowl, stir together paprika, Italian seasoning and 1/4 teaspoon each salt and pepper; sprinkle over chicken breasts on both sides.
Step 2
Heat 1 tablespoon oil in large skillet on medium. Cook chicken until golden brown and mostly cooked through, 3 to 4 minutes per side. Transfer to plate. Reduce heat to medium-low. Add remaining 1/2 tablespoon oil to skillet, then shallot and garlic and cook, covered, stirring often, until tender, 4 to 5 minutes.
Step 3
Add tomato paste and cook, stirring, until deepened in color, 1 to 2 minutes. Increase heat to medium, add w**e and cook, scraping bottom of pan, until most of liquid evaporates.
Step 4
In measuring cup, whisk bouillon base with 1/2 cup water, then whisk into skillet along with sun-dried tomatoes. Bring to a boil, then reduce heat to a gentle simmer. Whisk in cream cheese until fully incorporated, then return chicken (along with any juices from plate) to skillet. Cover and cook until chicken is cooked through, 1 to 2 minutes. Sprinkle with parsley and serve with baguette.

19/02/2025

Banana Bread Oatmeal

Ingredients
2 cups old-fashioned oats
2 cups unsweetened vanilla almond milk
1/4 cup chia seeds
1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
2 ripe medium bananas (1 mashed, 1 sliced for serving)
2 Tbsp. pure maple syrup, plus more for drizzling
1/2 cup pecans, toasted and chopped

Directions
Step 1
In medium saucepan, combine oats, almond milk, chia seeds, cinnamon, salt and 2 cups water. Bring to a boil, then reduce heat and gently simmer, stirring occasionally, until oatmeal thickens, 4 to 6 minutes. Fold in mashed banana and maple syrup.
Step 2
Serve topped with sliced banana, pecans and a drizzle of maple syrup if desired.

17/02/2025

Cherry Bourbon-Glazed Ham

Ingredients
1/2 fully cooked bone-in ham (about 7 lbs total; preferably shank end)
1 1/2 cups tart cherry juice
1/2 cup cherry jam
1/2 cup bourbon
2 whole star anise
1 1 1/2-inch-piece ginger, peeled and sliced
1 tsp. soy sauce
1/2 tsp. black peppercorns
2 bunches scallions
1 Tbsp. olive oil
Kosher salt and pepper

Directions
Step 1
Heat oven to 375°F. Place ham, cut side down, on rack set in roasting pan; add 1/4 cup water to pan. Score ham on all sides in diamond pattern, cutting only 1/4 inch to 1/2 inch deep. Cover ham and pan tightly with foil and bake 1 1/2 hours.
Step 2
In medium saucepan on medium, combine cherry juice, jam, bourbon, star anise, ginger, soy sauce, and peppercorns. Simmer, stirring occasionally, until reduced to about 3/4 cup, 20 to 25 minutes.
Step 3
Brush 1/4 cup glaze over ham and bake, uncovered, 15 minutes. Rotate ham in oven and repeat with second 1/4 cup glaze; bake until ham is heated through and internal temperature reaches 140°F, 25 to 30 minutes more.
Step 4
Heat broiler. On rimmed baking sheet, toss scallions with oil, 1 tablespoon glaze, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Broil until tender and slightly charred, 2 to 3 minutes. Serve alongside sliced ham and remaining glaze.

15/02/2025

Shrimp and Sweet Corn “Grits”

Ingredients
6 cups fresh corn kernels (from 8 to 10 ears)
2 slices bacon (about 2 ounces), cut into 1/2-inch pieces
2 Tbsp. olive oil
Kosher salt and pepper
1/4 cup fresh basil leaves, roughly chopped, plus more for serving
20 large peeled and deveined shrimp (about 12 ounces), patted dry
1/8 tsp. smoked paprika

Directions
Step 1
In food processor, pulse 3 cups corn until almost smooth, about 1 minute. Add remaining 3 cups corn and pulse twice to just combine.
Step 2
Cook bacon in large skillet on medium, stirring occasionally, until crisp, 3 to 5 minutes; transfer to plate.
Step 3
Wipe out skillet and heat 1 tablespoon oil on medium. Add corn mixture and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, just until heated through, about 3 minutes. Fold in bacon and then basil.
Step 4
In second large skillet, heat remaining tablespoon oil on medium-high. Season shrimp with paprika and 1/2 teaspoon each salt and pepper and cook in single layer until golden brown and opaque throughout, 1 to 2 minutes per side. Serve with corn “grits” and sprinkle with more basil if desired.

11/02/2025

Rigatoni alla Norma

Ingredients
8 oz. fresh mozzarella, cut into 1/2-inch pieces
1 1/4 lb. eggplant, cut into 1/2-inch pieces
1/4 cup plus 2 tablespoons olive oil, divided
1 large shallot, finely chopped
4 cloves garlic, pressed
1/4 tsp. red pepper flakes
1 cup marinara sauce
1 14.5-ounce can petite diced tomatoes
1 Tbsp. vegetable bouillon base (we used Better Than Bouillon)
12 oz. rigatoni
1 Parmesan cheese rind (any you have is great), plus grated Parmesan for serving
1/2 cup basil leaves, torn

Directions
Step 1
Freeze mozzarella until firm, at least 10 minutes. Meanwhile, heat oven to 425°F. On large rimmed baking sheet, toss eggplant with 1/4 cup oil. Roast 15 minutes. Toss and continue roasting until golden brown and tender, 15 to 18 minutes more.
Step 2
Meanwhile, in large Dutch oven, heat remaining 2 tablespoons oil and shallot on medium and cook, stirring occasionally, until sizzling, 2 minutes. Stir in garlic and red pepper flakes. Add marinara, tomatoes (and their juices), bouillon base, and 3 cups water, then stir in pasta and bring to a boil.
Step 3
Stir in Parmesan rind and simmer vigorously, stirring frequently, until pasta is al dente, 12 to 15 minutes.
Step 4
Remove Parmesan rind, fold eggplant and mozzarella into pasta, and serve topped with basil and grated Parmesan if desired.

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