About
Welcome to Natasha’s Kitchen! I’m Natasha Kravchuk, and together with my husband, Vadim, we’ve been passionately developing and sharing tried-and-true recipes since 2009. Over the years, we have created a trusted recipe resource beloved by millions.
In 2023, I published my debut cookbook – Natasha’s Kitchen Cookbook, which quickly became a New York Times Best-Seller for three consecutive weeks. The book is an extension of our blog with top-quality recipes you can trust.
I come from a family of fantastic cooks, and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes are meticulously tested and guaranteed to be delicious and reliable.
My Family and Faith
My culinary journey is deeply rooted in my family’s story. My family came to the U.S. as refugees from Ukraine when I was 4 years old. They brought 5 tiny girls and had nothing but a stack of suitcases. They didn’t know the language, but worked hard and achieved the American dream. Watch the TV News Segment about our incredible story. My parent’s resilience and passion for food inspire every recipe I create.
Growing up, I was so shy that I thought no one would marry me until my husband came along and swept me off my feet (true story). Over 20 years ago, I married my wonderful husband, Vadim (who is also Ukrainian). We are blessed with two children. Every recipe that I develop is thoroughly tested and approved by each of us and is often critiqued by relatives and friends. We only post the recipes we love and make over and over.
We live in Idaho (famous for its potatoes) and we love the quieter pace of our beautiful state. Our family attends Life Church Boise. We strive to walk in love and live our lives by the word of God and the life of Jesus.
Professional Background
We’re so thankful to be full-time foodies and recipe developers. We’re living our dream because of you and I can’t thank you enough! My heritage and diverse professional background, including years in business and nursing, have uniquely equipped me to be the recipe developer, video creator, photographer, writer, and business owner that I am today. We set the bar high so you can expect great recipes and videos here.
The Resume
- 2003-2007: I worked for 7 years as a business intern, which I consider my most valuable education. My boss and mentor taught me the importance of excellence in business and meticulous attention to detail, which has served me well.
- 2007 Earned my Bachelor’s Degree in Business with a double major in human resource management
- 2007-2012 – Worked as a Realtor for 4 years. Fun fact: it was during my realtor days that I learned about blogging (although blogging about real estate was undeniably more boring than food)
- 2012 Earned my Bachelor’s Degree in Nursing and worked as a Registered Nurse in Telemetry. The courses I took in nutrition, as well as being in a caring profession, made for a natural transition into serving my audience with recipes and connections that nurture body and soul.
- Blogging since 2009 – What started as a way to share my family’s recipes and culinary journey, has turned into a vibrant community of millions of home cooks.
To summarize all of the many hats I wear – I am a wife, mom, food blogger, cookbook author, recipe developer, video creator, photographer, writer, influencer, social media boss, and entrepreneur, and I love to sing in my church choir. If I were a sandwich, I’d be a Chicken Bacon Avocado on Focaccia.
How I Got Started Cooking
To be completely honest, I wasn’t always excited about cooking. When I got married in 2003, it became a necessity – “must eat to live” and Mom wasn’t doing the cooking anymore. We had a lot of frozen meals and ate-out too much in the first year of our marriage. I had a free summer (and decided I would improve my cooking skills so we could live and eat healthier.
I dove into cookbook after cookbook and plundered my mom’s recipe books. I was at the library all the time bringing home piles of cookbooks; I was hooked! I even read my mother’s cooking textbook from her college days (Mom completed her culinary program when we moved to the US). I had discovered the joy of cooking. Within a few months, my husband and I each lost weight just from cooking more at home. Now I can’t stop cooking and thinking about cooking and dreaming about cooking… I was born for this!
My recipe collection continues to grow. I love to try new recipes and will share my favorites with you (like our internet-famous Meatloaf and beloved Banana Bread Recipe). I hope you enjoy this blog and find recipes that will become your family favorites as well.
Natasha’s Kitchen Today
I started this food and family blog in 2009 as a way to share favorite recipes and events with family and friends. It has grown much larger than I could have imagined with about 1,300 recipes and about 19 million hungry visitors per month. In 2024, we passed 3,500,000 subscribers on YouTube and our channel is growing fast. We’ve been featured on:
- Forbes
- Good Morning America
- ABC News
- New York Times
- Associated Press
- USA Today
- And hundreds more (see Press page for more)
My goal with Natasha’s Kitchen is for you to really discover and fall in love with cooking and find many new favorite recipes your family will love. The ingredients we use are simple and easily accessible; not overly hoity-toity. My motto: if you can read (a well-written, tested, and trusted recipe), you can cook.
Most of the recipes I share come from my mom and mother-in-law, family, friends, and my own experience in the kitchen. I am so thankful to have such amazing people in my life who generously share their rich knowledge of cooking.
Natasha’s Kitchen Recipes
It’s very important to me to share trusted recipes that are reliable and work well in every kitchen and for every cooking skill level. This is why I develop and perfect all of my recipes through careful research and several rounds of testing.
Every recipe is tested and approved by my family, and often friends, relatives, and even neighbors. All of the photography is done by myself, and I’m the one showing up in our videos. My husband edits the photos and videos (and he’s the videographer single-handedly running 3 cameras at once).
Get Featured: If you would like your recipe featured on this site, email it to me by clicking here (warning: spammers will get hit in the face with unripe avocados).
Disclaimer: This blog includes only my own opinions and is not professional advice. It is not intended to be dietary advice or a diet plan, although I try to post healthy-ish recipes, please talk to your Doctor or nutritionist for medical or dietary advice. I am not liable if you eat too many Cheeseburgers.
NATASHA, I love your recipes, but I think my favorite is the fruit tart it had such a tangy fruity tast
I’m so glad you’re enjoying my recipes, Zoe! Thank you so much for sharing that with me.
Just received your cookbook🤩
Very happy, I always try your recipes and they turn out fantastic.
Thank you for sharing your recipes.
Thank you for your good comments and feedback! I’m so glad that you’re enjoying my recipes!
Natasha, I am only nine years old and I.o.v.e you! my family enjoys everything about you! they tell me good job and I say thank Natasha! thank you so much for inspiring me! from: Zoe
I love your posts and recipes. Unfortunately, a number Facebook groups use your name. Is there an original and official site? I would to subscribe to just one and eliminate the others.
Thank you
Wishing continued success and happiness.
Cheers
Hi Brian, our blue check mark verified Facebook Page is the safest bet. Always look for that blue checkmark. We also have a facebook group but we are most active on our main Facebook page.
GOOD MORNING NATSASHAS I”M NEW TO YOUR WEBSITE JUST TRY THE GARLIC AND HERB-CRUSTED LAMP CHOP RECIPE. IT WAS OUTSTANDING THE BEST EVER BETTER THAN ANY RESTAURANT. ONE THING I DID DO WAS AFTER FRYING I PUT THE LAMP CHOPS IN THE OVEN FOR 5 MINUTES AT 325 THE FLAVOR WAS SUPER AND THE TENDERNESS GREAT IT WAS 5 STAR + LOOKING FORWARD TO OTHER RECIPES
I’ve watch a long time easy foods, entertaining and fun. My need is easy recipes to be eaten s portion and freeze sever meals. This would be helping a person in 70s with poor health but has no assistance to help. Thank you.
Natasha, i`m also Ukrainian could you sometimes make potica (spelling?) i would be interested in that recipe … thanks john hrenko
Hi John, I had to google your request because we never referred to them by potica but it looks like its similar to my Poppy Seed Rolls. Hopefully that is what you’re looking for.
Natasha, I recommend your page to my Ukrainian and Russian immigrant but they don’t know English yet. Can you record some videos in Russian/ Ukrainian?
Also can you make page with freezer friendly recipes? I got to Nursing school and planing to cook ahead for my family as it will be hard journey to be at school and feed my 3 children. Thank you
Thank you for your feedback and suggestion, I appreciate it. Here are my Freezer Friendly recipes.
I love your food, what I’ve had. I’m currently in rehab, learning how to walk again, after a fall. I’ve enjoyed seeing your videos and reading your recipes. I can’t wait to try them.
I hope you recovery quickly and well, Mary! Thank you for your lovely comment.
Dear Natashaa: First of all we (My wife and I) thank you for great receipies. I (hubby) would like to purchase a very good foor processor for my wife as a surprise.what one would you recommend? Just a surprise, no birthday or Christmas.
Sincerely;
Strahosky, Joe
GOD is risen—Indeed he has risen. (Computer won’t type Ukrainian).
Hi Joe! I’m so glad you’re enjoying my recipes. You can find our favorite kitchen tools in our Amazon Affiliate Shop HERE. Under my Kitchen Appliances Category you will find the exact one I use a Cuisinart Elemental Small Food Processor (Affiliate Link). I hope she loves it! That’s an amazing gift!
! I’ve been following your pages and i love your recipe, simple but very tasty and delicious. The tres leches is one of our favorite. Is it possible if you make jelly roll or we called it pianomo roll?
Thank you!
HI Queenie, I haven’t tried making the tres leches into a jelly roll cake because it’s pretty heavy as a rolled up cake. However, you would probably love the Tres Leches Cupcakes in my new Cookbook.