Yuliya Childers

Yuliya Childers is a self-proclaimed cooking and writing addict born and raised in a cosmopolitan city of Odessa on the Black Sea coast. She started cooking at quite an early age and learned most of her skills by watching others and reading cook books. Made-from-scratch naturally grown food is her passion. Yuliya believes that truly good food either creates or invokes memories. Her blog Eat Already! is focused on everyday creative yet un-pretentious cooking that anyone with basic skill can replicate. Yuliya's recipes are usually accompanied by childhood memories or family stories related to the dish in some way. Her recipes are honest, eclectic, multi-cultural, imaginative, and often outside the box. Currently she's into artisan breads, traditional cooking, and everything fermented… Yuliya is cooking and writing about it from Alabama.

Honey and Prune Cake with Walnuts

This many layered honey cake is made with soaked prunes and a bright lemon and wine filling. Press walnuts around the cake for the final, decadent crunch.

5 Shares

Simple Asparagus Pesto

This pesto substitutes traditional basil for spring asparagus. Don’t just leave this delicious sauce to pastas, but try it on meat or a sandwich, too.

25 Shares
Russian Oatmeal Cookies

Russian Oatmeal Cookies

Oatmeal cookies can be divisive, but if you’re a fan of these crunchy cookies try this vegan version which is great dipped in milk or even acting as a cracker to a spreadable cheese.

Updated Pasta Navy

Updated Pasta Navy

This recipe was originally developed for its penny-pinching properties but it has all the makings of an instant classic comfort food, regardless of your means.

Polenta Pizza With Pancetta, Roasted Peppers, Gorgonzola and Pignoli

Polenta Pie With Pancetta, Gorgonzola & Pignoli

This savory pie is not strictly a pizza, because the chewy crusty dough is missing. However, it’s Italian to the core, featuring aromatic Pancetta, pungent Gorgonzola cheese, roasted pepper strips and pine nuts.

6 Shares