Over the holiday weekend, we received some sad news in our editors' inbox: The grandson of one of our longtime community members, Kukla, wrote to tell us that she passed away at the end of October.
"Food52 brought joy to my grandmother every day since she began there," her grandson wrote us. "From what I understand, her recipes were well received, and she even won a few site-wide contests."
That's an understatement: In the more than 4 1/2 years that Kukla was a member of the Food52 community, she won 4 contests, and her recipes were recognized as Community Picks 25 times. She uploaded a whopping 282 recipes to the site (psst: That's more than Amanda Hesser or Merrill Stubbs).
Kukla's recipes were hugely well received with the rest of the Food52 community, too: Enthusiastic notes from other cooks fill the comment sections of her recipes—and Kukla would answer nearly all of them, wishing them the best, thanking them for cooking from her recipes, and often offering helpful tips. (Just look at the exchanges on her recipe for Lemon-Ricotta Bars.)
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She wrote often in her contest winner Q&As about finding culinary inspiration in the cooking of her mother and aunt, and reflectively, her recipes often celebrated her Eastern European heritage. She introduced us to the herb-stuffed Azerbaijani pancakes called Kutabi; the garlicky hand-formed sausages Mititei; and to Shalotta, a pickled lettuce condiment that quickly won us all over (and taught us that you can pickle lettuce!).
To celebrate Kukla, who, wrote her grandson, found great happiness in the Food52 community, here's a feast of some of her recipes. So that we may be continued to be inspired by her:
Ingredients
| 10 ounces of the best quality smoked salmon in medium-thin slices (Norwegian or Wild Alaskan) | |
| 2 sticks unsalted butter, room temperature | |
| 1 tablespoon lemon zest | |
| 3 1/2 tablespoons fresh lemon juice | |
| 1/2 cup finely chopped chives or green onions | |
| 1 tablespoon fresh dill, finely chopped | |
| 1 1/2 tablespoons Dijon mustard | |
| 1/2 teaspoon salt | |
| 1/2 teaspoon freshly ground black pepper | |
| 1 thin, long French baguette, cut into 1/4-inch slices |
| 10 ounces of the best quality smoked salmon in medium-thin slices (Norwegian or Wild Alaskan) | |
| 2 sticks unsalted butter, room temperature | |
| 1 tablespoon lemon zest | |
| 3 1/2 tablespoons fresh lemon juice | |
| 1/2 cup finely chopped chives or green onions |
| 1 tablespoon fresh dill, finely chopped | |
| 1 1/2 tablespoons Dijon mustard | |
| 1/2 teaspoon salt | |
| 1/2 teaspoon freshly ground black pepper | |
| 1 thin, long French baguette, cut into 1/4-inch slices |
Ingredients
| 2 | large bunches Green Leaf or 2 medium heads Iceberg lettuce, washed and dried |
| 4 | large garlic cloves, finely chopped |
| 1 | medium bunch fresh dill, thick stems removed and fronds roughly chopped |
| 1/2 | cup dried cranberries, tart cherries, or raisins |
| 1 | cup boiled warm water |
| 1/2 | cup red wine or apple cider vinegar |
| 2 | teaspoons kosher salt |
| 2 | tablespoons sugar |
| 1/2 | teaspoon red pepper flakes or your favorite hot chile pepper, finely diced |
| 2 | large bunches Green Leaf or 2 medium heads Iceberg lettuce, washed and dried |
| 4 | large garlic cloves, finely chopped |
| 1 | medium bunch fresh dill, thick stems removed and fronds roughly chopped |
| 1/2 | cup dried cranberries, tart cherries, or raisins |
| 1 | cup boiled warm water |
| 1/2 | cup red wine or apple cider vinegar |
| 2 | teaspoons kosher salt |
| 2 | tablespoons sugar |
| 1/2 | teaspoon red pepper flakes or your favorite hot chile pepper, finely diced |
Ingredients
For the Spiced Shrimp
| 1 | pound large raw shrimp, unpeeled |
| 2 | tablespoons minced fresh ginger |
| 4 | whole green onions, sliced in half |
| 2 | tablespoons dry sherry |
| 1 1/2 | teaspoons salt |
| 2 | star anise |
| 2 | teaspoons whole peppercorns |
| 1 1/2 | cups water |
| 1 | pound large raw shrimp, unpeeled |
| 2 | tablespoons minced fresh ginger |
| 4 | whole green onions, sliced in half |
| 2 | tablespoons dry sherry |
| 1 1/2 | teaspoons salt |
| 2 | star anise |
| 2 | teaspoons whole peppercorns |
| 1 1/2 | cups water |
For the Lemon-Ginger Sauce
| 2 | large lemons, zested, white pith and seeds removed, thinly sliced |
| 1 | inch of peeled ginger, thinly sliced |
| 1 | tablespoon vegetable oil |
| 1 | cup shrimp stock, divided |
| 1 | tablespoon sugar |
| Salt to taste | |
| 1/4 | teaspoon cayenne pepper (or 1/2 teaspoon of red pepper flakes) |
| 2 | teaspoons cornstarch + 1 tablespoon water |
| 2 | tablespoons unsalted butter |
| Fresh herbs, chopped, for garnish |
| 2 | large lemons, zested, white pith and seeds removed, thinly sliced |
| 1 | inch of peeled ginger, thinly sliced |
| 1 | tablespoon vegetable oil |
| 1 | cup shrimp stock, divided |
| 1 | tablespoon sugar |
| Salt to taste | |
| 1/4 | teaspoon cayenne pepper (or 1/2 teaspoon of red pepper flakes) |
| 2 | teaspoons cornstarch + 1 tablespoon water |
| 2 | tablespoons unsalted butter |
| Fresh herbs, chopped, for garnish |
Ingredients
For the dough
| 3 1/2 | cups all-purpose flour + more for kneading and rolling |
| 1 | teaspoon coarse salt |
| 1 | teaspoon sugar |
| 2 | eggs, lightly beaten |
| 3 | tablespoons plain yogurt |
| 1 | tablespoon olive or sunflower oil |
| 2-4 | tablespoons warm water |
| 3 1/2 | cups all-purpose flour + more for kneading and rolling |
| 1 | teaspoon coarse salt |
| 1 | teaspoon sugar |
| 2 | eggs, lightly beaten |
| 3 | tablespoons plain yogurt |
| 1 | tablespoon olive or sunflower oil |
| 2-4 | tablespoons warm water |
For the filling
| 1 | large onion, diced |
| 1 | medium bunch (about 7-8) green onions |
| 1 | medium bunch (about 6) green garlic |
| 2 | tablespoons butter for sautéing, plus more melted butter for the tops |
| 1 | medium bunch fresh sorrel, thinly chopped |
| 1 | medium bunch of fresh dill |
| 1 | medium bunch fresh cilantro |
| 1 | medium bunch fresh parsley |
| 1 | tablespoon lemon juice |
| 1 | fresh serrano pepper, seeded and diced |
| Salt and freshly ground black pepper |
| 1 | large onion, diced |
| 1 | medium bunch (about 7-8) green onions |
| 1 | medium bunch (about 6) green garlic |
| 2 | tablespoons butter for sautéing, plus more melted butter for the tops |
| 1 | medium bunch fresh sorrel, thinly chopped |
| 1 | medium bunch of fresh dill |
| 1 | medium bunch fresh cilantro |
| 1 | medium bunch fresh parsley |
| 1 | tablespoon lemon juice |
| 1 | fresh serrano pepper, seeded and diced |
| Salt and freshly ground black pepper |
Ingredients
| • 1/2 head celery (about 6-7 stalks), peeled and thinly sliced, leaves picked and reserved | |
| • 1 bunch radishes, ends trimmed, thinly sliced | |
| • 1 bunch young turnips, ends trimmed, halved and thinly sliced | |
| • 5 spring onions, white and green parts thinly sliced | |
| • 1/2 cup fresh flat leave parsley, chopped | |
| For the sauce: | |
| • 3 tablespoons Gorgonzola Dolce blue cheese, room temperature | |
| • 2 tablespoons good quality mayonnaise | |
| • 1/2 cup sour cream | |
| • 2 tablespoons freshly squeezed lime juice plus 2 teaspoons zest | |
| • 1 teaspoon kosher or sea salt | |
| • 10 grinds black pepper | |
| • 2 teaspoons sugar |
| • 1/2 head celery (about 6-7 stalks), peeled and thinly sliced, leaves picked and reserved | |
| • 1 bunch radishes, ends trimmed, thinly sliced | |
| • 1 bunch young turnips, ends trimmed, halved and thinly sliced | |
| • 5 spring onions, white and green parts thinly sliced | |
| • 1/2 cup fresh flat leave parsley, chopped | |
| For the sauce: | |
| • 3 tablespoons Gorgonzola Dolce blue cheese, room temperature |
| • 2 tablespoons good quality mayonnaise | |
| • 1/2 cup sour cream | |
| • 2 tablespoons freshly squeezed lime juice plus 2 teaspoons zest | |
| • 1 teaspoon kosher or sea salt | |
| • 10 grinds black pepper | |
| • 2 teaspoons sugar |
Ingredients
| • 8 large free ranch chicken thighs | |
| • 6 garlic cloves | |
| • 3/4 cup mixed fresh herb leaves (such as thyme, sage, rosemary) | |
| • 2 tablespoons olive oil | |
| • 2 tablespoons fine red wine vinegar | |
| • 1 tablespoon coarse salt | |
| • 1 teaspoon freshly ground black pepper | |
| • 1/4 teaspoon cayenne pepper | |
| • 1/2 cup good dry white wine for the baking dish |
| • 8 large free ranch chicken thighs | |
| • 6 garlic cloves | |
| • 3/4 cup mixed fresh herb leaves (such as thyme, sage, rosemary) | |
| • 2 tablespoons olive oil | |
| • 2 tablespoons fine red wine vinegar |
| • 1 tablespoon coarse salt | |
| • 1 teaspoon freshly ground black pepper | |
| • 1/4 teaspoon cayenne pepper | |
| • 1/2 cup good dry white wine for the baking dish |
Ingredients
For the dough:
| 3 to 3 1/2 | cups unbleached all-purpose flour, divided, plus more as needed |
| 2 | teaspoons sugar |
| 1/4 | ounce active dry yeast |
| 1 | cup hot water (about 120º F) |
| 2 | tablespoons olive oil |
| 3/4 | teaspoon coarse salt |
| 3 to 3 1/2 | cups unbleached all-purpose flour, divided, plus more as needed |
| 2 | teaspoons sugar |
| 1/4 | ounce active dry yeast |
| 1 | cup hot water (about 120º F) |
| 2 | tablespoons olive oil |
| 3/4 | teaspoon coarse salt |
For the filling:
| 1/2 | cup fresh whole-milk ricotta, drained (a soft goat cheese also works) |
| 1/2 | cup Havarti cheese, shredded |
| 1/2 | cup good quality feta cheese |
| Salt and freshly ground black pepper, to taste | |
| 2 | teaspoons lemon zest |
| 1 | tablespoon chopped fresh cilantro |
| 1 | tablespoon chopped fresh dill |
| 1 | tablespoon chopped fresh flat-leaf parsley |
| 2 | teaspoons chopped fresh mint |
| 2 | tablespoons butter, plus more for frying and brushing the tops |
| 1/4 | ground coriander seeds |
| 5 | green onions, chopped |
| 5 | whole ramps (bulb and leaves), washed, dried of excess water, thinly chopped (when not in season, use spinach) |
| 1 | large garlic clove, minced |
| 1 | pinch cayenne pepper |
| 4 | large eggs, beaten with 2 tablespoons water or milk |
| 1/2 | cup fresh whole-milk ricotta, drained (a soft goat cheese also works) |
| 1/2 | cup Havarti cheese, shredded |
| 1/2 | cup good quality feta cheese |
| Salt and freshly ground black pepper, to taste | |
| 2 | teaspoons lemon zest |
| 1 | tablespoon chopped fresh cilantro |
| 1 | tablespoon chopped fresh dill |
| 1 | tablespoon chopped fresh flat-leaf parsley |
| 2 | teaspoons chopped fresh mint |
| 2 | tablespoons butter, plus more for frying and brushing the tops |
| 1/4 | ground coriander seeds |
| 5 | green onions, chopped |
| 5 | whole ramps (bulb and leaves), washed, dried of excess water, thinly chopped (when not in season, use spinach) |
| 1 | large garlic clove, minced |
| 1 | pinch cayenne pepper |
| 4 | large eggs, beaten with 2 tablespoons water or milk |
Ingredients
For the crust
| 1 3/4 | cups unbleached all-purpose flour |
| 2/3 | cup confectioners' sugar |
| 1/4 | cup cornstarch |
| 1 | tablespoon lemon zest |
| 3/4 | teaspoon salt |
| 12 | tablespoons unsalted butter (1 1/2 sticks), cut into 1-inch pieces, slightly softened plus extra for greasing pan |
| 1 3/4 | cups unbleached all-purpose flour |
| 2/3 | cup confectioners' sugar |
| 1/4 | cup cornstarch |
| 1 | tablespoon lemon zest |
| 3/4 | teaspoon salt |
| 12 | tablespoons unsalted butter (1 1/2 sticks), cut into 1-inch pieces, slightly softened plus extra for greasing pan |
For the lemon-ricotta filling
| 8 | ounces (1 cup) fresh whole milk ricotta, drained |
| 4 | large eggs, beaten |
| 1 1/3 | cups granulated sugar |
| 3 | tablespoons unbleached all-purpose flour |
| 2 | tablespoons lemon zest |
| 2/3 | cup lemon juice from 3 to 4 large lemons, strained |
| 1/4 | teaspoon salt |
| 8 | ounces (1 cup) fresh whole milk ricotta, drained |
| 4 | large eggs, beaten |
| 1 1/3 | cups granulated sugar |
| 3 | tablespoons unbleached all-purpose flour |
| 2 | tablespoons lemon zest |
| 2/3 | cup lemon juice from 3 to 4 large lemons, strained |
| 1/4 | teaspoon salt |
Written by: Food52
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41 Comments
LeBec F.
February 29, 2016
Usually I accept someone's death in the course of expected daily events, but when I learned yesterday of ana's death, i was overcome with internal misery. She and I had emailed a number of times and I learned about her homeland, her past and her professional piano virtuosity. Her family meant everything to her and her grandkids' love of her traditional and new dishes- gave her great joy. ' Kukla' means "~little doll' as an endearment that one would call a female in their family. She was, as lovely a person as she was accomplished, and I wish every day that grace such as hers would grow in the world.
Madhuja
December 8, 2015
I am so sad to hear this! Kukla was always so nice and supportive. She had the kindest comments. She is going to be missed by this entire community.
Judy
December 7, 2015
Dear Food52,
Thank you for this lovely tribute to Kukla, who clearly valued the community you created for her. Your generous response to this loss by acknowledging her in this very authentic way says so much about all of you. It is commendable and exemplary.
Thank you for this lovely tribute to Kukla, who clearly valued the community you created for her. Your generous response to this loss by acknowledging her in this very authentic way says so much about all of you. It is commendable and exemplary.
Panfusine
December 7, 2015
Sad sad news, it's like losing a friend. Kukla has been such an integral part of our food52 lives. Thank you for your generosity in sharing such wonderful dishes with all of us. Rest in peace
anotherfoodieblogger
December 5, 2015
Oh no! I recognize her name completely, what a sad loss to the food community. Thank you for sharing her recipes, she will be missed.
Nozlee S.
December 3, 2015
I'm so sad to hear this -- I was just home for Thanksgiving and my mother (Food52 user cookingProf!) and I were talking about one of Kukla's recipes.
amadievsky
December 2, 2015
Thank you all for your kind wishes and support. This is the grandson who contacted the editors of Food52. I want to thank them so much for this beautiful and truly moving blog post. When my mother (Kukla's daughter) comes home, I will absolutely show this to her.
BoulderGalinTokyo
December 9, 2015
Dear Grandson,
Thank you for your post. Kukla was one of the most inspiring cooks-she opened up new tastes and recipes to many of us, so very sad.
Thank you for your post. Kukla was one of the most inspiring cooks-she opened up new tastes and recipes to many of us, so very sad.
susan G.
December 10, 2015
Your grandmother had a strong sense of family, food, and how closely woven the two are. I am another who will miss her, and appreciate her recipes all the more.
drbabs
December 2, 2015
I am so sad to read this. Kukla exemplified everything that is great about the Food52 community. I feel like I lost a friend. Thank you for letting us know, and for this sweet tribute to her. I hope her family knows how much we loved and admired her.
luvcookbooks
December 2, 2015
I just browsed kukla's recipes in memory of her. What a trove of history, good food and distinctive photographs. My thoughts and prayers are with her family.
mcs3000
December 2, 2015
Beautiful tribute. My fav recipe of hers is those lemon-ricotta bars. My best to her family.
Megan
December 1, 2015
I was so sad to read this. She exemplified so much of what I have always loved about Food52. I will miss seeing her warm and encouraging comments on recipes! My condolences to her family. And thank you F52 for this lovely tribute.
healthierkitchen
December 1, 2015
What a lovely tribute to Kukla and her contribution to food52 and us all. I hope her family will see these comments and know what an impact she had on her online food family here. What a wonderful woman she must have been.
boulangere
December 1, 2015
What sad, sad. news. I will miss her wonderful stories behind her recipes. And what a lovely tribute to a kind, generous, and lovely person. Deep condolences to Kukla's family; the part of herself that she shared with us must pale in comparison to the privilege of being part of her family. How fortunate we have been to know even a small part of her.
creamtea
December 1, 2015
Oh my, oh my, so sad to read this. Kukla will be missed. Condolences to the family.
ChefJune
December 1, 2015
How terribly sad. I felt like she was a good friend.
Think we'll start dinner tonight with those Smoked Salmon Toasts. And a toast to Kukla.
Think we'll start dinner tonight with those Smoked Salmon Toasts. And a toast to Kukla.
Yazoolulu
December 1, 2015
She will indeed be missed. My children fell in love with her Khachapuri - a recipe I doubt I ever would have known about were it not for Kukla and Food52. I am so glad her wonderful recipes are here. I will try a new Kukla recipe in her memory.
monkeymom
December 1, 2015
Thank you for honoring this amazing person and cook. We are so lucky that her recipes are kept here for us to enjoy.
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