Hi, I'm Myroslava
I believe the best meals aren't the fanciest ones — they're the ones made slowly, shared generously, and finished with something sweet.
Velvet Recipe is where I keep the dishes I actually cook on repeat: the ones my friends ask for by name, the ones that make a Tuesday feel a little more special.
When I'm not retesting a recipe for the fifth time to get it just right, you'll probably find me at a market, a wine bar, or planning the next thing I want to bake.
Every recipe here has been tasted, tweaked, and tasted again — until it felt worth sharing.
A Kitchen Full of Memories
I grew up in a house where dinner was never rushed. My grandmother cooked like it was a form of storytelling — a little of this, a pinch of that, always tasted twice before it reached the table. I didn't realize it then, but that kitchen was where I fell in love with food.
Years later, when life got busier and more complicated, cooking became the one place I could slow down again. Velvet Recipe started as a handful of recipes I wrote down so I wouldn't forget them — and slowly turned into something bigger: a place to share the dishes closest to my heart.
“I cook the way I fell in love with food as a kid — slow, generous, and always with something sweet waiting at the end.”
Where the Ideas Actually Come From
Fresh air first
Most days start outside, not in the kitchen. A walk clears my head long before it's time to cook.
Ideas find me
Some of my best recipes started as a random thought on a trail, not a plan at the stove.
Nature sets the menu
Being outdoors keeps me close to the seasons — which is where half my recipe ideas come from anyway.
Back to the kitchen
I always come back inspired, a little windswept, and usually hungry.
Fun fact: most of my recipe names come to me on a walk, long before the recipe itself does.
What I Believe About Cooking
Slow, on purpose
Good food rarely happens in a rush. I write recipes to be unhurried, even the quick ones.
Generous, always
More garlic, more butter, more herbs than you'd expect — flavor should never feel shy.
Sweet at the end
A meal isn't finished until something sweet closes it out, even if it's just one square of chocolate.
A Few Reader Favorites
What I'm Cooking Right Now
60 Seconds With Myroslava
A little icebreaker — the fast, fun, and slightly random questions people always ask.