About Sassy Radish

even shorter!

Hi, I’m Olga Massov and I write this blog. I’m a cookbook editor at Phaidon Press and a food writer specializing in cookbooks.

I was born in Russia, grew up in Boston, and now live in Brooklyn with my husband, Andrew Freedman, a journalist, and our linebacker-sized tabby, Forrest Whittaker.

I spent ten years after college “finding” myself on Wall Street – and the only thing I found out was that I wanted to be doing something involving food and writing. In February of 2011, the company where I was working shut down its NYC offices, and instead of finding another finance job, I decided to do anything and everything if someone would just hire me. Luckily, Melissa Clark needed an interim assistant, and I plunged head-first. In the process of pursuing my dream, I’ve given up weekends, holidays, vacations – but it’s been all worth it. And in the summer of 2014, I landed a dream job as an editor at Phaidon Press where I get to look and do all things cookbook-related from dusk to dawn. People often ask me how I managed this transition – from finance to food – without grad school or professional training, and I don’t have a good answer besides being surrounded by kind, generous people, and working really, really hard.

I’ve gotten freakishly lucky in getting to work with amazing folks like Melissa Clark (to whom I refer to as my beautiful fairy godmother); Andrew Scrivani, a genius with light, and who taught me a lot about food photography, life, and made Forrest adoption possible; and the incredible chefs and food artisans who pour their life’s blood into their work. I’ve learned so much from everyone I’ve worked with and I owe each of these people a huge debt of gratitude. I still pinch myself on a daily basis – I’ve gotten freakishly lucky with being surrounded by giving and nurturing people.

I like clam bakes and lobster rolls (Maine-style only, please); a little cheddar in my apple pie; stripes of all kinds (horizontal are my fave); nautical design; austere-looking beaches; grey, sullen oceans, and my LLBean boots. Wellfleet is one of my favorite places on earth and is also home to my favorite oyster; and it’s hard to beat a Maine summer vacation. I also like pickles and herring, all things potato, and cabbage. Much to my father’s disappointment, I don’t much care for vodka. Instead, I prefer bourbon or single malt scotch – neat, please.

Thanks so much for stopping by.



  • Season With Authority – co-authored with Chef Marc Murphy (HMH, Spring 2015)
  • The Van Leeuwen Artisan Ice Cream Cookbook – co-authored with Laura O’Neill, Ben Van Leeuwen, and Peter Van Leeuwen (Ecco, Spring 2015)
  • Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant co-authored with Iron Chef Marc Forgione (HMH, Spring 2014)
  • The Kimchi Cookbook co-authored with Lauryn Chun (Ten Speed Press, Fall 2012)

    My work has appeared in the Wall Street Journal, The New York Times (photography and food styling), Patch, Serious Eats, New York Magazine, My Jewish Learning, the Cooking Channel, and Kitchn.

    I started this blog awhile back, but for various reasons (long work hours, a crazy, traumatic relationship), it sat on the back burner until about fall 2008. But it wasn’t until Andrew, who believed in me, that I had the guts to make a career leap from finance into food writing.



    Use of recipes, writing, photography:
    All of the photography, unless otherwise noted, is taken by me. Unauthorized use of text and photography is not allowed and violates the copyright laws. If you want to use my images somewhere, ask me first – this is my livelihood.

    Comment Etiquette:
    We love comments here at Sassy Radish! We try to foster a cordial and pleasant environment for us all to share ideas, ask questions, and exchange best practices. Please treat this space as if you were a guest at our dinner: if you wouldn’t say something to us across the table, perhaps the comment might not be appropriate. Please be respectful and nurturing of the other commenters as well. The Sassy Radish censor (that’s me!) is generally quite lax (unlike her birth country), however, should you choose to leave a mean and disparaging comment addressed either to the author or someone else, you comment will either be edited for content or stricken all together.

    If you have a question or a comment you wish to email me directly, I’d love to hear from you. If you have a recipe question, it is best to leave a comment, this way we can all exchange ideas and certainly other readers might share your questions or concerns. I am, at times, incredibly crazed and it takes me awhile to get back to some folks. If you feel that I’ve forgotten about you, please ping me again!

    Connect with Sassy Radish! See top left corner of the blog for social media and email links.

    Work, Mentions, and Press: