About Sassy Radish

even shorter!

Hi, I’m Olga Massov, a cookbook editor at Phaidon Press. In my past life, I spent ten years on Wall Street, and then through great fortune, amazing mentors, and hard work, three plus years writing cookbooks with chefs (I call it luck, pluck, and grit). How I landed as such a venerable institution as Phaidon is still a mystery to me, but I consider myself lucky.

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

I like clam bakes and lobster rolls (Maine-style, 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. Some things I like to eat: Wellfleet oysters, wild Maine blueberries, pickles, herring, all things potato, good Texas brisket, cabbage, tacos, tiradito, and ice cream. Much to my father’s disappointment, I don’t care for vodka, and instead prefer bourbon or single malt peaty Scotch. Old world wine over new; beer over Champagne; and a good Negroni.

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: