About Sassy Radish

even shorter!

Hi, I’m Olga Massov, 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 like clam bakes and lobster rolls (Maine-kind 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.

I spent ten years after college “finding” myself on Wall Street, which led me to a food writing career (naturally). After a decade of fiddling with spreadsheets, in February of 2011, I took up cookbook writing. People ask me how I managed this transition. The only answer I can really give is: luck, pluck, and ironclad work-ethic.

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) and Andrew Scrivani who taught me a lot about food photography, life, and made Forrest adoption possible. I still pinch myself on a daily basis – I’ve gotten freakishly lucky with being surrounded by kind, generous people.

Thanks so much for stopping by.


I am now working on my 3rd and 4th books: one with Marc Murphy (a fantastic NYC chef and a Chopped judge) due out Spring 2015 (Houghton Mifflin Harcourt); and one with the lovely folks from the Van Leeuwen Artisan Ice Cream, due out Spring 2015 (Ecco).

My second book, Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant (Houghton Mifflin Harcourt) and written with Iron Chef Marc Forgione, came out April 29, 2014. It’s a gorgeous book that I’m enormously proud of, and Marc’s food is unforgettable. If you’re ever in New York, you need to check out his namesake restaurant (though his steakhouse American Cut and a Laotian place where he’s a partner, Khe-Yo, are equally stunning).

The Kimchi Cookbook, my first collaboration, featuring seasonally-driven kimchi recipes, as well as recipes using kimchi in cooking, came out November 27, 2012 and is now available for sale! My co-author, Lauryn Chun, runs a fantastic boutique kimchi company called MILKimchi. I might sound biased when I say that her kimchi is extraordinary. I eat it straight out of a jar.

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!

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Work, Mentions, and Press: