About Sassy Radish

even shorter!

Hi and welcome to Sassy Radish! I’m Olga Massov, a writer and a cook. I was born in Russia, moved to Boston when I was 11, and now live in Brooklyn with my husband, Andrew, a journalist, and our linebacker-sized tabby cat, Forrest Whittaker.

All this makes me a Russian expat, by way of New England, with Southern inclinations (don’t ask me where that came from). My love of pickles, lobster, and bourbon (though maybe not necessarily together) proves the point. After a decade of toiling in finance, fiddling with spreadsheets all the while yearning to be a food writer, I finally took the plunge in February 2011. And here I am today.

I’ve gotten freakishly lucky in getting to work with amazing folks like Melissa Clark and Andrew Scrivani. I still pinch myself on a daily basis.

Here, I want to help you make delicious, unfussy food done right. If you’re a beginner home cook, I want to help you take the scary out of the kitchen. If you’ve been around the chopping block a few times, I want to help explore better techniques. We can do it together, one chop, stir, or knead at a time.


I am now working on my 3rd and 4th books: a book I’m writing with Marc Murphy (a fantastic NYC chef and a Chopped judge) due sometime in 2015 (Houghton Mifflin Harcourt); and a book I’m writing with the lovely folks from the Van Leeuwen Artisan Ice Cream (due out Spring 2015 with Ecco). I also do some work in PR working with venture capital firms. This means that 2 books and a nearly full-time job means I never have a day off.

The second book I’ve co-authored, Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant (Houghton Mifflin Harcourt) and written with Iron Chef Marc Forgione, will be coming out April 29, 2014. It’s a gorgeous book that I’m enormously proud of, and Marc’s food is unforgettable. The book is now available for pre-order!

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 table for dinner: if you wouldn’t say something to us at the dinner 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: