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About Babaganosh

Hello there!

I'm Kate. I started this blog a few years ago before I knew that food blogging was a *thing.* I just wanted a place to share my recipes and hopefully inspire others to cook at home more often.

Babaganosh Kate headshot

I learned to cook when I started living on my own, and it was a slow process - I remember calling my mom and asking "OK so to make pasta I boil the water first? But for rice I add the water and rice at the same time??"  I also ate chicken breast marinated in Italian dressing for an entire week straight because it was the only thing I mastered.

Luckily I am a little more confident in the kitchen nowadays. The only thing limiting my cooking is the lack of time. I am a stay at home mom to a wonderful energetic little boy and two cats (much less energetic, but still quite needy!)

babaganosh family photo

Our little family moved to the Bahamas for a few years for my husband's job. Unfortunately I had to quit my job for this. Before the move, we lived in New Jersey and I was a Clinical Scientist. Prior to that I was a Chemist. Who knows what my next career move will be?? Maybe this whole food blogging thing will work out. 😉

family photo bahamas

I am passionate about creating easy, tasty, and mostly healthy recipes. I truly believe in cooking at home instead of ordering takeout even on most busy nights. I hope you'll follow along and make some of the recipes from my blog:




If you would like to send me an email, please e-mail me at Let me know where you're from, what kind of food you like to cook, and what kind of recipes you'd like to see on this blog. I love hearing from my readers and creating recipes just for you!

Happy cooking!

- Kate

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Comments or questions about the recipe?

Ahmed Ibrahim

Saturday 18th of December 2021

I just wanted to say that your recipes are the best written recipes I’ve ever read. It is very well wrote and organized to be very easy & interested for those who love to cook their food.

Thank you & wish you and your family a merry Christmas & happy new year


Tuesday 21st of December 2021

Thank you so much! This means a lot to me, as I am always trying to go through old recipes and make them more clear. Happy holidays!


Friday 21st of May 2021

Wow I'm so glad I found this website! I'm getting ready to head over to the store now to buy ingredients for your sweet potato gnocchi recipe... yum


Monday 24th of May 2021


Abbey Gleichenhaus

Sunday 2nd of August 2020

Just joined love you recipes a lot of flavor. Thank you for refreshing food


Monday 17th of December 2018

HI Kate, I was unable to leave a comment on your recipe for lox. I learned a similar version from a Swedish friend of mine. I like that you suggest using fatty pieces of salmon, as opposed to most writers and recipes that call for more expensive "sashimi grade" salmon. My friend recommended placing the salmon on a grate so it doesn't sit in the leached brine as well as using a weight. Like one of your other readers, I experimented with spices - dry ginger-garlic-coconut-chilli powder chutney worked best, after one day of pressing so most of the water is squeezed out. I'll try the tequila soak next. Finally, re the skin: I love fish skin, specially salmon! When I pan-fry it, I usually sear the non-skin side (suitably lathered in spices) for half a minute and then flip it and let the fish cook thru the skin. My girls and I squabble over the skin. One frustration for me is that American fish counters (WF, Safeway, Sprouts and specialty fish markets, even at ports - East or West Coast) consistently fail to scale the fish, in fact most will not even do it when asked because they don't have a scaler or don't know how to do it. This is in contrast to the Asian fish markets or the fish markets in Spain or India. So I have to very inefficiently scale each fillet and I simply won't buy salmon steaks. Do you have a similar experience and do you know why the squeamishness?

morris zuchter

Saturday 1st of September 2018

would love to get your recipes by email, couldn't find a sign up site, thanks.


Sunday 2nd of September 2018

Hi there! Thanks for stopping by and for leaving a comment. I am actually working on putting together an email list and a sign up form for my site, so hopefully I'll have it up by the end of the month. Check back then! :) -Kate