Hello, and thanks for visiting! My name is Alex, I am 26 years old, and I live in Syracuse, NY (as a recent transplant from Brooklyn). I am on a mission to make healthy home cooking fun, easy and accessible, so most of the recipes here take under 45 minutes to make and consist of 10 ingredients or less.
A bit about me: I’ve been enamored with cooking ever since I was tall enough to see the top of the stove. When I was nine, my family and I immigrated from Ukraine to New York, where we’ve been living ever since. Upon arrival in America, I was introduced to foods that I never knew existed – Brooklyn-style pizza, Chinese takeout, Vietnamese pho. As a child, I remember being frustrated that I didn’t know how these foods were made, since they were so different from what my mom cooked at home. Then I discovered the Food Network and the rest, as they say, is history.
About the blog: I believe that today’s food world is often difficult to navigate. As a modern society, we’ve strayed so far from the source of our food, how to cook at home, and the basic understanding of what’s healthy and what isn’t. We’re constantly bombarded with ads, commercials, and advice from TV doctors about the newest “superfood,” the latest diet craze, yada yada… We are led to believe by the pharmaceutical industry that as long as we take a Lactaid pill here or a probiotic there, we can continue to eat food that is not wholesome – all while sowing the seeds for poor energy, weight issues and disease. Let’s face it: most of the food we eat is packaged, processed, and sometimes not even real food.
I believe that our lives can be significantly better if we return to home cooking as our primary source of food. Time and time again, research shows that healthy cooking starts with plant-based whole foods – this means eliminating processed ingredients, focusing on fresh produce, whole grains and legumes, and reducing the use of animal products. With this in mind, my goal here is to share simple ideas for busy home cooks. Most of the recipes you’ll find here are plant-based, with meat and dairy sometimes used as garnishes or flavoring agents.
Why “The New Baguette”? The baguette represents a traditional convenience food (not coincidentally from a country that cherishes its food culture). For me, “The New Baguette” is a representation of a modern way of eating that goes beyond convenience to ask: what are we eating and what is it doing to us?
Want to get in touch? Click here!
Other published work + features:
–What To Eat On A Day Trip To Brighton Beach Gothamist
–Career Profile Q&A with Six Degrees Society
–Faster Than Delivery: Make This Gut-Healthy Sesame Tempeh + Broccoli Mind Body Green
–“EthNYC Eats” Video Series NY Daily News
–These 5-Ingredient Soups Can Be Made In 20 Minutes Refinery29
–Cool Ingredient Alert: Plantains + A Killer Bowl Recipe Mind Body Green
–boohoo’s 2016 Christmas Cookbook Lookbook (page 16)
–How to Organize a Small Kitchen Yahoo Food
–How to Create a Simple Brunch Menu Yahoo Food
-New York Magazine’s Restaurant Listings – Racines, San Marzano, Mocu Mocu, by CHLOE, Bricolage