Hello and welcome! My name is Alex and I’m the writer, recipe developer, and photographer behind The New Baguette.
I believe that eating a plant-centered diet is one of the best tools we have to promote our own wellbeing. My mission is to inspire you to eat more mindfully by enticing you with really delicious meals that are all about abundance – not sacrifice. I created TNB to be a trusted resource for you to find your new favorite dinner, vegan holiday dish, or healthier cookie recipe.
I’m passionate about pairing nutrient-rich ingredients (like fresh produce, whole grains, beans, nuts, and seeds) with globally-inspired cooking techniques to create amazing meals that can be loved by all. My recipes are meticulously tested and thoughtfully written so that you can experience the exact level of deliciousness I intended, right in your own kitchen.
A bit about me…
I like to say I’ve been obsessed with cooking since I was tall enough to see the top of the stove. Back then, that meant hovering over my mom’s hands while she folded varenyky and fried beef katlety.
When I was 9, my family and I immigrated from Odessa, Ukraine to Brooklyn, NY. Almost immediately, I discovered the Food Network and would run home after school every day to watch Rachael, Giada, and Ina.
It wasn’t long til I started getting in the kitchen and pretending to host my own cooking show. My “recipes” included such classics as Goya Rice with Chicken Nuggets and Chopped Tomatoes, and Spaghetti with Orange Zest Cream Sauce. God bless my family for dutifully eating my experiments night after night…
The only logical step after high school was culinary school, but my parents weren’t so keen. In typical immigrant fashion, they wanted me to do something practical, while cooking would remain a hobby. I had no idea what else I could study so I ended up majoring in English Lit and Gender Studies. At that point – the year 2009 – I also started a blog to document my cooking escapades. (Spoiler alert: I never stopped!)
After college, I’d hoped to work at a food magazine but once again, the universe had a different plan. I ended up with a marketing job at Natural Gourmet Institute, the renowned plant-based culinary school, instead. By then, my interest in the connection between food and health was already piqued (thanks to Kris Carr’s Crazy Sexy Diet), so it was exactly what I needed.
At that time I’d also begun to transition my diet from melted-cheese-on-everything to a more plant-based one. Like many in that beginner phase, I’d assumed all I could eat were salads and smoothies (so boring, so not sustainable…). But working alongside NGI’s chefs and nutritionists showed me how exciting cooking with plants can be. They also taught me that healthy eating is not an all-or-nothing game. It’s about small changes that add up to a big difference over time.
In 2017, I decided to go off on my own to pursue blogging and freelancing full-time. Weeks into my new journey, I was approached by a publisher to write a book about my favorite holiday (another magical interference from the universe!), while simultaneously co-authoring NGI’s The Complete Vegan Cookbook.
These days, aside from running this site, you can find me teaching vegan cooking and food photography classes (virtually and in-person in NYC), contributing to outlets like The Kitchn and Eating Well, and doing freelance recipe development and food photography (check out my portfolio here). I live in Brooklyn, NY with my husband, Rene, and our cat, Fred.
FAQ’s
Where should I start?
If you’re new to TNB, start with my “10 Golden Rules” of healthy eating and learn how to stock a plant-based pantry. Then check out my recipes and try some of my faves, like the crispy tofu bowl with peanut sauce, mushroom “carnitas” tacos, and sugar-free date brownies. I also invite you to sign up for my mailing list so you’ll get every new recipe sent straight to your inbox. And of course, follow me on Instagram.
Why ‘The New Baguette’?
As a diehard francophile, I wanted to pay homage to my favorite culture. In France, a baguette is considered a given at nearly every meal. For me, The New Baguette is a representation of a new type of cuisine, where we think beyond tradition and convenience, and consider health and sustainability instead.
How can I connect with you?
Email me at hello[at]thenewbaguette[dot]com or fill out this form.
