Hi! Welcome to The New Baguette. So glad to have you here. My name is Alex and I am the writer, photographer, recipe developer, and chief vegetable cheerleader here at TNB.
Whether you’re a seasoned home cook or a beginner, whether you make food every day or just every now and then, chances are, you’re used to cooking the “traditional” way – i.e. meals centered around meat, dairy, and processed ingredients. But if you’re curious about plant-based whole foods and need some creative ideas for how to incorporate more vegetarian meals into your life, you’ve come to the right place.
I created The New Baguette to be a resource for people like you because, well, I am you!
As a Ukrainian immigrant, I grew up on the standard eastern European meat-and-potatoes diet. And when I started cooking on my own, it was all about the meaty meat and gooey cheese. It wasn’t until my early 20’s that I made the connection between food and health. It was thanks to the book Crazy Sexy Diet, in which the author, Kris Carr, shares how she uses a nutrient-rich plant-based diet to help manage her inoperable cancer. Carr’s story made me rethink everything I knew about “healthy” eating (i.e. the weight loss-centered restrictive diets I was always hearing about).
As I started to transition from my melted-cheese-on-everything diet to a more plant-centered one, I noticed some changes taking place in my body. My immune system got stronger; my digestion improved dramatically; I was more energetic throughout the day; and the tiny white and red bumps that forever plagued my forehead finally disappeared. (Although several dermatologists had reassured me that my acne was chronic.)
But reimagining my plate from one with a hunk of meat in the middle, to one full of plants, was a challenge. Like many others, I fell into the trap of thinking that all I could eat were smoothies and salads. And spoiler alert: I was hungry!
Which brings us here. Over the past six years and countless recipe experiments (and subsequent blog posts), I’ve learned to combine nutritious ingredients with intentional cooking techniques and global flavor profiles. I’ve learned to create the kind of food that isn’t just good for me, but that I crave, and love to eat and share with friends, family, and of course you, my readers!
Where to start?
If you’re new to TNB, I encourage you to browse the recipe index and try some of my favorite recipes, like the crispy tofu bowl with peanut sauce, enoki 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 (you’ll also get my Weeknight Favorites e-book for free!). 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.
A bit more about me…
Aside from running this site, you can find me teaching plant-based cooking and food photography classes at the Institute of Culinary Education in NYC, contributing to sites like The Kitchn and Food52, and doing freelance recipe development and food photography (check out my portfolio here). I also wrote Friendsgiving (William Morrow, 2017) and co-authored The Complete Vegan Cookbook (Clarkson Potter, 2019). I live in NYC with my boyfriend, Rene, and our cat friend, Fred.
