Need to use up leftover tahini? Make this vegan pumpkin spice tahini granola.The last couple of weeks have been really intense. Between starting several new work projects, booking our winter trip for earlier than planned, and hosting Thanksgiving, I've become exhausted and managed to have several emotional breakdowns in a span of a few days. It also doesn't help that Syracuse is already snowed in and we won't be getting any sunshine til April.I'm not sharing this to throw myself a pity party, but rather because you may be going through something similar. . . .
This breakfast potato hash is perfect for using up bottom-of-the-crisper-drawer vegetables like onions, mushrooms, and kale.Rene hates cooking. So much so that you can actually hear it in the way he cooks - the way we whacks the knife on the cutting board, how he dismissively tosses garlic onto the counter, how he drops a used mixing bowl into the sink. What’s even more annoying than this orchestra of noises is that he’s an amazing cook. He has those essential kitchen instincts that can take others years to master - he’s patient with searing, attentive to . . .
I’m thrilled to partner with So Delicious, my favorite brand of dairy-free alternatives, to bring you this coffee oatmeal recipe. Thank you for supporting the brands that support The New Baguette!Let's face it: oatmeal is not sexy. It’s not the crackly sourdough toast smothered in avocado, the golden-hued waffle with a pat of butter melting on top, nor the three-toned pastel smoothie with toppings (I mean, does anyone actually do that?!). What oatmeal is, though, is dependable, fast, satiating, good for you, and endlessly customizable. So maybe oatmeal just . . .
Crisp fall mornings, leaves turning colors, the sweet scent of PSL’s in the air… it all makes me want to do one thing: turn on the oven. Every October, as the quiet and stillness of fall settle in, I realize how much I've missed baking and roasting since spring (because using the oven in August is just silly, except for this eggplant recipe).With just a handful of ingredients and zero fussy techniques, these vegan carrot pumpkin muffins are the perfect welcome-to-fall, get-reacquainted-with-your-oven recipe. They have a crunchy top - thanks to an extra . . .
These savory corn pancakes, inspired by the current "breakfast all day" trend, are hearty and satisfying for any time of day.Are you guys as crazy about the "breakfast all day" trend as I am? I'm talking avocado toasts, yogurt bowls, savory porridges, breakfast salads, jammy eggs on everything... I mean, how can you not love this type of food? It's literally everything I want to eat, and if there wasn't already a book by that title, I'd probably set out to write it myself. Both NYC and LA are teeming with all-day cafes right now (see: Dimes, De Maria, and . . .
I’m thrilled to partner with So Delicious, my favorite brand of dairy-free alternatives, to bring you this story and chocolate coconut granola recipe. Thank you for supporting the brands that support The New Baguette!For the second installment of my summer collaboration with So Delicious, I wanted to share a sweet yogurt bowl that could make even the most rushed weekday breakfasts something to look forward to. Namely, my goal was to take the ubiquitous fruit and granola parfait and elevate it to chic, grown-up status.Just like the savory yogurt bowl I . . .
I'm thrilled to once again partner with Lillet, one of my favorite French brands, to bring you this springtime brunch menu, featuring an Artichoke Frittata, Avocado Green Goddess Dip, and Lillet-Grapefruit Spritzer. Thank you for supporting the brands that support The New Baguette! Apart from our decade-old Friendsgiving tradition, having my girlfriends over for brunch is one of my favorite food rituals. I always prefer daytime entertaining to dinner because it’s low-key and people are generally more upbeat during the day than at night. Besides, who isn't in a good . . .