I’m thrilled to partner with Wicked Joe, an organic and fair trade coffee company, to bring you this story and oat waffles recipe. Thank you for supporting the brands that support The New Baguette!When we’re young, we tend to think of Love with a capital L as a collection of grand gestures. Falling in love at first sight with a stranger in a coffee shop. The heartfelt proclamation of love. A passionate embrace under the stars. There’s a prince, a horse... Anyway, you know the deal.But fairy tales rarely tell us what happens after - the six months, one year, or . . .
This DIY vegan pancake mix is made with whole wheat pastry flour, cornmeal, and flax meal. Keep it on hand for lazy weekends or give it away as a holiday gift or party favor!One of the things I miss about having a "real" job where I go to the same office with the same group of people every day is that collective experience of the winter holidays. It all starts with the annual holiday party where you all probably drink a little too much and maybe get to know a certain side of that certain coworker you didn't really want to know. It continues into the next day when . . .
This savory porridge is made with fiber-rich farro and umami-packed shiitake 'bacon' (crispy roasted shiitake mushrooms). It's perfect for brunch and can be prepped ahead for weekday breakfasts.If I had to pinpoint the exact moment my interest in savory porridge was piqued, it would have to be the 2014 Bon Appétit article about Sqirl - the breakfast-and-lunch-only Los Angeles restaurant with a cult following. All this sexy talk of chewy grains topped with runny eggs and salad-y things; thick, nearly burnt toast drowned in house-made jam in flavors like . . .
Are you sick of me talking about Cape Cod yet? If yes, I’m #sorrynotsorry… The thing is, we kind of live for this annual retreat from reality, and I honestly don’t know how people who don’t have a tradition like this stay sane throughout the year. This will be my last post on the topic - promise! (Until next summer, that is).As mentioned last week, this tradition was conceived nearly twenty years ago (!!!) by Rene’s aunt and her college friends - all of whom immigrated to the US from Poland around the same time in the late eighties/early nineties. All of their kids . . .
If there is one edible indulgence I feel completely lukewarm about, it is frosted cake. Chewing through a mouthful of buttery frosting is such an unpleasant sensation to me. Instead, true to my eastern European roots, I prefer bready, dense, plain cakes. In fact, this year for my birthday Rene baked me a pound cake as a surprise. When I asked where he got the recipe, he said "Plain dry cake dot com." Of course he was joking, but it did prove how well he knows me and I was very touched. (The site doesn't actually exist but I vouch for its creation!)Along with . . .
Bunches of fresh asparagus eagerly standing upright at the farmers market are a telltale sign that winter is over. Home cooks and restaurants go HAM for asparagus this time of year, but I typically couldn't be bothered - its bitterness and faintly sulfuric taste have always turned me off. However, I recently tried it raw, thinly sliced in a fresh salad - and this, I liked. Rather than being like, bam, here’s a whole lot of asparagus in your face, the salad was just a touch asparagus-y. It tasted fresh and green and wonderfully spring-like, and it got my brain thinking . . .
This chia pudding recipe is my go-to make-ahead summer breakfast. I love to use it as a vegan yogurt substitute and top it with fruit and granola.One of the most exciting weekends of the year for women in the food industry is the Cherry Bombe Jubilee. Whether you're there in person or following along on Instagram, this conference gathers all the baddest b*tches of the food world under one roof to meet, exchange ideas, and support each other. I've been lucky to attend for the past two years, and both times I've left with new friends and renewed motivation for . . .