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 . . .
I’m thrilled to partner with Aiya, a premium matcha tea producer, to bring you these matcha oatmeal cookies. Thank you for supporting the brands that support The New Baguette! The early morning scene in the New York City subway system is not a pretty sight. The trains are crowded, the people are irritable, and you can bet that everyone is collectively crossing their fingers and hoping that maybe, just for today, there will not be "an ongoing investigation," "a sick passenger in the train ahead of us", or a "we are being held in the station" announcement. And if you . . .
This avocado tartine (inspired by Brooklyn's Cafe Madeline) is piled high with fried halloumi cheese, soft-boiled eggs, radishes, and sesame seeds.When I first moved into my current neighborhood, living down the street from Cafe Madeline was one of the things I was most excited about. A killer coffee shop and breakfast/lunch cafe, Madeline is a central meeting hub of the Ditmas Park area. They brew Toby's Estate coffee, have an ogle-worthy pastry counter with these fluffy, several inch-tall croissants, and serve an all-day menu that runs about 80 items deep . . .
Lenivie vareniki (pronounced leh-nee-vi-YEAH vAH-reh-nee-key) are a classic Ukrainian recipe. Similar in texture and technique to Italian ricotta gnudi, they're a sweet-savory dish made of tangy farmer cheese."Lenivie" translates from Russian to "lazy" and vareniki are traditional Ukrainian stuffed dumplings (a.k.a. pierogi). What makes these vareniki lazy is the fact that the would-be cheese filling is mixed straight into the dough versus being used as a stuffing.Much like Italian gnudi or gnocchi, the quintessential feature of lenivie vareniki is their . . .