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 this recipe. 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 get stuck in the . . .
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 is a classic Ukrainian recipe that I completely forgot about until a recent visit to, out of all places, an Italian restaurant. This year for my birthday, I had dinner with my family at this awesome place in my neighborhood called Lea. Lea churns out killer wood-fired pizzas - the kind with a little charring around the edges - as well as creative pastas and vegetables.One of the items we ordered were these plump ricotta gnudi in a mushroom consomme. As the dish circled around to my corner of the table, I popped one into my mouth and instantly had a . . .
December has officially arrived and that means we've all got holiday parties, travel, this Mariah Carey song, and sugary cookies on the brain. With all the booze- and indulgent food-filled celebrations going on, this festive month makes it very easy to fall off our respective wellness wagons. But suddenly being down to party 24/7 is no cause for filling your body with questionable ingredients, just so you can commit to 3x/week workouts and quitting carbs as your new year's resolution come January... Enter: this healthy-ish treat from Danny Seo's Naturally, . . .
These vegan cornmeal pancakes made with flax "eggs", grated apple, almond milk and coconut oil are sure to become a Sunday morning staple.One of the biggest challenges when transitioning to a plant-based diet is breakfast. While morning eggs, a celebratory wedge of Brie, or a cheesy pizza every now and then are still part of my diet, things like dairy yogurt and milk are pretty much out. This poses a serious challenge for classic breakfast foods - how does one make fluffy pancakes or crispy waffles without buttermilk? Or how does someone with a . . .
Overnight oats are the best breakfast because they're easy to make, don't require cooking, and are a great vessel for other superfoods like nuts and fruit.Let's face it: most of us eat lunch in front of the computer and dinner in front of the Netflix machine (or is that just me?). Breakfast is an amazing opportunity to eat an energizing, nourishing meal (like these overnight oats with chia seeds!) - perhaps your only one that day.Breakfast is my favorite meal of the day for two reasons. First, practicing good habits leads to other good habits. Like you . . .