This soba noodle bowl is one of my go-to recipes for when Rene and I are in the mood for something Asian-ish and noodle-y, which is, roughly, most of the time.Apparently there is an old tradition in Japan of giving new neighbors soba noodles as a welcoming, “hope we get along!” kind of gift. Hikkoshi soba (moving soba) was a custom practiced from the 17th through the 19th century, when people often lived in communal dwellings and it was especially important that they didn’t hate each other.I learned this two weekends ago from my dad, while we were . . .
I’m thrilled to partner with So Delicious, my favorite brand of dairy-free alternatives, to bring you this story and savory yogurt bowl recipe. Thank you for supporting the brands that support The New Baguette! If a Ukrainian person refers to “salad”, nine times out of ten they mean a mixture of cucumbers, tomatoes, onion, and dill. Growing up, this salad made up about fifty percent of our summertime diet - partly because cucumbers and tomatoes were wildly abundant and partly because the salad was the most delicious thing you could eat. Ukrainian cucumbers are so . . .
Inspired by Greek gigantes plaki, these easy braised beans are cooked in the oven with tomato sauce and oregano.Beans. Creamy, tender, cozy beans. I absolutely love them - in grain bowls, soups, mashed on toast, or topped with a fried egg - and eat them almost every day. Unfortunately, as far as many other folks are concerned, beans are like, the most unsexy food in the world. Is it because of the gas? I guess people are terrified of having gas...? It is weird that I'm talking about gas on my food blog? Let's get the gas thing out of the way...Yes, eating . . .
What elevates this kimchi fried rice recipe to “best-of-all-time” status? The variety of toppings! During a recent visit home to NYC, I was invited to an advance screening of My Life in Sourdough. If you haven't heard of it, it's a miniseries about a French girl living in Brooklyn, looking for love but becoming obsessed with her sourdough starter instead. The series is part comedy, part drama, and part cooking show. Clocking in at around six minutes each, the episodes are perfectly portioned as welcome distractions when you're avoiding all those midday work emails . . .
This vegan cauliflower pasta dish features capers, lemon, and nutritional yeast, a plant-based super-ingredient touted for adding a "cheese-like" flavor to almost anything. Crunchy fried Panko is the star on top!When we were around 19, my friend Michelle and I went out to dinner at Otto – Mario Batali's famed pizzeria and wine bar a stone's throw away from Washington Square Park. I don't remember much about the dinner, but I'm assuming as two awkward teenagers, we probably looked very out of place at the sophisticated restaurant. One thing I can tell you for . . .
If I were to write a book about my time here in Syracuse, I would call it "Everything Is Ice." Because it is. I wouldn't say it's brutally cold because that word should probably be reserved for places higher up north - like Canada - but, the temperature is rarely above freezing and it has not stopped snowing since mid-December.At first, it was cute. Staying in all weekend, watching the snowflakes dance outside, cooking through my cookbook collection, and cozying up on the couch with whatever I'd just made. But by now it's gotten old - way old - and I find myself . . .
Have you noticed how the popularity of "bowls" has skyrocketed in the recent years? I'm not referring to the bowl as the round, high-sided vessel - I'm talking about the "bowl" as a type of food. We're consuming sooo many bowls these days. There's the grain bowl, the kale bowl, the burrito bowl, the poke bowl, the soba noodle bowl, the acai bowl, the chia pudding bowl, and don't even get me started on the smoothie bowl - a smoothie is a job for a glass! And despite the enormous number of meticulously plated smoothie bowls I've seen on the 'gram, I still can't fathom . . .