This Mushroom Bourguignon is a modern take on the beefy French bistro classic. Serve it with mashed potatoes, creamy …
Main Course
Greek Baked Beans (Easy Gigantes Plaki)
These Greek baked beans in a rich tomato sauce are a weeknight-friendly version of traditional Gigantes Plaki. Last …
Seared Tofu and Cabbage Bowls with Soy-Ginger Dressing
These cabbage and tofu bowls are an easy one-pan dinner that’s big on flavor. We are now in that stretch of winter …
Sick Day Noodle Soup with Shiitakes, Kale and Tofu
This vegan Sick Day Soup is an Asian-inspired non-chicken alternative to the classic. The first version of this recipe …
Cooking From Cookbooks: Tempeh Meatballs
These are the easiest, most delicious, baked tempeh meatballs. Just 35 minutes from start to finish! In the realm of …
Massaman-ish Vegetable Curry
Thai-style curry has been in my weeknight dinner rotation for many years. It’s one of the recipe templates I turn to …
The Best Veggie Tacos
You know those nights when you come home from work later and more exhausted than usual? Those nights when, upon looking …
Easy Bean and Sweet Potato Chili
The recent past as I recall it - from the weekend before Thanksgiving, up until January 1st - has been a blur of …
Vegan Pot Pie with Flaky Homemade Crust
This year will be my first Thanksgiving without a turkey. Although it’s been several years since I stopped cooking meat …
Portobello Banh Mi with Quick-Pickled Carrots
If you follow me on Instagram (or get my newsletter), you know Rene and I recently relocated from Syracuse back to NYC. …
![Growing up, cabbage was a staple in my diet – showing up in borscht, varenyky, salads, and as stuffed cabbage. I guess you could say I took it for granted, and for a long time after moving out of my parents’ house, never cooked with it myself. Recently, though, I’ve been having a cabbage moment, and only now am I realizing how awesome – and under-appreciated! – this vegetable is. .
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First off, it’s delicious – crunchy, juicy, a little sweet (SO much more exciting than mesclun greens - sorry, I f***ing hate mesclun… 🤮). Secondly, it’s versatile – working equally well in raw salads and simmered in soups. Lastly, it’s very affordable (about $1.50 per pound) and lasts for forever in your crisper drawer, even after you cut into it. And the health benefits are off the charts.
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Today on the blog, I’m sharing this massaged cabbage-kale salad with citrus. It’s full of crunchy vegetables, juicy orange and grapefruit slices, and a simple homemade vinaigrette. Perfect for spring 🌸 - which, if you haven’t been outside lately, it almost is! [recipe in bio link]](https://thenewbaguette.com/wp-content/plugins/instagram-feed/img/placeholder.png)
