I’m thrilled to partner with So Delicious, my favorite brand of dairy-free alternatives, to bring you this coffee oatmeal recipe. Thank you for supporting the brands that support The New Baguette!Let's face it: oatmeal is not sexy. It’s not the crackly sourdough toast smothered in avocado, the golden-hued waffle with a pat of butter melting on top, nor the three-toned pastel smoothie with toppings (I mean, does anyone actually do that?!). What oatmeal is, though, is dependable, fast, satiating, good for you, and endlessly customizable. So maybe oatmeal just . . .
This broccoli pesto pasta is one of the first recipes I ever developed - and I'm happy to report I still love it, considering I was only a teenager at the time.Although as a child I was always at my mom’s side as she was cooking, it wasn’t until I discovered the Food Network when I was 12 or so that I got the urge to try cooking on my own (shout-out to Rachael, Giada, and Ina for the inspiration!). I started out basic - albeit pretty creative. I distinctly remember a warm salad of white rice with chopped up tomatoes and chicken nuggets. It was… interesting. . . .
Crisp fall mornings, leaves turning colors, the sweet scent of PSL’s in the air… it all makes me want to do one thing: turn on the oven. Every October, as the quiet and stillness of fall settle in, I realize how much I've missed baking and roasting since spring (because using the oven in August is just silly, except for this eggplant recipe).With just a handful of ingredients and zero fussy techniques, these vegan carrot pumpkin muffins are the perfect welcome-to-fall, get-reacquainted-with-your-oven recipe. They have a crunchy top - thanks to an extra . . .
These vegan braised lentils with red wine call for just 5 ingredients, 1 pot, and 25 minutes of cooking time - perfect for weeknights or meal prep.Back when I used to work at Natural Gourmet Institute, I’d sit in on a lot of Chef’s Training Program classes. Mostly doing research for our cookbook (comin' atcha April 9, 2019!), and sometimes just because, but I’d always leave the room having learned something new: a new way to serve a classic dish, a vegan substitute for this or another thing, an exotic spice from a faraway place.One time, I audited the Beans . . .
This September, we’re going “Back to School”. Each week, I’ll be sharing a basic technique or kitchen how-to to help you tackle healthy cooking with confidence. This week, I’m showing you how to make perfectly fluffy brown rice (or any grain, really) every time.We’ve all been there: you decide to make some rice and cook it the same way you always do. Then you go to scoop some onto your plate and realize it’s too mushy/undercooked/overcooked/stuck to the bottom of the pot, etc. What did I do wrong this time, you think.Listen, don’t feel bad. This problem . . .
This mujadara recipe is a classic Middle Eastern dish of cumin-scented brown rice and lentils with caramelized onions and garlicky yogurt.The only reason I know about Mujadara is because of my new friend, Ruba. I met Ruba in Syracuse at an art show organized by Rene’s grad school compatriots. She appeared to feel pretty out of place - which was perfect for me because I always feel out of place at art shows because despite having dated an artist for almost seven years, I still feel awkward AF at arty gatherings...So, I walked over and said hi. We started . . .
These savory corn pancakes, inspired by the current "breakfast all day" trend, are hearty and satisfying for any time of day.Are you guys as crazy about the "breakfast all day" trend as I am? I'm talking avocado toasts, yogurt bowls, savory porridges, breakfast salads, jammy eggs on everything... I mean, how can you not love this type of food? It's literally everything I want to eat, and if there wasn't already a book by that title, I'd probably set out to write it myself. Both NYC and LA are teeming with all-day cafes right now (see: Dimes, De Maria, and . . .