This endive and radicchio salad with oranges and grapefruit is a refreshing way to kick off spring!Today is the first day of spring and I could hardly be more excited. It’s actually sunny as I write this, the temperature is above freezing, and I even heard birds singing this morning. It’s almost time for flowers, boozy picnics, and breezy dresses… almost!After months of eating hearty stews and root vegetables, what better way is there to celebrate the rebirth of nature than with a colorful, juicy, refreshing salad? This combo is one of my favorites and I think . . .
These vegan black bean burgers are a staple in my weeknight dinner rotation. They have a great meaty texture, are made with pantry staples I always have on hand, and keep well in the fridge for up to several days so they’re perfect for meal prep, too.If you’ve made or eaten homemade vegan burgers before, you know they can be mushy and, well... not very burger-like. These burgers keep their shape quite well thanks to one special ingredient: oats! That's right, regular ol’ rolled oats. Not only do they give the burgers structure, but they also amp up the fiber . . .
This easy Asian cucumber salad is a refreshing side dish made with just a few fridge door staples.This month marks one year since I moved to Syracuse. I remember back when I was still only considering the move, I was afraid that leaving NYC would be the death of me (OK, maybe not literally but pretty damn close). Nonetheless, I moved, didn’t die, and looking back on it today, I realize it’s one of the smartest things I’ve ever done.Granted, the first half of the year was miserable. I missed the energy of the city and the ability to take the train or walk . . .
This summer farro salad is a great way to use up a bounty of fresh vegetables and greens. How do you approach dinner? Do you write out one of those Instagram-worthy meal plans for the week? (Go you!) Or just cook the first thing that comes to mind? For me, it all revolves around what vegetables are staring back at me when I open the fridge.Whether they’re seasonal beauties from the farmers market, something I miraculously grew in our garden (hallelujah, baby Jesus - I think I’m finally getting the hang of it), or whatever I got at Wegmans, the vegetables . . .
This summery mayo-less potato salad is inspired by Kismet, a trendy all-day cafe in Los Angeles.Last spring, Rene got to spend the semester in an art residency in Los Angeles. While I wouldn’t want to conduct my relationship on a bicoastal basis again, visiting my boyfriend in LA in April was a fun perk. And all the amazing meals we had there definitely softened the blow of a long-distance relationship… well, as much as they could, anyway.LA has been overshadowing NYC as the country’s best food city for a while now and last spring, it really felt like it had . . .
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 . . .
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 . . .