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 decide . . .
This summery potato salad without mayo 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 . . .
I’m thrilled to partner with So Delicious, my favorite brand of dairy-free alternatives, to bring you this story and savory yogurt recipe. Thank you for supporting the brands that support The New Baguette! If a Ukrainian person ever 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 . . .
Ground oats give these vegan black bean burgers structure and amp up the fiber content. In the summer, you can serve the burgers on a crunchy purple cabbage slaw. You can also plop them on a whole grain bun with all the regular fixin's. The end of this month will mark six months of life here on planet Syracuse. Six months - half a year. How insanely bananas is that? Although the big move meant temporarily separating from my beloved city, family, and friends, it did grant me some things I never had before - like access to nature (which, it turns out, I quite like!) and . . .
There is a Russian potato salad called Olivye that is the single most commonly found food on any Russian celebration table. I am willing to bet there is not one living person of Russian or Ukrainian origin that can't name all the ingredients that go into this salad. They are: boiled potatoes and carrots, hard-boiled eggs, pickles, canned peas, and sometimes kielbasa or poached chicken. Everything is finely chopped into about quarter-inch cubes and dressed generously with mayo - the Russian answer to basically any kitchen conundrum.Salat Olivye (the . . .