If there is one edible indulgence I feel completely lukewarm about, it is frosted cake. Chewing through a mouthful of buttery frosting is such an unpleasant sensation to me. Instead, true to my eastern European roots, I prefer bready, dense, plain cakes. In fact, this year for my birthday Rene baked me a pound cake as a surprise. When I asked where he got the recipe, he said "Plain dry cake dot com." Of course he was joking, but it did prove how well he knows me and I was very touched. (The site doesn't actually exist but I vouch for its creation!)Along with . . .
Phoebe Lapine is someone I've admired for a long time. With her blog, Feed Me Phoebe, she manages to strike a balance between personal stories filled with self-deprecating humor, and seriously creative yet good-for-you recipes that make you go, "Hmm, why didn't I think of that?" When I finally got to meet her in person - when we co-taught a course on food blogging at NGI - I was thrilled to learn she was just as cool in 3D as she is on the interwebs (always a relief, isn't it?).Aside from writing an award-winning blog, Phoebe is also a culinary instructor, . . .
Wanna make an easy dip for your next party? This vegan black bean dip is creamy, garlicky, and good for you, too.Whenever someone suggests bringing store-bought salsa to a party, my inner self shouts out a big “Noooo!” Jarred salsa freaks me out. Why is it that something that’s supposed to be made from fresh vegetables can just sit there in a jar on a store shelf for months? How can those limp tomatoes and odd bits of red skin be remotely appetizing? And why does store-bought salsa always taste surprisingly sweet?A part of me wants to apologize for sounding . . .
I’m thrilled to partner with Aiya, a premium matcha tea producer, to bring you these matcha oatmeal cookies. Thank you for supporting the brands that support The New Baguette! The early morning scene in the New York City subway system is not a pretty sight. The trains are crowded, the people are irritable, and you can bet that everyone is collectively crossing their fingers and hoping that maybe, just for today, there will not be "an ongoing investigation," "a sick passenger in the train ahead of us", or a "we are being held in the station" announcement. And if you . . .
December has officially arrived and that means we've all got holiday parties, travel, this Mariah Carey song, and sugary cookies on the brain. With all the booze- and indulgent food-filled celebrations going on, this festive month makes it very easy to fall off our respective wellness wagons. But suddenly being down to party 24/7 is no cause for filling your body with questionable ingredients, just so you can commit to 3x/week workouts and quitting carbs as your new year's resolution come January... Enter: this healthy-ish treat from Danny Seo's Naturally, . . .
Holiday party appetizers don't have to be complicated. These oven-baked sweet potato wedges with a Buffalo-style blue cheese dip are sure to be a crowd-pleaser - and they're pretty healthy, too.Through extensive empirical research in my adult life (aka: talking with friends), I've arrived at the conclusion that while most people would love to host holiday parties at home, many are intimidated by the idea of cooking for others. But what people don't realize is that a get-together doesn't have to be a vision of Pier 1 perfection, and it definitely doesn't have to be . . .
Have you heard of coffee flour yet? Contrary to what the name suggests, it is not made from the beans that make us feel like humans in the morning. Coffee flour is an innovative new product made from coffee cherries - the plant that houses coffee beans - which are typically discarded during processing. Dan Belliveau, CEO of CoffeeFlour™ and former Starbucks engineer, advocates for the product as a way to improve the sustainability of our food supply chain, as well as to add more nutrients to our diets.Each year, tons of coffee beans destined for our morning cups of . . .