The bahn mi sandwich is one of the world's most genius culinary masterpieces - it's right up there with pizza, burritos, mac-and-cheese and ramen. The bahn mi contains all the flavors and textures you could possibly want in handheld compact format: slow-roasted juicy pork stuffed into a mayo-slathered crusty baguette with crunchy pickled vegetables and grassy cilantro. It is truly a force. I first fell in love with this indulgent creation when the trendy Num Pang popularized it in NYC. Now that I'm on the mission to health-ify all my favorite foods and make them . . .
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, . . .
Looking for vegan Thanksgiving sides? This yukon gold potato gratin with cashew béchamel and shiitake mushrooms is sure to please everyone at your table. November 7th. It is November 7th, guys! Who else out there is in disbelief? How can there be only 17 days left until Thanksgiving? Bah! I don't know if it's because the weather has been especially mild this season (I, and what seems like 98% of all girls in New York City are still rocking our military-style green jackets to this day), or because I've been too busy sorting out my new life to notice, but it does not . . .
These vegan cornmeal pancakes are made with flax "eggs", grated apple, almond milk and coconut oil, and are sure to become a Sunday morning staple. One of the biggest challenges when transitioning to a mostly plant-based diet is breakfast. While morning eggs and a celebratory wedge of Brie (and, okay, a cheesy pizza every now and then) are still part of my diet, things like yogurt and milk are pretty much out. This poses a serious challenge for classic breakfast foods - how does one make fluffy pancakes or crispy waffles without buttermilk? Or how does someone . . .
As I sit here writing this post, it is 7 a.m. on a grey and rainy Monday morning in Brooklyn. It was still dark out up until a few minutes ago so it's safe to say that autumn vibes - the kind that make you want to listen to Radiohead - are in full swing. It's the time of year for our meals to become warmer, heartier, and more soul-satisfyinger. This recipe for stuffed portobellos from Rebecca Ffrench's Whole Protein Vegetarian (Countryman Press, 2016) is the perfect dinner idea for transitioning into fall. Rebecca and I met earlier this year through our work . . .
Although the golden age of green smoothie recipes is probably behind us (good riddance!), I realized that for being a healthy recipe blog The New Baguette was seriously lacking in this department. That's why today I am giving you my first and final word on the subject. The biggest mistake people make with morning smoothies is that they consist of just fruit and water/milk/fruit juice. This makes the smoothie basically pure sugar. Adding vegetables (think greens, carrots, beets, celery, cucumbers) adds more fiber, helping to slow down the sugar absorption into your . . .
The stack of unread Bon Appetits on my desk is an excellent indicator for how busy I've been lately. Each time one arrives in the mail, I think, "How did another month pass just like that?" The time has literally flown by, and here we are, in the tail end of June and I'm prepping for our annual trip to Cape Cod already, which starts this Saturday. But boy, am I looking forward to catching up on my reading at the beach. The good news about being busy is that you really do get a lot done (hats off to you, Captain Obvious), which means soon I'll have lots of exciting - . . .