Wanna know how to cook dried beans on the stove? Read on for all my tips and one major secret to perfectly creamy beans, every time.| The New Baguette
Looking for the best brunch potatoes? French “melting potatoes” are what you need. 4 ingredients, crisp on the outside, fluffy on the inside.| The New Baguette
Making vegetable stock from scraps is a great way to reduce food waste, save money, and keep excess cartons out of landfills.| The New Baguette
This marinated warm lentil salad has sweet balsamic shallots, parsley, and lemon-garlic dressing. Vegan, with Italian vibes.| The New Baguette
Find dozens of ideas for how to incorporate legumes into your cooking. Read on for recipes with beans, chickpeas, and lentils.| The New Baguette
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Learn more about Alexandra Shytsman, the founder of plant-based blog The New Baguette, as well as how TNB came to be.| The New Baguette
Vegan mushroom bourguignon is a modern take on the beefy French bistro classic. Read on for all my recipe tips and serving suggestions.| The New Baguette
Need a crowd-pleasing dip that's ready in under 10 minutes? This vegan white bean dip is herby, lemony, and super simple to make.| The New Baguette
This lacinato kale salad features juicy orange segments, creamy avocado, toasted pumpkin seeds, and a classic homemade vinaigrette.| The New Baguette
These creamy dairy-free mashed potatoes are made with vegan butter and oat milk, and are flavored with roasted garlic.| The New Baguette