Alexandra Shytsman
Alexandra Shytsman

Alexandra Shytsman

Title: Recipe Developer and Food Photographer

Location: Brooklyn, New York

Education: B.A. in English Literature and Criticism, Women's and Gender Studies, CUNY Hunter College

Writing for Food Media Certificate, Natural Gourmet Institute for Health and Culinary Arts

Expertise: Plant-based cooking

-Founder of The New Baguette, a plant-based cooking blog

-Teaches vegan cooking and food photography classes

-Freelance recipe developer and food photographer


Alexandra Shytsman is a recipe developer, food writer, photographer and creator of The New Baguette, a plant-based recipe site. Her mission is to inspire people to cook healthier plant-centered meals at home. Originally from Ukraine, Alex moved to New York City at a young age and has lived there ever since.
From peppery arugula to sweet pomegranate arils, this salad has the perfect balance of flavors. If using a fresh pomegranate, slice it into wedges and submerge in a large bowl of water. Then, gently pry the arils off with your fingers.
Creamy Broccoli Slaw
Rating: Unrated
This crunchy coleslaw uses a colorful mix of broccoli and green cabbage. The creamy dressing uses tahini as the base—for the mildest, least bitter tahini, look for one that's light beige instead of caramel colored. Dried cranberries add a pop of sweetness to balance.
Classic Italian panzanella is a summery salad of bread, tomatoes and onions. Here, the dish gets the fall treatment with roasted acorn squash and tart apple instead. Be sure to toss the salad while the squash is still warm. Delicata or honeynut squash would work just as well in place of the acorn squash.
Massaging hardy cruciferous vegetables like cabbage and kale softens them, brings out their juiciness and makes it way easier to eat them raw. Squeeze the vegetables as powerfully as you can for the best results. This colorful salad is perfect for the winter holidays.