Ruxandra Smith

Ruxandra Smith

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Ruxandra Smith
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Bubbly Friday: Homemade Chia Raspberry Lemonade

Bubbly Friday: Homemade Chia Raspberry Lemonade - The Daily Dose

NYT Cooking: Basic, but never boring, the tender, buttery sugar cookie has an invitation to almost any celebration. This classic rendition can be a blank canvas for festive shapes and designs, or a vessel for bold flavors. Master it, and almond-flecked linzers, spicy ginger-molasses rounds or sweet, salty chocolate-hazelnut sabl�s are all at hand. We'll teach you how to make these treats,%...

Basic, but never boring, the tender, buttery sugar cookie has an invitation to almost any celebration. This classic rendition can be a blank canvas for festive shapes and designs, or a vessel for bold flavors.

NYT Cooking: This fantastic turkey recipe borrows a technique perfected by Judy Rodgers, the chef from the Zuni Caf� in San Francisco, who had exceptional results salting chickens long before roasting them (also called dry-brining). No more fussy liquid brine that alters the texture of the meat � just crisp, golden skin and tender, moist meat. This turkey will be the talk of the tabl...

NYT Cooking: This simply fantastic turkey recipe borrows a technique perfected by Judy Rodgers, at the Zuni Café in San Francisco, who had exceptional results salting chickens long before roasting them (also called dry-brining). No more fussy brine that a

NYT Cooking: Maple-glazed pecans, coconut oil and a hint of spice bring big flavor to this crunchy, cluster-packed granola, adapted from the restaurant Jon & Vinny's in Los Angeles. Feel free to use oats marked gluten-free if you'd like, and if you don't have flaky sea salt, kosher salt is fine

NYT Cooking: Maple-glazed pecans, coconut oil and a hint of spice bring big flavor to this crunchy, cluster-packed granola, adapted from the restaurant Jon & Vinny's in Los Angeles. Feel free to use oats marked gluten-free if you'd like, and if you don't

NYT Cooking: For decades, brussels sprouts battled a bad reputation. But the ways they�re being cooked now would make any vegetable jealous: roasted with honey and harissa until crispy

NYT Cooking: For decades, brussels sprouts battled a bad reputation. But the ways they’re being cooked now would make any vegetable jealous: roasted with honey and harissa until crispy

Brazil Nut Milk

Brazil Nut Milk is incredibly smooth and creamy; it's also full of vital nutrients. Learn how to make healthy, dairy-free Brazil Nut Milk in 4 quick steps.

Yotam Ottolenghi’s top dips: avocado and broad bean; spinach with strained yoghurt and chilli butter; butterbean hummus with red pepper and walnut paste.

Yotam Ottolenghi’s top dips: avocado and broad bean; spinach with strained yoghurt and chilli butter; butterbean hummus with red pepper and walnut paste.(Vegan Dip And Spreads)