This might seem like a winter recipe, but it actually takes very little time and is absolutely delicious. There are so many ways to make it your own, and it works great as a complete meal, appetizer, or for a happy hour, especially with a glass of Prosecco or red wine.

A vegetarian dish made with seasonal ingredients... spinach and green onions.

Anyone can make this—it’s easier than you might think. Aside from the hour and a half of rising time, the process is simple and quick. It’s wonderful to fill your home with the same aroma you smell coming from bakeries early in the morning. It’s a unique experience that everyone should try at least once.

A homemade, delicious, and healthy meal made with a mother's love.

I thought I had already shared this salad, but realized I hadn’t. It’s perfect for this time of year—refreshing and light, especially in summer. The name comes from the Spanish word for 'tear apart,' which is what you do with the cod and peppers. It’s very easy to make; you just need to let it sit so the flavors develop. Serve it as an appetizer, for snacking, or as a side dish—this recipe is a winner. Let’s get cooking!

There's a lot of love in the air, and what better way to celebrate than with easy, no-fuss dishes.Today I want to share a clever recipe I often make when I find fresh fish.It's perfect for when I want to serve a nice dinner but don't have much time.You can customize it however you like—with citrus, ginger, chili pepper—and create a different dish each time to suit your guests' tastes.I like to serve it right on the tray, but you can also line a baking sheet with parchment paper and then transfer everything to a serving platter.Since my husband doesn't like raw marinated fish, I baked it in a preheated oven for five minutes at 350°F (180°C).At this point, the dish is ready.Quick, tasty, and colorful—perfect as an appetizer or a main course.

A simple recipe that's easy to make and can be either vegetarian or vegan, but everyone will love it! Try it—you won't regret it... in fact, you'll want to make it again and again! Until next time!

This baked frittata with artichokes and potatoes is incredibly soft thanks to the potatoes. The rule is to use about 1.75 ounces (50 grams) of potatoes for each egg. With that in mind, give it a try!

Frittatas can be made in countless ways. For this recipe, I chose seasonal vegetables and decided to bake it to make it lighter but still super tasty.

Potatoes are one of my favorite foods, and I wanted to make a delicious recipe with a rich cream sauce you can enjoy any time of year. Here are two recipes: one for the stuffed potatoes and another for the sauce.

The first time I tried this was in Catalonia, but I'm not sure where it originally comes from. It's a healthy, delicious, and easy-to-make dish that can be served as a starter or a side.

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