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 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!

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.

This was one of the appetizers we made at the Cookpad Home Academy workshop using preserves from Conservera de Tarifa. It's a super tasty, easy-to-make bite that’s always a hit!

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Want a pizza with a light, easy-to-digest dough, a tall and crispy crust, and a fluffy texture—without spending hours on the dough? Then follow my recipe!

A classic that never disappoints—truly the top of the classics! This is one of those lunchboxes that brightens your day when you open it, always making your coworkers a little jealous, because everyone knows there’s an unofficial competition to see who has the best lunch!

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

Roasted chickpea bhel is a delicious and tangy snack. It's a healthy bhel that not only satisfies your hunger but also keeps you feeling full. It can also help with weight loss. This recipe is quick and easy to make with ingredients commonly found at home. You can also add roasted peanuts, any kind of savory snack mix, or your favorite ingredients. Let's make roasted chickpea bhel together in just 10 minutes.

A comforting, homemade dish with a twist for fluffier, more aromatic rice!

THE HISTORY OF THE OVEN.We have to go far back in time to trace the origins of the ancestor of the oven, which is so useful for cooking food, ensuring hygiene, safety, and better digestion. Oven means heat, which means fire, so we must recognize that it was Homo erectus, one and a half million years ago in South Africa, who tamed fire and discovered its potential. It probably happened by chance—a lightning strike set a tree branch on fire, sparking the idea to use that branch to improve food. However, we have to wait for Homo sapiens, 29,000 years ago, to see the construction of the first oven: a pit in the ground where food was placed and covered with thick leaves, but this was still a far cry from the home oven. The ancient Egyptians, around 5000 BC, invented the traditional wood-fired oven with a top opening, but it had a big problem: heat was lost. Then, the Greeks, in 1700 BC, invented the first home ovens with a side opening in the front, not on top, which—along with other improvements—made them more efficient by reducing heat loss.

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