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

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!

I choose to cook to "eat nature" and turn every dish into a sensory experience! 🧘Pumpkin, perfect for so many different uses, is especially great for making gnocchi, giving them a beautiful color that ranges from golden to orange depending on the variety you choose. The creamy béchamel, the crunch of freshly gathered walnuts from a walk in the woods, and the fragrant aroma of sage from my terrace made this pasta dish unforgettable! 🥰

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.

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I've officially kicked off pesto season.It's always a hit at my house, no matter the variation.My father-in-law brought me some peppers from his garden, so why not give it a try?

This is easier and tastier than making it in a frying pan. The skin turns out crispy and the flavor soaks in nicely.Recipe background:I adapted this from my own roast chicken recipe. See 'Easy Homemade Roast Chicken' Recipe ID:20435110.

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.

With the arrival of warm weather, it's time to change up cooking methods and try new recipes. A friend suggested this one to me, so I made it—and I have to say, it's amazing.

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!

I had half a stale baguette, so I thought I’d make French toast. Since I also had some overripe fruit, I decided to mix them in. This is a great way to use up leftovers and avoid waste. The result is a hearty and delicious snack or breakfast.

It’s so incredibly hot outside and I wanted the grill flavor HOWEVER, I’d rather not sweat today. So I built a rack system with parchment paper and roasted those babies. They are soooo goood!