Noiva - Cooking Nova

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A wow cooking guide for everyone

Posted by Hilda Graham
on November 15, 2018

Nowadays, cooking your food has bowed into an incredible substitute, specifically when you want …

2 days ago by smittenkitchen As New York as bodega bacon-egg-cheese sandwiches and as old-school as egg creams, there's no good reason to settle for stale cellophaned black-and-white cookies when they're this easy to make at home and so easy to spruce up for the holidays with a little peppermint extract, sprinkles, or even tints of red and green. [Black-and-White Cookies on smittenkitchen.com or linked in profile]
14 hours ago by smittenkitchen This is my go-to, foolproof, winning-est workhorse of a brunch dish, just bread, milk, eggs, spinach and all the cheese your heart desires. Plus, it supports my most essential weekend requirement -- laziness -- as it tasks us with nothing in the morning besides turning the oven on. (Yay.) [Spinach and Cheese Strata on smittenkitchen.com or linked in profile]
10 hours ago by smittenkitchen Can't decide which cookie to bake next? Make all of them -- citrus, dried fruit, nut, seed and/or ginger -- with one dough that rests in your fridge or freezer until the cookie urgency strikes. Like, a week from now. Or an hour. [A Slice-and-Bake Cookie Palette on smittenkitchen.com or linked in profile]
1 day ago by smittenkitchen New recipe: I had never planned to make falafel at home. I figured it was complicated with a lot of steps and ingredients, and besides, I can get it deliciously in my neighborhood. I was wildly wrong about the first two. It's, in fact, so simple, I want to make it all the time. Plus, it's naturally vegan and gluten-free, and so quick to assemble, you might decide you have time enough leftover to make homemade pitas worthy of you perfect falafel. I'm just saying. [Falafel on smittenkitchen.com or linked in profile]
6 hours ago by smittenkitchen Homemade dulce de leche, but not from a can. Once you've made it with fresh milk (or goat's milk, if you wish to make cajeta), sugar and a pinch of salt simmered on the stove until it's a thick, gooey, deep copper colored confection that makes your kitchen smell like the heavens exhaled and that you'll want to pour over all of the things (or fill the alfajores of your dreams), there's no going back. [Homemade Dulce de Leche on smittenkitchen.com or linked in profile]