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<url><loc>https://holycook.es/noticias/trucos/hard-boiled-eggs-11-12-minute-timing/</loc><news:news><news:publication><news:name>HolyCook Noticias</news:name><news:language>en</news:language></news:publication><news:publication_date>2026-10-24T06:03:17.510Z</news:publication_date><news:title>Giannino Angelo, chef: &quot;Cook eggs 11 minutes for a softer yolk, or exactly 12 for a firm one&quot;</news:title></news:news></url>
<url><loc>https://holycook.es/noticias/recetas/patatas-fritas-mexicanas-shenaz-nerurkar/</loc><news:news><news:publication><news:name>HolyCook Noticias</news:name><news:language>es</news:language></news:publication><news:publication_date>2026-10-24T06:01:36.981Z</news:publication_date><news:title>Shenaz Nerurkar, cocinera: &quot;Fríe 800 g de patata a 175 °C y cúbrelas con 1/2 taza de queso&quot;</news:title></news:news></url>
<url><loc>https://holycook.es/noticias/recetas/galletas-limon-dani-martin/</loc><news:news><news:publication><news:name>HolyCook Noticias</news:name><news:language>es</news:language></news:publication><news:publication_date>2026-10-24T06:01:06.661Z</news:publication_date><news:title>Dani Martín, cocinero: &quot;Enfría la masa una hora y hornea las galletas 10 minutos a 180 grados&quot;</news:title></news:news></url>
<url><loc>https://holycook.es/noticias/recetas/crema-remolacha-naranja-feta-sandra-balcells/</loc><news:news><news:publication><news:name>HolyCook Noticias</news:name><news:language>es</news:language></news:publication><news:publication_date>2026-10-23T06:01:49.821Z</news:publication_date><news:title>Sandra Balcells, nutricionista: &quot;Tritura 1 remolacha y 2 zanahorias y termina con feta&quot;</news:title></news:news></url>
<url><loc>https://holycook.es/noticias/recetas/crema-coliflor-pera-gorgonzola-pablo-suarez/</loc><news:news><news:publication><news:name>HolyCook Noticias</news:name><news:language>es</news:language></news:publication><news:publication_date>2026-10-23T06:01:23.024Z</news:publication_date><news:title>Pablo Suárez, cocinero: &quot;Tritura 650 g de coliflor con 50 g de gorgonzola para una crema muy cremosa&quot;</news:title></news:news></url>
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