Cooking with Nicole

Cooking with Nicole Teaching people to love to cook since 2016. www.cookingwithnicole.net 👩‍🍳 Nicole Flowers has been teaching people to cook since 2016.

She started her highly successful cooking school, The Culinary Cottage, after receiving many requests for private cooking lessons. Nicole completed her Culinary Certification through a CIA-designed course, has worked as a personal chef, created desserts for The Dodging Duck restaurant and brewery in Boerne, Texas (her "diner-style" chocolate pie won 3rd place in the 2011 Texas Chocolate Festival), and spent 7 years teaching cooking classes at The Culinary Cottage.

The Best Chocolate Birthday Cake There Ever Was. I made Eric Kim Chocolate Birthday Cake from NYT Cooking for our double...
09/06/2026

The Best Chocolate Birthday Cake There Ever Was.
I made Eric Kim Chocolate Birthday Cake from NYT Cooking for our double birthday celebration this weekend ( ).
I searched high and low for what I thought would be the perfect cake. My choice did not disappoint.
A deeply chocolatey, impossibly moist (I'll allow it here😅😉) cake with a tender crumb and gorgeous ermine frosting.
No dry cake. No overly sweet frosting. Just unapologetic perfection.

09/03/2026

Not all fontina cheeses are created equal. There's NOTHING like the fontina that comes out of Valle D'Aosta. The Italian Alpine region at the base of Monte Bianco (Monte Blanc) is home to the cows that produce this incredible cheese. It's earthy, nutty, and buttery, with pleasant mushroom notes. Most of all, it's a superb melting cheese.

There's no need for any extra techniques to help it form a smooth and stable emulsion.
(Even the dog loves how beautifully it melts 😅)

This fontina (which is readily available at my happy place Central Market) is the star of the Bava sauce we'll be making in next week's Gnocchi workshop. 1 spot still available if you'd like to join us!
(Book on the website, link in bio)

08/27/2026

Real men eat figs. Period. 😉

It’s prime fig season right now, and there are SO many delicious ways to enjoy these little gems. We recently hosted a private team building event and put figs to work in several different ways—roasted, dried fig leaves woven into our handmade pasta, and caramelized into a decadent dessert.

Different preparations, same verdict: figs are fabulous. And this is definitely the time of year to enjoy them! 💜

It looks simple. Eggs, butter, salt. But a proper French omelette is really a lesson in technique.Unlike an American ome...
08/23/2026

It looks simple. Eggs, butter, salt. But a proper French omelette is really a lesson in technique.

Unlike an American omelet, the French omelette is all about finesse: soft, silky, barely set eggs with a smooth, pale exterior and just enough butter to make the whole thing luxurious.

No browning. No overstuffing. No hiding behind cheese and fillings.

Just eggs, heat, motion and timing.

And that’s exactly what makes it so beautiful. When there’s nowhere to hide, technique matters. The result is incredibly delicate, creamy and deeply delicious.

Sometimes the simplest dishes are the ones that demand the most skill. And in my book, the French omelette wins that battle every time. 🇫🇷

So… can you make a French omelette?

It's hot. Make Watermelon Granita.🍉Put 2 lbs (about 900g) of cubed watermelon in a blender. Add 2 T sugar and 2 T lime...
08/15/2026

It's hot. Make Watermelon Granita.
🍉Put 2 lbs (about 900g) of cubed watermelon in a blender. Add 2 T sugar and 2 T lime juice (you could also use lemon). Don't omit the sugar- it's essential for proper consistency.
🍉Blend until smooth, chill overnight.
🍉While the mixture is chilling, put a 9x13 pan in the freezer (I use my pyrex dish).
🍉Blend chilled mixture with an immersion blender for about 30 seconds, then taste and adjust flavors (add a bit more lime juice if it's too sweet).
🍉Pour into frozen dish and set a timer for 30 minutes.
🍉Use a fork to rake the mixture from the outside of the pan towards the center.
🍉 Repeat the raking every 30 minutes until desired consistency is achieved (should resemble snow cone ice).
🍉Granita will keep, covered in the freezer, for a few days.

08/10/2026

Sunday’s discovery: Barb’s Barbecue in Lockhart. 🔥

I’m not exaggerating when I say this barbecue was insanely good. The kind of good that, after one bite, you immediately start wondering when you can come back. (We did stand in line for an hour and a half, in August, but whatever. We're not whimps😅.)

But the real plot twist? The green spaghetti. 💚🍝 I don’t know what kind of magic is happening in that kitchen, but I now only want to eat green spaghetti for the rest of my life.

If you’re anywhere near Lockhart, put Barb’s on your list. Trust me on this one. 🤤🔥

(PS-also, be sure to pop in to The Culinary Room across the square. A sweet little place, and their banana pudding did not disappoint.)

08/04/2026

🚨 PSA: Stop buying shelf-stable gnocchi. Please😜
Once you've tasted fresh, handmade gnocchi, you'll understand why Italians have been making it from scratch for centuries. Light, tender, and pillowy, it's in a league of its own.
This September, we're kicking off our brand-new Learn@Lunch series, and we're starting with one of my all-time favorites: homemade gnocchi! In just one lunch break, you'll learn the techniques to make beautifully tender gnocchi from scratch—and you'll never look at the packaged stuff the same way again.
✨ Registration opens this Thursday at 3:30 PM. These workshops are intentionally small, so grab your spot before they're all gobbled up!

07/30/2026

Get ready... fall classes are almost here! 🍂 Registration opens August 6, and our September lineup is one you won't want to miss.
Want first dibs to snag a spot in our classes? Join our mailing list! You'll be the first to know when new classes drop, and you'll never miss a seat at the table. Head to our website to subscribe and come cook with us! 🍴✨

07/19/2026

Paella is more than a recipe—it's a celebration of patience, tradition, and gathering around the table.

From building a flavorful sofrito to toasting the rice, layering the broth, and letting that coveted socarrat (the crispy golden crust on the bottom) develop, every step has a purpose. No stirring, no rushing—just trusting the process.

The magic isn't just in the finished dish. It's in the journey from simple ingredients to something truly unforgettable.

Who's ready to grab a spoon and dig in? 🥘🇪🇸

07/17/2026

This week I got to take care of my mom after a minor procedure, and if there's one way I know how to say "I love you," it's through food.

Dinner was Chickpeas al Limone—proof that the simplest ingredients can create something truly special. The humble aquafaba from a can of chickpeas transforms with Parmesan, fresh lemon juice, olive oil, garlic, and bright lemon zest into the most luxurious, silky sauce. Topped with creamy burrata and hand-torn basil, it needed nothing more than a slice of good sourdough to soak up every last bite and a chilled glass of w**e to complete the meal.

Sometimes love isn't complicated. Sometimes it looks like a warm bowl shared around the table, nourishing both body and soul. ❤️🍋

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New Braunfels, TX
78132

Opening Hours

Tuesday 11:30am - 8pm
Wednesday 10am - 5pm
Thursday 11:30am - 8pm
Friday 11am - 5pm
Saturday 9am - 5pm

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