With the start of fall come the figs! Their season is fairly short, so make the most of it. Beyond eating them as they are, in jams or tarts, or in a savory loaf like this one, here is an indulgent, simple salad that makes a nice change and deserves a place on your table. Here, everyone loves it!
Leek season has begun! Smoked salmon and leek quiche is a wonderful seasonal recipe, and a great way to use up an already-opened package of smoked salmon. If you like fish quiches, you’ll probably also enjoy white fish and mushroom quiche and salmon, spinach and ricotta quiche.
Discover this melt-in-your-mouth French onion tart, easy to make. With an egg-free pie dough and onions slowly cooked down and flavored with white wine, it’s perfect for a light lunch or a cozy dinner. Serve it warm with a green salad for a simple, comforting and delicious dish. Kosher, dairy.
A Quiche Lorraine made without any dairy, inspired by the traditional recipe. This version uses a plant-based cream and smoked deli meat, the classic flavors of quiche lorraine, so it’s kosher and meat. Baked on an olive oil pie dough, it’s simple, quick and delicious, perfect for lunch or dinner with a green salad.
Bsal ou loubia (also spelled psal ou loubia), which means “onions and beans,” is a traditional slow-cooked dish from Tunisian cuisine. Delicious and essential, it is made with beef, onions and white beans in a rich, reduced sauce. Here is my family recipe for Bsal ou Loubia.
This famous Moroccan chicken tagine with olives and preserved lemons is a fragrant, slow-simmered dish that’s simple to make.
Hot and sour soup, which we call potage pékinois (“Peking soup”) in France, is one of the most popular Chinese soups in Chinese restaurants, along with wonton soup. It’s a thick, exotic broth that warms you up on cold evenings and can make a full meal on its own. I also like to serve it as a starter for a Chinese dinner, with spring rolls on the side and chicken with black mushrooms and bamboo shoots.
As soon as the weather starts to turn cooler, I always put a good soup on the menu at least once a week. Some people tend to find soups boring, but for us it’s just the opposite: we have a lot of fun here making them with every possible vegetable and cheese. Served with a few croutons, slices of toast, focaccia… A complete meal that the whole family loves. So here is a new soup to add to your list, Brighton soup. It’s a delicious soup with an English accent, made slightly creamy by the cheddar, which pairs beautifully with the sweetness of the carrots. A dairy, kosher recipe.
Crisp on the outside like a Jerusalem bagel, with a sesame crust to die for and a wonderfully soft inside, all topped with a fragrant cheese cream that’s never heavy. A dream of a recipe, simple and festive at the same time. A must for Shavuot! Kosher and dairy.
White pizza is a pizza I adore, as much as or even more than the classic tomato sauce version, probably because it goes so well with all kinds of cheese, and with mushrooms in particular. Here are 2 topping ideas, one with goat cheese and red onion, the other with mozzarella and mushrooms, for white pizzas as beautiful and delicious as the ones at the restaurant.
Four cheese pizza is the perfect pizza for cheese lovers, but above all it’s a great way to make an excellent meal while using up all the leftover cheese in the fridge. I always keep a pizza dough ahead in the freezer: just take it out in the morning and let it rise quietly on a baking sheet lined with parchment paper.
Sweet potatoes are one of fall’s signature ingredients, and their natural sweetness pairs beautifully with sweet flavors as well as with cheese. So here is a colorful, flavorful seasonal recipe to enjoy as a starter or a main, with a nice arugula salad on the side.
Chicken pastilla is a classic and without a doubt one of the best-known dishes in Moroccan cooking. It takes a little while to make, but the filling can be prepared the day before. I’m not a big fan of sweet-and-savory cooking, and yet I really love this dish, as does everyone who has tasted it! If you’re like me, give it a chance, you might just fall in love with it!
Pani puri, little crispy Indian shells filled with a tuna and mango tartare, make a very fresh and flavorful bite-sized appetizer. They are always a big hit!
Pani puri, little crispy Indian shells filled with salmon and mango tartare - an original, refreshing appetizer for your next party or buffet.
How can I sum up a dish that’s at once so simple and so delicious? Nikitouche is my childhood: a lovely golden chicken broth dotted with tiny round pasta, the famous nikitouches.
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