Steak au poivre is a French classic; here I’m giving you a tuna steak version with a creamy, seriously addictive peppercorn sauce. It’s a meal that’s both festive and very quick to make.

After the tuna steak with pepper sauce, here is a Japanese-style soy tuna steak, fragrant and gently spicy thanks to ginger and wasabi, to serve with stir-fried Asian vegetables and rice or quinoa.

Today I’m sharing a twist on the classic pasta carbonara, made with salmon. As in the traditional recipe, there’s no cream in the dish, just egg to bind everything together.

A recipe for spaghetti alla puttanesca, made with tomatoes cooked with black olives, capers, garlic, chili and anchovies. With fresh anchovies it will be excellent, but you can also make this recipe pantry-style, and it will be very good too!

Schnitzel is more or less Israel’s national dish, right up there with hummus and falafel. Beautifully crispy chicken cutlets, first marinated and then breaded. A great way to cook your chicken cutlets.

A smooth, flavorful basic recipe for Italian tomato sauce. Just like with bolognese sauce, the secret to a good sauce is a long, slow simmer.

Here’s a very simple sauce made with sesame paste (tahini) that goes beautifully with roasted vegetables like eggplant or Miznon-style whole roasted cauliflower, but also with legumes like red lentils or chickpeas.

Tartar sauce is the perfect partner for fish, cold meats like roast beef or grilled meats, or a delicious fish burger. The secret to getting it right, just like mayonnaise or rouille sauce, is to have all the ingredients at the same temperature.

Honey mustard dill sauce is a Scandinavian classic found in both Sweden and Denmark. It is the perfect partner for the famous gravlax, and for fish in general. This kosher version is parve.

Rouille is the perfect partner for your fish soup. The secret to getting it right, just like with mayonnaise, is making sure all the ingredients are at the same temperature.

Peppercorn sauce is one of the essential sauces of French cooking, served with meat and even with fish, as in this delicious recipe for tuna steak with peppercorn sauce. Today I’m sharing a dairy-free peppercorn sauce, perfect with your meat dishes, especially a roast beef.

An excellent, traditional base recipe for bolognese sauce. The secret is a long, slow simmer over low heat, because that’s what builds the flavor. Naturally kosher and meat.

The Salade Sud-Ouest (Périgourdine or Landaise, they’re pretty close) is a classic composed salad from southwest France, with different cuts of duck (gizzards, duck breast and foie gras, especially), cooked vegetables and raw ones, all dressed with a lovely vinaigrette. My version doesn’t claim to be authentic, but it is truly indulgent and delicious!

Small fresh spring rolls filled with raw vegetables and fresh herbs, to which you can, if you like, add chicken or shrimp. Kosher recipe, parve in the vegetarian version.

A rice tartare (also known as chirashi) topped with tuna, avocado and ricotta.

This recipe is a great one if you’d like to try cooking with millet. You can serve this risotto as a main course, but it also makes a delicious side for fish, such as meagre fillet in coconut curry sauce.

Wontons are Chinese dumplings that you can enjoy in a fragrant wonton broth or fried as an appetizer. Here is an easy recipe for making them at home.