Shakshuka with merguez is an easy and truly wonderful dish: the tomatoes and bell peppers melt into a confit, then a runny egg goes on top. Perfect for a light Mediterranean-style meal!

Here’s a different idea for using up a glut of cherries in season, or simply a bag of fruit that’s been sitting in the freezer. You can spoon them over coconut tapioca puddings, ice cream, cakes or cheesecakes.

Carrots with caraway are a Tunisian specialty and part of the traditional kemia (the spread of small appetizers served at the start of a holiday meal). It’s a delicious way to dress up carrots, and it happens to be vegan and parve.

A quick, silky caramel sauce for drizzling over cakes, cheesecakes, crêpes or ice cream.

Figs are here, and their season is short, so make the most of them! We don’t always think of figs in savory dishes, so here’s a delicious, comforting idea for a fall meal that breaks from the usual routine: this savory cake with figs, goat cheese and honey is perfect served with an endive salad. If you’re hosting a brunch one of these days, keep it in mind too.

More delicate than its cousin the cauliflower, broccoli doesn’t always get people dreaming. And yet… If you liked the Roasted Cauliflower, here is an excellent, simple recipe. Feel free to add it to your kemia (Tunisian mezze spread) or serve it alongside a baked fish. It’s vegan and parve.

These little Tunisian briks filled with potatoes, hard-boiled eggs and tuna mean holiday tables to me. The crunch of the pastry gives way to a soft, melting filling, a recipe to try and add to your appetizer spreads or buffets.

Here’s a recipe idea to make with brik pastry sheets, this time without frying - a crispy brik roll filled with merguez! A quick, flavorful recipe.

Behind this funny name hides a cake from my childhood. A delicious sponge cake that is very quick to make, tall and fluffy, with no dairy. The perfect cake for an afternoon snack or breakfast.

Tunisian boulou is a Sephardic Jewish classic, perfect alongside a coffee or a glass of lemonade. We make it especially for Rosh Hashanah and Yom Kippur, and we love it with quince jam. Here is the step-by-step recipe for a successful homemade boulou.

Tender in the middle, lightly golden on the outside, these fish balls simmer in a fragrant coconut sauce with lime and curry.

Beef meatballs glazed in yakitori sauce, for a change of pace. Serve them on skewers as an appetizer or with rice as a main course.

Cumin beef meatballs are a classic of Middle Eastern and North African tables, and some people serve them mini-sized as an appetizer. Quick to make and wonderfully tender, this is a recipe to adopt.

These succulent little dumplings are among the dim sum we love most. They are easier to make than they look, and they freeze well too.

Beef and onion stir-fry is probably one of the most popular dishes in Chinese restaurants. Here is an easy, very quick recipe for making it at home.

Here’s an essential Israeli appetizer, smoky eggplant with tahini. It’s traditionally cooked over an open flame, which gives it that very characteristic taste. Here we like it with a little tomato, lots of tahini and cilantro. The result is melting and creamy. If you think you don’t like eggplant, give it a chance with this recipe!

Asado is a very common way of cooking in South America, especially in Argentina. In Israel, the word is also used for the cut itself: beef short ribs (or veal ribs) prepared like a confit, marinated, then cooked for a long time in a low oven. The meat becomes so tender you can cut it with a fork.