Sticky rice is hugely popular in Thailand. Even though it’s made with rice, this is a fruity, refreshing dessert, just right for rounding off an Asian meal. It’s naturally vegan and parve.

What to do with leftover egg whites? It’s a question that comes up all the time, and I hope this article helps you answer it.

Pistachio paste is a very handy base for making creamy desserts, flavoring tarts, ice creams or even macarons… It’s simple and quick to make; as is often the case, you’ll just need to get hold of good-quality basic ingredients for a delicious homemade pistachio paste.

If you ever find yourself with too many tubs of cottage cheese and the expiration date creeping up, this is the recipe you need! Light, fluffy pancakes, perfect for brunch, breakfast or an afternoon snack!

Madeleines are a breakfast and afternoon-snack classic that belongs in your recipe notebook. You can make them with butter or with oil, and finish them with a chocolate shell or leave them plain.

Granola is a mix of seeds, grains and dried fruit of all kinds that you can eat on its own or with yogurt or applesauce, for example. Here is an easy granola recipe I love; adapt it to your taste, the season and whatever you have in your pantry. It’s parve and dairy-free.

A creamy caramel ice cream that’s easy to make with no eggs and no ice cream maker.

Here’s a maple syrup cake recipe, very quick and wonderfully moist, that gives you two lovely loaf cakes.

This chocolate marble cake is a rich, very moist version that’s especially good for breakfast. Using semi-whole wheat flour and almond flour makes it filling and nutritionally interesting. It’s also dairy-free (parve).

For galette lovers, here is an easy, quick almond cream galette for when you don’t feel like (or don’t have time to) make a frangipane or your own puff pastry.

Pistachio financiers are a delicious twist on the classic almond financiers. They’re a great way to use up egg whites and some pistachio paste, and you can add a few raspberries like I do.

Kaaks are small, lightly crumbly cookies scented with orange blossom water. They are the perfect companion to a cup of tea or coffee.

Pretty little crackled chocolate cookies scented with orange blossom water, perfect for using up your leftover egg whites.

A while back, I shared a delicious recipe for pistachio pudding cups that you loved, so here is another quick version on the same principle - a smooth, deeply chocolatey pudding, this time with no eggs and no dairy. Perfect for the end of a meal, a cocktail-style dinner or an afternoon snack.

Quince is an underrated, delicious fruit, especially when made into quince jam, quince paste or quince jelly. Here is the recipe and the tips to get it right.

These little lemon and speculoos verrines are a lovely way to end a meal on a creamy, tangy note. A dairy-free recipe that’s indulgent and easy.

Almond cigars in honey syrup are one of the most beloved Tunisian pastries and a must on every holiday table. They are also one of the easiest to make.

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.

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

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.