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 vegetarian take on chicken schnitzel, this crispy corn schnitzel is a version everyone at the table will agree on.

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.

After a fair number of so-so attempts and store-bought sauces that were no better, I finally found THE egg roll dipping sauce, just the way I like it. Unlike other sauces, I don’t use fish sauce (nuoc mam). It’s sweet but slightly spicy and goes wonderfully with Vietnamese egg rolls, spring rolls and imperial rolls. Let me know what you think!

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.

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.

It’s tempting to buy cucumbers by the armful when the temperatures climb, but they’re fragile and the tomato-cucumber salad gets old after a while… So here are 6 ideas that break the routine and use up your cucumbers.

Ground beef (minced beef) is one of those ingredients we almost always have in the freezer, but we tend to cook it the same way every time. So here are some delicious, easy ideas to revisit your classics or to try something new!

For a change from nuggets, here is an easy recipe for chicken tempura (toriten), nice and crispy on the outside and tender on the inside.

Chicken with black mushrooms and bamboo shoots is a fragrant Chinese recipe I’d been wanting to make again for a long time. Last week I finally came across the ingredients I was missing, so here’s the recipe.

Just like at the restaurant! Everyone will think you stopped by the deli on the way home 😄

Love potatoes? After trying this recipe, you’re going to L-O-V-E them. Under a wonderfully crispy crust hides a soft, melting center. You can thank me later.

Here’s a stir-fry of vegetables with Asian flavors that you can enjoy on its own with a bowl of rice, or as a side for Thai-style meat or fish.

Pkaila is one of the signature dishes of Tunisian Jewish cooking. It’s a stew in which the spinach is cooked down for a long time until it becomes almost confit, then simmered with meat and white beans. Real black gold for those who love it: don’t be put off by its unusual color, this dish is a real crowd-pleaser.

I often make pasta on Friday for lunch, with a different sauce every week (unless someone puts in a special request ^^). With spring here, I wanted to try a quick sauce with no cooking and no cheese, namely… zucchini pesto. It was a big hit: it comes together in a few minutes, it’s fresh, well balanced and goes beautifully with pasta. If you love basil and zucchini, I really recommend giving it a try!