Served as a cold starter or as a more generous main, the assiette nordique (Nordic platter) is an elegant dish of smoked fish and salad, served with blinis or toast. Here is my suggestion for the one I like to make; you can adapt it to your taste and to whatever you have in the fridge.

After my asado slow-cooked with onions, here is another version of oven-baked beef short ribs, this time caramelized in a homemade barbecue sauce, American ribs style.

Roasted and marinated vegetable antipasti are a staple of Italian starters. Colorful and full of flavor, they also make a great side, especially with a beef carpaccio or a beautiful burrata.

Here’s a quick and delicious recipe for caramelized chicken wings baked in the oven, slightly crispy and irresistible, that kids will love too. They’re easy to make for a weeknight dinner.

These manchurians are Indo-Chinese vegetable balls in an absolutely divine sweet and sour sauce. They’re flavorful, tender, with a texture close to meat, and here everyone loved them! A vegan, parve recipe.

Red lentil dal is a hearty, satisfying vegetarian (and even vegan) dish that makes a complete meal. A pantry-staples recipe of the kind I love, perfect for traveling without leaving home.

Indian-spiced red lentil fritters that are incredibly easy to get right and packed with flavor! A recipe to add to your repertoire when you want a change from falafel or meatballs.

I love cooking from around the world, especially Asian food and Indian food. I enjoy putting together themed dinners, so here is a complete homemade Indian meal, with all the great Indian restaurant classics like naan, samosas and chicken tikka masala. Pick and choose from these ideas to put together your own favorite homemade Indian feast.

Indian naan. Like many of you, I’m sure, it’s my favorite bread whenever I eat Indian food. These ones are baked in the oven and stuffed with cheese (a dairy recipe).

Salmon maki is the easiest roll to make when you’re just getting started with sushi. A sheet of nori seaweed rolled around sushi rice and a strip of salmon.

The salmon roll is a lovely, indulgent twist on the classic maki. The sheet of nori seaweed is replaced by a thin slice of salmon and a cream cheese center.

A cross between maki and fresh spring rolls. Rice paper instead of a sheet of nori seaweed, with lettuce, mint, salmon and avocado.

A variation on salmon maki, California rolls are made inside out, with the nori seaweed on the inside instead of the outside. They’re fairly easy to make.

The famous chickpea fritters, so easy to make and so, so good! A must-have for your falafel party (and naturally vegan and parve).

I make vegetable curries all the time once fall arrives, but I’d never had the chance to share one with you. That’s now fixed with this vegetarian curry with coconut cream: a complete meal that’s exotic, healthy and comforting at this time of year.

After the Cheese naans, today I’m sharing a tasty variation - garlic and cilantro naan, with instructions for making it dairy-free (parve).

Chicken Tikka Masala is as iconic as Naan. It’s a curry with a rich, creamy sauce that’s full of flavor.

After buying a big salmon fillet, I threw myself into homemade sushi: maki, salmon cream cheese rolls, chirashi (rice tartare), spring salmon avocado maki, sushi sandwiches, salmon avocado California rolls and a sushi cake.

I discovered the salmon avocado sushi sandwich in Israel a few years ago now, and it’s one of the ones I order most often because everyone loves it. Its club sandwich shape is especially fun, which is why I wanted to share it with you.

Here’s a sushi cake that’s quick to make and has all the flavors of sushi, but in a big-format version. A great option for entertaining, or for when you don’t have the time or the energy to get out your bamboo mat and roll individual sushi. Kosher and parve.