Have you heard of babka? Some people also call it Krantz cake. It’s the famous Ashkenazi twisted brioche that has taken Israel, and pretty much the whole world, by storm. After its success in previous years, I’m bringing back this twist on babka in a savory version.

Discover the recipe for arayes, crispy pita breads stuffed with ground meat and Middle Eastern spices. An easy, quick and irresistible dish, perfect for an Israeli dinner or a casual buffet.

Romaine lettuce leaves stuffed with ground beef and fresh herbs. A Tunisian Jewish classic for the week of Passover, and naturally kosher and meat.

From the 3-strand braid to the round Rosh Hashanah challah, from the shlissel challah (key challah) after Passover to the Shavuot wheat sheaf - every move animated, with a hands-free kitchen mode that reads the steps aloud.

Perfect for a summer meal or brunch, gravlax is raw salmon cured in a mix of salt, sugar and spices. This gentle “cooking” method gives the fish a melt-in-the-mouth texture, fragrant and full of flavor. Ideal served in thin slices, on toast or as an elegant starter. A simple, no-cook preparation that always makes an impression.

This smoked salmon potato roulade is a savory take on the classic jam Swiss roll. It’s always a big hit and makes a complete meal served with a green salad.

Roast beef is a classic recipe to add to your repertoire. Perfect for cold meals. Don’t forget to take the meat out of the refrigerator 30 minutes before preparing it.

Risotto is an Italian dish worth having in your recipe notebook: it’s a base you can vary endlessly, and with the leftovers you can make delicious arancini.

Here is an excellent quinoa salad that is served warm. It is meltingly soft thanks to the sweet potato and the halloumi. A bit like the black lentil salad, it’s a complete, filling vegetarian main!

Roast chicken, a family dish that belongs in your repertoire of classics. A chicken with beautifully golden, crispy skin and meltingly tender meat. This recipe is always a hit; I’ve been making it for several years now and I wouldn’t change a thing.

Nile perch is a good white-fleshed fish that lends itself to all sorts of preparations. You can pan-fry it, for example, and serve it with a shallot and white wine cream sauce; today I’m suggesting you dress it up with a crust of fragrant herbs, a bit like a crumble. A simple recipe that’s tasty and light.

Beef chuck is made for slow cooking. This chuck roast with mushrooms is a simple, flavorful recipe: golden onions, meltingly tender braised meat and a rich, silky mushroom sauce scented with thyme and garlic. Kosher and meat.

Meltingly tender meat, and a wonderfully fragrant sauce of slow-cooked onions and confit garlic that coats every bite. A recipe you will make again and again!

Onions caramelized in the oven, with only 2 ingredients and no effort at all. Perfect alongside meat or in a quiche. Vegan, parve and kosher for Passover.

Msoki is the signature dish of the Passover Seder for Jews of Tunisian origin. A true ode to spring vegetables, we look forward to it every year with great impatience.

Here is a specialty of Tunisian Jewish cooking that goes wonderfully with your chicken broth. Minina is a kind of savory egg and chicken cake, cooked in a water bath, which gives it an unmatched tenderness. I’m sharing our family recipe for a classic Minina.

Mhamar are a Tunisian Jewish specialty of vegetables stuffed with meat. It’s a complete meal and a nice change of pace for using ground beef. You can make them ahead and eat them warm or cold with a squeeze of lemon juice! They’re also traditionally made for Passover, swapping the breadcrumbs for matzo meal.

Latkes, the sweet name given to this Ashkenazi specialty of potato pancakes. Traditionally made for Hanukkah, they’re perfect alongside meat or fish, but some people eat them with applesauce, sour cream or simply sprinkled with sugar.

Passover lasagna is a must! It’s flavorful and comforting, and as a bonus at the end of the recipe, a vegetarian version that’s just as delicious!

Coulibiac is one of those dishes that takes a little while to make, since it combines several separate preparations, but the result - and the delighted faces of everyone who gets to eat it - is well worth the effort.

Herring and potato salad, or hareng pomme à l’huile, is another French bistro classic that everyone loves. It’s very simple to make and, as is so often the case, its success depends mostly on the quality of the ingredients: good potatoes and good herring.