Soup season is open! Here’s a mild, comforting pumpkin soup cooked with crème fraîche and finished with grated cheese. A kosher dairy classic.

It’s hard to get more comforting than this dish full of fall flavors. The polenta is made from very fine cornmeal, and its creaminess pairs perfectly with mushrooms. For a complete meal, I add a pan of sautéed mushrooms and a runny egg, all dusted with parmesan.

Easy, wonderfully soft homemade hamburger buns. Make them full-size for a meal, or mini for a buffet or a cocktail-style dinner party.

Today I’m sharing a recipe for delicious homemade bagels that are easy to make. Bagels have become hugely popular over the past few years, from street food chains all the way to restaurants that have added them to their menus. Yet bagels are nothing new: they were brought to the United States by Ashkenazi Jews who made them back home, especially in Poland. What sets them apart is their ring shape and the fact that they are boiled before being baked, which gives them that texture unlike any other bread.

Chicken nuggets are a fun way to get kids to eat chicken. After several tries, here is my recipe for homemade chicken nuggets, tested and approved by the whole family!

A new take on the traditional potato latkes we eat at Hanukkah: these sweet potato latkes are the perfect mix of sweet and savory, crispy on the outside and tender on the inside. They are ideal for holiday meals, especially during Sukkot or Hanukkah.

For a change from bolognese lasagna, here is another Italian classic, with a spinach and ricotta filling baked under a golden béchamel. A comforting family dish, to serve with a nice mixed baby greens salad for a bit of freshness.

Keftas are a type of fish ball, and what makes them special is their slightly flattened shape and the fact that they are fried. Enjoy them as an appetizer or alongside a fish couscous.

A hamburger is a complete meal that’s fairly simple to make, and kids and grown-ups love it! It’s built from a hamburger bun, a beef patty, tomatoes, lettuce, caramelized onions and a homemade burger sauce.

This mushroom gnocchi tastes like fall and comfort food. The “ai funghi” sauce is an Italian classic, every bit as famous as bolognese sauce. It’s a quick dish (if your gnocchi are ready to go) and a really good one. Potato gnocchi are a lovely alternative when you want a change from pasta, because they soak up the sauce so well.

A great American classic, pulled beef is full of flavor and easy to make. Just put your seasoned beef (I went with a homemade barbecue sauce) in the oven and let it cook quietly on its own. All that’s left to do is shred it once it’s done. It’s hard to do better.

Here is a quick and excellent recipe for crispy basil shrimp rolls that always makes an impression, whether you serve it with drinks, as a starter, or as a main on a composed salad.

Spaghetti squash is a very pretty squash that gets its name from the way its cooked flesh pulls apart into strands that look just like spaghetti. You can use it the same way, and here I’m sharing a recipe for spaghetti squash with Parmesan sauce. It’s indulgent and surprisingly convincing, perfect for replacing regular pasta. A kosher dairy recipe.

Club sandwiches are perfect for lunch, brunch or a light dinner. They are easy to make and always feel a little sophisticated, when really all you have to do is put together a few good-quality ingredients.

These triangle sandwiches, made with two layers of sliced bread, are what we call a club. They are easy to make and always make a nice impression on the table.

These garlicky sautéed mushrooms with a slow-cooked egg make a lovely starter or even a light lunch, served with pasta or green beans sautéed in garlic, for example.

This braised beef brisket is a flavorful dish that I’m sharing with you here with a fig and red wine sauce. The meat is meltingly tender, and it’s perfect for a festive meal, especially for Rosh Hashanah or Sukkot.

Delicious leek latkes, traditionally served at Rosh Hashanah but perfect for a change from the classic potato latkes of Hanukkah.

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.