A foolproof step-by-step recipe for making delicious homemade egg pasta.

Pasta del mare is an Italian classic usually made with seafood. Since I don’t eat it, here’s my excellent take on it, made with fish (shrimp and scallop substitutes). If you like, you can also add some smoked salmon. It’s kosher and parve.

Bite-sized patties to enjoy as an appetizer or for dinner, served with a green salad or fragrant rice.

Perfect in mini size for a themed buffet, pita bread is very easy to make, wonderfully soft, and freezes well! Here I’m sharing an oven-baked version, but you can also cook them in a skillet.

Panino in the singular, these pretty panini rolls are quick to make and freeze well. All that’s left is to fill them and toast them.

This Italian-style bread, made with olive oil and sprinkled with nigella seeds, is the one traditionally used for the Tunisian sandwich, filled just like the famous Tunisian fricassé. It is also perfect alongside slow-cooked dishes such as Psal or Loubia (meat stew with onions and beans) or mloukhia, jute-leaf stew with meat and merguez.

A quick trip to Thailand with an easy and delicious version of pad thai. It’s a wonderfully convivial, fragrant dish that comes together faster than you’d think!

Stir-fried noodles with vegetables are a staple of Chinese cooking, and a quick, delicious dish. Vary the vegetables with the seasons and serve them as a side or a main course. This version is vegetarian and parve.

Nicknamed the dish that never ends, mloukhia (or mloukhiya) is a classic of Tunisian cooking made from ground jute leaves (corète) and cooked with beef and merguez. Here we make it every year as soon as the weather turns cooler, so I’m sharing my family recipe. Don’t judge it by its looks: it’s a wonderful dish that you’ll love mopping up with a good Italian-style bread.

After the ricotta and spinach lasagna and the Passover meat lasagna, here is a new lasagna recipe, just as delicious: tuna lasagna with mozzarella and tomato sauce.

Lasagna bolognese is an easy, flavorful, all-in-one dish that reheats beautifully. Today I’m sharing my dairy-free bolognese recipe. It’s lighter because there’s no béchamel.

Big dumplings stuffed with meat, so much fun to make and so good you’ll want to keep eating them without stopping…

Hummus - chickpea purée - is one of Israel’s national dishes. You’ll find dozens of kinds in restaurants (some of them - called hummusiyas - serve nothing else!) but it’s so quick to make that I encourage you to try it. Here is a classic version of hummus with tahini, the way we eat it around here. Kosher and parve, naturally.

Slow-simmered chicken and a fragrant sauce that coats every gnocchi - this is the recipe that breaks the routine, one to add to your classics!

These steamed buns are unbelievably soft and fluffy. Here’s a detailed, step-by-step recipe for making them at home. You can fill them with anything: meat, fish, mushrooms…! This recipe is kosher and parve.

These little steamed buns have a brioche-like texture that’s airy and melting at the same time. Use them as a base and fill them with whatever you like; the key is to vary the textures and flavors a bit and to add some freshness with herbs or raw vegetables. Here I’m sharing an easy version filled with braised goose legs, fresh cilantro and peanuts.

Gnaouia (also spelled gnaouiya, ganaouia or gnawia) is a Tunisian Jewish specialty that never goes out of style. The star ingredient of this delicious dish is okra, cooked with beef or chicken. A must at holiday meals and especially on Shabbat, okra may be little known in European cooking, but it is a staple across Africa and the Middle East.

Nothing beats homemade confit gizzards to dress up a nice salad or go alongside sautéed potatoes.

Here is my recipe for galettes bretonnes, the savory buckwheat crêpes from Brittany, also called galettes de sarrasin or blé noir. Fill them however you like: buckwheat has the advantage of being gluten-free and low on the glycemic index.

Here is a must of Tunisian cooking: fricassés. They are sandwiches made with fried bread, like savory doughnuts, filled with tuna, hard-boiled eggs, olives, and cooked and fresh salads. Sounds heavy? Give them a try, they are always a hit, especially in mini size for your buffets and cocktail parties!

Cheese friands sometimes bring back school cafeteria memories, where they were a fairly classic starter, and often more successful than the rest of the meal, to be honest. And there’s nothing complicated about them: a few good-quality basic ingredients and you’re ready to play with this recipe that everyone always loves. Here is a classic version of the cheese friand.