I’m sharing today a recipe for delicious homemade bagels that are easy to make. Bagels have become very trendy in recent years, appearing everywhere from street food chains to restaurant menus. Yet bagels aren’t new at all - they were brought to the United States by Ashkenazi Jews who prepared them, particularly in Poland. They’re characterized by their ring shape and being boiled before baking, which gives them their unique texture, different from other breads.

A classic French dish, chicken cutlets à la Normande are simple, quick, and comforting. I’m sharing a dairy-free version made with plant-based cream.

These zucchini flans are soft and fluffy, a fresh idea that’s different for using zucchini! They can accompany fish, meat, or be served alone with a salad.

A delicious spring quiche with ricotta, zucchini, and a few mushrooms. I sometimes add a bit of smoked salmon instead of the mushrooms, which is also excellent.

Kneidlach in broth (matzo ball soup) is a classic of Jewish Ashkenazi cuisine. If you’re discovering them for the first time, these are matzo meal dumplings served in a beautiful golden chicken broth. Simple to make and delicious, it’s a wonderful recipe to introduce you to Ashkenazi cuisine and a magical remedy when you’re feeling under the weather.

Here’s a delicious recipe to add to your collection - simple and flavorful, no frying required. These fish balls in tomato sauce are incredibly tender, and kids absolutely love them. You can serve them as mini appetizers, as a starter in sauce, or as a main dish with bulgur or rice.

Have you tried beef tataki? It’s a festive recipe I absolutely love that usually impresses everyone. Similar to the famous “Crying Tiger,” it’s a piece of beef quickly seared then marinated in a fragrant Japanese sauce. It’s close to beef carpaccio but more tender and flavorful.

Who said you can’t make a delicious meal from pantry staples? This recipe was such a hit at home that I had to share it with you. For the ginger, here’s my anti-waste tip - I always buy a nice root, peel it, cut it into 1-2cm pieces, and freeze them spaced out in a bag so I always have some on hand.

This classic American pulled beef is flavorful and simple to prepare. Just place your seasoned beef (I chose a homemade barbecue sauce) in the oven and let it cook slowly on its own. All you need to do is shred it after cooking. It doesn’t get much easier.

The hamburger is a complete meal that’s quite simple to prepare, pleasing both kids and adults! Made with a hamburger bun, a beef patty, tomatoes, lettuce, caramelized onions, and homemade hamburger sauce.

Tournedos Rossini, a beautifully named French specialty featuring a beef tenderloin topped with pan-seared foie gras and sometimes even truffle slices, served on toasted bread with Madeira sauce. A true festive dish.

Beef Bolognese lasagna is an easy, flavorful, complete dish that reheats perfectly. Today I’m sharing my dairy-free Bolognese recipe. It’s lighter because it contains no béchamel sauce.

A grand classic of French cuisine, beef bourguignon is an easy braised dish we love, with melt-in-your-mouth tender meat in a rich, silky sauce. It’s even better enjoyed the next day.

Herring and potato salad is a classic French bistro dish that’s always a crowd-pleaser. It’s very simple to make, and like most classic recipes, success depends mainly on ingredient quality - beautiful potatoes and good herring.

Steak au poivre is a French classic. Here I’m offering you a tuna steak version with an irresistibly creamy peppercorn sauce. It’s a meal that’s both festive and super quick to make.

After my braised short ribs with onions, I’m sharing a different take on oven-braised beef ribs - this time caramelized with a homemade barbecue sauce, American-style.

Nicknamed the dish that never ends, mloukhia (or mloukhiya) is a typical Tunisian dish made with jute mallow powder and enhanced with meat and merguez sausages. We make it every year when the weather starts to cool down, so here’s my family recipe. Don’t let its appearance fool you, it’s an excellent dish that you’ll love soaking up with good Italian bread.

White pizza is a pizza I absolutely love, as much if not more than the classic tomato sauce version, probably because it pairs so beautifully with all kinds of cheese and especially mushrooms. Here are 2 topping ideas, one with goat cheese and red onions, the other with mozzarella and mushrooms, for white pizzas as gorgeous and delicious as restaurant quality.

This 4-cheese pizza is perfect for cheese lovers and an excellent way to use up all those cheese remnants in your fridge. I always keep pizza dough in the freezer—just take it out in the morning and let it rise on a parchment-lined baking sheet.

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

Chicken livers with caramelized onions served over mashed potatoes is a melt-in-your-mouth, exquisite dish often found on Israeli steakhouse menus. Likely a modern take on the classic Ashkenazi chicken livers with onions, this is an original and easy recipe for preparing livers.