Mhamar is a specialty of Tunisian Jewish cuisine featuring vegetables stuffed with meat. It’s a complete meal and a different way to use ground meat. You can prepare them ahead and eat them hot or cold with a drizzle of lemon juice! They’re also traditionally made for Passover by replacing breadcrumbs with matzo meal.

This Italian bread made with olive oil and nigella seeds is traditionally used for Tunisian sandwiches, filled like the famous Tunisian fricassé. It also pairs perfectly with slow-cooked dishes like Psal ou Loubia (meat stew with onions and beans) or mloukhia, corchorus stew with meat and merguez.

Cumin beef meatballs are a classic dish from Middle Eastern tables. Some serve them mini-sized as appetizers. Quick to make and tender, here’s a recipe to adopt.

Smoked salmon pasta, a festive and quick dish to prepare. The secret to this dish is, as always, quality ingredients—especially good smoked salmon that’s not too salty.

Baked endives with smoked salmon are an excellent twist on the famous endives au jambon. To be honest, this recipe is what made me fall in love with cooked endives. If like me you’re not a fan, here’s a recipe (with tips) that should help you appreciate them. And if you already love them, it’s simply delicious so you should enjoy it too!

Sweet potatoes are a fall staple, and their natural sweetness pairs beautifully with sweet flavors and cheese. I’m sharing a colorful, seasonal recipe that works perfectly as an appetizer or main course, served with a fresh arugula salad.

Hot and sour soup (potage pekinois) is one of the most beloved Chinese soups in restaurants, alongside wonton soup. This thick, exotic broth warms you up on cold evenings and can make a complete meal. I also love serving it as a starter for a Chinese meal, with spring rolls on the side and chicken with black mushrooms and bamboo shoots.

Creamy artichoke sauce is a refined and original way to dress pasta. With frozen artichokes, it works beautifully, making this a perfect pantry recipe. If you love artichokes, you’ll adore this!

With the beginning of fall come figs! Their season is quite short, so we must take advantage - besides enjoying them fresh, in jams or tarts, or in a savory cake like this one, here’s a delicious, simple salad that’s sure to please everyone!

When temperatures start to drop, I always put a beautiful soup on the weekly menu at least once. Some people tend to find soups boring, but it’s quite the opposite for us – we have so much fun making them with all kinds of vegetables and cheeses. Topped with a few croutons, toasted bread, focaccia… A complete meal that pleases the whole family. Here’s a new soup to add to your list, Brighton soup. It’s a delicious soup with English accents, slightly velvety thanks to cheddar cheese that pairs wonderfully with the sweetness of carrots.

Leek season has begun! This smoked salmon and leek quiche is an excellent seasonal recipe that’s also perfect for using up an opened package of smoked salmon. If you enjoy fish quiches, you’ll likely also love the white fish and mushroom quiche and the salmon and spinach quiche with ricotta.

A simple and flavorful leek quiche, filled with a creamy custard made with fresh cream, tender leeks, and a hint of nutmeg.

A slow-cooked dish that yields melt-in-your-mouth tender meat, so soft it can be cut with a fork, with a beautifully rich sauce. This is a dish often served in Israeli home-style restaurants. Here’s my version, very easy and family-approved.

Assado is a popular cooking method in South America, especially in Argentina. This term is also used in Israel to describe beef short ribs (or veal ribs) prepared as a confit-style meat - marinated, then slow-cooked in the oven at low temperature. The meat becomes so tender it can be cut with a fork.

This braised beef brisket features tender, melt-in-your-mouth meat in a rich fig and red wine sauce. Perfect for festive meals, especially Rosh Hashanah or Sukkot.

This Provençal tomato tart is summery, delicious, and absolutely irresistible! The secret to making it flavorful is marinating the tomatoes with aromatics before baking. Try it once and it’ll become a summer staple.

A delicious eggplant quiche to discover, less known than the classics but truly tender and fragrant with Italian flavors.

Panino in the singular, these lovely panini breads are quick to make and freezer-friendly. All that’s left is to fill and toast them.

This delicious salmon quiche, flavorful and aromatic, is perfect served warm or cold. It’s a variation of the white fish and mushroom quiche and the zucchini ricotta quiche.

Oven-roasted sea bass is a dish that evokes the South of France and vacation vibes. Served with vegetables and a beautiful olive oil mashed potato.

Cheese friands sometimes evoke memories of school cafeterias where they were a classic starter, often more successful than the rest of the meal. Nothing complicated about them – just a few quality basic ingredients, and you’re ready to make this crowd-pleasing recipe. Here’s a classic version of cheese friands.