Pissaladière is a tart from Nice made with a thick, soft, crispy dough topped with onions, black olives and anchovies. Emblematic of southern French cooking and full of the taste of summer, it’s perfect as a starter, with drinks or on a Mediterranean buffet. This homemade pissaladière is easy to make and packed with flavor.

Here’s a silky, creamy sauce made with fresh mushrooms.

Artichoke cream is a refined and original way to dress pasta. It works beautifully with frozen artichokes, which makes this a real pantry recipe. If you love artichokes, you should adore this one!

Make your own sandwich bread at home with this foolproof recipe: soft, wholesome and dairy-free. The perfect loaf for grilled cheese, toast or sandwiches.

Meagre is a delicious white fish that’s very common in Israel and turns up in France from time to time too. Its white flesh is delicate, and I encourage you to give it a try - it may well become one of your favorite fish! I served it with a millet risotto with zucchini.

Black lentils (also called Beluga lentils, because the tiny black grains look like caviar) were a real discovery for me, and now I always keep some in my pantry. Nutritionally, they’re high in protein and packed with vitamins. They hold their shape when cooked and don’t need soaking, which makes them the perfect ingredient for a vegetarian starter or lunch that’s still filling!

Asparagus season is short, so make the most of it! Here’s a pasta idea that’s a little different and really shows off the delicate flavor of asparagus.

I already introduced you to conchiglioni in this recipe for conchiglioni stuffed with mushrooms and baked in béchamel. For those who don’t know them, they are large shell-shaped pasta made for stuffing. This time I’m giving you a red version in tomato sauce, where the conchiglioni are filled with ricotta and spinach and baked until golden.

Conchiglioni are big shell-shaped pasta made for stuffing and baking until golden. Here’s my version with a mix of wild and cultivated mushrooms, béchamel and Parmesan.

Here is a basic recipe (and a childishly simple one) for breadcrumbs scented with garlic and herbs, which will give a taste of summer to your dishes. I use it for Provençal tomatoes, in cauliflower gratin, and I often sprinkle it over my sautéed green beans, a fresh green salad, or even mushrooms or fish.

The savory cake (cake salé), here with tuna and olives, is a classic you never get tired of and one you can vary endlessly. You can use this recipe as a base and adapt it however you like.

Hugely popular these last few years, bo bun is a fresh, complete Vietnamese dish that’s perfect for summer. It combines different textures and lovely sweet-and-sour flavors. It’s usually served with marinated, stir-fried beef, but I’m offering you a vegetarian version that’s just as excellent.

An easy, delicious recipe for the famous Russian blinis. They’re thick and wonderfully fluffy (and dairy, so kosher with smoked fish). You’ll never buy blinis again!

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.