I often make pasta for Friday lunch, each week with a different sauce (unless there’s a special request ^^). With spring here, I wanted to try a quick sauce with no cooking and no cheese… Zucchini pesto. It was a huge success, it comes together in just a few minutes, it’s fresh, well-balanced and pairs beautifully with pasta. If you love basil and zucchini, I highly recommend trying it!

Here’s a must-have Israeli appetizer - smoky eggplant with tehina. It’s traditionally prepared over an open flame which gives it that very characteristic taste. We love it with a bit of tomato, plenty of tehina and cilantro. The result is melt-in-your-mouth and creamy. If you think you don’t like eggplant, give it a chance with this recipe!

We’re often tempted to buy large quantities of cucumbers when temperatures rise, but they’re fragile and we sometimes tire of tomato-cucumber salad… So here are 6 fresh ideas to use up your cucumbers.

What could be more indulgent and comforting than a gratin dauphinois? Potatoes, cream, milk, and nutmeg. That’s it! Don’t expect to have leftovers…

Passover lasagna, an absolute must! They’re flavorful and comforting, and as a bonus at the end of the recipe, an equally delicious vegetarian variation!

The famous chickpea fritters, very easy to make and absolutely delicious! A must-have for your falafel party.

A delicious shallot and white wine sauce that pairs perfectly with all white fish.

After trying numerous mediocre recipes and store-bought sauces that weren’t any better, I finally found THE spring roll sauce just the way I like it. Unlike other sauces, I don’t use fish sauce. It’s sweet yet slightly spicy and pairs wonderfully with egg rolls, spring rolls, and imperial rolls.

Fresh spring rolls filled with crisp vegetables and fresh herbs, with optional chicken or shrimp. Light, healthy, and perfect for make-ahead meals.

Beef meatballs glazed with yakitori sauce that make a delicious change. Enjoy them on skewers as an appetizer or with rice as a main course.

Chicken meatballs glazed with yakitori sauce, a delicious way to use ground chicken or turkey. Perfect on small skewers or served with rice.

Tender chicken meatballs in a light red sauce - a simple and flavorful way to use ground chicken or turkey.

Hummus - chickpea purée - is one of Israel’s national dishes. You’ll find dozens of varieties in restaurants (some - called Houmoussia - serve only that!) but it’s so quick to make that I encourage you to try it at home. Here’s a classic version of hummus with tahini as we eat it here.

Roast beef is a classic recipe to add to your repertoire. Perfect for cold meals.

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

Peppercorn sauce is one of the essential sauces in French cuisine for accompanying meats, and even fish, like in this delicious pepper-crusted tuna steak recipe. Today I’m sharing a lactose-free peppercorn sauce recipe, perfect for accompanying your meats, especially a roast beef.

Stuffed cabbage is a charming, old-fashioned dish that belongs to the family of comforting home-cooked meals. I discovered it in Israel where it’s deeply rooted in home cooking, an Ashkenazi heritage recipe. It has many cousins as stuffed dishes of all kinds are part of Jewish culinary tradition.

Chicken with black mushrooms and bamboo shoots is a fragrant Chinese recipe I’d been wanting to make again for a long time. Last week I found the missing ingredients, so here’s the recipe.

Basque-style chicken is a colorful and delicious recipe where chicken cooks in a sauce with tender bell peppers, perfect for those who don’t enjoy the acidity that can sometimes come with pepper-based sauces.

A beautiful green vegetable soup without potatoes. A vitamin-packed cocktail rich in fiber. The secret to a perfectly smooth texture is not adding too much cooking water to achieve a flavorful and creamy soup.

Soup season is here! A perfect pumpkin soup for early fall. It’s simple (just two ingredients!), highlighting the delicate taste of pumpkin.