A trendy Vietnamese dish that’s fresh and complete, perfect for summer. It combines different textures and sweet-sour flavors that are very pleasant. Usually served with marinated and sautéed beef, but I offer you an excellent vegetarian version.

I’ve already introduced you to conchiglioni in this recipe for mushroom conchiglioni gratin with béchamel. For those unfamiliar with them, these are large shell-shaped pasta meant to be stuffed. This time I’m sharing a red sauce version where the conchiglioni are filled with ricotta and spinach and baked until golden.

Conchiglioni are large shell-shaped pasta perfect for stuffing and baking. Here’s a delicious version with mixed mushrooms, béchamel sauce, and parmesan.

Club sandwiches are these triangle-shaped, two-layer white bread sandwiches. They’re simple to make and always impressive when served at the table.

Empanadas are Spanish and South American turnovers filled with a typically meat-based filling, with spices that vary by country. Here’s an easy and delicious version of this specialty.

Black lentils (also called Beluga because the small black grains resemble caviar) are a real discovery that I now always keep in my pantry. From a nutritional standpoint, they’re rich in protein and packed with vitamins. They hold up well during cooking and don’t require soaking, making them an ideal ingredient for a vegetarian yet satisfying starter or lunch!

A smooth and flavorful basic Italian tomato sauce recipe. Just like with bolognese sauce, the secret to a good sauce lies in long, slow cooking over low heat.

A rich and flavorful zucchini velouté infused with bay leaf and elevated by a creamy goat cheese topping!

This recipe is excellent if you want to try cooking with millet. You can make this recipe as a main dish, but this risotto also makes a delicious side dish for fish, such as meagre fillet with coconut curry sauce.

Meagre is a delicious white fish commonly found in Israel and sometimes in France. Its delicate white flesh is worth discovering – it might just become one of your favorite fish! I served it with a millet risotto with zucchini.

After the ricotta spinach lasagna and the Passover meat lasagna, here’s a new lasagna recipe that’s equally delicious - tuna lasagna with mozzarella and tomato sauce.

Confit goose legs are a French specialty from the Southwest (Périgord), less common than duck confit. Goose has a more refined and delicate flavor than duck, and we love it here. I’m sharing two cooking methods, stovetop or oven, your choice! You can enjoy them as is, with crispy skin hiding tender confit meat inside. Or use them to create other dishes, see recipe ideas below.

Today I’m sharing a family recipe, my Mom’s tabbouleh. We absolutely love it here. It’s fresh and easy to make. Perfect for all your summer tables and buffets!

A creamy, comforting cauliflower soup that’s quick to make for busy weeknights.

A rich and creamy broccoli soup that pairs beautifully with bold cheeses like blue cheese, gorgonzola, or sharp cheddar slices.

Easy and super soft hamburger buns. Make them large for a meal or mini for a buffet or appetizer spread.

This smoked salmon potato roll is a savory twist on the classic jelly roll. It’s always a crowd-pleaser and makes a complete meal when served with a green salad.

Here’s a smooth and creamy sauce with fresh mushrooms.

Quick mini-quiches with delicious goat cheese flavor, made even more indulgent with red onion confit.

This red mullet fillet recipe is perfect for warm weather. Quick to make, chermoula or derssa sauce is a marinade typically used with grilled fish and meat, bringing delicious flavor.

Here’s a quick-to-make sushi cake that has all the flavors of sushi but in a large format. A great solution for entertaining or when you don’t have the time or desire to pull out your bamboo mat to form individual sushi rolls.