Mozzarella sticks (beignets de mozzarella in French) are sticks of mozzarella, breaded and then fried. Here is an easy recipe for making delicious mozzarella sticks at home. Enjoy them as a snack, as a starter with a good homemade tomato sauce or in a nice salad, for a change from warm goat cheese salad.

Served as a cold starter or as a more generous main, the assiette nordique (Nordic platter) is an elegant dish of smoked fish and salad, served with blinis or toast. Here is my suggestion for the one I like to make; you can adapt it to your taste and to whatever you have in the fridge.

Arancini are little balls that are crispy on the outside and melting on the inside. They’re perfect if you have leftover risotto from the night before, but they’re so good you may end up making risotto just for them! Here’s a vegetarian version with pesto and mozzarella.

Roasted and marinated vegetable antipasti are a staple of Italian starters. Colorful and full of flavor, they also make a great side, especially with a beef carpaccio or a beautiful burrata.

Here’s a quick and delicious recipe for caramelized chicken wings baked in the oven, slightly crispy and irresistible, that kids will love too. They’re easy to make for a weeknight dinner.

These manchurians are Indo-Chinese vegetable balls in an absolutely divine sweet and sour sauce. They’re flavorful, tender, with a texture close to meat, and here everyone loved them! A vegan, parve recipe.

Indian-spiced red lentil fritters that are incredibly easy to get right and packed with flavor! A recipe to add to your repertoire when you want a change from falafel or meatballs.

I love cooking from around the world, especially Asian food and Indian food. I enjoy putting together themed dinners, so here is a complete homemade Indian meal, with all the great Indian restaurant classics like naan, samosas and chicken tikka masala. Pick and choose from these ideas to put together your own favorite homemade Indian feast.

Indian naan. Like many of you, I’m sure, it’s my favorite bread whenever I eat Indian food. These ones are baked in the oven and stuffed with cheese (a dairy recipe).

Salmon maki is the easiest roll to make when you’re just getting started with sushi. A sheet of nori seaweed rolled around sushi rice and a strip of salmon.

The salmon roll is a lovely, indulgent twist on the classic maki. The sheet of nori seaweed is replaced by a thin slice of salmon and a cream cheese center.

A cross between maki and fresh spring rolls. Rice paper instead of a sheet of nori seaweed, with lettuce, mint, salmon and avocado.

A variation on salmon maki, California rolls are made inside out, with the nori seaweed on the inside instead of the outside. They’re fairly easy to make.

A chirashi rice bowl with fresh salmon, avocado, cucumber and sesame seeds.

The famous chickpea fritters, so easy to make and so, so good! A must-have for your falafel party (and naturally vegan and parve).

A little trip to India with this samosa recipe - vegetarian triangles stuffed with potatoes and peas.

These pakoras are little Indian fritters made with a chickpea flour batter. They are crispy and easy to make. Naturally vegan, gluten-free and parve.

The best known of the Indian sauces, healthy and quick, made with yogurt, cucumber and mint. It pairs perfectly with Indian dishes like red lentil fritters.

This famous green mint and cilantro sauce is close to the one served as a starter in Indian restaurants. I swapped the traditional yogurt for a quick cashew cream, which makes it vegan and parve.

After the Cheese naans, today I’m sharing a tasty variation - garlic and cilantro naan, with instructions for making it dairy-free (parve).

Here’s a sushi cake that’s quick to make and has all the flavors of sushi, but in a big-format version. A great option for entertaining, or for when you don’t have the time or the energy to get out your bamboo mat and roll individual sushi. Kosher and parve.