Rouille is the perfect partner for your fish soup. The secret to getting it right, just like with mayonnaise, is making sure all the ingredients are at the same temperature.

After a fair number of so-so attempts and store-bought sauces that were no better, I finally found THE egg roll dipping sauce, just the way I like it. Unlike other sauces, I don’t use fish sauce (nuoc mam). It’s sweet but slightly spicy and goes wonderfully with Vietnamese egg rolls, spring rolls and imperial rolls. Let me know what you think!

Small fresh spring rolls filled with raw vegetables and fresh herbs, to which you can, if you like, add chicken or shrimp. Kosher recipe, parve in the vegetarian version.

A rice tartare (also known as chirashi) topped with tuna, avocado and ricotta.

Wontons are Chinese dumplings that you can enjoy in a fragrant wonton broth or fried as an appetizer. Here is an easy recipe for making them at home.

It’s tempting to buy cucumbers by the armful when the temperatures climb, but they’re fragile and the tomato-cucumber salad gets old after a while… So here are 6 ideas that break the routine and use up your cucumbers.

Ground beef (minced beef) is one of those ingredients we almost always have in the freezer, but we tend to cook it the same way every time. So here are some delicious, easy ideas to revisit your classics or to try something new!

A slightly forgotten spring starter that shows off leeks beautifully!

Here’s a little cucumber salad you can serve on its own or as a condiment alongside salmon, cold cuts, or a green salad.

I often make pasta on Friday for lunch, with a different sauce every week (unless someone puts in a special request ^^). With spring here, I wanted to try a quick sauce with no cooking and no cheese, namely… zucchini pesto. It was a big hit: it comes together in a few minutes, it’s fresh, well balanced and goes beautifully with pasta. If you love basil and zucchini, I really recommend giving it a try!

Bite-sized patties to enjoy as an appetizer or for dinner, served with a green salad or fragrant rice.

Perfect in mini size for a themed buffet, pita bread is very easy to make, wonderfully soft, and freezes well! Here I’m sharing an oven-baked version, but you can also cook them in a skillet.

Panino in the singular, these pretty panini rolls are quick to make and freeze well. All that’s left is to fill them and toast them.

This Italian-style bread, made with olive oil and sprinkled with nigella seeds, is the one traditionally used for the Tunisian sandwich, filled just like the famous Tunisian fricassé. It is also perfect alongside slow-cooked dishes such as Psal or Loubia (meat stew with onions and beans) or mloukhia, jute-leaf stew with meat and merguez.

An easy recipe to get started with homemade charcuterie - cured duck breast to enjoy in a hearty salad or as an appetizer.

Big dumplings stuffed with meat, so much fun to make and so good you’ll want to keep eating them without stopping…

Hummus - chickpea purée - is one of Israel’s national dishes. You’ll find dozens of kinds in restaurants (some of them - called hummusiyas - serve nothing else!) but it’s so quick to make that I encourage you to try it. Here is a classic version of hummus with tahini, the way we eat it around here. Kosher and parve, naturally.

After gyoza, chicken dumplings and wontons, here is a new steamed dumpling (dim sum) recipe that is a must and absolutely delicious - har gow (ha kao), made kosher and parve with imitation shrimp.

These gyoza take a little time to make, especially the first time, but they’re so good you won’t regret it! They’re both crispy and tender thanks to the way they’re cooked: first lightly seared, then steamed, all in a single pan!

These steamed buns are unbelievably soft and fluffy. Here’s a detailed, step-by-step recipe for making them at home. You can fill them with anything: meat, fish, mushrooms…! This recipe is kosher and parve.

These little steamed buns have a brioche-like texture that’s airy and melting at the same time. Use them as a base and fill them with whatever you like; the key is to vary the textures and flavors a bit and to add some freshness with herbs or raw vegetables. Here I’m sharing an easy version filled with braised goose legs, fresh cilantro and peanuts.