Ground beef is an ingredient we almost always have in the freezer, but we tend to cook it the same way every time. Here are delicious and easy ideas to revisit your classics or try something new!

As a cold appetizer or a heartier main course, the Nordic platter is an elegant dish featuring smoked fish, salad, and served with blinis or toast. Here’s my favorite version, which you can adapt based on your taste and what’s in your fridge.

A twist on the classic caprese salad (tomato-mozzarella), here’s a fresh and indulgent summer salad.

Indian-spiced red lentil fritters that are incredibly easy to make and delicious! A recipe to add to your repertoire as a change from falafel or meatballs.

A classic French fall soup, this creamy mushroom chestnut velouté is the ultimate comfort food when temperatures drop.

Soft mini sandwich rolls perfect for filling, ideal for buffets, appetizers, or starter tables.

Here’s a Tunisian zucchini salad that will find its place among your kémia. It’s perfect when making couscous.

A delicious spring quiche with ricotta, zucchini, and a few mushrooms. I sometimes add a bit of smoked salmon instead of the mushrooms, which is also excellent.

Have you tried beef tataki? It’s a festive recipe I absolutely love that usually impresses everyone. Similar to the famous “Crying Tiger,” it’s a piece of beef quickly seared then marinated in a fragrant Japanese sauce. It’s close to beef carpaccio but more tender and flavorful.

Who said you can’t make a delicious meal from pantry staples? This recipe was such a hit at home that I had to share it with you. For the ginger, here’s my anti-waste tip - I always buy a nice root, peel it, cut it into 1-2cm pieces, and freeze them spaced out in a bag so I always have some on hand.

If you’ve browsed Pita & Chocolat before, you’ve probably noticed I love fish tartares. I’ve shared my mango tuna tartare, and my pani puri with tuna and salmon tartare. Today I’m adding a newcomer to the collection with an unusual fruit. What’s great about these appetizers is that they’re simple, festive, and beautifully presentable all at once.

Herring and potato salad is a classic French bistro dish that’s always a crowd-pleaser. It’s very simple to make, and like most classic recipes, success depends mainly on ingredient quality - beautiful potatoes and good herring.

Chicken livers with caramelized onions served over mashed potatoes is a melt-in-your-mouth, exquisite dish often found on Israeli steakhouse menus. Likely a modern take on the classic Ashkenazi chicken livers with onions, this is an original and easy recipe for preparing livers.

This Italian bread made with olive oil and nigella seeds is traditionally used for Tunisian sandwiches, filled like the famous Tunisian fricassé. It also pairs perfectly with slow-cooked dishes like Psal ou Loubia (meat stew with onions and beans) or mloukhia, corchorus stew with meat and merguez.

Baked endives with smoked salmon are an excellent twist on the famous endives au jambon. To be honest, this recipe is what made me fall in love with cooked endives. If like me you’re not a fan, here’s a recipe (with tips) that should help you appreciate them. And if you already love them, it’s simply delicious so you should enjoy it too!

Hot and sour soup (potage pekinois) is one of the most beloved Chinese soups in restaurants, alongside wonton soup. This thick, exotic broth warms you up on cold evenings and can make a complete meal. I also love serving it as a starter for a Chinese meal, with spring rolls on the side and chicken with black mushrooms and bamboo shoots.

This fava bean and spinach soup is a silky smooth velouté that offers a refreshing change from typical soup flavors. A simple recipe for rainy winter days.

When temperatures start to drop, I always put a beautiful soup on the weekly menu at least once. Some people tend to find soups boring, but it’s quite the opposite for us – we have so much fun making them with all kinds of vegetables and cheeses. Topped with a few croutons, toasted bread, focaccia… A complete meal that pleases the whole family. Here’s a new soup to add to your list, Brighton soup. It’s a delicious soup with English accents, slightly velvety thanks to cheddar cheese that pairs wonderfully with the sweetness of carrots.

Leek season has begun! This smoked salmon and leek quiche is an excellent seasonal recipe that’s also perfect for using up an opened package of smoked salmon. If you enjoy fish quiches, you’ll likely also love the white fish and mushroom quiche and the salmon and spinach quiche with ricotta.

A simple and flavorful leek quiche, filled with a creamy custard made with fresh cream, tender leeks, and a hint of nutmeg.

Here’s an easy-to-make cooked artichoke salad that’s always a hit as a kémia, especially when serving couscous.