I discovered this egg salad in London, where the English traditionally eat it in sandwiches. I absolutely love this salad - it’s more flavorful than our classic egg-mayo thanks to the addition of green onions and mustard. I also add a finely minced shallot, and it’s always devoured in moments, even by the kids. You can enjoy it on bread, challah, or use it to fill appetizer bites.

A sweet red onion confit that’s never cloying, perfect for adding richness to your dishes like goat cheese honey quiche, with your meats, burgers, mushrooms, or foie gras toasts.

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.

A staple of Japanese starters, miso soup is a light, comforting soup made with miso paste, seaweed, and tofu. This fragrant vegan version is delicious and doesn’t contain dashi.

Soup season is here! This is a smooth and comforting pumpkin soup made with crème fraîche and topped with cheese.

Lentils are a pantry staple that shouldn’t be overlooked—they’re nutritious and protein-rich. Beyond the classic lentils and sausage dish, I’m sharing today a lentil salad recipe packed with fresh vegetables and smoked salmon, which pairs beautifully with lentils.

Tom kha gai is a flavorful and exotic soup made with chicken, spices, and coconut milk that I make every winter. It’s both mild and spicy, absolutely delicious. I discovered it years ago at Izaaki restaurant, which no longer exists but I loved it. It’s the kind of soup you’d go to a restaurant for, except now you can make it at home!

Fish terrine is a staple of French cuisine. Variations range from budget-friendly to festive. Here’s a flavorful, light salmon terrine that’s simple to make.

Salmon carpaccio is a classic at my summer tables. It’s the kind of recipe that only requires quality ingredients to be delicious, and always makes a beautiful impression when served.

Perfect for appetizers or starters, tuna rillettes are always a hit. They’re easy to make, light, and flavorful. Here they’re presented in endive spoons, lighter than grilled bread toasts.

This tartar sauce pairs perfectly with fish, cold meats like roast beef or grilled meats, or delicious fish burgers. The secret to success, as with mayonnaise or rouille sauce, is having all ingredients at the same temperature.

A variation on tuna rillettes, here’s a delicious sardine rillettes recipe. Perfect for appetizers and for using up that can of sardines taking up space in your pantry.

This rouille sauce is the perfect accompaniment to your fish soup. The secret to success, just like with mayonnaise, is ensuring all ingredients are at the same temperature.

Pretty little cherry tomatoes dressed in balsamic caramel and seeds, candy apple style.

Caraway carrots are a Tunisian specialty and part of the traditional kémia (assortment of small appetizers served at the start of a festive meal). This is a delicious way to prepare carrots.

Take a culinary trip to India with this recipe for Samosas, crispy vegetarian triangles filled with spiced potatoes and peas.

These pakoras are small Indian fritters made with chickpea flour batter. They’re crispy and simple to make.

The most famous Indian sauce, very 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 what you find as an appetizer in Indian restaurants. I replaced the traditional yogurt with a quick cashew cream.

After the Cheese Naans, I’m presenting today a flavorful variation of garlic and cilantro naans, with instructions to make them dairy-free.