A staple of Japanese starters, miso soup is a light, soothing and comforting soup made with miso paste, seaweed and tofu. Here is a deliciously fragrant vegan version, made without dashi.

Leek season has begun! Smoked salmon and leek quiche is a wonderful seasonal recipe, and a great way to use up an already-opened package of smoked salmon. If you like fish quiches, you’ll probably also enjoy white fish and mushroom quiche and salmon, spinach and ricotta quiche.

A simple, flavorful leek quiche, filled with a creamy custard of crème fraîche, tender leeks and a hint of nutmeg.

A Quiche Lorraine made without any dairy, inspired by the traditional recipe. This version uses a plant-based cream and smoked deli meat, the classic flavors of quiche lorraine, so it’s kosher and meat. Baked on an olive oil pie dough, it’s simple, quick and delicious, perfect for lunch or dinner with a green salad.

Quick mini quiches with a lovely goat cheese flavor, made even more indulgent with red onion confit. A dairy, vegetarian recipe.

Hot and sour soup, which we call potage pékinois (“Peking soup”) in France, is one of the most popular Chinese soups in Chinese restaurants, along with wonton soup. It’s a thick, exotic broth that warms you up on cold evenings and can make a full meal on its own. I also like to serve it as a starter for a Chinese dinner, with spring rolls on the side and chicken with black mushrooms and bamboo shoots.

As soon as the weather starts to turn cooler, I always put a good soup on the menu at least once a week. Some people tend to find soups boring, but for us it’s just the opposite: we have a lot of fun here making them with every possible vegetable and cheese. Served with a few croutons, slices of toast, focaccia… A complete meal that the whole family loves. So here is a new soup to add to your list, Brighton soup. It’s a delicious soup with an English accent, made slightly creamy by the cheddar, which pairs beautifully with the sweetness of the carrots. A dairy, kosher recipe.

Chicken pastilla is a classic and without a doubt one of the best-known dishes in Moroccan cooking. It takes a little while to make, but the filling can be prepared the day before. I’m not a big fan of sweet-and-savory cooking, and yet I really love this dish, as does everyone who has tasted it! If you’re like me, give it a chance, you might just fall in love with it!

Pani puri, little crispy Indian shells filled with a tuna and mango tartare, make a very fresh and flavorful bite-sized appetizer. They are always a big hit!

Pani puri, little crispy Indian shells filled with salmon and mango tartare - an original, refreshing appetizer for your next party or buffet.

Soft, tasty savory muffins that are easy to adapt, easy to eat with your fingers, and a hit with kids!

An original way to cook duck or goose breast. Duck and mango are a wonderful pairing.

A twist on the famous tomato gazpacho, here’s an original, easy, quick and refreshing recipe.

Endive gratin with smoked salmon is a wonderful variation on the famous French endives au jambon (endives wrapped in ham). To be honest, this is the recipe that won me over to cooked endives. If, like me, you don’t love them, here is a recipe (with tips) that should help you enjoy them. And if you already do, it’s simply delicious, so you should have a treat too!

A red onion jam that’s sweet without being cloying, and adds a real touch of indulgence to your dishes, especially in a goat cheese and honey quiche, with your meats, hamburgers, mushrooms or on foie gras toasts. Parve and vegan.

An Israeli classic, bourekas are puff pastry triangles filled with a cheese filling. Eat them warm on the go, at a picnic, or with a big salad on the side.

If, like me, you love fried eggplant but the thought of watching it soak up all that oil kills the craving, this oven-fried eggplant recipe is for you! Far less oil than deep-frying, for a result you could easily mistake for the real thing!

A classic of French cooking as soon as fall arrives, this comforting mushroom and chestnut soup is the one to make when the temperatures start to drop.

I love tarts and quiches and I love mushrooms. This week, wanting a change from my usual mushroom quiche, I came across a recipe from chef Ottolenghi, which inspired this one. I simplified it with what I had on hand and adapted it to our tastes, and everyone loved it. The tarragon and dill pairing goes beautifully with mushrooms and is what gives this tart its original flavor. The classic quiche filling (eggs + cream) is replaced here by a delicious mushroom cream (which, by the way, can be made dairy-free). I’ll let you discover it!

Soup season is here! A pumpkin soup that’s perfect for early fall. It’s simple (two ingredients!), to let the delicate flavor of the pumpkin shine.

Soup season is open! Here’s a mild, comforting pumpkin soup cooked with crème fraîche and finished with grated cheese. A kosher dairy classic.