Latkes, the sweet name given to this Ashkenazi specialty of potato pancakes. Traditionally made for Hanukkah, they’re perfect alongside meat or fish, but some people eat them with applesauce, sour cream or simply sprinkled with sugar.

Passover lasagna is a must! It’s flavorful and comforting, and as a bonus at the end of the recipe, a vegetarian version that’s just as delicious!

Coulibiac is one of those dishes that takes a little while to make, since it combines several separate preparations, but the result - and the delighted faces of everyone who gets to eat it - is well worth the effort.

Kaak are lightly crumbly, fragrant little ring cookies shaped around your finger, and you never get tired of them at breakfast or teatime during Passover week.

A few years ago I shared several versions of charoset with you; this year here is a new express charoset, and it is absolutely excellent.

Herring and potato salad, or hareng pomme à l’huile, is another French bistro classic that everyone loves. It’s very simple to make and, as is so often the case, its success depends mostly on the quality of the ingredients: good potatoes and good herring.

An Ashkenazi recipe for tender Hamantaschen (Haman’s ears) with a homemade poppy seed filling.

A simple, soft egg challah.

Little almond bites that are very simple and quick to make, a Passover tradition. The kind you love to nibble on with a good cup of coffee.

What could be more indulgent and comforting than a gratin dauphinois? Potatoes, cream, milk and a little nutmeg. That’s it! Don’t count on having leftovers…

With Passover just around the corner, I’m sharing this traditional treat of Passover week again: fritèches (or sfériès) are little fritters that are incredibly light and melt in your mouth, then get their sweetness from a coating of honey syrup. An express recipe with just 2 ingredients!

Pure indulgence: this flourless chocolate olive oil cake is a wonderfully rich, fudgy chocolate cake you can make all year round.

Molten chocolate cakes hiding a surprise speculoos center - a quick, easy dessert that always makes an impression.

Chicken livers with caramelized onions served over mashed potatoes are a meltingly tender, exquisite dish you’ll often find on the menu at meat restaurants in Israel. Most likely a modern take on the famous Ashkenazi chicken livers with onions, it’s an original and easy way to cook livers.

These zucchini flans are soft and moist, a fresh idea and a nice change for using up zucchini! They can go alongside fish or meat, or stand on their own with a salad.

A slow-roasted lamb shoulder, meltingly tender and falling off the bone. A classic!

A simple, delicious way to cook sea bream in the oven. This recipe is kosher and parve.