Schnitzel is practically Israel’s national dish alongside hummus and falafel. Beautiful crispy chicken cutlets, first marinated then breaded. An excellent way to prepare your chicken cutlets.

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.

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.

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.

Chicken Tikka Masala is as iconic as Naans. It’s a curry with a creamy, flavor-packed sauce.

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

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.

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.

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

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

Conchiglioni are large shell-shaped pasta perfect for stuffing and baking. Here’s a delicious version with mixed mushrooms, béchamel sauce, and parmesan.

I’ve already introduced you to conchiglioni in this recipe for mushroom conchiglioni gratin with béchamel. For those unfamiliar with them, these are large shell-shaped pasta meant to be stuffed. This time I’m sharing a red sauce version where the conchiglioni are filled with ricotta and spinach and baked until golden.

A trendy Vietnamese dish that’s fresh and complete, perfect for summer. It combines different textures and sweet-sour flavors that are very pleasant. Usually served with marinated and sautéed beef, but I offer you an excellent vegetarian version.

These delicious dumplings are part of the Dim Sum we love so much. They’re easier to make than they look, and freeze well too.

After gyozas, chicken dumplings, and wontons, here’s another essential and delicious steamed dumpling (Dim Sum) recipe - ha kao.

Club sandwiches are these triangle-shaped, two-layer white bread sandwiches. They’re simple to make and always impressive when served at the table.

Black lentils (also called Beluga because the small black grains resemble caviar) are a real discovery that I now always keep in my pantry. From a nutritional standpoint, they’re rich in protein and packed with vitamins. They hold up well during cooking and don’t require soaking, making them an ideal ingredient for a vegetarian yet satisfying starter or lunch!