A complete meal that’s quick and endlessly adaptable. At home, I make a tart or quiche once a week. Serve with a fresh salad!

Koulibiac is one of those dishes whose preparation takes a bit of time as it combines several components, but the result and the delighted faces of those who taste it are more than worth the effort.

It’s summer, and with the heat comes the desire to spend less time in the kitchen. Here’s a light, foolproof summer recipe you can adapt endlessly! These little soufflé flans are delicious hot or cold. Don’t hesitate to double the recipe!

A quick trip to Thailand with an easy and delicious version of pad thai. This is a very friendly dish, aromatic and faster than it seems!

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

A variation on classic tabbouleh, this savory roasted vegetable couscous salad brings a delicious twist to the traditional recipe.

Just like at a restaurant! Everyone will think you ordered takeout 😄

Stir-fried noodles with vegetables are a Chinese cuisine staple - quick, delicious, and endlessly adaptable. Vary the vegetables with the seasons and serve as a side dish or main course.

Nothing beats a tangy broth to whet the appetite! Discover this Iraqi dish with delicate, aromatic flavors—kubbe dumplings cooked in a lemony broth that’s unlike anything you’ve tried before.

Summery and beautiful, here’s a recipe for impromptu dinners, buffets, or when you want something delicious without having to prepare it two days ahead… Everyone will ask for seconds, it’s always a huge hit.

A thick, fluffy crust pizza. You can vary the toppings to your liking - this kosher pizza is characterized by being cheese-free. I’ve listed the most traditional ingredients that we enjoy as suggestions.

Kreplach (or Krepler) are Ashkenazi stuffed pasta (of German origin) that come in both cheese and meat versions. While the most well-known kreplach are typically made with chicken or beef in chicken broth, I’m presenting today an equally delicious vegetarian (parve) version!

Chekchouka with merguez is an easy and excellent dish where tomatoes and bell peppers melt into a delicious confit topped with runny eggs, perfect for a light Middle Eastern meal!

Cook the cauliflower florets in a large pot (in slightly more than the same volume of water) or steam for about 15 minutes. They should become tender but still hold their shape. Drain. Meanwhile, preheat the oven to 180°C (350°F). Lightly butter a gratin dish (round or rectangular 30×20cm for example) and add 3 tablespoons of herbed breadcrumbs. In a bowl, mix the milk and cream, then add the cornstarch while stirring to dissolve it. Season with salt, pepper and add a pinch of nutmeg. Pour the drained cauliflower into the dish, add the cream-milk mixture, then sprinkle with Parmesan and 2 to 3 tablespoons of herbed breadcrumbs. Bake in the middle of the oven for 40 minutes, until a golden crust forms. Serve hot or warm with a nice green salad. ...

Contact me to discuss your projects and the services that would best suit your needs