What to do with leftover egg whites? It’s a question that comes up all the time, and I hope this article helps you answer it.

Ground beef (minced beef) is one of those ingredients we almost always have in the freezer, but we tend to cook it the same way every time. So here are some delicious, easy ideas to revisit your classics or to try something new!

For a change from nuggets, here is an easy recipe for chicken tempura (toriten), nice and crispy on the outside and tender on the inside.

Chicken with black mushrooms and bamboo shoots is a fragrant Chinese recipe I’d been wanting to make again for a long time. Last week I finally came across the ingredients I was missing, so here’s the recipe.

Just like at the restaurant! Everyone will think you stopped by the deli on the way home 😄

A slightly forgotten spring starter that shows off leeks beautifully!

Here’s a stir-fry of vegetables with Asian flavors that you can enjoy on its own with a bowl of rice, or as a side for Thai-style meat or fish.

Pkaila is one of the signature dishes of Tunisian Jewish cooking. It’s a stew in which the spinach is cooked down for a long time until it becomes almost confit, then simmered with meat and white beans. Real black gold for those who love it: don’t be put off by its unusual color, this dish is a real crowd-pleaser.

Here’s a little cucumber salad you can serve on its own or as a condiment alongside salmon, cold cuts, or a green salad.

I often make pasta on Friday for lunch, with a different sauce every week (unless someone puts in a special request ^^). With spring here, I wanted to try a quick sauce with no cooking and no cheese, namely… zucchini pesto. It was a big hit: it comes together in a few minutes, it’s fresh, well balanced and goes beautifully with pasta. If you love basil and zucchini, I really recommend giving it a try!

Pasta del mare is an Italian classic usually made with seafood. Since I don’t eat it, here’s my excellent take on it, made with fish (shrimp and scallop substitutes). If you like, you can also add some smoked salmon. It’s kosher and parve.

Pistachio paste is a very handy base for making creamy desserts, flavoring tarts, ice creams or even macarons… It’s simple and quick to make; as is often the case, you’ll just need to get hold of good-quality basic ingredients for a delicious homemade pistachio paste.

If you ever find yourself with too many tubs of cottage cheese and the expiration date creeping up, this is the recipe you need! Light, fluffy pancakes, perfect for brunch, breakfast or an afternoon snack!

Bite-sized patties to enjoy as an appetizer or for dinner, served with a green salad or fragrant rice.

Perfect in mini size for a themed buffet, pita bread is very easy to make, wonderfully soft, and freezes well! Here I’m sharing an oven-baked version, but you can also cook them in a skillet.

This Italian-style bread, made with olive oil and sprinkled with nigella seeds, is the one traditionally used for the Tunisian sandwich, filled just like the famous Tunisian fricassé. It is also perfect alongside slow-cooked dishes such as Psal or Loubia (meat stew with onions and beans) or mloukhia, jute-leaf stew with meat and merguez.

Golden baguettes with a thin, crackly crust and an airy crumb just like the ones from the bakery. Topped with seeds, poppy seeds or fried onions, these no-knead baguettes are perfect for making easy, delicious homemade bread.