Stir-fried noodles with vegetables are a staple of Chinese cooking, and a quick, delicious dish. Vary the vegetables with the seasons and serve them as a side or a main course. This version is vegetarian and parve.

Nicknamed the dish that never ends, mloukhia (or mloukhiya) is a classic of Tunisian cooking made from ground jute leaves (corète) and cooked with beef and merguez. Here we make it every year as soon as the weather turns cooler, so I’m sharing my family recipe. Don’t judge it by its looks: it’s a wonderful dish that you’ll love mopping up with a good Italian-style bread.

An easy recipe to get started with homemade charcuterie - cured duck breast to enjoy in a hearty salad or as an appetizer.

Madeleines are a breakfast and afternoon-snack classic that belongs in your recipe notebook. You can make them with butter or with oil, and finish them with a chocolate shell or leave them plain.

After the ricotta and spinach lasagna and the Passover meat lasagna, here is a new lasagna recipe, just as delicious: tuna lasagna with mozzarella and tomato sauce.

Big dumplings stuffed with meat, so much fun to make and so good you’ll want to keep eating them without stopping…

Hummus - chickpea purée - is one of Israel’s national dishes. You’ll find dozens of kinds in restaurants (some of them - called hummusiyas - serve nothing else!) but it’s so quick to make that I encourage you to try it. Here is a classic version of hummus with tahini, the way we eat it around here. Kosher and parve, naturally.

Slow-simmered chicken and a fragrant sauce that coats every gnocchi - this is the recipe that breaks the routine, one to add to your classics!

After gyoza, chicken dumplings and wontons, here is a new steamed dumpling (dim sum) recipe that is a must and absolutely delicious - har gow (ha kao), made kosher and parve with imitation shrimp.

These gyoza take a little time to make, especially the first time, but they’re so good you won’t regret it! They’re both crispy and tender thanks to the way they’re cooked: first lightly seared, then steamed, all in a single pan!

These little steamed buns have a brioche-like texture that’s airy and melting at the same time. Use them as a base and fill them with whatever you like; the key is to vary the textures and flavors a bit and to add some freshness with herbs or raw vegetables. Here I’m sharing an easy version filled with braised goose legs, fresh cilantro and peanuts.

Granola is a mix of seeds, grains and dried fruit of all kinds that you can eat on its own or with yogurt or applesauce, for example. Here is an easy granola recipe I love; adapt it to your taste, the season and whatever you have in your pantry. It’s parve and dairy-free.

Gnaouia (also spelled gnaouiya, ganaouia or gnawia) is a Tunisian Jewish specialty that never goes out of style. The star ingredient of this delicious dish is okra, cooked with beef or chicken. A must at holiday meals and especially on Shabbat, okra may be little known in European cooking, but it is a staple across Africa and the Middle East.

A creamy caramel ice cream that’s easy to make with no eggs and no ice cream maker.

Nothing beats homemade confit gizzards to dress up a nice salad or go alongside sautéed potatoes.

This chocolate marble cake is a rich, very moist version that’s especially good for breakfast. Using semi-whole wheat flour and almond flour makes it filling and nutritionally interesting. It’s also dairy-free (parve).

For galette lovers, here is an easy, quick almond cream galette for when you don’t feel like (or don’t have time to) make a frangipane or your own puff pastry.