Here is my recipe for galettes bretonnes, the savory buckwheat crêpes from Brittany, also called galettes de sarrasin or blé noir. Fill them however you like: buckwheat has the advantage of being gluten-free and low on the glycemic index.

Here is a must of Tunisian cooking: fricassés. They are sandwiches made with fried bread, like savory doughnuts, filled with tuna, hard-boiled eggs, olives, and cooked and fresh salads. Sounds heavy? Give them a try, they are always a hit, especially in mini size for your buffets and cocktail parties!

Cheese friands sometimes bring back school cafeteria memories, where they were a fairly classic starter, and often more successful than the rest of the meal, to be honest. And there’s nothing complicated about them: a few good-quality basic ingredients and you’re ready to play with this recipe that everyone always loves. Here is a classic version of the cheese friand.

Behind these funny names hides a cake made of pasta and chicken. A little-known Tunisian specialty that makes a delicious dish and is perfect for using up leftovers.

Pistachio financiers are a delicious twist on the classic almond financiers. They’re a great way to use up egg whites and some pistachio paste, and you can add a few raspberries like I do.

Smoked salmon pasta, a festive dish that comes together fast. The secret, as is so often the case, is good ingredients - a quality smoked salmon that isn’t too salty. A dairy recipe.

A French classic, Normandy-style chicken escalopes are a simple, quick and comforting dish. Here is my dairy-free version, made with plant-based cream for a deliciously silky result.

Empanadas are savory turnovers of Spanish and South American origin, filled with a stuffing that is usually meat-based, with spices that vary from country to country. Here is an easy and delicious version of this specialty, and it is kosher (meat).

Kaaks are small, lightly crumbly cookies scented with orange blossom water. They are the perfect companion to a cup of tea or coffee.

Confit goose legs are a specialty of southwestern France (Périgord), less common than the duck version. Goose has a more refined, delicate flavor than duck, and we love it here. I’m giving you two ways to cook them, one on the stovetop and the other in the oven, so you can choose! You can enjoy them just as they are, with meltingly tender meat under crispy skin. You can also use them to make other dishes, see the recipe ideas below.

This cashew cream is the perfect stand-in for classic crème fraîche or heavy cream. Its neutral flavor means you can use it in savory cooking as well as baking. It even works as a spread with drinks before dinner!

A while back, I shared a delicious recipe for pistachio pudding cups that you loved, so here is another quick version on the same principle - a smooth, deeply chocolatey pudding, this time with no eggs and no dairy. Perfect for the end of a meal, a cocktail-style dinner or an afternoon snack.

A great side dish that will win over most zucchini skeptics. Perfect with fish.

Quince is an underrated, delicious fruit, especially when made into quince jam, quince paste or quince jelly. Here is the recipe and the tips to get it right.

These little lemon and speculoos verrines are a lovely way to end a meal on a creamy, tangy note. A dairy-free recipe that’s indulgent and easy.

Almond cigars in honey syrup are one of the most beloved Tunisian pastries and a must on every holiday table. They are also one of the easiest to make.

Steamed-style bites with a juicy filling and the same two-step cooking as gyozas! Here, the dumpling wrapper has been swapped for Chinese cabbage leaves!