Steak au poivre is a French classic. Here I’m offering you a tuna steak version with an irresistibly creamy peppercorn sauce. It’s a meal that’s both festive and super quick to make.

After my braised short ribs with onions, I’m sharing a different take on oven-braised beef ribs - this time caramelized with a homemade barbecue sauce, American-style.

Nicknamed the dish that never ends, mloukhia (or mloukhiya) is a typical Tunisian dish made with jute mallow powder and enhanced with meat and merguez sausages. We make it every year when the weather starts to cool down, so here’s my family recipe. Don’t let its appearance fool you, it’s an excellent dish that you’ll love soaking up with good Italian bread.

This 4-cheese pizza is perfect for cheese lovers and an excellent way to use up all those cheese remnants in your fridge. I always keep pizza dough in the freezer—just take it out in the morning and let it rise on a parchment-lined baking sheet.

White pizza is a pizza I absolutely love, as much if not more than the classic tomato sauce version, probably because it pairs so beautifully with all kinds of cheese and especially mushrooms. Here are 2 topping ideas, one with goat cheese and red onions, the other with mozzarella and mushrooms, for white pizzas as gorgeous and delicious as restaurant quality.

A while back, I shared a delicious recipe for pistachio dessert cream that you loved, so here’s another quick version using the same principle—smooth and intensely chocolatey dessert cream, this time without eggs or dairy products, perfect to end a meal, for an appetizer dinner, or for an afternoon snack.

Chicken livers with caramelized onions served over mashed potatoes is a melt-in-your-mouth, exquisite dish often found on Israeli steakhouse menus. Likely a modern take on the classic Ashkenazi chicken livers with onions, this is an original and easy recipe for preparing livers.

Mhamar is a specialty of Tunisian Jewish cuisine featuring vegetables stuffed with meat. It’s a complete meal and a different way to use ground meat. You can prepare them ahead and eat them hot or cold with a drizzle of lemon juice! They’re also traditionally made for Passover by replacing breadcrumbs with matzo meal.

This Italian bread made with olive oil and nigella seeds is traditionally used for Tunisian sandwiches, filled like the famous Tunisian fricassé. It also pairs perfectly with slow-cooked dishes like Psal ou Loubia (meat stew with onions and beans) or mloukhia, corchorus stew with meat and merguez.

Cumin beef meatballs are a classic dish from Middle Eastern tables. Some serve them mini-sized as appetizers. Quick to make and tender, here’s a recipe to adopt.

Smoked salmon pasta, a festive and quick dish to prepare. The secret to this dish is, as always, quality ingredients—especially good smoked salmon that’s not too salty.

Sweet potatoes are a fall staple, and their natural sweetness pairs beautifully with sweet flavors and cheese. I’m sharing a colorful, seasonal recipe that works perfectly as an appetizer or main course, served with a fresh arugula salad.

Hot and sour soup (potage pekinois) is one of the most beloved Chinese soups in restaurants, alongside wonton soup. This thick, exotic broth warms you up on cold evenings and can make a complete meal. I also love serving it as a starter for a Chinese meal, with spring rolls on the side and chicken with black mushrooms and bamboo shoots.

Creamy artichoke sauce is a refined and original way to dress pasta. With frozen artichokes, it works beautifully, making this a perfect pantry recipe. If you love artichokes, you’ll adore this!

Madeleines are a breakfast and snack classic you need in your recipe collection. I’ve used Lenôtre’s recipe as a base, slightly adapted. You can make them with or without butter and coat them with chocolate if you like.

With the beginning of fall come figs! Their season is quite short, so we must take advantage - besides enjoying them fresh, in jams or tarts, or in a savory cake like this one, here’s a delicious, simple salad that’s sure to please everyone!

When temperatures start to drop, I always put a beautiful soup on the weekly menu at least once. Some people tend to find soups boring, but it’s quite the opposite for us – we have so much fun making them with all kinds of vegetables and cheeses. Topped with a few croutons, toasted bread, focaccia… A complete meal that pleases the whole family. Here’s a new soup to add to your list, Brighton soup. It’s a delicious soup with English accents, slightly velvety thanks to cheddar cheese that pairs wonderfully with the sweetness of carrots.