Almond croquants are a Passover breakfast staple, and they’re perfect with your morning coffee. The recipe has been updated and no longer contains matzo meal, for a softer texture.

I love crème dessert (French pudding cups): rich, silky and ready in no time! After sharing a chocolate crème dessert and a pistachio one, here are delicious homemade chocolate praline pudding cups. They can be made dairy-free (parve) and are gluten-free. Perfect if you have a jar of praline to use up.

A lovely addition to your platter of sweets, gazelle horns are little pastries filled with almond paste; some people even add hazelnuts. They are easy to make, though a bit time-consuming. The upside is that they freeze very well.

In a word? Delicious. Israeli chef Eyal Shani has restored this excellent, sometimes overlooked vegetable to its former glory. Whole roasted cauliflower is a recipe to adopt and serve to everyone who thinks vegetables are boring! You’ll never again be embarrassed to say that cauliflower is one of your favorite vegetables. And if nothing else, you’ll have a great recipe to serve to your vegetarian friends.

Salmon carpaccio is a classic on my summer tables. It’s the kind of recipe that only asks for good ingredients to be delicious, and it always makes a lovely impression when you bring it to the table.

Caponata is a Sicilian cousin of French ratatouille. The two are made in much the same way, but what gives caponata its distinctive flavor are the capers, the vinegar and the black olives. Today I’m sharing my Italian grandmother’s recipe. Vegan, gluten-free and parve, it fits on any kosher table.

A twist on the classic caprese salad (tomato and mozzarella), here is a fresh, indulgent salad for summer. Vegetarian, dairy and kosher.

A variation on the famous bouscoutou, that tall, fluffy sponge cake, so here is a first version that is every bit as delicious and indulgent. A must-have in your Passover recipe collection.

After a first Passover version of the famous bouscoutou, our Tunisian sponge cake, here’s another one that got eaten so fast I just had to share it with you. The texture is very light, with no matzo meal, airier than the first one, and it disappears before your eyes! It’s truly one of those easy cakes with just a few ingredients to add to your Passover recipes and gluten-free recipes.

Tender chicken meatballs in a light red sauce, a simple and flavorful idea for using up ground chicken or turkey.

Lightly spiced beef meatballs simmered in a tomato sauce with preserved lemon, served with potatoes: a traditional Moroccan Jewish recipe (kosher, meat) worth discovering.

Here’s a new beef meatball recipe with Italian flavors, thanks to a tomato basil sauce. These meatballs are flavorful and light because they cook right in the sauce, no frying needed!

I really love vegetable carpaccios: they’re pretty, delicious and simple to make.

Whole roasted sea bass - this is a dish that smells like the South of France and summer vacation. Serve it with a few vegetables and a good olive oil mashed potato.

A must on every Sephardic Jewish holiday buffet, these are called banatages in Tunisia and pastels in Morocco. They are potato croquettes filled with tuna or meat, with a piece of egg hidden in the middle.

Eggplant parmigiana is a rich Italian classic, a complete dish similar to a gratin, creamier than a lasagna where the sheets of pasta have been swapped for delicious slices of eggplant.

Here is an easy cooked artichoke salad that is always a hit as part of a kemia (Tunisian appetizer spread), especially when serving couscous.