If you love chouquettes (and honestly, even if you don’t), you’ll adore these little cheese puffs flavored with herbes de Provence.

Here is a recipe for focaccia that is as soft and crispy as you could wish for! It’s perfect as an appetizer or to go with a salad, a soup or antipasti. You can top it with whatever you like: it’s delicious with marinara sauce or with garlic and fresh herbs (rosemary, thyme…).

Here’s a recipe I made to clean out the fridge, and it was such a hit that I’m sharing it with you, because I’ll definitely make it again. Mushrooms stuffed with cheese, a few fresh herbs, and caramelized onions, easy and quick. You can serve them as an appetizer with small mushrooms or as a starter with bigger ones.

The savory cake (cake salé), here with tuna and olives, is a classic you never get tired of and one you can vary endlessly. You can use this recipe as a base and adapt it however you like.

It was while making my famous savory babka that I noticed the filling I had prepared looked strangely like that famous cheese I loved to spread on bread back in France. So without further ado, here is the recipe, ready in no time at all and perfect for cocktail hour.

An easy, delicious recipe for the famous Russian blinis. They’re thick and wonderfully fluffy (and dairy, so kosher with smoked fish). You’ll never buy blinis again!

Have you heard of babka? Some people also call it Krantz cake. It’s the famous Ashkenazi twisted brioche that has taken Israel, and pretty much the whole world, by storm. After its success in previous years, I’m bringing back this twist on babka in a savory version.

Pretty little cherry tomatoes dressed in a balsamic caramel and rolled in seeds, just like candy apples (pommes d’amour). A vegan and parve recipe.

Perfect for a summer meal or brunch, gravlax is raw salmon cured in a mix of salt, sugar and spices. This gentle “cooking” method gives the fish a melt-in-the-mouth texture, fragrant and full of flavor. Ideal served in thin slices, on toast or as an elegant starter. A simple, no-cook preparation that always makes an impression.

These zucchini flans are soft and moist, a fresh idea and a nice change for using up zucchini! They can go alongside fish or meat, or stand on their own with a salad.

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.

Here’s an excellent fish ball recipe to keep in your recipe notebook: it’s simple and full of flavor, with no frying. They’re incredibly tender, and kids love them. You can serve them mini-size as an appetizer, in their sauce as a starter, or as a main course with bulgur or rice.

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

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.

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

With summer on its way, here’s a starter that always has a place among my fresh salads: raw artichoke, sliced into a carpaccio and simply dressed.

Here is a recipe for tuna tartare with mango, very fresh and full of flavor. It is always a big hit and is perfect for an appetizer served in small glasses or as a pretty starter.

If you’ve spent any time on Pita & Chocolat, you’ve probably noticed that I love fish tartares. I’ve already shared my tuna tartare with mango and my pani puri with tuna and salmon tartare. Today I’m adding a newcomer to the collection, with a fruit that makes a nice change. What I love about this kind of starter is that it’s simple, festive and beautiful on the plate all at once.