A rice tartare (also known as chirashi) topped with tuna, avocado and ricotta.

Wontons are Chinese dumplings that you can enjoy in a fragrant wonton broth or fried as an appetizer. Here is an easy recipe for making them at home.

A slightly forgotten spring starter that shows off leeks beautifully!

I often make pasta on Friday for lunch, with a different sauce every week (unless someone puts in a special request ^^). With spring here, I wanted to try a quick sauce with no cooking and no cheese, namely… zucchini pesto. It was a big hit: it comes together in a few minutes, it’s fresh, well balanced and goes beautifully with pasta. If you love basil and zucchini, I really recommend giving it a try!

Bite-sized patties to enjoy as an appetizer or for dinner, served with a green salad or fragrant rice.

Perfect in mini size for a themed buffet, pita bread is very easy to make, wonderfully soft, and freezes well! Here I’m sharing an oven-baked version, but you can also cook them in a skillet.

Panino in the singular, these pretty panini rolls are quick to make and freeze well. All that’s left is to fill them and toast them.

This Italian-style bread, made with olive oil and sprinkled with nigella seeds, is the one traditionally used for the Tunisian sandwich, filled just like the famous Tunisian fricassé. It is also perfect alongside slow-cooked dishes such as Psal or Loubia (meat stew with onions and beans) or mloukhia, jute-leaf stew with meat and merguez.

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

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.

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 steamed buns are unbelievably soft and fluffy. Here’s a detailed, step-by-step recipe for making them at home. You can fill them with anything: meat, fish, mushrooms…! This recipe is kosher and parve.

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.

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.

These mini puff pastry hot dogs are a quick idea to put together, and everyone loves them.

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).

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!

Carrots with caraway are a Tunisian specialty and part of the traditional kemia (the spread of small appetizers served at the start of a holiday meal). It’s a delicious way to dress up carrots, and it happens to be vegan and parve.