Figs are here, and their season is short, so make the most of them! We don’t always think of figs in savory dishes, so here’s a delicious, comforting idea for a fall meal that breaks from the usual routine: this savory cake with figs, goat cheese and honey is perfect served with an endive salad. If you’re hosting a brunch one of these days, keep it in mind too.

Savory cake (cake salé) is a staple of cold summer meals, aperitifs and buffet dinners. Here is a recipe for a moist savory cake with deli meat, olives and chives. You can use this base and adapt it however you like.

These little Tunisian briks filled with potatoes, hard-boiled eggs and tuna mean holiday tables to me. The crunch of the pastry gives way to a soft, melting filling, a recipe to try and add to your appetizer spreads or buffets.

Here’s a recipe idea to make with brik pastry sheets, this time without frying - a crispy brik roll filled with merguez! A quick, flavorful recipe.

Chicken meatballs glazed with yakitori sauce, a delicious way to use ground chicken or turkey. Perfect on little skewers or served with rice.

Beef meatballs glazed in yakitori sauce, for a change of pace. Serve them on skewers as an appetizer or with rice as a main course.

Cumin beef meatballs are a classic of Middle Eastern and North African tables, and some people serve them mini-sized as an appetizer. Quick to make and wonderfully tender, this is a recipe to adopt.

These succulent little dumplings are among the dim sum we love most. They are easier to make than they look, and they freeze well too.

Crispy, tender shrimp fritters (I use kosher imitation shrimp), just like at a Chinese restaurant.

Here’s an essential Israeli appetizer, smoky eggplant with tahini. It’s traditionally cooked over an open flame, which gives it that very characteristic taste. Here we like it with a little tomato, lots of tahini and cilantro. The result is melting and creamy. If you think you don’t like eggplant, give it a chance with this recipe!

It was in London that I discovered egg salad, which the British love to eat in sandwiches. I adore this salad; it has more bite than our traditional French œuf-mayo (hard-boiled eggs with mayonnaise) thanks to the scallions and mustard. I also add a small, finely minced shallot, and it always gets devoured in minutes, even by the kids. You can enjoy it on bread, on challah, or use it to fill mini rolls for an appetizer.

To make this trio of tuna and salmon tataki, you will need nice thick steaks, which are tastier than thin slices and will not dry out.

Tomato tart, Provençal, summery, indulgent - here we are crazy about it! The secret to making it really flavorful is to let the tomatoes marinate with the herbs and aromatics before baking. Try it once and it will become a must of your summer.

Summery and beautiful to look at, this is a recipe for last-minute dinners, buffets, or whenever you feel like something indulgent without having to start two days ahead… Everyone will ask for seconds; it’s always a big hit. It’s parve when made with margarine.

A great classic among Italian starters, Caprese salad comes, as its name suggests, from the island of Capri. An easy summer salad that everyone always loves. Kosher and dairy.

Lentils are one of those ingredients that are often sitting in the pantry, and they shouldn’t be overlooked: they’re healthy and packed with protein. Beyond the famous French lentils with sausages, today I’m sharing a lentil salad recipe with fresh raw vegetables and smoked salmon, which pairs beautifully with lentils.

A colorful, summery take on classic spring rolls

Perfect as an appetizer or a starter, tuna rillettes are always a hit. They’re easy to make, light and full of flavor. Here they are served in endive leaves, a lighter option than toasted bread. This recipe is kosher and dairy.

A variation on my tuna rillettes, here’s a delicious recipe for sardine rillettes. Perfect for appetizers and for using up that can of sardines cluttering your pantry.

Tuna and tomato quiche is a delicious “pantry” quiche that will please everyone in no time at all.

A pizza with a thick, soft crust. You can vary the topping to suit your mood; what makes it special is that it’s a pizza without cheese. I’ve listed as suggestions the most traditional toppings and the ones we love. Naturally kosher and parve.