Here’s a recipe idea using phyllo sheets, this time without frying - crispy phyllo with merguez sausages! A quick and flavorful recipe.

Large meat-filled dumplings that are fun to make and so delicious you’ll want to keep eating them…

Wontons are Chinese dumplings that can be enjoyed in a fragrant wonton soup or fried as an appetizer. Here’s an easy recipe to make them at home.

Essential to Sephardic Jewish holiday buffets, these are called banatages in Tunisia and pastels in Morocco. They’re potato croquettes with tuna or meat and a hidden egg in the center.

Crispy and tender shrimp (substitute) fritters, just like at your favorite Chinese restaurant.

Indian Naans. Like probably many of you, my favorite bread when eating Indian food. These are baked in the oven.

Here’s a quick and excellent recipe for crispy basil shrimp that will impress whether served as an appetizer, starter, or main course in a composed salad.

Pissaladière is a Niçoise tart made with thick, soft and crispy dough topped with onions, black olives and anchovies. Emblematic of Southern French cuisine with the taste of summer, perfect as an appetizer, for aperitif or a Mediterranean buffet, this homemade pissaladière is easy to prepare and full of flavor.

These puff pastry sausage rolls are a quick idea that everyone loves.

A blend of maki and spring rolls. Rice paper instead of nori seaweed, with lettuce, mint, salmon, and avocado.

Salmon maki is the simplest sushi to make when you’re getting started. A nori seaweed sheet rolled with sushi rice inside and a strip of salmon.

The salmon roll is a delightful and indulgent twist on the classic maki. The nori seaweed sheet is replaced with thin slices of salmon and a cream cheese center.

A variation of salmon makis, California rolls have the distinctive feature of having the nori seaweed on the inside instead of the outside. They’re fairly easy to make.

A kosher rice bowl (chirashi) with fresh salmon, avocado, cucumber, and sesame seeds.

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

To make this tuna and salmon tataki variation, you’ll need thick cuts rather than thin slices - they’re more flavorful and won’t dry out during cooking.

This fresh and flavorful tuna tartare with mango is always a crowd-pleaser, perfect for serving in verrines as an appetizer or as an elegant starter.

I love tarts and quiches as much as I love mushrooms. This week, looking for a change from my traditional mushroom quiche, I came across a recipe from chef Ottolenghi that inspired this dish. I simplified it with what I had on hand and adapted it to our tastes, and everyone loved it. The tarragon and dill combination pairs beautifully with the mushrooms and gives it an original flavor. The classic quiche custard (eggs + cream) is replaced here with a delicious mushroom cream (which can also be made dairy-free). Let me share it with you!

Here’s a must-try from Tunisian cuisine - fricassés. These are sandwiches with fried bread, like savory doughnuts, filled with tuna, hard-boiled eggs, olives, and cooked and fresh salads. Sound heavy? Give them a try - they’re usually a hit, especially in mini versions for your buffets and appetizers!

A twist on the famous tomato gazpacho, this original recipe is easy, quick, and refreshing.

I often make pasta for Friday lunch, each week with a different sauce (unless there’s a special request ^^). With spring here, I wanted to try a quick sauce with no cooking and no cheese… Zucchini pesto. It was a huge success, it comes together in just a few minutes, it’s fresh, well-balanced and pairs beautifully with pasta. If you love basil and zucchini, I highly recommend trying it!