Here’s a must-have Israeli appetizer - smoky eggplant with tehina. It’s traditionally prepared over an open flame which gives it that very characteristic taste. We love it with a bit of tomato, plenty of tehina and cilantro. The result is melt-in-your-mouth and creamy. If you think you don’t like eggplant, give it a chance with this recipe!

These small Tunisian briks filled with potatoes, eggs and tuna are synonymous with festive tables. The crispiness of the brik gives way to the tender filling, a recipe to try and add to your appetizers or buffet.

The famous chickpea fritters, very easy to make and absolutely delicious! A must-have for your falafel party.

A somewhat forgotten spring appetizer that beautifully showcases leeks

Beef meatballs glazed with yakitori sauce that make a delicious change. Enjoy them on skewers as an appetizer or with rice as a main course.

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

Hummus - chickpea purée - is one of Israel’s national dishes. You’ll find dozens of varieties in restaurants (some - called Houmoussia - serve only that!) but it’s so quick to make that I encourage you to try it at home. Here’s a classic version of hummus with tahini as we eat it here.

A classic Italian starter, the Caprese salad originates from the island of Capri. This easy summer salad is always a crowd-pleaser.

I discovered this egg salad in London, where the English traditionally eat it in sandwiches. I absolutely love this salad - it’s more flavorful than our classic egg-mayo thanks to the addition of green onions and mustard. I also add a finely minced shallot, and it’s always devoured in moments, even by the kids. You can enjoy it on bread, challah, or use it to fill appetizer bites.

A sweet red onion confit that’s never cloying, perfect for adding richness to your dishes like goat cheese honey quiche, with your meats, burgers, mushrooms, or foie gras toasts.

Lentils are a pantry staple that shouldn’t be overlooked—they’re nutritious and protein-rich. Beyond the classic lentils and sausage dish, I’m sharing today a lentil salad recipe packed with fresh vegetables and smoked salmon, which pairs beautifully with lentils.

Salmon carpaccio is a classic at my summer tables. It’s the kind of recipe that only requires quality ingredients to be delicious, and always makes a beautiful impression when served.

Club sandwiches are delicious for lunch, brunch, or a light dinner. They’re easy to make and always give a slightly sophisticated impression while simply assembling a few quality ingredients.

Perfect for appetizers or starters, tuna rillettes are always a hit. They’re easy to make, light, and flavorful. Here they’re presented in endive spoons, lighter than grilled bread toasts.

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

Pretty little cherry tomatoes dressed in balsamic caramel and seeds, candy apple style.

Caraway carrots are a Tunisian specialty and part of the traditional kémia (assortment of small appetizers served at the start of a festive meal). This is a delicious way to prepare carrots.

Take a culinary trip to India with this recipe for Samosas, crispy vegetarian triangles filled with spiced potatoes and peas.

These pakoras are small Indian fritters made with chickpea flour batter. They’re crispy and simple to make.

The most famous Indian sauce, very healthy and quick, made with yogurt, cucumber, and mint. It pairs perfectly with Indian dishes like red lentil fritters.

After the Cheese Naans, I’m presenting today a flavorful variation of garlic and cilantro naans, with instructions to make them dairy-free.