Roast chicken, a family dish that belongs in your repertoire of classics. A chicken with beautifully golden, crispy skin and meltingly tender meat. This recipe is always a hit; I’ve been making it for several years now and I wouldn’t change a thing.

Nile perch is a good white-fleshed fish that lends itself to all sorts of preparations. You can pan-fry it, for example, and serve it with a shallot and white wine cream sauce; today I’m suggesting you dress it up with a crust of fragrant herbs, a bit like a crumble. A simple recipe that’s tasty and light.

Passover lasagna is a must! It’s flavorful and comforting, and as a bonus at the end of the recipe, a vegetarian version that’s just as delicious!

A slow-roasted lamb shoulder, meltingly tender and falling off the bone. A classic!

A simple, delicious way to cook sea bream in the oven. This recipe is kosher and parve.

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.

Eggplant parmigiana is a rich Italian classic, a complete dish similar to a gratin, creamier than a lasagna where the sheets of pasta have been swapped for delicious slices of eggplant.

A flavorful recipe for beef shank so tender it falls apart, very simple to make for an excellent result.

A quick and delicious recipe for oven-roasted carrots that will have you buying carrots just so you can make it.

Roasted butternut squash is a lovely side dish when you want a change from potatoes or butternut squash soup. It’s simple and delicious. I like to serve it this way alongside caramelized barbecue-sauce assado (slow-roasted beef).

A great classic of French cooking, beef bourguignon is exactly the kind of easy braise we all love: melt-in-your-mouth meat in a rich, velvety sauce. This kosher meat version is even better eaten the next day.

If, like me, you love fried eggplant but the thought of watching it soak up all that oil kills the craving, this oven-fried eggplant recipe is for you! Far less oil than deep-frying, for a result you could easily mistake for the real thing!

A great American classic, pulled beef is full of flavor and easy to make. Just put your seasoned beef (I went with a homemade barbecue sauce) in the oven and let it cook quietly on its own. All that’s left to do is shred it once it’s done. It’s hard to do better.

Here is a quick and excellent recipe for crispy basil shrimp rolls that always makes an impression, whether you serve it with drinks, as a starter, or as a main on a composed salad.

This braised beef brisket is a flavorful dish that I’m sharing with you here with a fig and red wine sauce. The meat is meltingly tender, and it’s perfect for a festive meal, especially for Rosh Hashanah or Sukkot.

After my asado slow-cooked with onions, here is another version of oven-baked beef short ribs, this time caramelized in a homemade barbecue sauce, American ribs style.