Perfect for a summer meal or brunch, gravlax salmon is a recipe for raw salmon cured in a mixture of salt, sugar, and spices. This gentle “cooking” method yields melt-in-your-mouth flesh that’s fragrant and full of flavor. Ideal served in thin slices, on toasted bread, or as an elegant appetizer. A simple preparation with no cooking required that always impresses.

Msoki is the iconic Seder dish for Passover among Tunisian Jews. A true ode to spring vegetables, we eagerly await it every year.

Make homemade sandwich bread with this foolproof recipe that’s soft, wholesome, and dairy-free. Perfect for French toast, toast, or sandwiches.

An easy recipe for Chinese scallion pancakes, perfect for accompanying an Asian meal.

A vegetarian twist on chicken schnitzel, this crispy corn schnitzel is a crowd-pleasing variation everyone will love.

Romaine lettuce leaves stuffed with meat and herbs. A classic Tunisian Jewish dish served during Passover week.

Caques are finger-shaped or ring-shaped cookies, slightly crumbly and delicately flavored, that you’ll never tire of at breakfast or snack time during Passover week.

Here’s a new recipe for beef meatballs with Italian flavors thanks to a basil tomato sauce. They’re flavorful and light because they cook directly in the sauce, no frying needed!

After the pepper-crusted tuna steak, here’s a Japanese-style soy tuna steak version, fragrant and slightly spicy thanks to ginger and wasabi, perfect with an Asian vegetable stir-fry and rice or quinoa.

This tuna and tomato quiche is a delicious pantry-staple quiche that will delight everyone in no time.

Eggplant Parmesan is a classic Italian comfort dish, a complete meal similar to lasagna where pasta sheets are replaced with delicious slices of eggplant.

After the mushroom pashtida, here’s another one with zucchini. Cut into squares or slices, this crustless quiche is a delightful addition to a dairy buffet or summer lunch.

Do you know babka? Some call it Krantz cake – it’s the famous twisted Ashkenazi brioche that’s all the rage in Israel and around the world. After its success in previous years, I’m bringing back this twisted version of Babka in a savory edition.

A recipe for authentic Brittany galettes, also called buckwheat or black wheat crepes. Fill them as you like - buckwheat is naturally gluten-free and has a low glycemic index.

For galette fans, here’s an easy and quick almond cream galette recipe for when you don’t want to or don’t have time to make frangipane or homemade puff pastry.

Red lentil dhal is a hearty, complete, and flavorful vegetarian (even vegan) dish. A perfect pantry staple recipe for traveling without leaving home.

Almond and honey syrup cigars are one of the most beloved Tunisian pastries and an essential part of holiday tables. They’re also one of the easiest to make.

Soft mini sandwich rolls perfect for filling, ideal for buffets, appetizers, or starter tables.

A classic French dish, chicken cutlets à la Normande are simple, quick, and comforting. I’m sharing a dairy-free version made with plant-based cream.

These zucchini flans are soft and fluffy, a fresh idea that’s different for using zucchini! They can accompany fish, meat, or be served alone with a salad.

Here’s a delicious recipe to add to your collection - simple and flavorful, no frying required. These fish balls in tomato sauce are incredibly tender, and kids absolutely love them. You can serve them as mini appetizers, as a starter in sauce, or as a main dish with bulgur or rice.