This chocolate marble cake is a rich, very moist version that’s especially good for breakfast. Using semi-whole wheat flour and almond flour makes it filling and nutritionally interesting. It’s also dairy-free (parve).

For galette lovers, here is an easy, quick almond cream galette for when you don’t feel like (or don’t have time to) make a frangipane or your own puff pastry.

A recipe for Chinese scallion pancakes: they are easy to make and perfect alongside an Asian meal. Parve, of course.

Here is my recipe for galettes bretonnes, the savory buckwheat crêpes from Brittany, also called galettes de sarrasin or blé noir. Fill them however you like: buckwheat has the advantage of being gluten-free and low on the glycemic index.

Cheese friands sometimes bring back school cafeteria memories, where they were a fairly classic starter, and often more successful than the rest of the meal, to be honest. And there’s nothing complicated about them: a few good-quality basic ingredients and you’re ready to play with this recipe that everyone always loves. Here is a classic version of the cheese friand.

A French classic, Normandy-style chicken escalopes are a simple, quick and comforting dish. Here is my dairy-free version, made with plant-based cream for a deliciously silky result.

Empanadas are savory turnovers of Spanish and South American origin, filled with a stuffing that is usually meat-based, with spices that vary from country to country. Here is an easy and delicious version of this specialty, and it is kosher (meat).

A while back, I shared a delicious recipe for pistachio pudding cups that you loved, so here is another quick version on the same principle - a smooth, deeply chocolatey pudding, this time with no eggs and no dairy. Perfect for the end of a meal, a cocktail-style dinner or an afternoon snack.

Almond cigars in honey syrup are one of the most beloved Tunisian pastries and a must on every holiday table. They are also one of the easiest to make.

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.

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

Tender in the middle, lightly golden on the outside, these fish balls simmer in a fragrant coconut sauce with lime and curry.

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.

Asado is a very common way of cooking in South America, especially in Argentina. In Israel, the word is also used for the cut itself: beef short ribs (or veal ribs) prepared like a confit, marinated, then cooked for a long time in a low oven. The meat becomes so tender you can cut it with a fork.

Here is a delicious way to prepare tomatoes to serve alongside fish or meat, or as a pretty vegetarian dish with rice or quinoa.

Tender zucchini roll-ups filled with a light ricotta, lemon and fresh herb filling, standing upright in a rich, concentrated roasted tomato sauce. A fresh, flavorful dairy dish that’s perfect for a holiday buffet or a summer lunch.

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

This delicious salmon quiche, full of flavor and fragrant with herbs, is just as good warm as it is cold. It’s a variation on the white fish and mushroom quiche and the zucchini and ricotta quiche.

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

This white fish quiche is excellent, and ideal when all you have is a little bit of fish left in the freezer.