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.

Kneidlach in broth (matzo ball soup) is a classic of Jewish Ashkenazi cuisine. If you’re discovering them for the first time, these are matzo meal dumplings served in a beautiful golden chicken broth. Simple to make and delicious, it’s a wonderful recipe to introduce you to Ashkenazi cuisine and a magical remedy when you’re feeling under the weather.

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.

Who said you can’t make a delicious meal from pantry staples? This recipe was such a hit at home that I had to share it with you. For the ginger, here’s my anti-waste tip - I always buy a nice root, peel it, cut it into 1-2cm pieces, and freeze them spaced out in a bag so I always have some on hand.

This classic American pulled beef is flavorful and simple to prepare. Just place your seasoned beef (I chose a homemade barbecue sauce) in the oven and let it cook slowly on its own. All you need to do is shred it after cooking. It doesn’t get much easier.

The hamburger is a complete meal that’s quite simple to prepare, pleasing both kids and adults! Made with a hamburger bun, a beef patty, tomatoes, lettuce, caramelized onions, and homemade hamburger sauce.

Beef Bolognese lasagna is an easy, flavorful, complete dish that reheats perfectly. Today I’m sharing my dairy-free Bolognese recipe. It’s lighter because it contains no béchamel sauce.

A grand classic of French cuisine, beef bourguignon is an easy braised dish we love, with melt-in-your-mouth tender meat in a rich, silky sauce. It’s even better enjoyed the next day.

Herring and potato salad is a classic French bistro dish that’s always a crowd-pleaser. It’s very simple to make, and like most classic recipes, success depends mainly on ingredient quality - beautiful potatoes and good herring.

Steak au poivre is a French classic. Here I’m offering you a tuna steak version with an irresistibly creamy peppercorn sauce. It’s a meal that’s both festive and super quick to make.

Nicknamed the dish that never ends, mloukhia (or mloukhiya) is a typical Tunisian dish made with jute mallow powder and enhanced with meat and merguez sausages. We make it every year when the weather starts to cool down, so here’s my family recipe. Don’t let its appearance fool you, it’s an excellent dish that you’ll love soaking up with good Italian bread.

White pizza is a pizza I absolutely love, as much if not more than the classic tomato sauce version, probably because it pairs so beautifully with all kinds of cheese and especially mushrooms. Here are 2 topping ideas, one with goat cheese and red onions, the other with mozzarella and mushrooms, for white pizzas as gorgeous and delicious as restaurant quality.

This 4-cheese pizza is perfect for cheese lovers and an excellent way to use up all those cheese remnants in your fridge. I always keep pizza dough in the freezer—just take it out in the morning and let it rise on a parchment-lined baking sheet.

A while back, I shared a delicious recipe for pistachio dessert cream that you loved, so here’s another quick version using the same principle—smooth and intensely chocolatey dessert cream, this time without eggs or dairy products, perfect to end a meal, for an appetizer dinner, or for an afternoon snack.

Mhamar is a specialty of Tunisian Jewish cuisine featuring vegetables stuffed with meat. It’s a complete meal and a different way to use ground meat. You can prepare them ahead and eat them hot or cold with a drizzle of lemon juice! They’re also traditionally made for Passover by replacing breadcrumbs with matzo meal.

This Italian bread made with olive oil and nigella seeds is traditionally used for Tunisian sandwiches, filled like the famous Tunisian fricassé. It also pairs perfectly with slow-cooked dishes like Psal ou Loubia (meat stew with onions and beans) or mloukhia, corchorus stew with meat and merguez.

Cumin beef meatballs are a classic dish from Middle Eastern tables. Some serve them mini-sized as appetizers. Quick to make and tender, here’s a recipe to adopt.

Baked endives with smoked salmon are an excellent twist on the famous endives au jambon. To be honest, this recipe is what made me fall in love with cooked endives. If like me you’re not a fan, here’s a recipe (with tips) that should help you appreciate them. And if you already love them, it’s simply delicious so you should enjoy it too!

Hot and sour soup (potage pekinois) is one of the most beloved Chinese soups in restaurants, alongside wonton soup. This thick, exotic broth warms you up on cold evenings and can make a complete meal. I also love serving it as a starter for a Chinese meal, with spring rolls on the side and chicken with black mushrooms and bamboo shoots.

Madeleines are a breakfast and snack classic you need in your recipe collection. I’ve used Lenôtre’s recipe as a base, slightly adapted. You can make them with or without butter and coat them with chocolate if you like.

This fava bean and spinach soup is a silky smooth velouté that offers a refreshing change from typical soup flavors. A simple recipe for rainy winter days.