An easy dessert that feels like rice pudding, but made with coconut cream and tapioca pearls (called perles du Japon, “Japanese pearls”, in France). These little pearls are used in desserts, sauces and soups, mainly because they’re an excellent thickener.

Wonton soup, the Chinese dumpling soup you find everywhere in the United States and on most Chinese menus. Here is an easy recipe to make it at home.

Tom kha gai is a wonderfully flavorful, exotic soup made with chicken, spices and coconut milk that I make every year when winter comes. It’s mild and spicy at the same time, a real treat. I discovered it years ago at Izaaki, a restaurant that no longer exists but that I loved. It’s the kind of soup you’d go out to a restaurant for, except now you can make it at home!

A pretty green vegetable soup, with no potatoes. A vitamin-packed bowl that’s rich in fiber. The secret to a really velvety texture is not to add too much of the cooking liquid, so you get a soup that’s flavorful and smooth.

It’s soup season, so today I’m sharing a traditional French onion soup, comforting and indulgent. It’s excellent and calls for only a handful of ingredients.

Nothing like a tangy broth to whet the appetite! That’s why I want you to discover an Iraqi dish with delicate, fragrant flavors: kubbeh. They simmer in a lemony broth unlike anything you’ve tasted before.

Here is a flavorful, simple way to make homemade fish soup, served with rouille sauce. If you’re not in the habit of asking your fishmonger to set aside the heads and bones for you, it’s time to start! Top this soup with the fish of your choice, steamed and added just before serving.

Who said soups were boring? Here’s an easy butternut squash soup. It’s comforting, filling and packed with vitamins, perfect for fall and winter. Vegan and parve when made with vegetable stock.

Leek season has begun! Smoked salmon and leek quiche is a wonderful seasonal recipe, and a great way to use up an already-opened package of smoked salmon. If you like fish quiches, you’ll probably also enjoy white fish and mushroom quiche and salmon, spinach and ricotta quiche.

A simple, flavorful leek quiche, filled with a creamy custard of crème fraîche, tender leeks and a hint of nutmeg.

Discover this melt-in-your-mouth French onion tart, easy to make. With an egg-free pie dough and onions slowly cooked down and flavored with white wine, it’s perfect for a light lunch or a cozy dinner. Serve it warm with a green salad for a simple, comforting and delicious dish. Kosher, dairy.

A Quiche Lorraine made without any dairy, inspired by the traditional recipe. This version uses a plant-based cream and smoked deli meat, the classic flavors of quiche lorraine, so it’s kosher and meat. Baked on an olive oil pie dough, it’s simple, quick and delicious, perfect for lunch or dinner with a green salad.

Quick mini quiches with a lovely goat cheese flavor, made even more indulgent with red onion confit. A dairy, vegetarian recipe.

Quenelles are a classic of Lyon’s cuisine. Here is an excellent recipe for plain quenelles. Filling without being heavy, they are delicious served in a sauce or pan-fried. This version is dairy (and kosher, of course).

Bsal ou loubia (also spelled psal ou loubia), which means “onions and beans,” is a traditional slow-cooked dish from Tunisian cuisine. Delicious and essential, it is made with beef, onions and white beans in a rich, reduced sauce. Here is my family recipe for Bsal ou Loubia.

A recipe for caramelized chicken pieces, quick and quite simply excellent!

This famous Moroccan chicken tagine with olives and preserved lemons is a fragrant, slow-simmered dish that’s simple to make.

Hot and sour soup, which we call potage pékinois (“Peking soup”) in France, is one of the most popular Chinese soups in Chinese restaurants, along with wonton soup. It’s a thick, exotic broth that warms you up on cold evenings and can make a full meal on its own. I also like to serve it as a starter for a Chinese dinner, with spring rolls on the side and chicken with black mushrooms and bamboo shoots.

As soon as the weather starts to turn cooler, I always put a good soup on the menu at least once a week. Some people tend to find soups boring, but for us it’s just the opposite: we have a lot of fun here making them with every possible vegetable and cheese. Served with a few croutons, slices of toast, focaccia… A complete meal that the whole family loves. So here is a new soup to add to your list, Brighton soup. It’s a delicious soup with an English accent, made slightly creamy by the cheddar, which pairs beautifully with the sweetness of the carrots. A dairy, kosher recipe.

Crisp on the outside like a Jerusalem bagel, with a sesame crust to die for and a wonderfully soft inside, all topped with a fragrant cheese cream that’s never heavy. A dream of a recipe, simple and festive at the same time. A must for Shavuot! Kosher and dairy.

White pizza is a pizza I adore, as much as or even more than the classic tomato sauce version, probably because it goes so well with all kinds of cheese, and with mushrooms in particular. Here are 2 topping ideas, one with goat cheese and red onion, the other with mozzarella and mushrooms, for white pizzas as beautiful and delicious as the ones at the restaurant.