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

In a Dutch oven, brown the meat with 2 tablespoons of oil over high heat. Meanwhile, slice the onions thinly, cut and remove the germ from the garlic cloves if needed. Once the meat is browned, remove it and add the onions, garlic, and bay leaf to the pot. Let them sweat slightly and lower the heat. Deglaze the bottom of the pot with a glass of water, scraping up the cooking juices with a wooden spoon. Add the tomato paste, balsamic vinegar cream, and sugar. ...

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!

Pkeila is a signature dish of Tunisian Jewish cuisine. This stew features spinach that’s been slowly cooked until caramelized, then simmered with meat and white beans. A true delicacy for those who love it, don’t be put off by its distinctive dark color - this is a dish that wins hearts.

Ground beef is an ingredient we almost always have in the freezer, but we tend to cook it the same way every time. Here are delicious and easy ideas to revisit your classics or try something new!

Have you tried beef tataki? It’s a festive recipe I absolutely love that usually impresses everyone. Similar to the famous “Crying Tiger,” it’s a piece of beef quickly seared then marinated in a fragrant Japanese sauce. It’s close to beef carpaccio but more tender and flavorful.

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.

Tournedos Rossini, a beautifully named French specialty featuring a beef tenderloin topped with pan-seared foie gras and sometimes even truffle slices, served on toasted bread with Madeira sauce. A true festive dish.

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.

After my braised short ribs with onions, I’m sharing a different take on oven-braised beef ribs - this time caramelized with a homemade barbecue sauce, American-style.

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.

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.

A slow-cooked dish that yields melt-in-your-mouth tender meat, so soft it can be cut with a fork, with a beautifully rich sauce. This is a dish often served in Israeli home-style restaurants. Here’s my version, very easy and family-approved.

Assado is a popular cooking method in South America, especially in Argentina. This term is also used in Israel to describe beef short ribs (or veal ribs) prepared as a confit-style meat - marinated, then slow-cooked in the oven at low temperature. The meat becomes so tender it can be cut with a fork.

This braised beef brisket features tender, melt-in-your-mouth meat in a rich fig and red wine sauce. Perfect for festive meals, especially Rosh Hashanah or Sukkot.

Beef carpaccio is a French classic. Thin slices of beef topped with fresh, lightly tangy garnishes. Easy, elegant, and can be prepared ahead!

These steamed buns have a brioche-like texture that’s both airy and melt-in-your-mouth tender. They serve as a perfect base for fillings of your choice - the key is varying textures and flavors while adding freshness with herbs or raw vegetables. Here I’m sharing an easy version made with confit goose legs, fresh cilantro, and peanuts.

Large meat-filled dumplings that are fun to make and so delicious you’ll want to keep eating them…

Stuffed artichokes are a quick family meal we don’t always think of. I like serving them with a yellow pea sauce.

Passover lasagna, an absolute must! They’re flavorful and comforting, and as a bonus at the end of the recipe, an equally delicious vegetarian variation!