If you ever find yourself with too many tubs of cottage cheese and the expiration date creeping up, this is the recipe you need! Light, fluffy pancakes, perfect for brunch, breakfast or an afternoon snack!

Madeleines are a breakfast and afternoon-snack classic that belongs in your recipe notebook. You can make them with butter or with oil, and finish them with a chocolate shell or leave them plain.

Granola is a mix of seeds, grains and dried fruit of all kinds that you can eat on its own or with yogurt or applesauce, for example. Here is an easy granola recipe I love; adapt it to your taste, the season and whatever you have in your pantry. It’s parve and dairy-free.

Here’s a maple syrup cake recipe, very quick and wonderfully moist, that gives you two lovely loaf cakes.

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).

Pretty little crackled chocolate cookies scented with orange blossom water, perfect for using up your leftover egg whites.

Quince is an underrated, delicious fruit, especially when made into quince jam, quince paste or quince jelly. Here is the recipe and the tips to get it right.

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.

Behind this funny name hides a cake from my childhood. A delicious sponge cake that is very quick to make, tall and fluffy, with no dairy. The perfect cake for an afternoon snack or breakfast.

Tunisian boulou is a Sephardic Jewish classic, perfect alongside a coffee or a glass of lemonade. We make it especially for Rosh Hashanah and Yom Kippur, and we love it with quince jam. Here is the step-by-step recipe for a successful homemade boulou.

Make your own sandwich bread at home with this foolproof recipe: soft, wholesome and dairy-free. The perfect loaf for grilled cheese, toast or sandwiches.

Tigrés are small, moist cakes very close to a financier, perfect for using up egg whites you don’t know what to do with. This recipe is adapted from one by Cyril Lignac. I regularly make the butter-free version and they are always a hit.

A light little cookie, easy to make with just a few ingredients, to add to your Passover sweets.

Pure indulgence: this flourless chocolate olive oil cake is a wonderfully rich, fudgy chocolate cake you can make all year round.

Almond croquants are a Passover breakfast staple, and they’re perfect with your morning coffee. The recipe has been updated and no longer contains matzo meal, for a softer texture.

A variation on the famous bouscoutou, that tall, fluffy sponge cake, so here is a first version that is every bit as delicious and indulgent. A must-have in your Passover recipe collection.

After a first Passover version of the famous bouscoutou, our Tunisian sponge cake, here’s another one that got eaten so fast I just had to share it with you. The texture is very light, with no matzo meal, airier than the first one, and it disappears before your eyes! It’s truly one of those easy cakes with just a few ingredients to add to your Passover recipes and gluten-free recipes.

Pretty little Italian amaretti scented with orange blossom water that are a hit with coffee, and a great recipe for using up your egg whites.

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.

Soft, tasty savory muffins that are easy to adapt, easy to eat with your fingers, and a hit with kids!

Soft, tender honey bites, sweet without being cloying, hugely popular around Rosh Hashanah and perfect to offer with a coffee or a tea.