Have you heard of babka? Some people also call it Krantz cake. It’s the famous Ashkenazi twisted brioche that has taken Israel, and pretty much the whole world, by storm. After its success in previous years, I’m bringing back this twist on babka in a savory version.

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.

Perfect for a summer meal or brunch, gravlax is raw salmon cured in a mix of salt, sugar and spices. This gentle “cooking” method gives the fish a melt-in-the-mouth texture, fragrant and full of flavor. Ideal served in thin slices, on toast or as an elegant starter. A simple, no-cook preparation that always makes an impression.

Roast beef is a classic recipe to add to your repertoire. Perfect for cold meals. Don’t forget to take the meat out of the refrigerator 30 minutes before preparing it.

Latkes, the sweet name given to this Ashkenazi specialty of potato pancakes. Traditionally made for Hanukkah, they’re perfect alongside meat or fish, but some people eat them with applesauce, sour cream or simply sprinkled with sugar.

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

Salmon carpaccio is a classic on my summer tables. It’s the kind of recipe that only asks for good ingredients to be delicious, and it always makes a lovely impression when you bring it to the table.

A twist on the classic caprese salad (tomato and mozzarella), here is a fresh, indulgent salad for summer. Vegetarian, dairy and kosher.

Here is a recipe for tuna tartare with mango, very fresh and full of flavor. It is always a big hit and is perfect for an appetizer served in small glasses or as a pretty starter.

If you’ve spent any time on Pita & Chocolat, you’ve probably noticed that I love fish tartares. I’ve already shared my tuna tartare with mango and my pani puri with tuna and salmon tartare. Today I’m adding a newcomer to the collection, with a fruit that makes a nice change. What I love about this kind of starter is that it’s simple, festive and beautiful on the plate all at once.

Here is a very easy summer recipe. It’s perfect for a last-minute aperitif, a picnic, or as a topping for a thin tart with tapenade and red mullet.

A fun, sweet take on the classic chirashi rice bowl, to adapt with whatever fruit is in season.

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.

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.

Pani puri, little crispy Indian shells filled with a tuna and mango tartare, make a very fresh and flavorful bite-sized appetizer. They are always a big hit!

Pani puri, little crispy Indian shells filled with salmon and mango tartare - an original, refreshing appetizer for your next party or buffet.

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

Soft, moist, fragrant and dairy-free, this carrot cake has it all!

Cantuccini come from Tuscany: small, dry almond cookies, as crunchy as can be, and the best friend your fall and winter teas and coffees could ask for.

Here is a gorgeous fall cake with honey, apples and hazelnuts, so moist it’s dangerous. It’s perfect for Rosh Hashanah or Sukkot, and it’s parve.

Homemade praline paste is child’s play to make. It’s made from hazelnuts and/or almonds, toasted first, then blended with caramel: a few pulses give you pralin (a crunchy praline crumb for decorating cakes), and blending longer gives you praliné, a smooth praline paste for filling and flavoring pastries.