Cheese friands sometimes bring back school cafeteria memories, where they were a fairly classic starter, and often more successful than the rest of the meal, to be honest. And there’s nothing complicated about them: a few good-quality basic ingredients and you’re ready to play with this recipe that everyone always loves. Here is a classic version of the cheese friand.

Tender zucchini roll-ups filled with a light ricotta, lemon and fresh herb filling, standing upright in a rich, concentrated roasted tomato sauce. A fresh, flavorful dairy dish that’s perfect for a holiday buffet or a summer lunch.

If you love chouquettes (and honestly, even if you don’t), you’ll adore these little cheese puffs flavored with herbes de Provence.

It was while making my famous savory babka that I noticed the filling I had prepared looked strangely like that famous cheese I loved to spread on bread back in France. So without further ado, here is the recipe, ready in no time at all and perfect for cocktail hour.

Little crispy cheese bites with an olive hidden inside, perfect for cocktail hour or to pack for a picnic. They’re delicious and really easy to make, and kids will love helping out.

Eggplant parmigiana is a rich Italian classic, a complete dish similar to a gratin, creamier than a lasagna where the sheets of pasta have been swapped for delicious slices of eggplant.

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.

Four cheese pizza is the perfect pizza for cheese lovers, but above all it’s a great way to make an excellent meal while using up all the leftover cheese in the fridge. I always keep a pizza dough ahead in the freezer: just take it out in the morning and let it rise quietly on a baking sheet lined with parchment paper.

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

An Israeli classic, bourekas are puff pastry triangles filled with a cheese filling. Eat them warm on the go, at a picnic, or with a big salad on the side.

With Shavuot just around the corner, I’m bringing back this cheesecake with its wonderfully creamy texture, all white and glossy. Easy and indulgent without breaking the scale, with a speculoos crust and a delicate hint of lemon, it’s always a huge hit at my house.

Mozzarella sticks (beignets de mozzarella in French) are sticks of mozzarella, breaded and then fried. Here is an easy recipe for making delicious mozzarella sticks at home. Enjoy them as a snack, as a starter with a good homemade tomato sauce or in a nice salad, for a change from warm goat cheese salad.

Arancini are little balls that are crispy on the outside and melting on the inside. They’re perfect if you have leftover risotto from the night before, but they’re so good you may end up making risotto just for them! Here’s a vegetarian version with pesto and mozzarella.