Discover my delicious dairy-free chocolate chip cookie recipe. These quick-to-make cookies are irresistible with their melty chocolate chips and macadamia nuts.

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

After a first Passover version of the famous bouscoutou, here’s another one that disappeared so quickly I had to share it with you. The texture is very light, without matzo meal, fluffier than the first one, it vanishes before your eyes! It’s truly one of those easy cakes with few ingredients to add to your Passover recipes and gluten-free recipes.

This rustic traditional soup is part of our winter menu and also perfect for Tu Bishvat, when it’s customary to eat barley. Pearl barley soup, Krupnik, is a Polish Ashkenazi specialty that warms both body and soul. It’s a lovely way to prepare pearl barley if you’ve had some sitting in your pantry wondering what to do with it. You can make it with or without meat - both options are included in the recipe.

A childhood memory… A mountain of golden roses glazed with honey syrup, displayed on a porcelain serving platter. The best part? The delicate, paper-thin pastry. A wonderful kosher treat to make for Purim or Rosh Hashanah celebrations.

A beautiful addition to your dessert platter, cornes de gazelle are small pastries filled with almond paste, some even add hazelnuts. They’re easy to make, though a bit time-consuming. The advantage is they freeze beautifully.

The list of honey sweets for Rosh Hashanah would be incomplete without this cake, Tunisian Harissa, made with almonds, semolina, orange blossom water and honey. It’s probably the easiest to make, perfect for beginners.

Romaine lettuce leaves stuffed with meat and herbs. A classic Tunisian Jewish dish served during Passover week.

A variation of the famous bouscoutou, this tall and fluffy cake is just as delicious and indulgent as the original. An essential recipe to have in your Passover collection.

An iconic snack-time treat, cookies aren’t always easy to make. Here’s a tested and approved recipe for chocolate chip and peanut butter cookies, plus some tips to help you succeed.

Beldi lemons are small, walnut-sized lemons found primarily in North Africa and Israel. Their season is quite short, typically available between December and January. Their thin skin makes them perfect for salt preservation, adding wonderful flavor to fresh salads, fish, or tagines.

Latkes, the beloved Ashkenazi specialty of crispy potato pancakes. Traditionally prepared for Hanukkah, they’re perfect as a side dish with meat or fish, though some enjoy them with applesauce, sour cream, or simply sprinkled with sugar.

Do you know babka? Some call it Krantz cake – it’s the famous twisted Ashkenazi brioche that’s all the rage in Israel and around the world. After its success in previous years, I’m bringing back this twisted version of Babka in a savory edition.

Keftas are a variety of fish patties with a distinctive slightly flattened shape that are fried. They can be enjoyed as an appetizer or as an accompaniment to fish couscous.

Montecaos are small, crumbly shortbread cookies flavored with cinnamon or topped with an almond. They have the advantage of being egg-free and dairy-free, and are delicious with mint tea.

A new twist on traditional potato latkes enjoyed during Hanukkah, these sweet potato latkes are a perfect blend of sweet and savory, crispy on the outside and tender inside. They’re ideal for holiday meals, especially during Sukkot or Hanukkah.

These honey-glazed cookies shaped like yoyos are one of the most beloved pastries on holiday tables, especially for Rosh Hashanah and Yom Kippur. Today I’m sharing my family’s Tunisian yoyo recipe with you.

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.

I’m sharing today a recipe for delicious homemade bagels that are easy to make. Bagels have become very trendy in recent years, appearing everywhere from street food chains to restaurant menus. Yet bagels aren’t new at all - they were brought to the United States by Ashkenazi Jews who prepared them, particularly in Poland. They’re characterized by their ring shape and being boiled before baking, which gives them their unique texture, different from other breads.

Here’s a Tunisian zucchini salad that will find its place among your kémia. It’s perfect when making couscous.

Kneidlach in broth (matzo ball soup) is a classic of Jewish Ashkenazi cuisine. If you’re discovering them for the first time, these are matzo meal dumplings served in a beautiful golden chicken broth. Simple to make and delicious, it’s a wonderful recipe to introduce you to Ashkenazi cuisine and a magical remedy when you’re feeling under the weather.