Sticky rice is hugely popular in Thailand. Even though it’s made with rice, this is a fruity, refreshing dessert, just right for rounding off an Asian meal. It’s naturally vegan and parve.

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).

For galette lovers, here is an easy, quick almond cream galette for when you don’t feel like (or don’t have time to) make a frangipane or your own puff pastry.

Kaaks are small, lightly crumbly cookies scented with orange blossom water. They are the perfect companion to a cup of tea or coffee.

This cashew cream is the perfect stand-in for classic crème fraîche or heavy cream. Its neutral flavor means you can use it in savory cooking as well as baking. It even works as a spread with drinks before dinner!

These little lemon and speculoos verrines are a lovely way to end a meal on a creamy, tangy note. A dairy-free recipe that’s indulgent and easy.

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.

Here’s a different idea for using up a glut of cherries in season, or simply a bag of fruit that’s been sitting in the freezer. You can spoon them over coconut tapioca puddings, ice cream, cakes or cheesecakes.

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.

Apricot season is here! Here’s an indulgent, easy recipe to end your summer meals on a high note.

A sweet, indulgent take on traditional Japanese maki and sushi, endlessly adaptable to the seasons and whatever you’re craving!

A little burst of freshness with a creamy kiwi and banana smoothie that’s easy to make, vegan and dairy-free.

A little freshness with a creamy strawberry smoothie that’s easy to make, and dairy-free.

A colorful, summery take on classic spring rolls

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.

To add a little variety to the traditional hamantaschen, here is a light, crispy recipe that comes straight from Italy.

A deeply chocolatey mousse that makes a delicious sound when you dip your spoon into it! I don’t know about you, but my barometer for a successful chocolate mousse is partly tied to the noise my spoon makes the moment I dip it in for that first taste. It’s good, super easy and satisfying! And a bonus here, it’s dairy-free!