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.

Apricot season is here! This delicious and easy recipe is the perfect way to end your summer meals with a flourish!

Chocolate mendiants are a beautiful and easy-to-make treat, perfect even for making with kids. They’re ideal for serving with coffee, at brunch, or during Tu BiShvat celebrations to highlight dried fruits and nuts.

Originating from Tuscany, cantuccini are crispy almond biscotti, perfectly crunchy and the best companion for your fall and winter teas and coffees.

Almond and honey syrup cigars are one of the most beloved Tunisian pastries and an essential part of holiday tables. They’re also one of the easiest to make.

Madeleines are a breakfast and snack classic you need in your recipe collection. I’ve used Lenôtre’s recipe as a base, slightly adapted. You can make them with or without butter and coat them with chocolate if you like.

Behind this funny name hides a cake from my childhood. A delicious sponge cake that’s very quick to make, tall, fluffy, and dairy-free. The ideal cake for snack time or breakfast.

Lovely little Italian amaretti with orange blossom water that will be a hit with coffee, a great recipe for using up your egg whites.

Kaaks are small, lightly crumbly cookies flavored with orange blossom water that pair perfectly with tea or coffee.

A refreshing dairy-free strawberry smoothie that’s creamy, easy to make, and naturally delicious.

A sweet and original twist on the classic savory rice tartare, adaptable with seasonal fruits.

A colorful summer twist on traditional spring rolls

A sweet and delicious version of traditional Japanese makis and sushi to customize endlessly according to the seasons and your cravings!

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

Here’s a recipe for a maple syrup cake that’s quick and moist, yielding two beautiful loaves.

An easy dessert reminiscent of rice pudding but made with coconut cream and tapioca pearls. These small pearls are used in desserts, sauces, and soups as an excellent thickening agent.

I love dessert creams - they’re indulgent, silky smooth, and ready in no time! After sharing a chocolate dessert cream and a pistachio one, here are delicious homemade chocolate hazelnut praline dessert creams. They can be made lactose-free and are gluten-free. Perfect if you have a jar of homemade praline to use up.

A refreshing dairy-free smoothie with kiwi, banana and basil that’s creamy, easy to make, and naturally sweet.

This cashew-based cream is perfect for replacing heavy or light cream in any recipe. Its neutral taste makes it versatile for both cooking and baking. You can even use it as a spread for appetizers!

Here’s a different way to use an abundance of seasonal cherries or simply a bag of fruit sitting in your freezer. You can put them on coconut tapioca cream, on your ice cream, cakes, or cheesecakes.

These chocolate banana muffins are a recipe to treasure… They’re light, indulgent, the chips are perfectly distributed and never sink to the bottom. A quick and foolproof recipe. Plus, you can use those very (too) ripe bananas you didn’t know what to do with because no one wanted to eat them.