Small fresh spring rolls filled with raw vegetables and fresh herbs, to which you can, if you like, add chicken or shrimp. Kosher recipe, parve in the vegetarian version.

For a change from nuggets, here is an easy recipe for chicken tempura (toriten), nice and crispy on the outside and tender on the inside.

Perfect in mini size for a themed buffet, pita bread is very easy to make, wonderfully soft, and freezes well! Here I’m sharing an oven-baked version, but you can also cook them in a skillet.

Panino in the singular, these pretty panini rolls are quick to make and freeze well. All that’s left is to fill them and toast them.

After gyoza, chicken dumplings and wontons, here is a new steamed dumpling (dim sum) recipe that is a must and absolutely delicious - har gow (ha kao), made kosher and parve with imitation shrimp.

These gyoza take a little time to make, especially the first time, but they’re so good you won’t regret it! They’re both crispy and tender thanks to the way they’re cooked: first lightly seared, then steamed, all in a single pan!

These steamed buns are unbelievably soft and fluffy. Here’s a detailed, step-by-step recipe for making them at home. You can fill them with anything: meat, fish, mushrooms…! This recipe is kosher and parve.

A creamy caramel ice cream that’s easy to make with no eggs and no ice cream maker.

A while back, I shared a delicious recipe for pistachio pudding cups that you loved, so here is another quick version on the same principle - a smooth, deeply chocolatey pudding, this time with no eggs and no dairy. Perfect for the end of a meal, a cocktail-style dinner or an afternoon snack.

Crispy, tender shrimp fritters (I use kosher imitation shrimp), just like at a Chinese restaurant.

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

A delicious shallot and white wine cream sauce that goes beautifully with any white fish.

With Shavuot just around the corner, here is another easy cheesecake, the no-bake cheesecake. It has a crumbly cookie base topped with a very fresh, egg-free cream cheese filling, and is a variation on the traditional Ashkenazi cheesecake which is usually baked in the oven. You find this cake everywhere in Israel; here is the recipe to make it at home.

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.

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.

Truffles are probably the easiest chocolate bite there is. You eat them without being hungry (and without end…) and they are perfect with coffee. Here is a chocolatey, indulgent recipe with no dairy at all!

Montecaos are small, crumbly, melt-in-your-mouth shortbread cookies, scented with cinnamon or topped with an almond. They have the advantage of being egg-free and dairy-free, and they are delicious with a glass of mint tea.

What could be more indulgent and comforting than a gratin dauphinois? Potatoes, cream, milk and a little nutmeg. That’s it! Don’t count on having leftovers…

I love crème dessert (French pudding cups): rich, silky and ready in no time! After sharing a chocolate crème dessert and a pistachio one, here are delicious homemade chocolate praline pudding cups. They can be made dairy-free (parve) and are gluten-free. Perfect if you have a jar of praline to use up.

An easy dessert that feels like rice pudding, but made with coconut cream and tapioca pearls (called perles du Japon, “Japanese pearls”, in France). These little pearls are used in desserts, sauces and soups, mainly because they’re an excellent thickener.

I don’t make a lot of gratins, apart from the gratin dauphinois we all love, but here is another easy, indulgent recipe - a cauliflower gratin.