If you love rich, silky puddings (the taste reminds me of the melt-in-your-mouth Mamie Nova puddings from French supermarkets!), these pistachio ones are for you. They’re easy to make and gluten-free. They’ve become a classic in my house, every time I have some pistachio paste on hand.

I love tarts and quiches and I love mushrooms. This week, wanting a change from my usual mushroom quiche, I came across a recipe from chef Ottolenghi, which inspired this one. I simplified it with what I had on hand and adapted it to our tastes, and everyone loved it. The tarragon and dill pairing goes beautifully with mushrooms and is what gives this tart its original flavor. The classic quiche filling (eggs + cream) is replaced here by a delicious mushroom cream (which, by the way, can be made dairy-free). I’ll let you discover it!

Who can resist a sfenj, those delicious ring-shaped Moroccan doughnuts rolled in sugar? Sfenj call for very few ingredients: a sort of bread dough with extra water, so it’s light, for a result that’s crispy and airy. They’re perfect for Hanukkah when you want a change from sufganiyot.

Here is a quick and excellent recipe for crispy basil shrimp rolls that always makes an impression, whether you serve it with drinks, as a starter, or as a main on a composed salad.

These manchurians are Indo-Chinese vegetable balls in an absolutely divine sweet and sour sauce. They’re flavorful, tender, with a texture close to meat, and here everyone loved them! A vegan, parve recipe.

Indian-spiced red lentil fritters that are incredibly easy to get right and packed with flavor! A recipe to add to your repertoire when you want a change from falafel or meatballs.

Indian naan. Like many of you, I’m sure, it’s my favorite bread whenever I eat Indian food. These ones are baked in the oven and stuffed with cheese (a dairy recipe).

The famous chickpea fritters, so easy to make and so, so good! A must-have for your falafel party (and naturally vegan and parve).

A little trip to India with this samosa recipe - vegetarian triangles stuffed with potatoes and peas.

These pakoras are little Indian fritters made with a chickpea flour batter. They are crispy and easy to make. Naturally vegan, gluten-free and parve.

After the Cheese naans, today I’m sharing a tasty variation - garlic and cilantro naan, with instructions for making it dairy-free (parve).