It was in London that I discovered egg salad, which the British love to eat in sandwiches. I adore this salad; it has more bite than our traditional French œuf-mayo (hard-boiled eggs with mayonnaise) thanks to the scallions and mustard. I also add a small, finely minced shallot, and it always gets devoured in minutes, even by the kids. You can enjoy it on bread, on challah, or use it to fill mini rolls for an appetizer.

As soon as the weather starts to turn cooler, I always put a good soup on the menu at least once a week. Some people tend to find soups boring, but for us it’s just the opposite: we have a lot of fun here making them with every possible vegetable and cheese. Served with a few croutons, slices of toast, focaccia… A complete meal that the whole family loves. So here is a new soup to add to your list, Brighton soup. It’s a delicious soup with an English accent, made slightly creamy by the cheddar, which pairs beautifully with the sweetness of the carrots. A dairy, kosher recipe.