Discover this melt-in-your-mouth onion tart, easy to make. Made with an egg-free shortcrust pastry and gently sautéed onions flavored with white wine, it’s ideal for a light lunch or indulgent dinner. Serve it warm with a green salad for a simple, comforting, and delicious dish.

A dairy-free version of the traditional Quiche Lorraine, using plant-based cream and smoked deli meat, typical of this classic French dish. Made with an olive oil crust, it’s simple, quick, and flavorful—perfect for lunch or dinner with a green salad.

Soft honey bites, sweet without being overpowering, very popular during Rosh Hashanah, perfect to serve with coffee or tea.

In a Dutch oven, brown the meat with 2 tablespoons of oil over high heat. Meanwhile, slice the onions thinly, cut and remove the germ from the garlic cloves if needed. Once the meat is browned, remove it and add the onions, garlic, and bay leaf to the pot. Let them sweat slightly and lower the heat. Deglaze the bottom of the pot with a glass of water, scraping up the cooking juices with a wooden spoon. Add the tomato paste, balsamic vinegar cream, and sugar. ...

This rustic traditional soup is part of our winter menu and also perfect for Tu Bishvat, when it’s customary to eat barley. Pearl barley soup, Krupnik, is a Polish Ashkenazi specialty that warms both body and soul. It’s a lovely way to prepare pearl barley if you’ve had some sitting in your pantry wondering what to do with it. You can make it with or without meat - both options are included in the recipe.

This pan-seared mushroom dish with a perfect egg makes a beautiful starter or even lunch, complemented for example with pasta or garlic-sautéed green beans.

Tender, melt-in-your-mouth roasted veal cooked in the oven, served with a smooth, porcini-scented sauce. A true centerpiece for the family table that embodies sharing and warmth—one of my absolute favorites.

This gorgeous fall honey cake with apples and hazelnuts is incredibly moist and tender. Perfect for Rosh Hashanah or Sukkot celebrations.

Soft, moist, aromatic, and dairy-free, this carrot cake has everything going for it!

A quick and simply excellent recipe for caramelized chicken pieces!

An Israeli classic, borekas are triangular puff pastries filled with a cheese mixture. Enjoy them warm on the go, at a picnic, or with a nice salad.

A creamy, flavor-packed vegetarian chili recipe. A comforting dish perfect for your winter menu rotation.

The famous Moroccan chicken tajine with olives and preserved lemons is a fragrant, slow-cooked dish that’s simple to make.

Soup season is here, and today I’m sharing a traditional French onion soup that’s comforting and indulgent. It’s excellent and requires only a few ingredients.

Here’s a flavorful and simple version for making homemade fish soup with rouille sauce. If you’re not used to asking your fishmonger to set aside heads and bones, now’s the time to start! Enhance this soup with fish of your choice, steam them before adding when serving.

Who said soups were boring? This easy butternut squash soup is comforting, nourishing, and packed with vitamins—perfect for fall and winter.

Red lentil dhal is a hearty, complete, and flavorful vegetarian (even vegan) dish. A perfect pantry staple recipe for traveling without leaving home.

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

A classic French fall soup, this creamy mushroom chestnut velouté is the ultimate comfort food when temperatures drop.

Kneidlach in broth (matzo ball soup) is a classic of Jewish Ashkenazi cuisine. If you’re discovering them for the first time, these are matzo meal dumplings served in a beautiful golden chicken broth. Simple to make and delicious, it’s a wonderful recipe to introduce you to Ashkenazi cuisine and a magical remedy when you’re feeling under the weather.

Who said you can’t make a delicious meal from pantry staples? This recipe was such a hit at home that I had to share it with you. For the ginger, here’s my anti-waste tip - I always buy a nice root, peel it, cut it into 1-2cm pieces, and freeze them spaced out in a bag so I always have some on hand.