An Israeli classic, bourekas are puff pastry triangles filled with a cheese filling. Eat them warm on the go, at a picnic, or with a big salad on the side.

A great classic of French cooking, beef bourguignon is exactly the kind of easy braise we all love: melt-in-your-mouth meat in a rich, velvety sauce. This kosher meat version is even better eaten the next day.

If, like me, you love fried eggplant but the thought of watching it soak up all that oil kills the craving, this oven-fried eggplant recipe is for you! Far less oil than deep-frying, for a result you could easily mistake for the real thing!

A classic of French cooking as soon as fall arrives, this comforting mushroom and chestnut soup is the one to make when the temperatures start to drop.

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!

Soup season is here! A pumpkin soup that’s perfect for early fall. It’s simple (two ingredients!), to let the delicate flavor of the pumpkin shine.

A tender, juicy veal roast cooked in the oven, served with a silky sauce scented with porcini mushrooms. A real centerpiece for the family table, the kind of dish that smells of sharing and that I’m especially fond of.

Soup season is open! Here’s a mild, comforting pumpkin soup cooked with crème fraîche and finished with grated cheese. A kosher dairy classic.

It’s hard to get more comforting than this dish full of fall flavors. The polenta is made from very fine cornmeal, and its creaminess pairs perfectly with mushrooms. For a complete meal, I add a pan of sautéed mushrooms and a runny egg, all dusted with parmesan.

This mushroom gnocchi tastes like fall and comfort food. The “ai funghi” sauce is an Italian classic, every bit as famous as bolognese sauce. It’s a quick dish (if your gnocchi are ready to go) and a really good one. Potato gnocchi are a lovely alternative when you want a change from pasta, because they soak up the sauce so well.

Spaghetti squash is a very pretty squash that gets its name from the way its cooked flesh pulls apart into strands that look just like spaghetti. You can use it the same way, and here I’m sharing a recipe for spaghetti squash with Parmesan sauce. It’s indulgent and surprisingly convincing, perfect for replacing regular pasta. A kosher dairy recipe.

These garlicky sautéed mushrooms with a slow-cooked egg make a lovely starter or even a light lunch, served with pasta or green beans sautéed in garlic, for example.

This braised beef brisket is a flavorful dish that I’m sharing with you here with a fig and red wine sauce. The meat is meltingly tender, and it’s perfect for a festive meal, especially for Rosh Hashanah or Sukkot.

Arancini are little balls that are crispy on the outside and melting on the inside. They’re perfect if you have leftover risotto from the night before, but they’re so good you may end up making risotto just for them! Here’s a vegetarian version with pesto and mozzarella.

Roasted and marinated vegetable antipasti are a staple of Italian starters. Colorful and full of flavor, they also make a great side, especially with a beef carpaccio or a beautiful burrata.

Red lentil dal is a hearty, satisfying vegetarian (and even vegan) dish that makes a complete meal. A pantry-staples recipe of the kind I love, perfect for traveling without leaving home.

I make vegetable curries all the time once fall arrives, but I’d never had the chance to share one with you. That’s now fixed with this vegetarian curry with coconut cream: a complete meal that’s exotic, healthy and comforting at this time of year.