Do you know beef tataki? It’s a rather festive recipe that I adore and that’s always a big hit. A bit like the famous Thai “Crying Tiger”, it’s a piece of beef that’s quickly seared, then marinated in a fragrant Japanese sauce. It’s close to a carpaccio, but more tender and more flavorful.

Steak au poivre is a French classic; here I’m giving you a tuna steak version with a creamy, seriously addictive peppercorn sauce. It’s a meal that’s both festive and very quick to make.

After the tuna steak with pepper sauce, here is a Japanese-style soy tuna steak, fragrant and gently spicy thanks to ginger and wasabi, to serve with stir-fried Asian vegetables and rice or quinoa.

Peppercorn sauce is one of the essential sauces of French cooking, served with meat and even with fish, as in this delicious recipe for tuna steak with peppercorn sauce. Today I’m sharing a dairy-free peppercorn sauce, perfect with your meat dishes, especially a roast beef.

The Salade Sud-Ouest (Périgourdine or Landaise, they’re pretty close) is a classic composed salad from southwest France, with different cuts of duck (gizzards, duck breast and foie gras, especially), cooked vegetables and raw ones, all dressed with a lovely vinaigrette. My version doesn’t claim to be authentic, but it is truly indulgent and delicious!

Pasta del mare is an Italian classic usually made with seafood. Since I don’t eat it, here’s my excellent take on it, made with fish (shrimp and scallop substitutes). If you like, you can also add some smoked salmon. It’s kosher and parve.

Slow-simmered chicken and a fragrant sauce that coats every gnocchi - this is the recipe that breaks the routine, one to add to your classics!

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.

Gnaouia (also spelled gnaouiya, ganaouia or gnawia) is a Tunisian Jewish specialty that never goes out of style. The star ingredient of this delicious dish is okra, cooked with beef or chicken. A must at holiday meals and especially on Shabbat, okra may be little known in European cooking, but it is a staple across Africa and the Middle East.

For galette lovers, here is an easy, quick almond cream galette for when you don’t feel like (or don’t have time to) make a frangipane or your own puff pastry.

Pistachio financiers are a delicious twist on the classic almond financiers. They’re a great way to use up egg whites and some pistachio paste, and you can add a few raspberries like I do.

Smoked salmon pasta, a festive dish that comes together fast. The secret, as is so often the case, is good ingredients - a quality smoked salmon that isn’t too salty. A dairy recipe.

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.

Quince is an underrated, delicious fruit, especially when made into quince jam, quince paste or quince jelly. Here is the recipe and the tips to get it right.

Tender in the middle, lightly golden on the outside, these fish balls simmer in a fragrant coconut sauce with lime and curry.

Cumin beef meatballs are a classic of Middle Eastern and North African tables, and some people serve them mini-sized as an appetizer. Quick to make and wonderfully tender, this is a recipe to adopt.

Asado is a very common way of cooking in South America, especially in Argentina. In Israel, the word is also used for the cut itself: beef short ribs (or veal ribs) prepared like a confit, marinated, then cooked for a long time in a low oven. The meat becomes so tender you can cut it with a fork.

Tiramisu - now there’s a classic Italian dessert that’s indulgent and quick to make! Here I share the traditional recipe and my tips for getting it just right!

To make this trio of tuna and salmon tataki, you will need nice thick steaks, which are tastier than thin slices and will not dry out.

Herb-crusted salmon is a salmon fillet topped with a crispy, fragrant layer. It looks beautiful on the table and is endlessly adaptable to your tastes and cravings, so it is bound to become a staple.

Small, very soft, caterer-style rolls to fill, perfect for a buffet, a cocktail party or an appetizer table.