Homemade praline paste is child’s play to make. It’s made from hazelnuts and/or almonds, toasted first, then blended with caramel: a few pulses give you pralin (a crunchy praline crumb for decorating cakes), and blending longer gives you praliné, a smooth praline paste for filling and flavoring pastries.

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.

Keftas are a type of fish ball, and what makes them special is their slightly flattened shape and the fact that they are fried. Enjoy them as an appetizer or alongside a fish couscous.

A great American classic, pulled beef is full of flavor and easy to make. Just put your seasoned beef (I went with a homemade barbecue sauce) in the oven and let it cook quietly on its own. All that’s left to do is shred it once it’s done. It’s hard to do better.

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.

Here’s my go-to recipe for dairy-free chocolate chip cookies. These cookies are quick to make and irresistible, with melty chocolate chips and macadamia nuts.

Cookies are the classic after-school treat, yet they aren’t always easy to get right. Here is a tried-and-tested recipe for chocolate chip and peanut butter cookies, along with a few tips for nailing them every time.

With Shavuot just around the corner, I’m bringing back this cheesecake with its wonderfully creamy texture, all white and glossy. Easy and indulgent without breaking the scale, with a speculoos crust and a delicate hint of lemon, it’s always a huge hit at my house.

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.

Served as a cold starter or as a more generous main, the assiette nordique (Nordic platter) is an elegant dish of smoked fish and salad, served with blinis or toast. Here is my suggestion for the one I like to make; you can adapt it to your taste and to whatever you have in the fridge.

After my asado slow-cooked with onions, here is another version of oven-baked beef short ribs, this time caramelized in a homemade barbecue sauce, American ribs style.

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.