Lightly spiced beef meatballs simmered in a tomato sauce with preserved lemon, served with potatoes: a traditional Moroccan Jewish recipe (kosher, meat) worth discovering.

Here’s a new beef meatball recipe with Italian flavors, thanks to a tomato basil sauce. These meatballs are flavorful and light because they cook right in the sauce, no frying needed!

Whole roasted sea bass - this is a dish that smells like the South of France and summer vacation. Serve it with a few vegetables and a good olive oil mashed potato.

Chicken ballotines: just the name of this dish will have your guests wondering whether a Michelin-starred chef snuck into the kitchen to help you make dinner. Not at all! It’s a presentation that makes an impression, with a preparation that is much simpler than it looks. Give it a go!

Here is a recipe for tuna tartare with mango, very fresh and full of flavor. It is always a big hit and is perfect for an appetizer served in small glasses or as a pretty starter.

If you’ve spent any time on Pita & Chocolat, you’ve probably noticed that I love fish tartares. I’ve already shared my tuna tartare with mango and my pani puri with tuna and salmon tartare. Today I’m adding a newcomer to the collection, with a fruit that makes a nice change. What I love about this kind of starter is that it’s simple, festive and beautiful on the plate all at once.

Nothing like a tangy broth to whet the appetite! That’s why I want you to discover an Iraqi dish with delicate, fragrant flavors: kubbeh. They simmer in a lemony broth unlike anything you’ve tasted before.

Chicken pastilla is a classic and without a doubt one of the best-known dishes in Moroccan cooking. It takes a little while to make, but the filling can be prepared the day before. I’m not a big fan of sweet-and-savory cooking, and yet I really love this dish, as does everyone who has tasted it! If you’re like me, give it a chance, you might just fall in love with it!

Pani puri, little crispy Indian shells filled with a tuna and mango tartare, make a very fresh and flavorful bite-sized appetizer. They are always a big hit!

Pani puri, little crispy Indian shells filled with salmon and mango tartare - an original, refreshing appetizer for your next party or buffet.

Chocolate mendiants are a pretty little treat that is very easy to make, even with kids. They are perfect with coffee, at brunch, and for Tu BiShvat, when dried fruits and nuts take center stage.

An original way to cook duck or goose breast. Duck and mango are a wonderful pairing.

A flavorful recipe for beef shank so tender it falls apart, very simple to make for an excellent result.

Hachis parmentier, the French shepherd’s pie, is a dish made for sharing, and this duck confit and sweet potato version is a delicious, festive twist on the traditional hachis parmentier recipe. You can make it with duck or goose, the method is exactly the same.

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.

Tournedos Rossini, a lovely name for this French specialty: a thick cut of beef tenderloin topped with a slice of seared foie gras and sometimes even shaved truffle, served on a pan-fried slice of bread with a Madeira sauce. A true celebration dish, here in a kosher (meat) version.

Who can resist a sfenj, those delicious ring-shaped Moroccan doughnuts rolled in sugar? Sfenj call for very few ingredients: a sort of bread dough with extra water, so it’s light, for a result that’s crispy and airy. They’re perfect for Hanukkah when you want a change from sufganiyot.

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.

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.