This classic American pulled beef is flavorful and simple to prepare. Just place your seasoned beef (I chose a homemade barbecue sauce) in the oven and let it cook slowly on its own. All you need to do is shred it after cooking. It doesn’t get much easier.

Tournedos Rossini, a beautifully named French specialty featuring a beef tenderloin topped with pan-seared foie gras and sometimes even truffle slices, served on toasted bread with Madeira sauce. A true festive dish.

A grand classic of French cuisine, beef bourguignon is an easy braised dish we love, with melt-in-your-mouth tender meat in a rich, silky sauce. It’s even better enjoyed the next day.

Steak au poivre is a French classic. Here I’m offering you a tuna steak version with an irresistibly creamy peppercorn sauce. It’s a meal that’s both festive and super quick to make.

After my braised short ribs with onions, I’m sharing a different take on oven-braised beef ribs - this time caramelized with a homemade barbecue sauce, American-style.

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

A while back, I shared a delicious recipe for pistachio dessert cream that you loved, so here’s another quick version using the same principle—smooth and intensely chocolatey dessert cream, this time without eggs or dairy products, perfect to end a meal, for an appetizer dinner, or for an afternoon snack.

Cumin beef meatballs are a classic dish from Middle Eastern tables. Some serve them mini-sized as appetizers. Quick to make and tender, here’s a recipe to adopt.

Smoked salmon pasta, a festive and quick dish to prepare. The secret to this dish is, as always, quality ingredients—especially good smoked salmon that’s not too salty.

Quince is an underappreciated and delicious fruit, especially when prepared as jam, paste, or jelly. Here’s the recipe and tips for making it successfully.

Assado is a popular cooking method in South America, especially in Argentina. This term is also used in Israel to describe beef short ribs (or veal ribs) prepared as a confit-style meat - marinated, then slow-cooked in the oven at low temperature. The meat becomes so tender it can be cut with a fork.

This braised beef brisket features tender, melt-in-your-mouth meat in a rich fig and red wine sauce. Perfect for festive meals, especially Rosh Hashanah or Sukkot.

Pani puri, crispy Indian shells filled with salmon and mango tartare, an original and refreshing bite-sized appetizer.

A chocolate mascarpone cake with a melt-in-your-mouth texture, covered with a glossy chocolate ganache. All gluten-free! Perfect for using up a container of mascarpone and a change from the traditional tiramisu.

Oven-roasted sea bass is a dish that evokes the South of France and vacation vibes. Served with vegetables and a beautiful olive oil mashed potato.

Tiramisu is a classic Italian dessert that’s both indulgent and quick to make! Here’s the traditional recipe with tips to ensure perfect results every time.

Truffles are probably the easiest chocolate treat that exists. They’re eaten without hunger (and without end…) and are perfect with coffee. Here’s a chocolatey, indulgent recipe that’s dairy-free!

Pasta del mare is an Italian classic usually made with shellfish. Since I don’t eat shellfish, I’m sharing an excellent version made my way, with fish (shrimp and scallop substitutes). If you like, you can also add smoked salmon.

Beef carpaccio is a French classic. Thin slices of beef topped with fresh, lightly tangy garnishes. Easy, elegant, and can be prepared ahead!

Pani puri, crispy Indian shells filled with tuna and mango tartare, a very fresh and flavorful bite-sized appetizer. Always a crowd-pleaser!

Chicken pastilla is a cornerstone and undoubtedly one of the most famous dishes of Moroccan cuisine. It takes a bit of time to make, but the filling can be prepared the day before. I’m not a big fan of sweet and savory combinations, yet I really enjoy this dish, as do those who’ve tried it! If you’re like me, give it a chance - you might love it!