An easy and delicious recipe for the famous Russian blinis. They’re thick and wonderfully fluffy. You’ll never buy store-bought blinis again!

Southwest French salad (Perigord or Landes style, they’re quite similar) is a composed salad typical of these regions featuring different duck pieces (especially gizzards, duck breast, foie gras), cooked vegetables and fresh greens, all dressed with a beautiful vinaigrette. My version doesn’t claim to be authentic, but it’s definitely indulgent and delicious!

These little steamed buns are incredibly soft and fluffy. Here’s a detailed version to make them at home. You can fill them with anything - meat, fish, mushrooms…!

Roasted and marinated vegetable antipasti are a cornerstone of Italian starters. Colorful and flavorful, they can also be served as a side dish alongside beef carpaccio or beautiful burrata mozzarella.

Here’s a quick and excellent recipe for crispy basil shrimp that will impress whether served as an appetizer, starter, or main course in a composed salad.

To make this tuna and salmon tataki variation, you’ll need thick cuts rather than thin slices - they’re more flavorful and won’t dry out during cooking.

This fresh and flavorful tuna tartare with mango is always a crowd-pleaser, perfect for serving in verrines as an appetizer or as an elegant starter.

Roast beef is a classic recipe to add to your repertoire. Perfect for cold meals.

Peppercorn sauce is one of the essential sauces in French cuisine for accompanying meats, and even fish, like in this delicious pepper-crusted tuna steak recipe. Today I’m sharing a lactose-free peppercorn sauce recipe, perfect for accompanying your meats, especially a roast beef.

Homemade praliné is incredibly easy to make. Made with roasted hazelnuts and/or almonds, simply blend them with caramel to get pralin (for decorating cakes) or praliné to enhance pastries by blending longer.

Gnaouia (gnaouiya, ganaouia or gnawia) is a specialty of Tunisian Jewish cuisine that’s always a hit. The star ingredient of this delicious dish is okra, prepared with beef or chicken. A staple at celebrations and especially for Shabbat, while relatively unknown in European cooking, okra is widely used in African and Middle Eastern cuisines.

Roast chicken, a family classic you need in your repertoire. A chicken with perfectly golden, crispy skin and tender, juicy meat. This recipe is always a hit - I’ve been making it for years and haven’t changed a thing.

Hachis Parmentier is a comforting French dish, and this duck confit version with sweet potato is a delicious and festive twist on the traditional hachis parmentier recipe. You can make this recipe with duck or goose following the same method.

Fish terrine is a staple of French cuisine. Variations range from budget-friendly to festive. Here’s a flavorful, light salmon terrine that’s simple to make.

Salmon carpaccio is a classic at my summer tables. It’s the kind of recipe that only requires quality ingredients to be delicious, and always makes a beautiful impression when served.

I love dessert creams - they’re indulgent, silky smooth, and ready in no time! After sharing a chocolate dessert cream and a pistachio one, here are delicious homemade chocolate hazelnut praline dessert creams. They can be made lactose-free and are gluten-free. Perfect if you have a jar of homemade praline to use up.

I’ve already introduced you to conchiglioni in this recipe for mushroom conchiglioni gratin with béchamel. For those unfamiliar with them, these are large shell-shaped pasta meant to be stuffed. This time I’m sharing a red sauce version where the conchiglioni are filled with ricotta and spinach and baked until golden.

This smoked salmon potato roll is a savory twist on the classic jelly roll. It’s always a crowd-pleaser and makes a complete meal when served with a green salad.

Pistachio financiers are a delicious twist on classic almond financiers. They’re a great way to use up egg whites and homemade pistachio paste. Like me, you can add a few raspberries for extra flavor.

Nile perch is a delicious white fish that lends itself to many preparations. You can pan-fry it and serve with a creamy shallot and white wine sauce, or today I’m showing you how to coat it with a fragrant herb crust that’s like a savory crumble - a simple, flavorful, and healthy recipe.

Chicken ballotines – just the mention of this dish will have your guests wondering if a professional chef snuck into your kitchen to help. Not at all! This is an impressive presentation with a preparation that’s much simpler than it looks. Go for it!