Beef chuck is made for slow cooking. This chuck roast with mushrooms is a simple, flavorful recipe: golden onions, meltingly tender braised meat and a rich, silky mushroom sauce scented with thyme and garlic. Kosher and meat.

Meltingly tender meat, and a wonderfully fragrant sauce of slow-cooked onions and confit garlic that coats every bite. A recipe you will make again and again!

Msoki is the signature dish of the Passover Seder for Jews of Tunisian origin. A true ode to spring vegetables, we look forward to it every year with great impatience.

Montecaos are small, crumbly, melt-in-your-mouth shortbread cookies, scented with cinnamon or topped with an almond. They have the advantage of being egg-free and dairy-free, and they are delicious with a glass of mint tea.

A simple, soft egg challah.

Veal Marengo is a slow-simmered French stew with a wonderful sauce. This time I served it with quinoa, but it also goes well with fresh tagliatelle or rice.

A lovely addition to your platter of sweets, gazelle horns are little pastries filled with almond paste; some people even add hazelnuts. They are easy to make, though a bit time-consuming. The upside is that they freeze very well.

Here’s an excellent fish ball recipe to keep in your recipe notebook: it’s simple and full of flavor, with no frying. They’re incredibly tender, and kids love them. You can serve them mini-size as an appetizer, in their sauce as a starter, or as a main course with bulgur or rice.

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!

Eggplant parmigiana is a rich Italian classic, a complete dish similar to a gratin, creamier than a lasagna where the sheets of pasta have been swapped for delicious slices of eggplant.

Stuffed artichokes are a quick family dish that doesn’t always come to mind; I like to serve them with a yellow turmeric sauce with peas.

Discover this melt-in-your-mouth French onion tart, easy to make. With an egg-free pie dough and onions slowly cooked down and flavored with white wine, it’s perfect for a light lunch or a cozy dinner. Serve it warm with a green salad for a simple, comforting and delicious dish. Kosher, dairy.

Quenelles are a classic of Lyon’s cuisine. Here is an excellent recipe for plain quenelles. Filling without being heavy, they are delicious served in a sauce or pan-fried. This version is dairy (and kosher, of course).

Bsal ou loubia (also spelled psal ou loubia), which means “onions and beans,” is a traditional slow-cooked dish from Tunisian cuisine. Delicious and essential, it is made with beef, onions and white beans in a rich, reduced sauce. Here is my family recipe for Bsal ou Loubia.

Crisp on the outside like a Jerusalem bagel, with a sesame crust to die for and a wonderfully soft inside, all topped with a fragrant cheese cream that’s never heavy. A dream of a recipe, simple and festive at the same time. A must for Shavuot! Kosher and dairy.

White pizza is a pizza I adore, as much as or even more than the classic tomato sauce version, probably because it goes so well with all kinds of cheese, and with mushrooms in particular. Here are 2 topping ideas, one with goat cheese and red onion, the other with mozzarella and mushrooms, for white pizzas as beautiful and delicious as the ones at the restaurant.

Here’s a rustic, traditional soup that’s part of our winter menus and also of our Tu BiShvat menu, when it’s customary to eat barley. Pearl barley soup, Krupnik, is a Polish Ashkenazi specialty that warms both body and heart. It’s a lovely way to cook pearl barley, if you have some sitting in your pantry without knowing what to do with it. You can make it with or without meat; both options are given in the recipe.

A slow-cooked dish that gives you meltingly tender meat, so soft you can cut it with a fork, in a really beautiful sauce. It’s a dish you’ll often find in Israel at “home cooking” restaurants. Here is my version, very easy and approved by the whole family.

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

A tender, flavorful braised beef neck, slow-simmered in a Dutch oven or pressure cooker with onions, tomato paste and balsamic vinegar. A comforting, generous meat dish you can make ahead.