Cumin beef meatballs are a classic of Middle Eastern and North African tables, and some people serve them mini-sized as an appetizer. Quick to make and wonderfully tender, this is a recipe to adopt.

These succulent little dumplings are among the dim sum we love most. They are easier to make than they look, and they freeze well too.

Beef and onion stir-fry is probably one of the most popular dishes in Chinese restaurants. Here is an easy, very quick recipe for making it at home.

Tuna and tomato quiche is a delicious “pantry” quiche that will please everyone in no time at all.

Poulet basquaise, Basque-style chicken, is a colorful, delicious dish where the chicken simmers in a sauce of melting bell peppers, perfect for anyone who doesn’t love the acidity that pepper sauces can sometimes have. Kosher and meat.

Make your own sandwich bread at home with this foolproof recipe: soft, wholesome and dairy-free. The perfect loaf for grilled cheese, toast or sandwiches.

Small, very soft, caterer-style rolls to fill, perfect for a buffet, a cocktail party or an appetizer table.

Healthy, crunchy homemade grissini: an easy recipe you can customize with olives, Parmesan or herbs. Perfect for appetizers or alongside a soup or salad!

With Shavuot just around the corner, here is another easy cheesecake, the no-bake cheesecake. It has a crumbly cookie base topped with a very fresh, egg-free cream cheese filling, and is a variation on the traditional Ashkenazi cheesecake which is usually baked in the oven. You find this cake everywhere in Israel; here is the recipe to make it at home.

Here is a recipe for focaccia that is as soft and crispy as you could wish for! It’s perfect as an appetizer or to go with a salad, a soup or antipasti. You can top it with whatever you like: it’s delicious with marinara sauce or with garlic and fresh herbs (rosemary, thyme…).

The savory cake (cake salé), here with tuna and olives, is a classic you never get tired of and one you can vary endlessly. You can use this recipe as a base and adapt it however you like.

Little crispy cheese bites with an olive hidden inside, perfect for cocktail hour or to pack for a picnic. They’re delicious and really easy to make, and kids will love helping out.

An easy, delicious recipe for the famous Russian blinis. They’re thick and wonderfully fluffy (and dairy, so kosher with smoked fish). You’ll never buy blinis again!

Tigrés are small, moist cakes very close to a financier, perfect for using up egg whites you don’t know what to do with. This recipe is adapted from one by Cyril Lignac. I regularly make the butter-free version and they are always a hit.

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.