Panino in the singular, these lovely panini breads are quick to make and freezer-friendly. All that’s left is to fill and toast them.

This savory cake with tuna and olives is a classic you’ll never tire of, and you can vary it endlessly. Use this recipe as a base and customize it however you like.

Savory cake is a staple for summer cold meals, appetizers, or buffets. This recipe makes a moist savory cake with deli meat, olives, and chives. You can use this base and adapt it to your liking.

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

These steamed buns have a brioche-like texture that’s both airy and melt-in-your-mouth tender. They serve as a perfect base for fillings of your choice - the key is varying textures and flavors while adding freshness with herbs or raw vegetables. Here I’m sharing an easy version made with confit goose legs, fresh cilantro, and peanuts.

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…!

Large meat-filled dumplings that are fun to make and so delicious you’ll want to keep eating them…

Wontons are Chinese dumplings that can be enjoyed in a fragrant wonton soup or fried as an appetizer. Here’s an easy recipe to make them at home.

Stuffed artichokes are a quick family meal we don’t always think of. I like serving them with a yellow pea sauce.

An excellent traditional bolognese sauce recipe. The secret is long, slow cooking, which develops deep flavor.

Perfect in mini version for a themed buffet, pita bread is very easy to make, wonderfully soft, and freezes well! I’m sharing an oven-baked version here, though you can also cook them in a skillet.

Here’s a must-try from Tunisian cuisine - fricassés. These are sandwiches with fried bread, like savory doughnuts, filled with tuna, hard-boiled eggs, olives, and cooked and fresh salads. Sound heavy? Give them a try - they’re usually a hit, especially in mini versions for your buffets and appetizers!

Chicken nuggets are a fun way to get kids to eat chicken. After several tries, here’s my homemade chicken nuggets recipe, tested and approved by the whole family!

Veal Marengo is a slow-cooked dish in a Dutch oven with a delicious sauce. This time I paired it with quinoa, but it can also be served with homemade tagliatelle or rice.

The famous chickpea fritters, very easy to make and absolutely delicious! A must-have for your falafel party.

Chicken with black mushrooms and bamboo shoots is a fragrant Chinese recipe I’d been wanting to make again for a long time. Last week I found the missing ingredients, so here’s the recipe.

Basque-style chicken is a colorful and delicious recipe where chicken cooks in a sauce with tender bell peppers, perfect for those who don’t enjoy the acidity that can sometimes come with pepper-based sauces.

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.

Quenelles are a classic dish from Lyon. Here’s an excellent recipe for plain quenelles. Satisfying without being heavy, they’re delicious served in sauce or pan-fried.

Beef stir-fried with onions is undoubtedly one of the most popular dishes in Chinese restaurants. Here’s an easy and quick recipe to make it at home.

Schnitzel is practically Israel’s national dish alongside hummus and falafel. Beautiful crispy chicken cutlets, first marinated then breaded. An excellent way to prepare your chicken cutlets.