With the start of fall come the figs! Their season is fairly short, so make the most of it. Beyond eating them as they are, in jams or tarts, or in a savory loaf like this one, here is an indulgent, simple salad that makes a nice change and deserves a place on your table. Here, everyone loves it!

A fun, sweet take on the classic chirashi rice bowl, to adapt with whatever fruit is in season.

Hot and sour soup, which we call potage pékinois (“Peking soup”) in France, is one of the most popular Chinese soups in Chinese restaurants, along with wonton soup. It’s a thick, exotic broth that warms you up on cold evenings and can make a full meal on its own. I also like to serve it as a starter for a Chinese dinner, with spring rolls on the side and chicken with black mushrooms and bamboo shoots.

Chocolate mendiants are a pretty little treat that is very easy to make, even with kids. They are perfect with coffee, at brunch, and for Tu BiShvat, when dried fruits and nuts take center stage.

Once the weather starts to cool down, I usually swap my lentil salad for a more wintry version, the classic French lentils with sausages.

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.

I don’t make a lot of gratins, apart from the gratin dauphinois we all love, but here is another easy, indulgent recipe - a cauliflower gratin.

A twist on the famous tomato gazpacho, here’s an original, easy, quick and refreshing recipe.

If you love rich, silky puddings (the taste reminds me of the melt-in-your-mouth Mamie Nova puddings from French supermarkets!), these pistachio ones are for you. They’re easy to make and gluten-free. They’ve become a classic in my house, every time I have some pistachio paste on hand.

A red onion jam that’s sweet without being cloying, and adds a real touch of indulgence to your dishes, especially in a goat cheese and honey quiche, with your meats, hamburgers, mushrooms or on foie gras toasts. Parve and vegan.

A vegetarian chili that’s rich, creamy and full of flavor. A comforting dish to add to your winter menus.

A quick and delicious recipe for oven-roasted carrots that will have you buying carrots just so you can make it.

Roasted butternut squash is a lovely side dish when you want a change from potatoes or butternut squash soup. It’s simple and delicious. I like to serve it this way alongside caramelized barbecue-sauce assado (slow-roasted beef).

A classic of French cooking as soon as fall arrives, this comforting mushroom and chestnut soup is the one to make when the temperatures start to drop.

Soup season is here! A pumpkin soup that’s perfect for early fall. It’s simple (two ingredients!), to let the delicate flavor of the pumpkin shine.

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

A new take on the traditional potato latkes we eat at Hanukkah: these sweet potato latkes are the perfect mix of sweet and savory, crispy on the outside and tender on the inside. They are ideal for holiday meals, especially during Sukkot or Hanukkah.

Spaghetti squash is a very pretty squash that gets its name from the way its cooked flesh pulls apart into strands that look just like spaghetti. You can use it the same way, and here I’m sharing a recipe for spaghetti squash with Parmesan sauce. It’s indulgent and surprisingly convincing, perfect for replacing regular pasta. A kosher dairy recipe.

These garlicky sautéed mushrooms with a slow-cooked egg make a lovely starter or even a light lunch, served with pasta or green beans sautéed in garlic, for example.

This braised beef brisket is a flavorful dish that I’m sharing with you here with a fig and red wine sauce. The meat is meltingly tender, and it’s perfect for a festive meal, especially for Rosh Hashanah or Sukkot.