Steak au poivre is a French classic; here I’m giving you a tuna steak version with a creamy, seriously addictive peppercorn sauce. It’s a meal that’s both festive and very quick to make.

After the tuna steak with pepper sauce, here is a Japanese-style soy tuna steak, fragrant and gently spicy thanks to ginger and wasabi, to serve with stir-fried Asian vegetables and rice or quinoa.

Peppercorn sauce is one of the essential sauces of French cooking, served with meat and even with fish, as in this delicious recipe for tuna steak with peppercorn sauce. Today I’m sharing a dairy-free peppercorn sauce, perfect with your meat dishes, especially a roast beef.

Small fresh spring rolls filled with raw vegetables and fresh herbs, to which you can, if you like, add chicken or shrimp. Kosher recipe, parve in the vegetarian version.

A slightly forgotten spring starter that shows off leeks beautifully!

I often make pasta on Friday for lunch, with a different sauce every week (unless someone puts in a special request ^^). With spring here, I wanted to try a quick sauce with no cooking and no cheese, namely… zucchini pesto. It was a big hit: it comes together in a few minutes, it’s fresh, well balanced and goes beautifully with pasta. If you love basil and zucchini, I really recommend giving it a try!

Hummus - chickpea purée - is one of Israel’s national dishes. You’ll find dozens of kinds in restaurants (some of them - called hummusiyas - serve nothing else!) but it’s so quick to make that I encourage you to try it. Here is a classic version of hummus with tahini, the way we eat it around here. Kosher and parve, naturally.

After gyoza, chicken dumplings and wontons, here is a new steamed dumpling (dim sum) recipe that is a must and absolutely delicious - har gow (ha kao), made kosher and parve with imitation shrimp.

Here is my recipe for galettes bretonnes, the savory buckwheat crêpes from Brittany, also called galettes de sarrasin or blé noir. Fill them however you like: buckwheat has the advantage of being gluten-free and low on the glycemic index.

A while back, I shared a delicious recipe for pistachio pudding cups that you loved, so here is another quick version on the same principle - a smooth, deeply chocolatey pudding, this time with no eggs and no dairy. Perfect for the end of a meal, a cocktail-style dinner or an afternoon snack.

A great side dish that will win over most zucchini skeptics. Perfect with fish.

Steamed-style bites with a juicy filling and the same two-step cooking as gyozas! Here, the dumpling wrapper has been swapped for Chinese cabbage leaves!

Here’s a different idea for using up a glut of cherries in season, or simply a bag of fruit that’s been sitting in the freezer. You can spoon them over coconut tapioca puddings, ice cream, cakes or cheesecakes.

More delicate than its cousin the cauliflower, broccoli doesn’t always get people dreaming. And yet… If you liked the Roasted Cauliflower, here is an excellent, simple recipe. Feel free to add it to your kemia (Tunisian mezze spread) or serve it alongside a baked fish. It’s vegan and parve.

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.

Crispy, tender shrimp fritters (I use kosher imitation shrimp), just like at a Chinese restaurant.

Here’s an essential Israeli appetizer, smoky eggplant with tahini. It’s traditionally cooked over an open flame, which gives it that very characteristic taste. Here we like it with a little tomato, lots of tahini and cilantro. The result is melting and creamy. If you think you don’t like eggplant, give it a chance with this recipe!

Asado is a very common way of cooking in South America, especially in Argentina. In Israel, the word is also used for the cut itself: beef short ribs (or veal ribs) prepared like a confit, marinated, then cooked for a long time in a low oven. The meat becomes so tender you can cut it with a fork.

It was in London that I discovered egg salad, which the British love to eat in sandwiches. I adore this salad; it has more bite than our traditional French œuf-mayo (hard-boiled eggs with mayonnaise) thanks to the scallions and mustard. I also add a small, finely minced shallot, and it always gets devoured in minutes, even by the kids. You can enjoy it on bread, on challah, or use it to fill mini rolls for an appetizer.

A sweet, indulgent take on traditional Japanese maki and sushi, endlessly adaptable to the seasons and whatever you’re craving!

Lentils are one of those ingredients that are often sitting in the pantry, and they shouldn’t be overlooked: they’re healthy and packed with protein. Beyond the famous French lentils with sausages, today I’m sharing a lentil salad recipe with fresh raw vegetables and smoked salmon, which pairs beautifully with lentils.