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.

I fell in love with this simple, fresh salad - a lovely addition to your spring table.

Tender zucchini roll-ups filled with a light ricotta, lemon and fresh herb filling, standing upright in a rich, concentrated roasted tomato sauce. A fresh, flavorful dairy dish that’s perfect for a holiday buffet or a summer lunch.

Black lentils (also called Beluga lentils, because the tiny black grains look like caviar) were a real discovery for me, and now I always keep some in my pantry. Nutritionally, they’re high in protein and packed with vitamins. They hold their shape when cooked and don’t need soaking, which makes them the perfect ingredient for a vegetarian starter or lunch that’s still filling!

A fresh, quick starter with a bright lemon flavor.

Here’s a recipe I made to clean out the fridge, and it was such a hit that I’m sharing it with you, because I’ll definitely make it again. Mushrooms stuffed with cheese, a few fresh herbs, and caramelized onions, easy and quick. You can serve them as an appetizer with small mushrooms or as a starter with bigger ones.

Hugely popular these last few years, bo bun is a fresh, complete Vietnamese dish that’s perfect for summer. It combines different textures and lovely sweet-and-sour flavors. It’s usually served with marinated, stir-fried beef, but I’m offering you a vegetarian version that’s just as excellent.

Romaine lettuce leaves stuffed with ground beef and fresh herbs. A Tunisian Jewish classic for the week of Passover, and naturally kosher and meat.

Truffles are probably the easiest chocolate bite there is. You eat them without being hungry (and without end…) and they are perfect with coffee. Here is a chocolatey, indulgent recipe with no dairy at all!

Fish terrine is a classic of French cooking. There are versions of it ranging from the most budget-friendly to the most festive. Here I’m sharing a fresh salmon terrine that’s flavorful, light and easy to make.

Here is an excellent quinoa salad that is served warm. It is meltingly soft thanks to the sweet potato and the halloumi. A bit like the black lentil salad, it’s a complete, filling vegetarian main!

Roast chicken, a family dish that belongs in your repertoire of classics. A chicken with beautifully golden, crispy skin and meltingly tender meat. This recipe is always a hit; I’ve been making it for several years now and I wouldn’t change a thing.