Steak au poivre is a French classic. Here I’m offering you a tuna steak version with an irresistibly creamy peppercorn sauce. It’s a meal that’s both festive and super quick to make.

After my braised short ribs with onions, I’m sharing a different take on oven-braised beef ribs - this time caramelized with a homemade barbecue sauce, American-style.

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

A while back, I shared a delicious recipe for pistachio dessert cream that you loved, so here’s another quick version using the same principle—smooth and intensely chocolatey dessert cream, this time without eggs or dairy products, perfect to end a meal, for an appetizer dinner, or for an afternoon snack.

Hot and sour soup (potage pekinois) is one of the most beloved Chinese soups in restaurants, alongside wonton soup. This thick, exotic broth warms you up on cold evenings and can make a complete meal. I also love serving it as a starter for a Chinese meal, with spring rolls on the side and chicken with black mushrooms and bamboo shoots.

This fava bean and spinach soup is a silky smooth velouté that offers a refreshing change from typical soup flavors. A simple recipe for rainy winter days.

With the beginning of fall come figs! Their season is quite short, so we must take advantage - besides enjoying them fresh, in jams or tarts, or in a savory cake like this one, here’s a delicious, simple salad that’s sure to please everyone!

A slow-cooked dish that yields melt-in-your-mouth tender meat, so soft it can be cut with a fork, with a beautifully rich sauce. This is a dish often served in Israeli home-style restaurants. Here’s my version, very easy and family-approved.

Assado is a popular cooking method in South America, especially in Argentina. This term is also used in Israel to describe beef short ribs (or veal ribs) prepared as a confit-style meat - marinated, then slow-cooked in the oven at low temperature. The meat becomes so tender it can be cut with a fork.

This braised beef brisket features tender, melt-in-your-mouth meat in a rich fig and red wine sauce. Perfect for festive meals, especially Rosh Hashanah or Sukkot.

Here’s an easy-to-make cooked artichoke salad that’s always a hit as a kémia, especially when serving couscous.

A chocolate mascarpone cake with a melt-in-your-mouth texture, covered with a glossy chocolate ganache. All gluten-free! Perfect for using up a container of mascarpone and a change from the traditional tiramisu.

If you love rich and creamy desserts, these pistachio dessert creams are for you. They’re simple to make and gluten-free. This has become a classic in my kitchen whenever I have homemade pistachio paste.

Oven-roasted sea bass is a dish that evokes the South of France and vacation vibes. Served with vegetables and a beautiful olive oil mashed potato.

Here’s a recipe I created to empty the fridge that was such a hit I had to share it, because I’ll definitely make it again. Mushrooms stuffed with cheese, fresh herbs, and caramelized onions—easy and quick. You can serve them as an appetizer with small mushrooms or as a starter with larger ones.

Truffles are probably the easiest chocolate treat that exists. They’re eaten without hunger (and without end…) and are perfect with coffee. Here’s a chocolatey, indulgent recipe that’s dairy-free!

Beef carpaccio is a French classic. Thin slices of beef topped with fresh, lightly tangy garnishes. Easy, elegant, and can be prepared ahead!

Lovely little Italian amaretti with orange blossom water that will be a hit with coffee, a great recipe for using up your egg whites.

I really enjoy vegetable carpaccios - they’re beautiful, delicious, and simple to make.

A sweet and original twist on the classic savory rice tartare, adaptable with seasonal fruits.

Roasted and marinated vegetable antipasti are a cornerstone of Italian starters. Colorful and flavorful, they can also be served as a side dish alongside beef carpaccio or beautiful burrata mozzarella.