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.

Nile perch is a good white-fleshed fish that lends itself to all sorts of preparations. You can pan-fry it, for example, and serve it with a shallot and white wine cream sauce; today I’m suggesting you dress it up with a crust of fragrant herbs, a bit like a crumble. A simple recipe that’s tasty and light.

Meltingly tender meat, and a wonderfully fragrant sauce of slow-cooked onions and confit garlic that coats every bite. A recipe you will make again and again!

Nougat glacé, the French frozen honey nougat, is one of those festive, quick desserts to keep in your recipe notebook.

A deeply chocolatey mousse that makes a delicious sound when you dip your spoon into it! I don’t know about you, but my barometer for a successful chocolate mousse is partly tied to the noise my spoon makes the moment I dip it in for that first taste. It’s good, super easy and satisfying! And a bonus here, it’s dairy-free!

Little almond bites that are very simple and quick to make, a Passover tradition. The kind you love to nibble on with a good cup of coffee.

What could be more indulgent and comforting than a gratin dauphinois? Potatoes, cream, milk and a little nutmeg. That’s it! Don’t count on having leftovers…

A chocolate mascarpone cake with a melt-in-the-mouth texture, covered in a beautifully glossy chocolate ganache. And it’s gluten-free! Perfect for using up a tub of mascarpone and for a change from the classic tiramisu.

Pure indulgence: this flourless chocolate olive oil cake is a wonderfully rich, fudgy chocolate cake you can make all year round.

These zucchini flans are soft and moist, a fresh idea and a nice change for using up zucchini! They can go alongside fish or meat, or stand on their own with a salad.

Veal Marengo is a slow-simmered French stew with a wonderful sauce. This time I served it with quinoa, but it also goes well with fresh tagliatelle or rice.