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.

A slow-roasted lamb shoulder, meltingly tender and falling off the bone. A classic!

I love crème dessert (French pudding cups): rich, silky and ready in no time! After sharing a chocolate crème dessert and a pistachio one, here are delicious homemade chocolate praline pudding cups. They can be made dairy-free (parve) and are gluten-free. Perfect if you have a jar of praline to use up.

In a word? Delicious. Israeli chef Eyal Shani has restored this excellent, sometimes overlooked vegetable to its former glory. Whole roasted cauliflower is a recipe to adopt and serve to everyone who thinks vegetables are boring! You’ll never again be embarrassed to say that cauliflower is one of your favorite vegetables. And if nothing else, you’ll have a great recipe to serve to your vegetarian friends.

Salmon carpaccio is a classic on my summer tables. It’s the kind of recipe that only asks for good ingredients to be delicious, and it always makes a lovely impression when you bring it to the table.

Beef carpaccio is a French classic - paper-thin slices of beef dressed with a fresh, slightly tangy topping. Easy, beautiful on the plate, and you can prepare it ahead!

Caponata is a Sicilian cousin of French ratatouille. The two are made in much the same way, but what gives caponata its distinctive flavor are the capers, the vinegar and the black olives. Today I’m sharing my Italian grandmother’s recipe. Vegan, gluten-free and parve, it fits on any kosher table.

A twist on the classic caprese salad (tomato and mozzarella), here is a fresh, indulgent salad for summer. Vegetarian, dairy and kosher.

A variation on the famous bouscoutou, that tall, fluffy sponge cake, so here is a first version that is every bit as delicious and indulgent. A must-have in your Passover recipe collection.

After a first Passover version of the famous bouscoutou, our Tunisian sponge cake, here’s another one that got eaten so fast I just had to share it with you. The texture is very light, with no matzo meal, airier than the first one, and it disappears before your eyes! It’s truly one of those easy cakes with just a few ingredients to add to your Passover recipes and gluten-free recipes.

I really love vegetable carpaccios: they’re pretty, delicious and simple to make.

Whole roasted sea bass - this is a dish that smells like the South of France and summer vacation. Serve it with a few vegetables and a good olive oil mashed potato.