With summer approaching, here’s a starter that always has a place among my fresh salads - raw artichoke, sliced carpaccio-style and seasoned.

Crispy and tender shrimp (substitute) fritters, just like at your favorite Chinese restaurant.

A sweet and delicious version of traditional Japanese makis and sushi to customize endlessly according to the seasons and your cravings!

A fresh and quick starter with a delicious lemony flavor.

A twist on the famous tomato gazpacho, this original recipe is easy, quick, and refreshing.

Veal Marengo is a slow-cooked dish in a Dutch oven with a delicious sauce. This time I paired it with quinoa, but it can also be served with homemade tagliatelle or rice.

I often make pasta for Friday lunch, each week with a different sauce (unless there’s a special request ^^). With spring here, I wanted to try a quick sauce with no cooking and no cheese… Zucchini pesto. It was a huge success, it comes together in just a few minutes, it’s fresh, well-balanced and pairs beautifully with pasta. If you love basil and zucchini, I highly recommend trying it!

A simple, fresh salad that’s perfect for your spring table—crisp, light, and full of flavor.

Here’s a must-have Israeli appetizer - smoky eggplant with tehina. It’s traditionally prepared over an open flame which gives it that very characteristic taste. We love it with a bit of tomato, plenty of tehina and cilantro. The result is melt-in-your-mouth and creamy. If you think you don’t like eggplant, give it a chance with this recipe!

What could be more indulgent and comforting than a gratin dauphinois? Potatoes, cream, milk, and nutmeg. That’s it! Don’t expect to have leftovers…

Fresh spring rolls filled with crisp vegetables and fresh herbs, with optional chicken or shrimp. Light, healthy, and perfect for make-ahead meals.

A somewhat forgotten spring appetizer that beautifully showcases leeks

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

Hummus - chickpea purée - is one of Israel’s national dishes. You’ll find dozens of varieties in restaurants (some - called Houmoussia - serve only that!) but it’s so quick to make that I encourage you to try it at home. Here’s a classic version of hummus with tahini as we eat it here.

I discovered this egg salad in London, where the English traditionally eat it in sandwiches. I absolutely love this salad - it’s more flavorful than our classic egg-mayo thanks to the addition of green onions and mustard. I also add a finely minced shallot, and it’s always devoured in moments, even by the kids. You can enjoy it on bread, challah, or use it to fill appetizer bites.

A sweet red onion confit that’s never cloying, perfect for adding richness to your dishes like goat cheese honey quiche, with your meats, burgers, mushrooms, or foie gras toasts.

Peppercorn sauce is one of the essential sauces in French cuisine for accompanying meats, and even fish, like in this delicious pepper-crusted tuna steak recipe. Today I’m sharing a lactose-free peppercorn sauce recipe, perfect for accompanying your meats, especially a roast beef.

A beautiful green vegetable soup without potatoes. A vitamin-packed cocktail rich in fiber. The secret to a perfectly smooth texture is not adding too much cooking water to achieve a flavorful and creamy soup.

Soup season is here! A perfect pumpkin soup for early fall. It’s simple (just two ingredients!), highlighting the delicate taste of pumpkin.

This excellent quinoa salad is best enjoyed warm. It’s rich and satisfying thanks to the sweet potato and haloumi. Much like the black lentil salad, it’s a complete and filling vegetarian dish!

When the weather starts to cool down, I usually swap my lentil salad for a more wintry version, the traditional lentils with sausages.