Today I’m sharing a twist on the classic pasta carbonara, made with salmon. As in the traditional recipe, there’s no cream in the dish, just egg to bind everything together.

A recipe for spaghetti alla puttanesca, made with tomatoes cooked with black olives, capers, garlic, chili and anchovies. With fresh anchovies it will be excellent, but you can also make this recipe pantry-style, and it will be very good too!

A smooth, flavorful basic recipe for Italian tomato sauce. Just like with bolognese sauce, the secret to a good sauce is a long, slow simmer.

An excellent, traditional base recipe for bolognese sauce. The secret is a long, slow simmer over low heat, because that’s what builds the flavor. Naturally kosher and meat.

I often make pasta on Friday for lunch, with a different sauce every week (unless someone puts in a special request ^^). With spring here, I wanted to try a quick sauce with no cooking and no cheese, namely… zucchini pesto. It was a big hit: it comes together in a few minutes, it’s fresh, well balanced and goes beautifully with pasta. If you love basil and zucchini, I really recommend giving it a try!

Pasta del mare is an Italian classic usually made with seafood. Since I don’t eat it, here’s my excellent take on it, made with fish (shrimp and scallop substitutes). If you like, you can also add some smoked salmon. It’s kosher and parve.

Panino in the singular, these pretty panini rolls are quick to make and freeze well. All that’s left is to fill them and toast them.

After the ricotta and spinach lasagna and the Passover meat lasagna, here is a new lasagna recipe, just as delicious: tuna lasagna with mozzarella and tomato sauce.

Lasagna bolognese is an easy, flavorful, all-in-one dish that reheats beautifully. Today I’m sharing my dairy-free bolognese recipe. It’s lighter because there’s no béchamel.

Smoked salmon pasta, a festive dish that comes together fast. The secret, as is so often the case, is good ingredients - a quality smoked salmon that isn’t too salty. A dairy recipe.

Tiramisu - now there’s a classic Italian dessert that’s indulgent and quick to make! Here I share the traditional recipe and my tips for getting it just right!

A great classic among Italian starters, Caprese salad comes, as its name suggests, from the island of Capri. An easy summer salad that everyone always loves. Kosher and dairy.

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.

Here’s a silky, creamy sauce made with fresh mushrooms.

Artichoke cream is a refined and original way to dress pasta. It works beautifully with frozen artichokes, which makes this a real pantry recipe. If you love artichokes, you should adore this one!

Here is a recipe for focaccia that is as soft and crispy as you could wish for! It’s perfect as an appetizer or to go with a salad, a soup or antipasti. You can top it with whatever you like: it’s delicious with marinara sauce or with garlic and fresh herbs (rosemary, thyme…).

I already introduced you to conchiglioni in this recipe for conchiglioni stuffed with mushrooms and baked in béchamel. For those who don’t know them, they are large shell-shaped pasta made for stuffing. This time I’m giving you a red version in tomato sauce, where the conchiglioni are filled with ricotta and spinach and baked until golden.

Conchiglioni are big shell-shaped pasta made for stuffing and baking until golden. Here’s my version with a mix of wild and cultivated mushrooms, béchamel and Parmesan.

Risotto is an Italian dish worth having in your recipe notebook: it’s a base you can vary endlessly, and with the leftovers you can make delicious arancini.

To add a little variety to the traditional hamantaschen, here is a light, crispy recipe that comes straight from Italy.

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.