Schnitzel is more or less Israel’s national dish, right up there with hummus and falafel. Beautifully crispy chicken cutlets, first marinated and then breaded. A great way to cook your chicken cutlets.

A vegetarian take on chicken schnitzel, this crispy corn schnitzel is a version everyone at the table will agree on.

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.

Ground beef (minced beef) is one of those ingredients we almost always have in the freezer, but we tend to cook it the same way every time. So here are some delicious, easy ideas to revisit your classics or to try something new!

For a change from nuggets, here is an easy recipe for chicken tempura (toriten), nice and crispy on the outside and tender on the inside.

A foolproof step-by-step recipe for making delicious homemade egg pasta.

If you ever find yourself with too many tubs of cottage cheese and the expiration date creeping up, this is the recipe you need! Light, fluffy pancakes, perfect for brunch, breakfast or an afternoon snack!

Bite-sized patties to enjoy as an appetizer or for dinner, served with a green salad or fragrant rice.

Madeleines are a breakfast and afternoon-snack classic that belongs in your recipe notebook. You can make them with butter or with oil, and finish them with a chocolate shell or leave them plain.

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.

Slow-simmered chicken and a fragrant sauce that coats every gnocchi - this is the recipe that breaks the routine, one to add to your classics!

Granola is a mix of seeds, grains and dried fruit of all kinds that you can eat on its own or with yogurt or applesauce, for example. Here is an easy granola recipe I love; adapt it to your taste, the season and whatever you have in your pantry. It’s parve and dairy-free.

Here’s a maple syrup cake recipe, very quick and wonderfully moist, that gives you two lovely loaf cakes.

This chocolate marble cake is a rich, very moist version that’s especially good for breakfast. Using semi-whole wheat flour and almond flour makes it filling and nutritionally interesting. It’s also dairy-free (parve).

For galette lovers, here is an easy, quick almond cream galette for when you don’t feel like (or don’t have time to) make a frangipane or your own puff pastry.

Here is my recipe for galettes bretonnes, the savory buckwheat crêpes from Brittany, also called galettes de sarrasin or blé noir. Fill them however you like: buckwheat has the advantage of being gluten-free and low on the glycemic index.

Cheese friands sometimes bring back school cafeteria memories, where they were a fairly classic starter, and often more successful than the rest of the meal, to be honest. And there’s nothing complicated about them: a few good-quality basic ingredients and you’re ready to play with this recipe that everyone always loves. Here is a classic version of the cheese friand.

Pistachio financiers are a delicious twist on the classic almond financiers. They’re a great way to use up egg whites and some pistachio paste, and you can add a few raspberries like I do.

These mini puff pastry hot dogs are a quick idea to put together, and everyone loves them.