If you love chouquettes (and honestly, even if you don’t), you’ll adore these little cheese puffs flavored with herbes de Provence.

With Shavuot just around the corner, here is another easy cheesecake, the no-bake cheesecake. It has a crumbly cookie base topped with a very fresh, egg-free cream cheese filling, and is a variation on the traditional Ashkenazi cheesecake which is usually baked in the oven. You find this cake everywhere in Israel; here is the recipe to make it at home.

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.

The savory cake (cake salé), here with tuna and olives, is a classic you never get tired of and one you can vary endlessly. You can use this recipe as a base and adapt it however you like.

Little crispy cheese bites with an olive hidden inside, perfect for cocktail hour or to pack for a picnic. They’re delicious and really easy to make, and kids will love helping out.

Discover the recipe for arayes, crispy pita breads stuffed with ground meat and Middle Eastern spices. An easy, quick and irresistible dish, perfect for an Israeli dinner or a casual buffet.

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!

Tigrés are small, moist cakes very close to a financier, perfect for using up egg whites you don’t know what to do with. This recipe is adapted from one by Cyril Lignac. I regularly make the butter-free version and they are always a hit.

This smoked salmon potato roulade is a savory take on the classic jam Swiss roll. It’s always a big hit and makes a complete meal served with a green salad.

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.

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!

Here is a specialty of Tunisian Jewish cooking that goes wonderfully with your chicken broth. Minina is a kind of savory egg and chicken cake, cooked in a water bath, which gives it an unmatched tenderness. I’m sharing our family recipe for a classic Minina.

A light little cookie, easy to make with just a few ingredients, to add to your Passover sweets.

Passover lasagna is a must! It’s flavorful and comforting, and as a bonus at the end of the recipe, a vegetarian version that’s just as delicious!

Kaak are lightly crumbly, fragrant little ring cookies shaped around your finger, and you never get tired of them at breakfast or teatime during Passover week.

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.

With Passover just around the corner, I’m sharing this traditional treat of Passover week again: fritèches (or sfériès) are little fritters that are incredibly light and melt in your mouth, then get their sweetness from a coating of honey syrup. An express recipe with just 2 ingredients!

Molten chocolate cakes hiding a surprise speculoos center - a quick, easy dessert that always makes an impression.

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.

Almond croquants are a Passover breakfast staple, and they’re perfect with your morning coffee. The recipe has been updated and no longer contains matzo meal, for a softer texture.