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.

A French classic, Normandy-style chicken escalopes are a simple, quick and comforting dish. Here is my dairy-free version, made with plant-based cream for a deliciously silky result.

Kaaks are small, lightly crumbly cookies scented with orange blossom water. They are the perfect companion to a cup of tea or coffee.

Pretty little crackled chocolate cookies scented with orange blossom water, perfect for using up your leftover egg whites.

Here’s a different idea for using up a glut of cherries in season, or simply a bag of fruit that’s been sitting in the freezer. You can spoon them over coconut tapioca puddings, ice cream, cakes or cheesecakes.

Savory cake (cake salé) is a staple of cold summer meals, aperitifs and buffet dinners. Here is a recipe for a moist savory cake with deli meat, olives and chives. You can use this base and adapt it however you like.

These little Tunisian briks filled with potatoes, hard-boiled eggs and tuna mean holiday tables to me. The crunch of the pastry gives way to a soft, melting filling, a recipe to try and add to your appetizer spreads or buffets.

Here’s a recipe idea to make with brik pastry sheets, this time without frying - a crispy brik roll filled with merguez! A quick, flavorful recipe.

Tender in the middle, lightly golden on the outside, these fish balls simmer in a fragrant coconut sauce with lime and curry.

Crispy, tender shrimp fritters (I use kosher imitation shrimp), just like at a Chinese restaurant.

It was in London that I discovered egg salad, which the British love to eat in sandwiches. I adore this salad; it has more bite than our traditional French œuf-mayo (hard-boiled eggs with mayonnaise) thanks to the scallions and mustard. I also add a small, finely minced shallot, and it always gets devoured in minutes, even by the kids. You can enjoy it on bread, on challah, or use it to fill mini rolls for an appetizer.

Here is a delicious way to prepare tomatoes to serve alongside fish or meat, or as a pretty vegetarian dish with rice or quinoa.

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!

Today I’m sharing a family recipe: my mom’s tabbouleh. Everyone here loves it. It’s fresh and easy to make. Put it on all your summer tables and buffets!

A little burst of freshness with a creamy kiwi and banana smoothie that’s easy to make, vegan and dairy-free.

A little freshness with a creamy strawberry smoothie that’s easy to make, and dairy-free.

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.

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

Make your own sandwich bread at home with this foolproof recipe: soft, wholesome and dairy-free. The perfect loaf for grilled cheese, toast or sandwiches.

Small, very soft, caterer-style rolls to fill, perfect for a buffet, a cocktail party or an appetizer table.

Healthy, crunchy homemade grissini: an easy recipe you can customize with olives, Parmesan or herbs. Perfect for appetizers or alongside a soup or salad!