In a word? Delicious. Israeli chef Eyal Shani has restored this excellent, sometimes overlooked vegetable to its former glory. Whole roasted cauliflower is a recipe to adopt and serve to everyone who thinks vegetables are boring! You’ll never again be embarrassed to say that cauliflower is one of your favorite vegetables. And if nothing else, you’ll have a great recipe to serve to your vegetarian friends.

A twist on the classic caprese salad (tomato and mozzarella), here is a fresh, indulgent salad for summer. Vegetarian, dairy and kosher.

Eggplant parmigiana is a rich Italian classic, a complete dish similar to a gratin, creamier than a lasagna where the sheets of pasta have been swapped for delicious slices of eggplant.

Stuffed artichokes are a quick family dish that doesn’t always come to mind; I like to serve them with a yellow turmeric sauce with peas.

Pretty little Italian amaretti scented with orange blossom water that are a hit with coffee, and a great recipe for using up your egg whites.

Here is a very easy summer recipe. It’s perfect for a last-minute aperitif, a picnic, or as a topping for a thin tart with tapenade and red mullet.

An easy, flavorful roasted tomato soup, perfect for using up ripe tomatoes and a nice change from Caprese salad.

Quenelles are a classic of Lyon’s cuisine. Here is an excellent recipe for plain quenelles. Filling without being heavy, they are delicious served in a sauce or pan-fried. This version is dairy (and kosher, of course).

Crisp on the outside like a Jerusalem bagel, with a sesame crust to die for and a wonderfully soft inside, all topped with a fragrant cheese cream that’s never heavy. A dream of a recipe, simple and festive at the same time. A must for Shavuot! Kosher and dairy.

White pizza is a pizza I adore, as much as or even more than the classic tomato sauce version, probably because it goes so well with all kinds of cheese, and with mushrooms in particular. Here are 2 topping ideas, one with goat cheese and red onion, the other with mozzarella and mushrooms, for white pizzas as beautiful and delicious as the ones at the restaurant.

Four cheese pizza is the perfect pizza for cheese lovers, but above all it’s a great way to make an excellent meal while using up all the leftover cheese in the fridge. I always keep a pizza dough ahead in the freezer: just take it out in the morning and let it rise quietly on a baking sheet lined with parchment paper.

How can I sum up a dish that’s at once so simple and so delicious? Nikitouche is my childhood: a lovely golden chicken broth dotted with tiny round pasta, the famous nikitouches.

Soft, tasty savory muffins that are easy to adapt, easy to eat with your fingers, and a hit with kids!

A slow-cooked dish that gives you meltingly tender meat, so soft you can cut it with a fork, in a really beautiful sauce. It’s a dish you’ll often find in Israel at “home cooking” restaurants. Here is my version, very easy and approved by the whole family.

Hachis parmentier is one of those easy dishes the whole family loves, a recipe to keep in your recipe notebook.

Hachis parmentier, the French shepherd’s pie, is a dish made for sharing, and this duck confit and sweet potato version is a delicious, festive twist on the traditional hachis parmentier recipe. You can make it with duck or goose, the method is exactly the same.

Soft, tender honey bites, sweet without being cloying, hugely popular around Rosh Hashanah and perfect to offer with a coffee or a tea.

Soft, moist, fragrant and dairy-free, this carrot cake has it all!

Here is a gorgeous fall cake with honey, apples and hazelnuts, so moist it’s dangerous. It’s perfect for Rosh Hashanah or Sukkot, and it’s parve.

Matzo ball soup, or kneidlach in Yiddish, is a great classic of Ashkenazi Jewish cooking. If you’re new to it, these are dumplings made from matzo meal, served in a lovely golden chicken broth. Simple to make and delicious, it’s a beautiful recipe to introduce you to Ashkenazi cooking and a magic remedy when you catch a cold.

An Israeli classic, bourekas are puff pastry triangles filled with a cheese filling. Eat them warm on the go, at a picnic, or with a big salad on the side.