A dairy-free version of the traditional Quiche Lorraine, using plant-based cream and smoked deli meat, typical of this classic French dish. Made with an olive oil crust, it’s simple, quick, and flavorful—perfect for lunch or dinner with a green salad.

Craving ultra-moist all-chocolate muffins? This quick and easy recipe is perfect for an indulgent snack. These cocoa and chocolate chip muffins will quickly become a staple. Just a few minutes of prep with simple ingredients, and you get beautifully domed muffins with a tender crumb (that don’t make a mess!) and an irresistible chocolate aroma.

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

Frozen nougat is one of those festive, quick desserts to have in your recipe collection.

After the pepper-crusted tuna steak, here’s a Japanese-style soy tuna steak version, fragrant and slightly spicy thanks to ginger and wasabi, perfect with an Asian vegetable stir-fry and rice or quinoa.

This tuna and tomato quiche is a delicious pantry-staple quiche that will delight everyone in no time.

As a cold appetizer or a heartier main course, the Nordic platter is an elegant dish featuring smoked fish, salad, and served with blinis or toast. Here’s my favorite version, which you can adapt based on your taste and what’s in your fridge.

Red lentil dhal is a hearty, complete, and flavorful vegetarian (even vegan) dish. A perfect pantry staple recipe for traveling without leaving home.

A classic French fall soup, this creamy mushroom chestnut velouté is the ultimate comfort food when temperatures drop.

Soft mini sandwich rolls perfect for filling, ideal for buffets, appetizers, or starter tables.

A classic French dish, chicken cutlets à la Normande are simple, quick, and comforting. I’m sharing a dairy-free version made with plant-based cream.

These zucchini flans are soft and fluffy, a fresh idea that’s different for using zucchini! They can accompany fish, meat, or be served alone with a salad.

After my braised short ribs with onions, I’m sharing a different take on oven-braised beef ribs - this time caramelized with a homemade barbecue sauce, American-style.

A while back, I shared a delicious recipe for pistachio dessert cream that you loved, so here’s another quick version using the same principle—smooth and intensely chocolatey dessert cream, this time without eggs or dairy products, perfect to end a meal, for an appetizer dinner, or for an afternoon snack.

Leek season has begun! This smoked salmon and leek quiche is an excellent seasonal recipe that’s also perfect for using up an opened package of smoked salmon. If you enjoy fish quiches, you’ll likely also love the white fish and mushroom quiche and the salmon and spinach quiche with ricotta.

Assado is a popular cooking method in South America, especially in Argentina. This term is also used in Israel to describe beef short ribs (or veal ribs) prepared as a confit-style meat - marinated, then slow-cooked in the oven at low temperature. The meat becomes so tender it can be cut with a fork.

This braised beef brisket features tender, melt-in-your-mouth meat in a rich fig and red wine sauce. Perfect for festive meals, especially Rosh Hashanah or Sukkot.

This savory cake with tuna and olives is a classic you’ll never tire of, and you can vary it endlessly. Use this recipe as a base and customize it however you like.

Pasta del mare is an Italian classic usually made with shellfish. Since I don’t eat shellfish, I’m sharing an excellent version made my way, with fish (shrimp and scallop substitutes). If you like, you can also add smoked salmon.

Roasted and marinated vegetable antipasti are a cornerstone of Italian starters. Colorful and flavorful, they can also be served as a side dish alongside beef carpaccio or beautiful burrata mozzarella.

I love tarts and quiches as much as I love mushrooms. This week, looking for a change from my traditional mushroom quiche, I came across a recipe from chef Ottolenghi that inspired this dish. I simplified it with what I had on hand and adapted it to our tastes, and everyone loved it. The tarragon and dill combination pairs beautifully with the mushrooms and gives it an original flavor. The classic quiche custard (eggs + cream) is replaced here with a delicious mushroom cream (which can also be made dairy-free). Let me share it with you!