A fresh, quick starter with a bright lemon flavor.

Here is a very refreshing drink with a delicate anise flavor. Perfect for summer!

Hugely popular these last few years, bo bun is a fresh, complete Vietnamese dish that’s perfect for summer. It combines different textures and lovely sweet-and-sour flavors. It’s usually served with marinated, stir-fried beef, but I’m offering you a vegetarian version that’s just as excellent.

Fish terrine is a classic of French cooking. There are versions of it ranging from the most budget-friendly to the most festive. Here I’m sharing a fresh salmon terrine that’s flavorful, light and easy to make.

Roast beef is a classic recipe to add to your repertoire. Perfect for cold meals. Don’t forget to take the meat out of the refrigerator 30 minutes before preparing it.

Here is an excellent quinoa salad that is served warm. It is meltingly soft thanks to the sweet potato and the halloumi. A bit like the black lentil salad, it’s a complete, filling vegetarian main!

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.

Nile perch is a good white-fleshed fish that lends itself to all sorts of preparations. You can pan-fry it, for example, and serve it with a shallot and white wine cream sauce; today I’m suggesting you dress it up with a crust of fragrant herbs, a bit like a crumble. A simple recipe that’s tasty and light.

Onions caramelized in the oven, with only 2 ingredients and no effort at all. Perfect alongside meat or in a quiche. Vegan, parve and kosher for Passover.

These zucchini flans are soft and moist, a fresh idea and a nice change for using up zucchini! They can go alongside fish or meat, or stand on their own with a salad.

A simple, delicious way to cook sea bream in the oven. This recipe is kosher and parve.

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.

Salmon carpaccio is a classic on my summer tables. It’s the kind of recipe that only asks for good ingredients to be delicious, and it always makes a lovely impression when you bring it to the table.

Beef carpaccio is a French classic - paper-thin slices of beef dressed with a fresh, slightly tangy topping. Easy, beautiful on the plate, and you can prepare it ahead!

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

I really love vegetable carpaccios: they’re pretty, delicious and simple to make.

Whole roasted sea bass - this is a dish that smells like the South of France and summer vacation. Serve it with a few vegetables and a good olive oil mashed potato.

With summer on its way, here’s a starter that always has a place among my fresh salads: raw artichoke, sliced into a carpaccio and simply dressed.

A creamy cauliflower soup, comforting and quick to make for weeknight dinners.

Who said you can’t make a delicious meal from pantry staples? This recipe was such a hit at home that I had to share it. As for the ginger, here’s my no-waste tip: I always buy a nice big root, peel it, cut it into 1-2 cm pieces and freeze them in a bag, spacing the pieces well apart, so I always have some on hand.

A rich, velvety broccoli soup that pairs beautifully with stronger cheeses like blue cheese, gorgonzola or shavings of cheddar.