Do you know beef tataki? It’s a rather festive recipe that I adore and that’s always a big hit. A bit like the famous Thai “Crying Tiger”, it’s a piece of beef that’s quickly seared, then marinated in a fragrant Japanese sauce. It’s close to a carpaccio, but more tender and more flavorful.

Steak au poivre is a French classic; here I’m giving you a tuna steak version with a creamy, seriously addictive peppercorn sauce. It’s a meal that’s both festive and very quick to make.

After the tuna steak with pepper sauce, here is a Japanese-style soy tuna steak, fragrant and gently spicy thanks to ginger and wasabi, to serve with stir-fried Asian vegetables and rice or quinoa.

Small fresh spring rolls filled with raw vegetables and fresh herbs, to which you can, if you like, add chicken or shrimp. Kosher recipe, parve in the vegetarian version.

This recipe is a great one if you’d like to try cooking with millet. You can serve this risotto as a main course, but it also makes a delicious side for fish, such as meagre fillet in coconut curry sauce.

A slightly forgotten spring starter that shows off leeks beautifully!

Here’s a stir-fry of vegetables with Asian flavors that you can enjoy on its own with a bowl of rice, or as a side for Thai-style meat or fish.

I often make pasta on Friday for lunch, with a different sauce every week (unless someone puts in a special request ^^). With spring here, I wanted to try a quick sauce with no cooking and no cheese, namely… zucchini pesto. It was a big hit: it comes together in a few minutes, it’s fresh, well balanced and goes beautifully with pasta. If you love basil and zucchini, I really recommend giving it a try!

After gyoza, chicken dumplings and wontons, here is a new steamed dumpling (dim sum) recipe that is a must and absolutely delicious - har gow (ha kao), made kosher and parve with imitation shrimp.

Gnaouia (also spelled gnaouiya, ganaouia or gnawia) is a Tunisian Jewish specialty that never goes out of style. The star ingredient of this delicious dish is okra, cooked with beef or chicken. A must at holiday meals and especially on Shabbat, okra may be little known in European cooking, but it is a staple across Africa and the Middle East.

This cashew cream is the perfect stand-in for classic crème fraîche or heavy cream. Its neutral flavor means you can use it in savory cooking as well as baking. It even works as a spread with drinks before dinner!

A great side dish that will win over most zucchini skeptics. Perfect with fish.

Carrots with caraway are a Tunisian specialty and part of the traditional kemia (the spread of small appetizers served at the start of a holiday meal). It’s a delicious way to dress up carrots, and it happens to be vegan and parve.

More delicate than its cousin the cauliflower, broccoli doesn’t always get people dreaming. And yet… If you liked the Roasted Cauliflower, here is an excellent, simple recipe. Feel free to add it to your kemia (Tunisian mezze spread) or serve it alongside a baked fish. It’s vegan and parve.

These succulent little dumplings are among the dim sum we love most. They are easier to make than they look, and they freeze well too.

Here’s an essential Israeli appetizer, smoky eggplant with tahini. It’s traditionally cooked over an open flame, which gives it that very characteristic taste. Here we like it with a little tomato, lots of tahini and cilantro. The result is melting and creamy. If you think you don’t like eggplant, give it a chance with this recipe!

Here is a Tunisian zucchini salad that will fit right in among your kemia (Tunisian mezze). It is perfect when you are making a couscous.

A sweet, indulgent take on traditional Japanese maki and sushi, endlessly adaptable to the seasons and whatever you’re craving!

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.

Lentils are one of those ingredients that are often sitting in the pantry, and they shouldn’t be overlooked: they’re healthy and packed with protein. Beyond the famous French lentils with sausages, today I’m sharing a lentil salad recipe with fresh raw vegetables and smoked salmon, which pairs beautifully with lentils.

I fell in love with this simple, fresh salad - a lovely addition to your spring table.