A sweet and original twist on the classic savory rice tartare, adaptable with seasonal fruits.

With summer approaching, here’s a starter that always has a place among my fresh salads - raw artichoke, sliced carpaccio-style and seasoned.

If like me you love fried eggplant but the thought of them swimming in oil makes you think twice, this oven-baked fried eggplant recipe is for you! Much less oil than deep-frying for a surprisingly similar result!

Here’s a stir-fried vegetable dish with Asian flavors that can be enjoyed on its own with a bowl of rice or as a side dish with Thai-style meat or fish.

A sweet and delicious version of traditional Japanese makis and sushi to customize endlessly according to the seasons and your cravings!

Caramelized oven-roasted onions with just 2 ingredients and no effort, perfect as a side dish for meat or in a quiche.

A fresh and quick starter with a delicious lemony flavor.

A twist on the famous tomato gazpacho, this original recipe is easy, quick, and refreshing.

I often make pasta for Friday lunch, each week with a different sauce (unless there’s a special request ^^). With spring here, I wanted to try a quick sauce with no cooking and no cheese… Zucchini pesto. It was a huge success, it comes together in just a few minutes, it’s fresh, well-balanced and pairs beautifully with pasta. If you love basil and zucchini, I highly recommend trying it!

A simple, fresh salad that’s perfect for your spring table—crisp, light, and full of flavor.

Here’s a must-have Israeli appetizer - smoky eggplant with tehina. It’s traditionally prepared over an open flame which gives it that very characteristic taste. We love it with a bit of tomato, plenty of tehina and cilantro. The result is melt-in-your-mouth and creamy. If you think you don’t like eggplant, give it a chance with this recipe!

The famous chickpea fritters, very easy to make and absolutely delicious! A must-have for your falafel party.

Fresh spring rolls filled with crisp vegetables and fresh herbs, with optional chicken or shrimp. Light, healthy, and perfect for make-ahead meals.

A somewhat forgotten spring appetizer that beautifully showcases leeks

A classic Italian starter, the Caprese salad originates from the island of Capri. This easy summer salad is always a crowd-pleaser.

Roast beef is a classic recipe to add to your repertoire. Perfect for cold meals.

This excellent quinoa salad is best enjoyed warm. It’s rich and satisfying thanks to the sweet potato and haloumi. Much like the black lentil salad, it’s a complete and filling vegetarian dish!

A staple of Japanese starters, miso soup is a light, comforting soup made with miso paste, seaweed, and tofu. This fragrant vegan version is delicious and doesn’t contain dashi.

Gnaouia (gnaouiya, ganaouia or gnawia) is a specialty of Tunisian Jewish cuisine that’s always a hit. The star ingredient of this delicious dish is okra, prepared with beef or chicken. A staple at celebrations and especially for Shabbat, while relatively unknown in European cooking, okra is widely used in African and Middle Eastern cuisines.

Lentils are a pantry staple that shouldn’t be overlooked—they’re nutritious and protein-rich. Beyond the classic lentils and sausage dish, I’m sharing today a lentil salad recipe packed with fresh vegetables and smoked salmon, which pairs beautifully with lentils.

Tom kha gai is a flavorful and exotic soup made with chicken, spices, and coconut milk that I make every winter. It’s both mild and spicy, absolutely delicious. I discovered it years ago at Izaaki restaurant, which no longer exists but I loved it. It’s the kind of soup you’d go to a restaurant for, except now you can make it at home!