A famous French bistro salad, the one and only warm goat cheese salad! Indulgent and pretty, served with a honey balsamic vinaigrette!

A colorful, summery take on classic spring rolls

This recipe for red mullet fillets is perfect for sunny days. Quick to make, chermoula (or derssa) is a marinade usually used with grilled fish and meats, and it brings a delicious flavor to this dish.

Perfect as an appetizer or a starter, tuna rillettes are always a hit. They’re easy to make, light and full of flavor. Here they are served in endive leaves, a lighter option than toasted bread. This recipe is kosher and dairy.

A variation on my tuna rillettes, here’s a delicious recipe for sardine rillettes. Perfect for appetizers and for using up that can of sardines cluttering your pantry.

Meagre is a delicious white fish that’s very common in Israel and turns up in France from time to time too. Its white flesh is delicate, and I encourage you to give it a try - it may well become one of your favorite fish! I served it with a millet risotto with zucchini.

Black lentils (also called Beluga lentils, because the tiny black grains look like caviar) were a real discovery for me, and now I always keep some in my pantry. Nutritionally, they’re high in protein and packed with vitamins. They hold their shape when cooked and don’t need soaking, which makes them the perfect ingredient for a vegetarian starter or lunch that’s still filling!

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!