Tender in the middle, lightly golden on the outside, these fish balls simmer in a fragrant coconut sauce with lime and curry.

Beef meatballs glazed in yakitori sauce, for a change of pace. Serve them on skewers as an appetizer or with rice as a main course.

Cumin beef meatballs are a classic of Middle Eastern and North African tables, and some people serve them mini-sized as an appetizer. Quick to make and wonderfully tender, this is a recipe to adopt.

Crispy, tender shrimp fritters (I use kosher imitation shrimp), just like at a Chinese restaurant.

Asado is a very common way of cooking in South America, especially in Argentina. In Israel, the word is also used for the cut itself: beef short ribs (or veal ribs) prepared like a confit, marinated, then cooked for a long time in a low oven. The meat becomes so tender you can cut it with a fork.

Here is a delicious way to prepare tomatoes to serve alongside fish or meat, or as a pretty vegetarian dish with rice or quinoa.

Tiramisu - now there’s a classic Italian dessert that’s indulgent and quick to make! Here I share the traditional recipe and my tips for getting it just right!

Today I’m sharing a family recipe: my mom’s tabbouleh. Everyone here loves it. It’s fresh and easy to make. Put it on all your summer tables and buffets!

A little burst of freshness with a creamy kiwi and banana smoothie that’s easy to make, vegan and dairy-free.

A little freshness with a creamy strawberry smoothie that’s easy to make, and dairy-free.

A delicious shallot and white wine cream sauce that goes beautifully with any white fish.

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.

Tender zucchini roll-ups filled with a light ricotta, lemon and fresh herb filling, standing upright in a rich, concentrated roasted tomato sauce. A fresh, flavorful dairy dish that’s perfect for a holiday buffet or a summer lunch.

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.

Tuna and tomato quiche is a delicious “pantry” quiche that will please everyone in no time at all.

This delicious salmon quiche, full of flavor and fragrant with herbs, is just as good warm as it is cold. It’s a variation on the white fish and mushroom quiche and the zucchini and ricotta quiche.

After the mushroom pashtida, here is another one with zucchini. Cut into squares or wedges, this crustless quiche is a lovely addition to a dairy buffet or a summer lunch.

This white fish quiche is excellent, and ideal when all you have is a little bit of fish left in the freezer.

A springtime quiche that’s rich and comforting, made with ricotta, zucchini and a few mushrooms. I sometimes add a little smoked salmon in place of the mushrooms, and it’s just as delicious.

A complete meal, quick to make and endlessly adaptable. At home, I make a tart or a quiche once a week. Serve it with a fresh salad!

An eggplant quiche worth discovering, less well known than the classics but wonderfully soft and full of the flavors of Italy.