Roast chicken, a family classic you need in your repertoire. A chicken with perfectly golden, crispy skin and tender, juicy meat. This recipe is always a hit - I’ve been making it for years and haven’t changed a thing.

Fish terrine is a staple of French cuisine. Variations range from budget-friendly to festive. Here’s a flavorful, light salmon terrine that’s simple to make.

Salmon carpaccio is a classic at my summer tables. It’s the kind of recipe that only requires quality ingredients to be delicious, and always makes a beautiful impression when served.

I love dessert creams - they’re indulgent, silky smooth, and ready in no time! After sharing a chocolate dessert cream and a pistachio one, here are delicious homemade chocolate hazelnut praline dessert creams. They can be made lactose-free and are gluten-free. Perfect if you have a jar of homemade praline to use up.

Club sandwiches are delicious for lunch, brunch, or a light dinner. They’re easy to make and always give a slightly sophisticated impression while simply assembling a few quality ingredients.

Perfect for appetizers or starters, tuna rillettes are always a hit. They’re easy to make, light, and flavorful. Here they’re presented in endive spoons, lighter than grilled bread toasts.

Schnitzel is practically Israel’s national dish alongside hummus and falafel. Beautiful crispy chicken cutlets, first marinated then breaded. An excellent way to prepare your chicken cutlets.

A refreshing dairy-free smoothie with kiwi, banana and basil that’s creamy, easy to make, and naturally sweet.

Nothing beats homemade confit gizzards to top a beautiful salad or accompany sautéed potatoes.

Take a culinary trip to India with this recipe for Samosas, crispy vegetarian triangles filled with spiced potatoes and peas.

These pakoras are small Indian fritters made with chickpea flour batter. They’re crispy and simple to make.

I regularly make vegetable curries once fall arrives but never had the chance to share one with you. Here’s a vegetarian coconut cream curry, a complete, exotic, healthy and comforting dish for this season.

Chicken Tikka Masala is as iconic as Naans. It’s a curry with a creamy, flavor-packed sauce.

I’ve already introduced you to conchiglioni in this recipe for mushroom conchiglioni gratin with béchamel. For those unfamiliar with them, these are large shell-shaped pasta meant to be stuffed. This time I’m sharing a red sauce version where the conchiglioni are filled with ricotta and spinach and baked until golden.

Conchiglioni are large shell-shaped pasta perfect for stuffing and baking. Here’s a delicious version with mixed mushrooms, béchamel sauce, and parmesan.

How can I describe this dish that’s both so simple and so delicious. Nikitouche is my childhood, a beautiful golden chicken broth dotted with small round pasta, the famous nikitouches.

Club sandwiches are these triangle-shaped, two-layer white bread sandwiches. They’re simple to make and always impressive when served at the table.

Empanadas are Spanish and South American turnovers filled with a typically meat-based filling, with spices that vary by country. Here’s an easy and delicious version of this specialty.

Black lentils (also called Beluga because the small black grains resemble caviar) are a real discovery that I now always keep in my pantry. From a nutritional standpoint, they’re rich in protein and packed with vitamins. They hold up well during cooking and don’t require soaking, making them an ideal ingredient for a vegetarian yet satisfying starter or lunch!

A smooth and flavorful basic Italian tomato sauce recipe. Just like with bolognese sauce, the secret to a good sauce lies in long, slow cooking over low heat.

After the ricotta spinach lasagna and the Passover meat lasagna, here’s a new lasagna recipe that’s equally delicious - tuna lasagna with mozzarella and tomato sauce.