Once the weather starts to cool down, I usually swap my lentil salad for a more wintry version, the classic French lentils with sausages.

Here’s a rustic, traditional soup that’s part of our winter menus and also of our Tu BiShvat menu, when it’s customary to eat barley. Pearl barley soup, Krupnik, is a Polish Ashkenazi specialty that warms both body and heart. It’s a lovely way to cook pearl barley, if you have some sitting in your pantry without knowing what to do with it. You can make it with or without meat; both options are given in the recipe.

A slow-cooked dish that gives you meltingly tender meat, so soft you can cut it with a fork, in a really beautiful sauce. It’s a dish you’ll often find in Israel at “home cooking” restaurants. Here is my version, very easy and approved by the whole family.

A flavorful recipe for beef shank so tender it falls apart, very simple to make for an excellent result.

Hachis parmentier is one of those easy dishes the whole family loves, a recipe to keep in your recipe notebook.

Hachis parmentier, the French shepherd’s pie, is a dish made for sharing, and this duck confit and sweet potato version is a delicious, festive twist on the traditional hachis parmentier recipe. You can make it with duck or goose, the method is exactly the same.

I don’t make a lot of gratins, apart from the gratin dauphinois we all love, but here is another easy, indulgent recipe - a cauliflower gratin.

A twist on the famous tomato gazpacho, here’s an original, easy, quick and refreshing recipe.

Endive gratin with smoked salmon is a wonderful variation on the famous French endives au jambon (endives wrapped in ham). To be honest, this is the recipe that won me over to cooked endives. If, like me, you don’t love them, here is a recipe (with tips) that should help you enjoy them. And if you already do, it’s simply delicious, so you should have a treat too!

If you love rich, silky puddings (the taste reminds me of the melt-in-your-mouth Mamie Nova puddings from French supermarkets!), these pistachio ones are for you. They’re easy to make and gluten-free. They’ve become a classic in my house, every time I have some pistachio paste on hand.

A tender, flavorful braised beef neck, slow-simmered in a Dutch oven or pressure cooker with onions, tomato paste and balsamic vinegar. A comforting, generous meat dish you can make ahead.

A vegetarian chili that’s rich, creamy and full of flavor. A comforting dish to add to your winter menus.

Here is a gorgeous fall cake with honey, apples and hazelnuts, so moist it’s dangerous. It’s perfect for Rosh Hashanah or Sukkot, and it’s parve.

Matzo ball soup, or kneidlach in Yiddish, is a great classic of Ashkenazi Jewish cooking. If you’re new to it, these are dumplings made from matzo meal, served in a lovely golden chicken broth. Simple to make and delicious, it’s a beautiful recipe to introduce you to Ashkenazi cooking and a magic remedy when you catch a cold.

An Israeli classic, bourekas are puff pastry triangles filled with a cheese filling. Eat them warm on the go, at a picnic, or with a big salad on the side.

A great classic of French cooking, beef bourguignon is exactly the kind of easy braise we all love: melt-in-your-mouth meat in a rich, velvety sauce. This kosher meat version is even better eaten the next day.

A classic of French cooking as soon as fall arrives, this comforting mushroom and chestnut soup is the one to make when the temperatures start to drop.

I love tarts and quiches and I love mushrooms. This week, wanting a change from my usual mushroom quiche, I came across a recipe from chef Ottolenghi, which inspired this one. I simplified it with what I had on hand and adapted it to our tastes, and everyone loved it. The tarragon and dill pairing goes beautifully with mushrooms and is what gives this tart its original flavor. The classic quiche filling (eggs + cream) is replaced here by a delicious mushroom cream (which, by the way, can be made dairy-free). I’ll let you discover it!

Soup season is here! A pumpkin soup that’s perfect for early fall. It’s simple (two ingredients!), to let the delicate flavor of the pumpkin shine.

A tender, juicy veal roast cooked in the oven, served with a silky sauce scented with porcini mushrooms. A real centerpiece for the family table, the kind of dish that smells of sharing and that I’m especially fond of.

Soup season is open! Here’s a mild, comforting pumpkin soup cooked with crème fraîche and finished with grated cheese. A kosher dairy classic.