Confit goose legs are a French specialty from the Southwest (Périgord), less common than duck confit. Goose has a more refined and delicate flavor than duck, and we love it here. I’m sharing two cooking methods, stovetop or oven, your choice! You can enjoy them as is, with crispy skin hiding tender confit meat inside. Or use them to create other dishes, see recipe ideas below.

Today I’m sharing a family recipe, my Mom’s tabbouleh. We absolutely love it here. It’s fresh and easy to make. Perfect for all your summer tables and buffets!

Here’s a super easy summer recipe, perfect for impromptu appetizers, picnics, or as a topping for a thin tart with tapenade and red mullet.

A creamy, comforting cauliflower soup that’s quick to make for busy weeknights.

A rich and creamy broccoli soup that pairs beautifully with bold cheeses like blue cheese, gorgonzola, or sharp cheddar slices.

Easy and super soft hamburger buns. Make them large for a meal or mini for a buffet or appetizer spread.

This smoked salmon potato roll is a savory twist on the classic jelly roll. It’s always a crowd-pleaser and makes a complete meal when served with a green salad.

Quick mini-quiches with delicious goat cheese flavor, made even more indulgent with red onion confit.

After buying a large salmon fillet, I dove into making homemade sushi - salmon makis, salmon cheese rolls, chirashi (sushi rice bowl), spring salmon avocado makis, sushi sandwiches, salmon avocado california rolls, and sushi cake.

Caponata is a Sicilian cousin of French ratatouille. Their preparation methods are very similar, but what gives caponata its characteristic taste are the capers, vinegar, and black olives. Today I’m sharing my Italian grandmother’s recipe.

I discovered the salmon avocado sushi sandwich in Israel a few years ago, and it’s one I often order because everyone loves it. Its club sandwich shape is particularly fun, which is why I wanted to share it with you.

Here’s a quick-to-make sushi cake that has all the flavors of sushi but in a large format. A great solution for entertaining or when you don’t have the time or desire to pull out your bamboo mat to form individual sushi rolls.

Here’s a different way to use an abundance of seasonal cherries or simply a bag of fruit sitting in your freezer. You can put them on coconut tapioca cream, on your ice cream, cakes, or cheesecakes.

In a word? Delicious. Israeli chef Eyal Shani has restored this excellent vegetable’s reputation. Whole roasted cauliflower is a recipe to adopt and serve to anyone who thinks vegetables are boring! You’ll never be ashamed again to say cauliflower is among your favorite vegetables. And if nothing else, you’ll have a great recipe to serve your vegetarian friends.

Behind these unusual names hides a pasta and chicken cake. A lesser-known Tunisian specialty that makes a delicious dish, perfect for using up leftovers.

Nothing beats a tangy broth to whet the appetite! Discover this Iraqi dish with delicate, aromatic flavors—kubbe dumplings cooked in a lemony broth that’s unlike anything you’ve tried before.

Just like at a restaurant! Everyone will think you ordered takeout 😄

Psal ou Loubia (or Bsal ou Loubia), meaning “onions and beans,” is a traditional slow-cooked dish from Tunisian cuisine. Excellent and essential, it features beef, onions, and white beans in a thick, velvety sauce. Here’s my family recipe for Psal ou Loubia.

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

Delicious bites to enjoy as an appetizer or main course, served with a green salad or fragrant rice.

For a change from nuggets, here’s an easy chicken tempura recipe (toriten), crispy on the outside and tender on the inside.