Do you know beef tataki? It’s a rather festive recipe that I adore and that’s always a big hit. A bit like the famous Thai “Crying Tiger”, it’s a piece of beef that’s quickly seared, then marinated in a fragrant Japanese sauce. It’s close to a carpaccio, but more tender and more flavorful.

Schnitzel is more or less Israel’s national dish, right up there with hummus and falafel. Beautifully crispy chicken cutlets, first marinated and then breaded. A great way to cook your chicken cutlets.

Tartar sauce is the perfect partner for fish, cold meats like roast beef or grilled meats, or a delicious fish burger. The secret to getting it right, just like mayonnaise or rouille sauce, is to have all the ingredients at the same temperature.

Peppercorn sauce is one of the essential sauces of French cooking, served with meat and even with fish, as in this delicious recipe for tuna steak with peppercorn sauce. Today I’m sharing a dairy-free peppercorn sauce, perfect with your meat dishes, especially a roast beef.

An excellent, traditional base recipe for bolognese sauce. The secret is a long, slow simmer over low heat, because that’s what builds the flavor. Naturally kosher and meat.

The Salade Sud-Ouest (Périgourdine or Landaise, they’re pretty close) is a classic composed salad from southwest France, with different cuts of duck (gizzards, duck breast and foie gras, especially), cooked vegetables and raw ones, all dressed with a lovely vinaigrette. My version doesn’t claim to be authentic, but it is truly indulgent and delicious!

Ground beef (minced beef) is one of those ingredients we almost always have in the freezer, but we tend to cook it the same way every time. So here are some delicious, easy ideas to revisit your classics or to try something new!

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

Chicken with black mushrooms and bamboo shoots is a fragrant Chinese recipe I’d been wanting to make again for a long time. Last week I finally came across the ingredients I was missing, so here’s the recipe.

Just like at the restaurant! Everyone will think you stopped by the deli on the way home 😄

Pkaila is one of the signature dishes of Tunisian Jewish cooking. It’s a stew in which the spinach is cooked down for a long time until it becomes almost confit, then simmered with meat and white beans. Real black gold for those who love it: don’t be put off by its unusual color, this dish is a real crowd-pleaser.

Nicknamed the dish that never ends, mloukhia (or mloukhiya) is a classic of Tunisian cooking made from ground jute leaves (corète) and cooked with beef and merguez. Here we make it every year as soon as the weather turns cooler, so I’m sharing my family recipe. Don’t judge it by its looks: it’s a wonderful dish that you’ll love mopping up with a good Italian-style bread.

An easy recipe to get started with homemade charcuterie - cured duck breast to enjoy in a hearty salad or as an appetizer.

Lasagna bolognese is an easy, flavorful, all-in-one dish that reheats beautifully. Today I’m sharing my dairy-free bolognese recipe. It’s lighter because there’s no béchamel.

Big dumplings stuffed with meat, so much fun to make and so good you’ll want to keep eating them without stopping…

Slow-simmered chicken and a fragrant sauce that coats every gnocchi - this is the recipe that breaks the routine, one to add to your classics!

Gnaouia (also spelled gnaouiya, ganaouia or gnawia) is a Tunisian Jewish specialty that never goes out of style. The star ingredient of this delicious dish is okra, cooked with beef or chicken. A must at holiday meals and especially on Shabbat, okra may be little known in European cooking, but it is a staple across Africa and the Middle East.

These mini puff pastry hot dogs are a quick idea to put together, and everyone loves them.

A French classic, Normandy-style chicken escalopes are a simple, quick and comforting dish. Here is my dairy-free version, made with plant-based cream for a deliciously silky result.

Empanadas are savory turnovers of Spanish and South American origin, filled with a stuffing that is usually meat-based, with spices that vary from country to country. Here is an easy and delicious version of this specialty, and it is kosher (meat).

Confit goose legs are a specialty of southwestern France (Périgord), less common than the duck version. Goose has a more refined, delicate flavor than duck, and we love it here. I’m giving you two ways to cook them, one on the stovetop and the other in the oven, so you can choose! You can enjoy them just as they are, with meltingly tender meat under crispy skin. You can also use them to make other dishes, see the recipe ideas below.