A dairy-free version of the traditional Quiche Lorraine, using plant-based cream and smoked deli meat, typical of this classic French dish. Made with an olive oil crust, it’s simple, quick, and flavorful—perfect for lunch or dinner with a green salad.

Discover the recipe for arayes, crispy pita breads stuffed with spiced ground meat from the Middle East. An easy, quick, and irresistible dish, perfect for an Israeli dinner or a friendly buffet.

Msoki is the iconic Seder dish for Passover among Tunisian Jews. A true ode to spring vegetables, we eagerly await it every year.

In a Dutch oven, brown the meat with 2 tablespoons of oil over high heat. Meanwhile, slice the onions thinly, cut and remove the germ from the garlic cloves if needed. Once the meat is browned, remove it and add the onions, garlic, and bay leaf to the pot. Let them sweat slightly and lower the heat. Deglaze the bottom of the pot with a glass of water, scraping up the cooking juices with a wooden spoon. Add the tomato paste, balsamic vinegar cream, and sugar. ...

This rustic traditional soup is part of our winter menu and also perfect for Tu Bishvat, when it’s customary to eat barley. Pearl barley soup, Krupnik, is a Polish Ashkenazi specialty that warms both body and soul. It’s a lovely way to prepare pearl barley if you’ve had some sitting in your pantry wondering what to do with it. You can make it with or without meat - both options are included in the recipe.

Tender, melt-in-your-mouth roasted veal cooked in the oven, served with a smooth, porcini-scented sauce. A true centerpiece for the family table that embodies sharing and warmth—one of my absolute favorites.

An original idea for cooking duck or goose breast. The combination of duck and mango is delightful.

A quick and simply excellent recipe for caramelized chicken pieces!

Romaine lettuce leaves stuffed with meat and herbs. A classic Tunisian Jewish dish served during Passover week.

Here’s a new recipe for beef meatballs with Italian flavors thanks to a basil tomato sauce. They’re flavorful and light because they cook directly in the sauce, no frying needed!

The famous Moroccan chicken tajine with olives and preserved lemons is a fragrant, slow-cooked dish that’s simple to make.

Pkeila is a signature dish of Tunisian Jewish cuisine. This stew features spinach that’s been slowly cooked until caramelized, then simmered with meat and white beans. A true delicacy for those who love it, don’t be put off by its distinctive dark color - this is a dish that wins hearts.

Ground beef is an ingredient we almost always have in the freezer, but we tend to cook it the same way every time. Here are delicious and easy ideas to revisit your classics or try something new!

A classic French dish, chicken cutlets à la Normande are simple, quick, and comforting. I’m sharing a dairy-free version made with plant-based cream.

Have you tried beef tataki? It’s a festive recipe I absolutely love that usually impresses everyone. Similar to the famous “Crying Tiger,” it’s a piece of beef quickly seared then marinated in a fragrant Japanese sauce. It’s close to beef carpaccio but more tender and flavorful.

This classic American pulled beef is flavorful and simple to prepare. Just place your seasoned beef (I chose a homemade barbecue sauce) in the oven and let it cook slowly on its own. All you need to do is shred it after cooking. It doesn’t get much easier.

Tournedos Rossini, a beautifully named French specialty featuring a beef tenderloin topped with pan-seared foie gras and sometimes even truffle slices, served on toasted bread with Madeira sauce. A true festive dish.

Beef Bolognese lasagna is an easy, flavorful, complete dish that reheats perfectly. Today I’m sharing my dairy-free Bolognese recipe. It’s lighter because it contains no béchamel sauce.

A grand classic of French cuisine, beef bourguignon is an easy braised dish we love, with melt-in-your-mouth tender meat in a rich, silky sauce. It’s even better enjoyed the next day.

After my braised short ribs with onions, I’m sharing a different take on oven-braised beef ribs - this time caramelized with a homemade barbecue sauce, American-style.

Nicknamed the dish that never ends, mloukhia (or mloukhiya) is a typical Tunisian dish made with jute mallow powder and enhanced with meat and merguez sausages. We make it every year when the weather starts to cool down, so here’s my family recipe. Don’t let its appearance fool you, it’s an excellent dish that you’ll love soaking up with good Italian bread.