Steamed-style bites with a juicy filling and the same two-step cooking as gyozas! Here, the dumpling wrapper has been swapped for Chinese cabbage leaves!

Shakshuka with merguez is an easy and truly wonderful dish: the tomatoes and bell peppers melt into a confit, then a runny egg goes on top. Perfect for a light Mediterranean-style meal!

Here’s a recipe idea to make with brik pastry sheets, this time without frying - a crispy brik roll filled with merguez! A quick, flavorful recipe.

Chicken meatballs glazed with yakitori sauce, a delicious way to use ground chicken or turkey. Perfect on little skewers or served with rice.

Beef meatballs glazed in yakitori sauce, for a change of pace. Serve them on skewers as an appetizer or with rice as a main course.

Cumin beef meatballs are a classic of Middle Eastern and North African tables, and some people serve them mini-sized as an appetizer. Quick to make and wonderfully tender, this is a recipe to adopt.

Beef and onion stir-fry is probably one of the most popular dishes in Chinese restaurants. Here is an easy, very quick recipe for making it at home.

Asado is a very common way of cooking in South America, especially in Argentina. In Israel, the word is also used for the cut itself: beef short ribs (or veal ribs) prepared like a confit, marinated, then cooked for a long time in a low oven. The meat becomes so tender you can cut it with a fork.

Poulet basquaise, Basque-style chicken, is a colorful, delicious dish where the chicken simmers in a sauce of melting bell peppers, perfect for anyone who doesn’t love the acidity that pepper sauces can sometimes have. Kosher and meat.

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

Romaine lettuce leaves stuffed with ground beef and fresh herbs. A Tunisian Jewish classic for the week of Passover, and naturally kosher and meat.

Roast beef is a classic recipe to add to your repertoire. Perfect for cold meals. Don’t forget to take the meat out of the refrigerator 30 minutes before preparing it.

Roast chicken, a family dish that belongs in your repertoire of classics. A chicken with beautifully golden, crispy skin and meltingly tender meat. This recipe is always a hit; I’ve been making it for several years now and I wouldn’t change a thing.

Beef chuck is made for slow cooking. This chuck roast with mushrooms is a simple, flavorful recipe: golden onions, meltingly tender braised meat and a rich, silky mushroom sauce scented with thyme and garlic. Kosher and meat.

Meltingly tender meat, and a wonderfully fragrant sauce of slow-cooked onions and confit garlic that coats every bite. A recipe you will make again and again!

Msoki is the signature dish of the Passover Seder for Jews of Tunisian origin. A true ode to spring vegetables, we look forward to it every year with great impatience.

Passover lasagna is a must! It’s flavorful and comforting, and as a bonus at the end of the recipe, a vegetarian version that’s just as delicious!

Chicken livers with caramelized onions served over mashed potatoes are a meltingly tender, exquisite dish you’ll often find on the menu at meat restaurants in Israel. Most likely a modern take on the famous Ashkenazi chicken livers with onions, it’s an original and easy way to cook livers.

Veal Marengo is a slow-simmered French stew with a wonderful sauce. This time I served it with quinoa, but it also goes well with fresh tagliatelle or rice.

A slow-roasted lamb shoulder, meltingly tender and falling off the bone. A classic!

Beef carpaccio is a French classic - paper-thin slices of beef dressed with a fresh, slightly tangy topping. Easy, beautiful on the plate, and you can prepare it ahead!