This famous Moroccan chicken tagine with olives and preserved lemons is a fragrant, slow-simmered dish that’s simple to make.

Chicken pastilla is a classic and without a doubt one of the best-known dishes in Moroccan cooking. It takes a little while to make, but the filling can be prepared the day before. I’m not a big fan of sweet-and-savory cooking, and yet I really love this dish, as does everyone who has tasted it! If you’re like me, give it a chance, you might just fall in love with it!

An original way to cook duck or goose breast. Duck and mango are a wonderful pairing.

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.

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.

Stuffed cabbage is a charming, old-fashioned dish, one of those comforting family meals. I discovered it in Israel, where it is firmly rooted in home cooking, a recipe inherited from the Ashkenazi tradition. It has plenty of cousins, since stuffed vegetables of every kind are part of the Jewish culinary tradition.

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.

Tournedos Rossini, a lovely name for this French specialty: a thick cut of beef tenderloin topped with a slice of seared foie gras and sometimes even shaved truffle, served on a pan-fried slice of bread with a Madeira sauce. A true celebration dish, here in a kosher (meat) version.

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.

Chicken nuggets are a fun way to get kids to eat chicken. After several tries, here is my recipe for homemade chicken nuggets, tested and approved by the whole family!

A great American classic, pulled beef is full of flavor and easy to make. Just put your seasoned beef (I went with a homemade barbecue sauce) in the oven and let it cook quietly on its own. All that’s left to do is shred it once it’s done. It’s hard to do better.

This braised beef brisket is a flavorful dish that I’m sharing with you here with a fig and red wine sauce. The meat is meltingly tender, and it’s perfect for a festive meal, especially for Rosh Hashanah or Sukkot.

After my asado slow-cooked with onions, here is another version of oven-baked beef short ribs, this time caramelized in a homemade barbecue sauce, American ribs style.

One A4 sheet, both sides, that folds in four: the numbered map of beef, lamb and poultry, the phrases to say to the butcher, your recipes translated into numbers, and a lock-screen wallpaper for your phone. $6, to support the blog.

The 19 beef numbers, plus lamb and poultry, on a clickable drawing: what each cut is in American and British terms, how to ask for it in Hebrew, how to cook it, and the recipes on the blog that suit it.

I love cooking from around the world, especially Asian food and Indian food. I enjoy putting together themed dinners, so here is a complete homemade Indian meal, with all the great Indian restaurant classics like naan, samosas and chicken tikka masala. Pick and choose from these ideas to put together your own favorite homemade Indian feast.