Tender chicken meatballs in a light red sauce, a simple and flavorful idea for using up ground chicken or turkey.

Lightly spiced beef meatballs simmered in a tomato sauce with preserved lemon, served with potatoes: a traditional Moroccan Jewish recipe (kosher, meat) worth discovering.

Here’s a new beef meatball recipe with Italian flavors, thanks to a tomato basil sauce. These meatballs are flavorful and light because they cook right in the sauce, no frying needed!

Chicken ballotines: just the name of this dish will have your guests wondering whether a Michelin-starred chef snuck into the kitchen to help you make dinner. Not at all! It’s a presentation that makes an impression, with a preparation that is much simpler than it looks. Give it a go!

Stuffed artichokes are a quick family dish that doesn’t always come to mind; I like to serve them with a yellow turmeric sauce with peas.

Nothing like a tangy broth to whet the appetite! That’s why I want you to discover an Iraqi dish with delicate, fragrant flavors: kubbeh. They simmer in a lemony broth unlike anything you’ve tasted before.

A Quiche Lorraine made without any dairy, inspired by the traditional recipe. This version uses a plant-based cream and smoked deli meat, the classic flavors of quiche lorraine, so it’s kosher and meat. Baked on an olive oil pie dough, it’s simple, quick and delicious, perfect for lunch or dinner with a green salad.

Bsal ou loubia (also spelled psal ou loubia), which means “onions and beans,” is a traditional slow-cooked dish from Tunisian cuisine. Delicious and essential, it is made with beef, onions and white beans in a rich, reduced sauce. Here is my family recipe for Bsal ou Loubia.

A recipe for caramelized chicken pieces, quick and quite simply excellent!

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.