Perfect for a summer meal or brunch, gravlax salmon is a recipe for raw salmon cured in a mixture of salt, sugar, and spices. This gentle “cooking” method yields melt-in-your-mouth flesh that’s fragrant and full of flavor. Ideal served in thin slices, on toasted bread, or as an elegant appetizer. A simple preparation with no cooking required that always impresses.

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. ...

After a first Passover version of the famous bouscoutou, here’s another one that disappeared so quickly I had to share it with you. The texture is very light, without matzo meal, fluffier than the first one, it vanishes before your eyes! It’s truly one of those easy cakes with few ingredients to add to your Passover recipes and gluten-free recipes.

A few years ago I shared several haroset versions with you. This year, here’s a new express haroset that’s absolutely excellent.

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.

Frozen nougat is one of those festive, quick desserts to have in your recipe collection.

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

Simple and quick almond bites, traditional for Passover. The kind you love to enjoy with a good cup of coffee.

A light, easy little cake with few ingredients to add to your Passover treats.

Caques are finger-shaped or ring-shaped cookies, slightly crumbly and delicately flavored, that you’ll never tire of at breakfast or snack time during Passover week.

A variation of the famous bouscoutou, this tall and fluffy cake is just as delicious and indulgent as the original. An essential recipe to have in your Passover collection.

As Passover approaches, I’m sharing again this traditional Passover week treat. Fritèches (or Sfériès) are light, melt-in-your-mouth sweet fritters. An express recipe with just 2 ingredients!

A delightfully soft treat, this chocolate and olive oil flourless cake is a wonderful gluten-free chocolate cake to make all year round.

Latkes, the beloved Ashkenazi specialty of crispy potato pancakes. Traditionally prepared for Hanukkah, they’re perfect as a side dish with meat or fish, though some enjoy them with applesauce, sour cream, or simply sprinkled with sugar.

Eggplant Parmesan is a classic Italian comfort dish, a complete meal similar to lasagna where pasta sheets are replaced with delicious slices of eggplant.

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

Almond croquants are a breakfast staple during Passover, perfect with your morning coffee. This updated recipe contains no matza meal for a softer texture.

As a cold appetizer or a heartier main course, the Nordic platter is an elegant dish featuring smoked fish, salad, and served with blinis or toast. Here’s my favorite version, which you can adapt based on your taste and what’s in your fridge.

A twist on the classic caprese salad (tomato-mozzarella), here’s a fresh and indulgent summer salad.