Risotto is an Italian dish you need in your recipe collection—it’s an endlessly adaptable base, and with leftovers you can make delicious arancini.

These zucchini flans are soft and fluffy, a fresh idea that’s different for using zucchini! They can accompany fish, meat, or be served alone with a salad.

Kneidlach in broth (matzo ball soup) is a classic of Jewish Ashkenazi cuisine. If you’re discovering them for the first time, these are matzo meal dumplings served in a beautiful golden chicken broth. Simple to make and delicious, it’s a wonderful recipe to introduce you to Ashkenazi cuisine and a magical remedy when you’re feeling under the weather.

Here’s a delicious recipe to add to your collection - simple and flavorful, no frying required. These fish balls in tomato sauce are incredibly tender, and kids absolutely love them. You can serve them as mini appetizers, as a starter in sauce, or as a main dish with bulgur or rice.

Mhamar is a specialty of Tunisian Jewish cuisine featuring vegetables stuffed with meat. It’s a complete meal and a different way to use ground meat. You can prepare them ahead and eat them hot or cold with a drizzle of lemon juice! They’re also traditionally made for Passover by replacing breadcrumbs with matzo meal.

Sweet potatoes are a fall staple, and their natural sweetness pairs beautifully with sweet flavors and cheese. I’m sharing a colorful, seasonal recipe that works perfectly as an appetizer or main course, served with a fresh arugula salad.

A slow-cooked dish that yields melt-in-your-mouth tender meat, so soft it can be cut with a fork, with a beautifully rich sauce. This is a dish often served in Israeli home-style restaurants. Here’s my version, very easy and family-approved.

Here’s an easy-to-make cooked artichoke salad that’s always a hit as a kémia, especially when serving couscous.

A chocolate mascarpone cake with a melt-in-your-mouth texture, covered with a glossy chocolate ganache. All gluten-free! Perfect for using up a container of mascarpone and a change from the traditional tiramisu.

If you love rich and creamy desserts, these pistachio dessert creams are for you. They’re simple to make and gluten-free. This has become a classic in my kitchen whenever I have homemade pistachio paste.

Truffles are probably the easiest chocolate treat that exists. They’re eaten without hunger (and without end…) and are perfect with coffee. Here’s a chocolatey, indulgent recipe that’s dairy-free!

Beef carpaccio is a French classic. Thin slices of beef topped with fresh, lightly tangy garnishes. Easy, elegant, and can be prepared ahead!

Lovely little Italian amaretti with orange blossom water that will be a hit with coffee, a great recipe for using up your egg whites.

I really enjoy vegetable carpaccios - they’re beautiful, delicious, and simple to make.

With summer approaching, here’s a starter that always has a place among my fresh salads - raw artichoke, sliced carpaccio-style and seasoned.

Roasted and marinated vegetable antipasti are a cornerstone of Italian starters. Colorful and flavorful, they can also be served as a side dish alongside beef carpaccio or beautiful burrata mozzarella.

Essential to Sephardic Jewish holiday buffets, these are called banatages in Tunisia and pastels in Morocco. They’re potato croquettes with tuna or meat and a hidden egg in the center.

Stuffed artichokes are a quick family meal we don’t always think of. I like serving them with a yellow pea sauce.

Caramelized oven-roasted onions with just 2 ingredients and no effort, perfect as a side dish for meat or in a quiche.

Veal Marengo is a slow-cooked dish in a Dutch oven with a delicious sauce. This time I paired it with quinoa, but it can also be served with homemade tagliatelle or rice.

A specialty from Tunisian Jewish cuisine that pairs wonderfully with chicken broth. Minina is a savory egg and chicken cake cooked in a bain-marie, giving it an unparalleled tenderness. I’m sharing our family recipe for a classic Minina.