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!

Caponata is a Sicilian cousin of French ratatouille. The two are made in much the same way, but what gives caponata its distinctive flavor are the capers, the vinegar and the black olives. Today I’m sharing my Italian grandmother’s recipe. Vegan, gluten-free and parve, it fits on any kosher table.

A twist on the classic caprese salad (tomato and mozzarella), here is a fresh, indulgent salad for summer. Vegetarian, dairy and kosher.

A variation on the famous bouscoutou, that tall, fluffy sponge cake, so here is a first version that is every bit as delicious and indulgent. A must-have in your Passover recipe collection.

After a first Passover version of the famous bouscoutou, our Tunisian sponge cake, here’s another one that got eaten so fast I just had to share it with you. The texture is very light, with no matzo meal, airier than the first one, and it disappears before your eyes! It’s truly one of those easy cakes with just a few ingredients to add to your Passover recipes and gluten-free recipes.

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

Here’s an excellent fish ball recipe to keep in your recipe notebook: it’s simple and full of flavor, with no frying. They’re incredibly tender, and kids love them. You can serve them mini-size as an appetizer, in their sauce as a starter, or as a main course with bulgur or rice.

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!

I really love vegetable carpaccios: they’re pretty, delicious and simple to make.

Whole roasted sea bass - this is a dish that smells like the South of France and summer vacation. Serve it with a few vegetables and a good olive oil mashed potato.

A must on every Sephardic Jewish holiday buffet, these are called banatages in Tunisia and pastels in Morocco. They are potato croquettes filled with tuna or meat, with a piece of egg hidden in the middle.

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!

Eggplant parmigiana is a rich Italian classic, a complete dish similar to a gratin, creamier than a lasagna where the sheets of pasta have been swapped for delicious slices of eggplant.

Here is an easy cooked artichoke salad that is always a hit as part of a kemia (Tunisian appetizer spread), especially when serving couscous.

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.

With summer on its way, here’s a starter that always has a place among my fresh salads: raw artichoke, sliced into a carpaccio and simply dressed.

Pretty little Italian amaretti scented with orange blossom water that are a hit with coffee, and a great recipe for using up your egg whites.

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

Sweet potatoes are one of fall’s signature ingredients, and their natural sweetness pairs beautifully with sweet flavors as well as with cheese. So here is a colorful, flavorful seasonal recipe to enjoy as a starter or a main, with a nice arugula salad on the side.

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.