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.

Foolproof recipe for making perfectly crispy little meringues.

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.

What could be more indulgent and comforting than a gratin dauphinois? Potatoes, cream, milk, and nutmeg. That’s it! Don’t expect to have leftovers…

Passover lasagna, an absolute must! They’re flavorful and comforting, and as a bonus at the end of the recipe, an equally delicious vegetarian variation!

Tender chicken meatballs in a light red sauce - a simple and flavorful way to use ground chicken or turkey.

A deeply chocolatey mousse that makes that delicious sound when you dip your spoon in! I don’t know about you, but my barometer for a successful chocolate mousse is partly tied to the sound my spoon makes when I plunge it in for that first bite. It’s delicious, super easy, and satisfying! And bonus here, it’s dairy-free!

French-style peas are a somewhat old-fashioned side dish that’s actually a simple and flavorful way to prepare peas. While you can add diced charcuterie, I’m sharing a vegetarian version today.

Roast beef is a classic recipe to add to your repertoire. Perfect for cold meals.

This excellent quinoa salad is best enjoyed warm. It’s rich and satisfying thanks to the sweet potato and haloumi. Much like the black lentil salad, it’s a complete and filling vegetarian dish!

Roast chicken, a family classic you need in your repertoire. A chicken with perfectly golden, crispy skin and tender, juicy meat. This recipe is always a hit - I’ve been making it for years and haven’t changed a thing.

Fish terrine is a staple of French cuisine. Variations range from budget-friendly to festive. Here’s a flavorful, light salmon terrine that’s simple to make.

Salmon carpaccio is a classic at my summer tables. It’s the kind of recipe that only requires quality ingredients to be delicious, and always makes a beautiful impression when served.

I love dessert creams - they’re indulgent, silky smooth, and ready in no time! After sharing a chocolate dessert cream and a pistachio one, here are delicious homemade chocolate hazelnut praline dessert creams. They can be made lactose-free and are gluten-free. Perfect if you have a jar of homemade praline to use up.

This smoked salmon potato roll is a savory twist on the classic jelly roll. It’s always a crowd-pleaser and makes a complete meal when served with a green salad.