A childhood memory… A mountain of golden roses glazed with honey syrup, displayed on a porcelain serving platter. The best part? The delicate, paper-thin pastry. A wonderful kosher treat to make for Purim or Rosh Hashanah celebrations.

A beautiful addition to your dessert platter, cornes de gazelle are small pastries filled with almond paste, some even add hazelnuts. They’re easy to make, though a bit time-consuming. The advantage is they freeze beautifully.

How can you resist a sfenj, these delicious Moroccan donuts with their signature hole and sugar coating. Sfenj requires few ingredients, a sort of highly hydrated bread dough that makes them light, crispy and airy. They’re perfect for Hanukkah as a change from Sufganiyot.

Montecaos are small, crumbly shortbread cookies flavored with cinnamon or topped with an almond. They have the advantage of being egg-free and dairy-free, and are delicious with mint tea.

These honey-glazed cookies shaped like yoyos are one of the most beloved pastries on holiday tables, especially for Rosh Hashanah and Yom Kippur. Today I’m sharing my family’s Tunisian yoyo recipe with you.

Chicken pastilla is a cornerstone and undoubtedly one of the most famous dishes of Moroccan cuisine. It takes a bit of time to make, but the filling can be prepared the day before. I’m not a big fan of sweet and savory combinations, yet I really enjoy this dish, as do those who’ve tried it! If you’re like me, give it a chance - you might love it!

Pretty little cherry tomatoes dressed in balsamic caramel and seeds, candy apple style.

Kreplach (or Krepler) are Ashkenazi stuffed pasta (of German origin) that come in both cheese and meat versions. While the most well-known kreplach are typically made with chicken or beef in chicken broth, I’m presenting today an equally delicious vegetarian (parve) version!

Nothing beats a tangy broth to whet the appetite! Discover this Iraqi dish with delicate, aromatic flavors—kubbe dumplings cooked in a lemony broth that’s unlike anything you’ve tried before.

An Ashkenazi recipe for tender hamantaschen (Haman’s ears) with a homemade poppy seed filling.

Koulibiac is one of those dishes whose preparation takes a bit of time as it combines several components, but the result and the delighted faces of those who taste it are more than worth the effort.

To add variety to traditional Hamantaschen, here’s a light and crispy recipe that comes straight from Italy.

A chocolate lava cake hiding a speculoos cookie butter surprise at its center—a quick, easy dessert that always impresses.

A simple and fluffy egg challah.