From the 3-strand braid to the round Rosh Hashanah challah, from the shlissel challah (key challah) after Passover to the Shavuot wheat sheaf - every move animated, with a hands-free kitchen mode that reads the steps aloud.

Pretty little cherry tomatoes dressed in a balsamic caramel and rolled in seeds, just like candy apples (pommes d’amour). A vegan and parve recipe.

To add a little variety to the traditional hamantaschen, here is a light, crispy recipe that comes straight from Italy.

Montecaos are small, crumbly, melt-in-your-mouth shortbread cookies, scented with cinnamon or topped with an almond. They have the advantage of being egg-free and dairy-free, and they are delicious with a glass of mint tea.

Coulibiac is one of those dishes that takes a little while to make, since it combines several separate preparations, but the result - and the delighted faces of everyone who gets to eat it - is well worth the effort.

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

A simple, soft egg challah.

Molten chocolate cakes hiding a surprise speculoos center - a quick, easy dessert that always makes an impression.

A lovely addition to your platter of sweets, gazelle horns are little pastries filled with almond paste; some people even add hazelnuts. They are easy to make, though a bit time-consuming. The upside is that they freeze very well.

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.

Nothing like a tangy broth to whet the appetite! That’s why I want you to discover an Iraqi dish with delicate, fragrant flavors: kubbeh. They simmer in a lemony broth unlike anything you’ve tasted before.

Chicken pastilla is a classic and without a doubt one of the best-known dishes in Moroccan cooking. It takes a little while to make, but the filling can be prepared the day before. I’m not a big fan of sweet-and-savory cooking, and yet I really love this dish, as does everyone who has tasted it! If you’re like me, give it a chance, you might just fall in love with it!

Kreplach (or krepler, as we call them at home) are Ashkenazi filled dumplings, German in origin, that come in both cheese and meat versions. The best-known kreplach are usually filled with chicken or beef and served in chicken soup, but today I’m sharing a vegetarian (parve) version that’s every bit as tasty!

These ring-shaped honey cakes, fried and then dipped in honey syrup, are one of the best-known pastries on holiday tables, especially for Rosh Hashanah and Yom Kippur. Today I’m sharing my family recipe for Tunisian yoyos.

Who can resist a sfenj, those delicious ring-shaped Moroccan doughnuts rolled in sugar? Sfenj call for very few ingredients: a sort of bread dough with extra water, so it’s light, for a result that’s crispy and airy. They’re perfect for Hanukkah when you want a change from sufganiyot.

A childhood memory… A mountain of golden roses, glossy with honey syrup, sitting proudly on a porcelain serving platter. The best part? How thin the pastry is. A wonderful treat to make for Purim or Rosh Hashanah, or for Shavuot, to recall the giving of the Torah on top of Mount Sinai.

An easy recipe for crumbly little shortbread cookies to keep in your notebook. They’re delicious plain, but you can also fill them with jam or top them with icing.