Pkaila is one of the signature dishes of Tunisian Jewish cooking. It’s a stew in which the spinach is cooked down for a long time until it becomes almost confit, then simmered with meat and white beans. Real black gold for those who love it: don’t be put off by its unusual color, this dish is a real crowd-pleaser.

Here’s a maple syrup cake recipe, very quick and wonderfully moist, that gives you two lovely loaf cakes.

Quince is an underrated, delicious fruit, especially when made into quince jam, quince paste or quince jelly. Here is the recipe and the tips to get it right.

Almond cigars in honey syrup are one of the most beloved Tunisian pastries and a must on every holiday table. They are also one of the easiest to make.

Tunisian boulou is a Sephardic Jewish classic, perfect alongside a coffee or a glass of lemonade. We make it especially for Rosh Hashanah and Yom Kippur, and we love it with quince jam. Here is the step-by-step recipe for a successful homemade boulou.

Here’s an essential Israeli appetizer, smoky eggplant with tahini. It’s traditionally cooked over an open flame, which gives it that very characteristic taste. Here we like it with a little tomato, lots of tahini and cilantro. The result is melting and creamy. If you think you don’t like eggplant, give it a chance with this recipe!

Small, very soft, caterer-style rolls to fill, perfect for a buffet, a cocktail party or an appetizer table.

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.

Here is a specialty of Tunisian Jewish cooking that goes wonderfully with your chicken broth. Minina is a kind of savory egg and chicken cake, cooked in a water bath, which gives it an unmatched tenderness. I’m sharing our family recipe for a classic Minina.

A simple, soft egg challah.

A slow-roasted lamb shoulder, meltingly tender and falling off the bone. A classic!

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.

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.

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.

A recipe for caramelized chicken pieces, quick and quite simply excellent!

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.

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!

How can I sum up a dish that’s at once so simple and so delicious? Nikitouche is my childhood: a lovely golden chicken broth dotted with tiny round pasta, the famous nikitouches.

An original way to cook duck or goose breast. Duck and mango are a wonderful pairing.

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.