Soft honey bites, sweet without being overpowering, very popular during Rosh Hashanah, perfect to serve with coffee or tea.

An original idea for cooking duck or goose breast. The combination of duck and mango is delightful.

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.

This gorgeous fall honey cake with apples and hazelnuts is incredibly moist and tender. Perfect for Rosh Hashanah or Sukkot 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.

Tunisian boulou is an essential Sephardic Jewish specialty, perfect to enjoy with coffee or lemonade. It’s particularly prepared during Rosh Hashanah and Yom Kippur holidays and traditionally served with quince jam. Here’s the step-by-step recipe to make perfect homemade boulou.

The list of honey sweets for Rosh Hashanah would be incomplete without this cake, Tunisian Harissa, made with almonds, semolina, orange blossom water and honey. It’s probably the easiest to make, perfect for beginners.

A quick and simply excellent recipe for caramelized chicken pieces!

The famous Moroccan chicken tajine with olives and preserved lemons is a fragrant, slow-cooked dish that’s simple to make.

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.

Pkeila is a signature dish of Tunisian Jewish cuisine. This stew features spinach that’s been slowly cooked until caramelized, then simmered with meat and white beans. A true delicacy for those who love it, don’t be put off by its distinctive dark color - this is a dish that wins hearts.

Originating from Tuscany, cantuccini are crispy almond biscotti, perfectly crunchy and the best companion for your fall and winter teas and coffees.

Almond and honey syrup cigars are one of the most beloved Tunisian pastries and an essential part of holiday tables. They’re also one of the easiest to make.

Soft mini sandwich rolls perfect for filling, ideal for buffets, appetizers, or starter tables.

Here’s a delicious recipe to add to your collection - simple and flavorful, no frying required. These fish balls in tomato sauce are incredibly tender, and kids absolutely love them. You can serve them as mini appetizers, as a starter in sauce, or as a main dish with bulgur or rice.

Sweet potatoes are a fall staple, and their natural sweetness pairs beautifully with sweet flavors and cheese. I’m sharing a colorful, seasonal recipe that works perfectly as an appetizer or main course, served with a fresh arugula salad.

A slow-cooked dish that yields melt-in-your-mouth tender meat, so soft it can be cut with a fork, with a beautifully rich sauce. This is a dish often served in Israeli home-style restaurants. Here’s my version, very easy and family-approved.

Quince is an underappreciated and delicious fruit, especially when prepared as jam, paste, or jelly. Here’s the recipe and tips for making it successfully.

This braised beef brisket features tender, melt-in-your-mouth meat in a rich fig and red wine sauce. Perfect for festive meals, especially Rosh Hashanah or Sukkot.

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!

Lovely little Italian amaretti with orange blossom water that will be a hit with coffee, a great recipe for using up your egg whites.