These Indo-Chinese vegetable balls in an absolutely divine sweet and sour sauce are flavorful, tender, with a meat-like texture that everyone loved!

Do you know babka? Some call it Krantz cake – it’s the famous twisted Ashkenazi brioche that’s all the rage in Israel and around the world. After its success in previous years, I’m bringing back this twisted version of Babka in a savory edition.

Apricot season is here! This delicious and easy recipe is the perfect way to end your summer meals with a flourish!

Indian-spiced red lentil fritters that are incredibly easy to make and delicious! A recipe to add to your repertoire as a change from falafel or meatballs.

Panino in the singular, these lovely panini breads are quick to make and freezer-friendly. All that’s left is to fill and toast them.

Truffles are probably the easiest chocolate treat that exists. They’re eaten without hunger (and without end…) and are perfect with coffee. Here’s a chocolatey, indulgent recipe that’s dairy-free!

These little steamed buns are incredibly soft and fluffy. Here’s a detailed version to make them at home. You can fill them with anything - meat, fish, mushrooms…!

Crispy and tender shrimp (substitute) fritters, just like at your favorite Chinese restaurant.

Indian Naans. Like probably many of you, my favorite bread when eating Indian food. These are baked in the oven.

Here’s a quick and excellent recipe for crispy basil shrimp that will impress whether served as an appetizer, starter, or main course in a composed salad.

Perfect in mini version for a themed buffet, pita bread is very easy to make, wonderfully soft, and freezes well! I’m sharing an oven-baked version here, though you can also cook them in a skillet.

I love tarts and quiches as much as I love mushrooms. This week, looking for a change from my traditional mushroom quiche, I came across a recipe from chef Ottolenghi that inspired this dish. I simplified it with what I had on hand and adapted it to our tastes, and everyone loved it. The tarragon and dill combination pairs beautifully with the mushrooms and gives it an original flavor. The classic quiche custard (eggs + cream) is replaced here with a delicious mushroom cream (which can also be made dairy-free). Let me share it with you!

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…

The famous chickpea fritters, very easy to make and absolutely delicious! A must-have for your falafel party.

A delicious shallot and white wine sauce that pairs perfectly with all white fish.

Fresh spring rolls filled with crisp vegetables and fresh herbs, with optional chicken or shrimp. Light, healthy, and perfect for make-ahead meals.

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.

A creamy and easy-to-make caramel ice cream with no eggs or ice cream maker needed.

Take a culinary trip to India with this recipe for Samosas, crispy vegetarian triangles filled with spiced potatoes and peas.

These pakoras are small Indian fritters made with chickpea flour batter. They’re crispy and simple to make.

After the Cheese Naans, I’m presenting today a flavorful variation of garlic and cilantro naans, with instructions to make them dairy-free.