A few years ago I shared a delicious recipe for banana chocolate muffins. Here’s a recipe in the same spirit: it’s truly indulgent, with a light, pleasant texture. Part of the oil is replaced with applesauce (you can’t tell) and part of the white flour with whole spelt flour, which is better for fiber and keeps you full longer. So it’s perfect if you’re looking for a slightly healthier recipe. It’s kosher, and parve if you use plant-based yogurt. You’ll never throw out your ripe bananas again. In our house, it’s a keeper!

Keftas are a type of fish ball, and what makes them special is their slightly flattened shape and the fact that they are fried. Enjoy them as an appetizer or alongside a fish couscous.

A great American classic, pulled beef is full of flavor and easy to make. Just put your seasoned beef (I went with a homemade barbecue sauce) in the oven and let it cook quietly on its own. All that’s left to do is shred it once it’s done. It’s hard to do better.

This braised beef brisket is a flavorful dish that I’m sharing with you here with a fig and red wine sauce. The meat is meltingly tender, and it’s perfect for a festive meal, especially for Rosh Hashanah or Sukkot.

After my asado slow-cooked with onions, here is another version of oven-baked beef short ribs, this time caramelized in a homemade barbecue sauce, American ribs style.

Roasted and marinated vegetable antipasti are a staple of Italian starters. Colorful and full of flavor, they also make a great side, especially with a beef carpaccio or a beautiful burrata.

Every braid and every festive shape, move by move, in 21 printable pages to keep on the worktop. $6, to support the blog.