Assado is a popular cooking method in South America, especially in Argentina. This term is also used in Israel to describe beef short ribs (or veal ribs) prepared as a confit-style meat - marinated, then slow-cooked in the oven at low temperature. The meat becomes so tender it can be cut with a fork.

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!

Southwest French salad (Perigord or Landes style, they’re quite similar) is a composed salad typical of these regions featuring different duck pieces (especially gizzards, duck breast, foie gras), cooked vegetables and fresh greens, all dressed with a beautiful vinaigrette. My version doesn’t claim to be authentic, but it’s definitely indulgent and delicious!

Roasted and marinated vegetable antipasti are a cornerstone of Italian starters. Colorful and flavorful, they can also be served as a side dish alongside beef carpaccio or beautiful burrata mozzarella.

Wonton soup is very popular in the United States and quite traditional in Chinese meals. Here’s an easy recipe to make it at home.

Beef meatballs glazed with yakitori sauce that make a delicious change. Enjoy them on skewers as an appetizer or with rice as a main course.

Roast beef is a classic recipe to add to your repertoire. Perfect for cold meals.

Stuffed cabbage is a charming, old-fashioned dish that belongs to the family of comforting home-cooked meals. I discovered it in Israel where it’s deeply rooted in home cooking, an Ashkenazi heritage recipe. It has many cousins as stuffed dishes of all kinds are part of Jewish culinary tradition.

Basque-style chicken is a colorful and delicious recipe where chicken cooks in a sauce with tender bell peppers, perfect for those who don’t enjoy the acidity that can sometimes come with pepper-based sauces.

Gnaouia (gnaouiya, ganaouia or gnawia) is a specialty of Tunisian Jewish cuisine that’s always a hit. The star ingredient of this delicious dish is okra, prepared with beef or chicken. A staple at celebrations and especially for Shabbat, while relatively unknown in European cooking, okra is widely used in African and Middle Eastern cuisines.

Roast chicken, a family classic you need in your repertoire. A chicken with perfectly golden, crispy skin and tender, juicy meat. This recipe is always a hit - I’ve been making it for years and haven’t changed a thing.

Fish terrine is a staple of French cuisine. Variations range from budget-friendly to festive. Here’s a flavorful, light salmon terrine that’s simple to make.

How can I describe this dish that’s both so simple and so delicious. Nikitouche is my childhood, a beautiful golden chicken broth dotted with small round pasta, the famous nikitouches.

A thick, fluffy crust pizza. You can vary the toppings to your liking - this kosher pizza is characterized by being cheese-free. I’ve listed the most traditional ingredients that we enjoy as suggestions.

Nothing beats a tangy broth to whet the appetite! Discover this Iraqi dish with delicate, aromatic flavors—kubbe dumplings cooked in a lemony broth that’s unlike anything you’ve tried before.

Psal ou Loubia (or Bsal ou Loubia), meaning “onions and beans,” is a traditional slow-cooked dish from Tunisian cuisine. Excellent and essential, it features beef, onions, and white beans in a thick, velvety sauce. Here’s my family recipe for Psal ou Loubia.

For a change from nuggets, here’s an easy chicken tempura recipe (toriten), crispy on the outside and tender on the inside.

Chicken ballotines – just the mention of this dish will have your guests wondering if a professional chef snuck into your kitchen to help. Not at all! This is an impressive presentation with a preparation that’s much simpler than it looks. Go for it!

A simple and fluffy egg challah.