A simple, soft egg challah.

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

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.

Lightly spiced beef meatballs simmered in a tomato sauce with preserved lemon, served with potatoes: a traditional Moroccan Jewish recipe (kosher, meat) worth discovering.

Here’s a new beef meatball recipe with Italian flavors, thanks to a tomato basil sauce. These meatballs are flavorful and light because they cook right in the sauce, no frying needed!

Chicken ballotines: just the name of this dish will have your guests wondering whether a Michelin-starred chef snuck into the kitchen to help you make dinner. Not at all! It’s a presentation that makes an impression, with a preparation that is much simpler than it looks. Give it a go!

Wonton soup, the Chinese dumpling soup you find everywhere in the United States and on most Chinese menus. Here is an easy recipe to make it at home.

Nothing like a tangy broth to whet the appetite! That’s why I want you to discover an Iraqi dish with delicate, fragrant flavors: kubbeh. They simmer in a lemony broth unlike anything you’ve tasted before.

Bsal ou loubia (also spelled psal ou loubia), which means “onions and beans,” is a traditional slow-cooked dish from Tunisian cuisine. Delicious and essential, it is made with beef, onions and white beans in a rich, reduced sauce. Here is my family recipe for Bsal ou Loubia.

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.

Hot and sour soup, which we call potage pékinois (“Peking soup”) in France, is one of the most popular Chinese soups in Chinese restaurants, along with wonton soup. It’s a thick, exotic broth that warms you up on cold evenings and can make a full meal on its own. I also like to serve it as a starter for a Chinese dinner, with spring rolls on the side and chicken with black mushrooms and bamboo shoots.

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.

Here’s a rustic, traditional soup that’s part of our winter menus and also of our Tu BiShvat menu, when it’s customary to eat barley. Pearl barley soup, Krupnik, is a Polish Ashkenazi specialty that warms both body and heart. It’s a lovely way to cook pearl barley, if you have some sitting in your pantry without knowing what to do with it. You can make it with or without meat; both options are given in the recipe.

Kreplach (or krepler, as we call them at home) are Ashkenazi filled dumplings, German in origin, that come in both cheese and meat versions. The best-known kreplach are usually filled with chicken or beef and served in chicken soup, but today I’m sharing a vegetarian (parve) version that’s every bit as tasty!

A flavorful recipe for beef shank so tender it falls apart, very simple to make for an excellent result.

A tender, flavorful braised beef neck, slow-simmered in a Dutch oven or pressure cooker with onions, tomato paste and balsamic vinegar. A comforting, generous meat dish you can make ahead.

Stuffed cabbage is a charming, old-fashioned dish, one of those comforting family meals. I discovered it in Israel, where it is firmly rooted in home cooking, a recipe inherited from the Ashkenazi tradition. It has plenty of cousins, since stuffed vegetables of every kind are part of the Jewish culinary tradition.

Soft, moist, fragrant and dairy-free, this carrot cake has it all!

Matzo ball soup, or kneidlach in Yiddish, is a great classic of Ashkenazi Jewish cooking. If you’re new to it, these are dumplings made from matzo meal, served in a lovely golden chicken broth. Simple to make and delicious, it’s a beautiful recipe to introduce you to Ashkenazi cooking and a magic remedy when you catch a cold.