Tiramisu - now there’s a classic Italian dessert that’s indulgent and quick to make! Here I share the traditional recipe and my tips for getting it just right!

Herb-crusted salmon is a salmon fillet topped with a crispy, fragrant layer. It looks beautiful on the table and is endlessly adaptable to your tastes and cravings, so it is bound to become a staple.

A delicious shallot and white wine cream sauce that goes beautifully with any white fish.

A famous French bistro salad, the one and only warm goat cheese salad! Indulgent and pretty, served with a honey balsamic vinaigrette!

Tender zucchini roll-ups filled with a light ricotta, lemon and fresh herb filling, standing upright in a rich, concentrated roasted tomato sauce. A fresh, flavorful dairy dish that’s perfect for a holiday buffet or a summer lunch.

Perfect as an appetizer or a starter, tuna rillettes are always a hit. They’re easy to make, light and full of flavor. Here they are served in endive leaves, a lighter option than toasted bread. This recipe is kosher and dairy.

Tuna and tomato quiche is a delicious “pantry” quiche that will please everyone in no time at all.

This delicious salmon quiche, full of flavor and fragrant with herbs, is just as good warm as it is cold. It’s a variation on the white fish and mushroom quiche and the zucchini and ricotta quiche.

After the mushroom pashtida, here is another one with zucchini. Cut into squares or wedges, this crustless quiche is a lovely addition to a dairy buffet or a summer lunch.

This white fish quiche is excellent, and ideal when all you have is a little bit of fish left in the freezer.

A springtime quiche that’s rich and comforting, made with ricotta, zucchini and a few mushrooms. I sometimes add a little smoked salmon in place of the mushrooms, and it’s just as delicious.

A complete meal, quick to make and endlessly adaptable. At home, I make a tart or a quiche once a week. Serve it with a fresh salad!

An eggplant quiche worth discovering, less well known than the classics but wonderfully soft and full of the flavors of Italy.

Here’s a silky, creamy sauce made with fresh mushrooms.

Small, very soft, caterer-style rolls to fill, perfect for a buffet, a cocktail party or an appetizer table.

Healthy, crunchy homemade grissini: an easy recipe you can customize with olives, Parmesan or herbs. Perfect for appetizers or alongside a soup or salad!

If you love chouquettes (and honestly, even if you don’t), you’ll adore these little cheese puffs flavored with herbes de Provence.

With Shavuot just around the corner, here is another easy cheesecake, the no-bake cheesecake. It has a crumbly cookie base topped with a very fresh, egg-free cream cheese filling, and is a variation on the traditional Ashkenazi cheesecake which is usually baked in the oven. You find this cake everywhere in Israel; here is the recipe to make it at home.

This cheesecake (Käsekuchen), a classic of Ashkenazi (Eastern European) Jewish cooking, is pure sweetness and nostalgia. It’s the kind of cake you find in grandmothers’ recipe notebooks, in this case, Micheline’s. It rises tall, with an airy texture thanks to the whipped egg whites.

Asparagus season is short, so make the most of it! Here’s a pasta idea that’s a little different and really shows off the delicate flavor of asparagus.

Here is a recipe for focaccia that is as soft and crispy as you could wish for! It’s perfect as an appetizer or to go with a salad, a soup or antipasti. You can top it with whatever you like: it’s delicious with marinara sauce or with garlic and fresh herbs (rosemary, thyme…).