I already introduced you to conchiglioni in this recipe for conchiglioni stuffed with mushrooms and baked in béchamel. For those who don’t know them, they are large shell-shaped pasta made for stuffing. This time I’m giving you a red version in tomato sauce, where the conchiglioni are filled with ricotta and spinach and baked until golden.

Conchiglioni are big shell-shaped pasta made for stuffing and baking until golden. Here’s my version with a mix of wild and cultivated mushrooms, béchamel and Parmesan.

It was while making my famous savory babka that I noticed the filling I had prepared looked strangely like that famous cheese I loved to spread on bread back in France. So without further ado, here is the recipe, ready in no time at all and perfect for cocktail hour.

Little crispy cheese bites with an olive hidden inside, perfect for cocktail hour or to pack for a picnic. They’re delicious and really easy to make, and kids will love helping out.

An easy, delicious recipe for the famous Russian blinis. They’re thick and wonderfully fluffy (and dairy, so kosher with smoked fish). You’ll never buy blinis again!

Have you heard of babka? Some people also call it Krantz cake. It’s the famous Ashkenazi twisted brioche that has taken Israel, and pretty much the whole world, by storm. After its success in previous years, I’m bringing back this twist on babka in a savory version.

From the 3-strand braid to the round Rosh Hashanah challah, from the shlissel challah (key challah) after Passover to the Shavuot wheat sheaf - every move animated, with a hands-free kitchen mode that reads the steps aloud.

Perfect for a summer meal or brunch, gravlax is raw salmon cured in a mix of salt, sugar and spices. This gentle “cooking” method gives the fish a melt-in-the-mouth texture, fragrant and full of flavor. Ideal served in thin slices, on toast or as an elegant starter. A simple, no-cook preparation that always makes an impression.

Risotto is an Italian dish worth having in your recipe notebook: it’s a base you can vary endlessly, and with the leftovers you can make delicious arancini.

Here is an excellent quinoa salad that is served warm. It is meltingly soft thanks to the sweet potato and the halloumi. A bit like the black lentil salad, it’s a complete, filling vegetarian main!

A simple, soft egg challah.

What could be more indulgent and comforting than a gratin dauphinois? Potatoes, cream, milk and a little nutmeg. That’s it! Don’t count on having leftovers…

Molten chocolate cakes hiding a surprise speculoos center - a quick, easy dessert that always makes an impression.

I love crème dessert (French pudding cups): rich, silky and ready in no time! After sharing a chocolate crème dessert and a pistachio one, here are delicious homemade chocolate praline pudding cups. They can be made dairy-free (parve) and are gluten-free. Perfect if you have a jar of praline to use up.

Salmon carpaccio is a classic on my summer tables. It’s the kind of recipe that only asks for good ingredients to be delicious, and it always makes a lovely impression when you bring it to the table.

I really love vegetable carpaccios: they’re pretty, delicious and simple to make.

Eggplant parmigiana is a rich Italian classic, a complete dish similar to a gratin, creamier than a lasagna where the sheets of pasta have been swapped for delicious slices of eggplant.

A rich, flavorful creamy soup of zucchini scented with bay leaf and topped with a swirl of goat cheese cream!

A creamy cauliflower soup, comforting and quick to make for weeknight dinners.

A rich, velvety broccoli soup that pairs beautifully with stronger cheeses like blue cheese, gorgonzola or shavings of cheddar.

An easy dessert that feels like rice pudding, but made with coconut cream and tapioca pearls (called perles du Japon, “Japanese pearls”, in France). These little pearls are used in desserts, sauces and soups, mainly because they’re an excellent thickener.