Granola is a mix of seeds, grains and dried fruit of all kinds that you can eat on its own or with yogurt or applesauce, for example. Here is an easy granola recipe I love; adapt it to your taste, the season and whatever you have in your pantry. It’s parve and dairy-free.

Pistachio financiers are a delicious twist on the classic almond financiers. They’re a great way to use up egg whites and some pistachio paste, and you can add a few raspberries like I do.

Kaaks are small, lightly crumbly cookies scented with orange blossom water. They are the perfect companion to a cup of tea or coffee.

Pretty little crackled chocolate cookies scented with orange blossom water, perfect for using up your leftover egg whites.

Almond cigars in honey syrup are one of the most beloved Tunisian pastries and a must on every holiday table. They are also one of the easiest to make.

Tunisian boulou is a Sephardic Jewish classic, perfect alongside a coffee or a glass of lemonade. We make it especially for Rosh Hashanah and Yom Kippur, and we love it with quince jam. Here is the step-by-step recipe for a successful homemade boulou.

Truffles are probably the easiest chocolate bite there is. You eat them without being hungry (and without end…) and they are perfect with coffee. Here is a chocolatey, indulgent recipe with no dairy at all!

To add a little variety to the traditional hamantaschen, here is a light, crispy recipe that comes straight from Italy.

Montecaos are small, crumbly, melt-in-your-mouth shortbread cookies, scented with cinnamon or topped with an almond. They have the advantage of being egg-free and dairy-free, and they are delicious with a glass of mint tea.

A light little cookie, easy to make with just a few ingredients, to add to your Passover sweets.

Kaak are lightly crumbly, fragrant little ring cookies shaped around your finger, and you never get tired of them at breakfast or teatime during Passover week.

An Ashkenazi recipe for tender Hamantaschen (Haman’s ears) with a homemade poppy seed filling.

Little almond bites that are very simple and quick to make, a Passover tradition. The kind you love to nibble on with a good cup of coffee.

With Passover just around the corner, I’m sharing this traditional treat of Passover week again: fritèches (or sfériès) are little fritters that are incredibly light and melt in your mouth, then get their sweetness from a coating of honey syrup. An express recipe with just 2 ingredients!

Almond croquants are a Passover breakfast staple, and they’re perfect with your morning coffee. The recipe has been updated and no longer contains matzo meal, for a softer texture.

Pretty little Italian amaretti scented with orange blossom water that are a hit with coffee, and a great recipe for using up your egg whites.

Soft, tender honey bites, sweet without being cloying, hugely popular around Rosh Hashanah and perfect to offer with a coffee or a tea.

Cantuccini come from Tuscany: small, dry almond cookies, as crunchy as can be, and the best friend your fall and winter teas and coffees could ask for.

These ring-shaped honey cakes, fried and then dipped in honey syrup, are one of the best-known pastries on holiday tables, especially for Rosh Hashanah and Yom Kippur. Today I’m sharing my family recipe for Tunisian yoyos.

Craving ultra-moist double chocolate muffins? This quick and easy recipe is perfect for an indulgent afternoon snack. These cocoa and chocolate chip muffins will quickly become a staple. A few minutes of prep and no complicated ingredients, and you get beautifully domed muffins with a tender crumb (that hardly makes any crumbs!) and an irresistible chocolate aroma. Kosher and parve if you use plant-based yogurt.

These banana chocolate chip muffins are a recipe to hold on to… They are light, indulgent, the chips are evenly distributed and never sink to the bottom. A quick, foolproof recipe. Plus, you get to use up those very (overly) ripe bananas you didn’t know what to do with because nobody wanted to eat them. Kosher and easily made dairy-free.