A sweet and original twist on the classic savory rice tartare, adaptable with seasonal fruits.

With summer approaching, here’s a starter that always has a place among my fresh salads - raw artichoke, sliced carpaccio-style and seasoned.

Arancini are crispy little balls on the outside and melty on the inside. They’re perfect if you have leftover risotto from the day before, but they’re so good you might make risotto just for this! Here’s a vegetarian version with pesto and mozzarella.

If like me you love fried eggplant but the thought of them swimming in oil makes you think twice, this oven-baked fried eggplant recipe is for you! Much less oil than deep-frying for a surprisingly similar result!

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.

Pissaladière is a Niçoise tart made with thick, soft and crispy dough topped with onions, black olives and anchovies. Emblematic of Southern French cuisine with the taste of summer, perfect as an appetizer, for aperitif or a Mediterranean buffet, this homemade pissaladière is easy to prepare and full of flavor.

A sweet and delicious version of traditional Japanese makis and sushi to customize endlessly according to the seasons and your cravings!

I love tarts and quiches as much as I love mushrooms. This week, looking for a change from my traditional mushroom quiche, I came across a recipe from chef Ottolenghi that inspired this dish. I simplified it with what I had on hand and adapted it to our tastes, and everyone loved it. The tarragon and dill combination pairs beautifully with the mushrooms and gives it an original flavor. The classic quiche custard (eggs + cream) is replaced here with a delicious mushroom cream (which can also be made dairy-free). Let me share it with you!

A fresh and quick starter with a delicious lemony flavor.

A simple, fresh salad that’s perfect for your spring table—crisp, light, and full of flavor.

A classic Italian starter, the Caprese salad originates from the island of Capri. This easy summer salad is always a crowd-pleaser.

French-style peas are a somewhat old-fashioned side dish that’s actually a simple and flavorful way to prepare peas. While you can add diced charcuterie, I’m sharing a vegetarian version today.

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

This excellent quinoa salad is best enjoyed warm. It’s rich and satisfying thanks to the sweet potato and haloumi. Much like the black lentil salad, it’s a complete and filling vegetarian dish!

Lentils are a pantry staple that shouldn’t be overlooked—they’re nutritious and protein-rich. Beyond the classic lentils and sausage dish, I’m sharing today a lentil salad recipe packed with fresh vegetables and smoked salmon, which pairs beautifully with lentils.

A refreshing dairy-free smoothie with kiwi, banana and basil that’s creamy, easy to make, and naturally sweet.

Black lentils (also called Beluga because the small black grains resemble caviar) are a real discovery that I now always keep in my pantry. From a nutritional standpoint, they’re rich in protein and packed with vitamins. They hold up well during cooking and don’t require soaking, making them an ideal ingredient for a vegetarian yet satisfying starter or lunch!

A rich and flavorful zucchini velouté infused with bay leaf and elevated by a creamy goat cheese topping!

Meagre is a delicious white fish commonly found in Israel and sometimes in France. Its delicate white flesh is worth discovering – it might just become one of your favorite fish! I served it with a millet risotto with zucchini.

A creamy, comforting cauliflower soup that’s quick to make for busy weeknights.

A rich and creamy broccoli soup that pairs beautifully with bold cheeses like blue cheese, gorgonzola, or sharp cheddar slices.