Here is a very refreshing drink with a delicate anise flavor. Perfect for summer!

Here is a basic recipe (and a childishly simple one) for breadcrumbs scented with garlic and herbs, which will give a taste of summer to your dishes. I use it for Provençal tomatoes, in cauliflower gratin, and I often sprinkle it over my sautéed green beans, a fresh green salad, or even mushrooms or fish.

Here’s a recipe I made to clean out the fridge, and it was such a hit that I’m sharing it with you, because I’ll definitely make it again. Mushrooms stuffed with cheese, a few fresh herbs, and caramelized onions, easy and quick. You can serve them as an appetizer with small mushrooms or as a starter with bigger ones.

The savory cake (cake salé), here with tuna and olives, is a classic you never get tired of and one you can vary endlessly. You can use this recipe as a base and adapt it however you like.

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.

Hugely popular these last few years, bo bun is a fresh, complete Vietnamese dish that’s perfect for summer. It combines different textures and lovely sweet-and-sour flavors. It’s usually served with marinated, stir-fried beef, but I’m offering you a vegetarian version that’s just as excellent.

Pretty little cherry tomatoes dressed in a balsamic caramel and rolled in seeds, just like candy apples (pommes d’amour). A vegan and parve recipe.

Fish terrine is a classic of French cooking. There are versions of it ranging from the most budget-friendly to the most festive. Here I’m sharing a fresh salmon terrine that’s flavorful, light and easy to make.

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.

Roast beef is a classic recipe to add to your repertoire. Perfect for cold meals. Don’t forget to take the meat out of the refrigerator 30 minutes before preparing it.

Nile perch is a good white-fleshed fish that lends itself to all sorts of preparations. You can pan-fry it, for example, and serve it with a shallot and white wine cream sauce; today I’m suggesting you dress it up with a crust of fragrant herbs, a bit like a crumble. A simple recipe that’s tasty and light.

These zucchini flans are soft and moist, a fresh idea and a nice change for using up zucchini! They can go alongside fish or meat, or stand on their own with a salad.

A simple, delicious way to cook sea bream in the oven. This recipe is kosher and parve.

Beef carpaccio is a French classic - paper-thin slices of beef dressed with a fresh, slightly tangy topping. Easy, beautiful on the plate, and you can prepare it ahead!

Caponata is a Sicilian cousin of French ratatouille. The two are made in much the same way, but what gives caponata its distinctive flavor are the capers, the vinegar and the black olives. Today I’m sharing my Italian grandmother’s recipe. Vegan, gluten-free and parve, it fits on any kosher table.

A twist on the classic caprese salad (tomato and mozzarella), here is a fresh, indulgent salad for summer. Vegetarian, dairy and kosher.

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

Whole roasted sea bass - this is a dish that smells like the South of France and summer vacation. Serve it with a few vegetables and a good olive oil mashed potato.

With summer on its way, here’s a starter that always has a place among my fresh salads: raw artichoke, sliced into a carpaccio and simply dressed.

Here is a recipe for tuna tartare with mango, very fresh and full of flavor. It is always a big hit and is perfect for an appetizer served in small glasses or as a pretty starter.

If you’ve spent any time on Pita & Chocolat, you’ve probably noticed that I love fish tartares. I’ve already shared my tuna tartare with mango and my pani puri with tuna and salmon tartare. Today I’m adding a newcomer to the collection, with a fruit that makes a nice change. What I love about this kind of starter is that it’s simple, festive and beautiful on the plate all at once.