A refreshing beverage with a delicate anise flavor. Perfect for summer!

This savory cake with tuna and olives is a classic you’ll never tire of, and you can vary it endlessly. Use this recipe as a base and customize it however you like.

Beef carpaccio is a French classic. Thin slices of beef topped with fresh, lightly tangy garnishes. Easy, elegant, and can be prepared ahead!

Pani puri, crispy Indian shells filled with tuna and mango tartare, a very fresh and flavorful bite-sized appetizer. Always a crowd-pleaser!

A famous bistro salad featuring warm goat cheese! Delicious and beautiful, topped with a honey balsamic vinaigrette!

I really enjoy vegetable carpaccios - they’re beautiful, delicious, and simple to make.

A refreshing dairy-free strawberry smoothie that’s creamy, easy to make, and naturally delicious.

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

A colorful summer twist on traditional spring rolls

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

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!

To make this tuna and salmon tataki variation, you’ll need thick cuts rather than thin slices - they’re more flavorful and won’t dry out during cooking.

This fresh and flavorful tuna tartare with mango is always a crowd-pleaser, perfect for serving in verrines as an appetizer or as an elegant starter.

A twist on the famous tomato gazpacho, this original recipe is easy, quick, and refreshing.

Here’s a must-have Israeli appetizer - smoky eggplant with tehina. It’s traditionally prepared over an open flame which gives it that very characteristic taste. We love it with a bit of tomato, plenty of tehina and cilantro. The result is melt-in-your-mouth and creamy. If you think you don’t like eggplant, give it a chance with this recipe!

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

I discovered this egg salad in London, where the English traditionally eat it in sandwiches. I absolutely love this salad - it’s more flavorful than our classic egg-mayo thanks to the addition of green onions and mustard. I also add a finely minced shallot, and it’s always devoured in moments, even by the kids. You can enjoy it on bread, challah, or use it to fill appetizer bites.

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