Soft and delicious savory muffins, easy to customize, perfect for eating with fingers, and kids love them!

This rustic traditional soup is part of our winter menu and also perfect for Tu Bishvat, when it’s customary to eat barley. Pearl barley soup, Krupnik, is a Polish Ashkenazi specialty that warms both body and soul. It’s a lovely way to prepare pearl barley if you’ve had some sitting in your pantry wondering what to do with it. You can make it with or without meat - both options are included in the recipe.

An original idea for cooking duck or goose breast. The combination of duck and mango is delightful.

Soft, moist, aromatic, and dairy-free, this carrot cake has everything going for it!

The famous Moroccan chicken tajine with olives and preserved lemons is a fragrant, slow-cooked dish that’s simple to make.

Chocolate mendiants are a beautiful and easy-to-make treat, perfect even for making with kids. They’re ideal for serving with coffee, at brunch, or during Tu BiShvat celebrations to highlight dried fruits and nuts.

Originating from Tuscany, cantuccini are crispy almond biscotti, perfectly crunchy and the best companion for your fall and winter teas and coffees.

If you’ve browsed Pita & Chocolat before, you’ve probably noticed I love fish tartares. I’ve shared my mango tuna tartare, and my pani puri with tuna and salmon tartare. Today I’m adding a newcomer to the collection with an unusual fruit. What’s great about these appetizers is that they’re simple, festive, and beautifully presentable all at once.

Sweet potatoes are a fall staple, and their natural sweetness pairs beautifully with sweet flavors and cheese. I’m sharing a colorful, seasonal recipe that works perfectly as an appetizer or main course, served with a fresh arugula salad.

With the beginning of fall come figs! Their season is quite short, so we must take advantage - besides enjoying them fresh, in jams or tarts, or in a savory cake like this one, here’s a delicious, simple salad that’s sure to please everyone!

Pani puri, crispy Indian shells filled with salmon and mango tartare, an original and refreshing bite-sized appetizer.

If you love rich and creamy desserts, these pistachio dessert creams are for you. They’re simple to make and gluten-free. This has become a classic in my kitchen whenever I have homemade pistachio paste.

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

Chicken pastilla is a cornerstone and undoubtedly one of the most famous dishes of Moroccan cuisine. It takes a bit of time to make, but the filling can be prepared the day before. I’m not a big fan of sweet and savory combinations, yet I really enjoy this dish, as do those who’ve tried it! If you’re like me, give it a chance - you might love it!

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

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.

Foolproof recipe for making perfectly crispy little meringues.

An easy dessert reminiscent of rice pudding but made with coconut cream and tapioca pearls. These small pearls are used in desserts, sauces, and soups as an excellent thickening agent.

Here’s a super easy summer recipe, perfect for impromptu appetizers, picnics, or as a topping for a thin tart with tapenade and red mullet.