A few years ago I shared several haroset versions with you. This year, here’s a new express haroset that’s absolutely excellent.

These Indo-Chinese vegetable balls in an absolutely divine sweet and sour sauce are flavorful, tender, with a meat-like texture that everyone loved!

More delicate than its cousin cauliflower, broccoli doesn’t always get the love it deserves. And yet… If you enjoyed the Roasted Cauliflower, here’s an excellent and simple recipe. Don’t hesitate to add it to your mezze spread or serve it alongside baked fish.

An Israeli classic, borekas are triangular puff pastries filled with a cheese mixture. Enjoy them warm on the go, at a picnic, or with a nice salad.

A creamy, flavor-packed vegetarian chili recipe. A comforting dish perfect for your winter menu rotation.

Beldi lemons are small, walnut-sized lemons found primarily in North Africa and Israel. Their season is quite short, typically available between December and January. Their thin skin makes them perfect for salt preservation, adding wonderful flavor to fresh salads, fish, or tagines.

Who said soups were boring? This easy butternut squash soup is comforting, nourishing, and packed with vitamins—perfect for fall and winter.

Sticky rice is very popular in Thailand. Although made with rice, it’s a refreshing fruity dessert perfect for ending an Asian meal.

Risotto is an Italian dish you need in your recipe collection—it’s an endlessly adaptable base, and with leftovers you can make delicious arancini.

Red lentil dhal is a hearty, complete, and flavorful vegetarian (even vegan) dish. A perfect pantry staple recipe for traveling without leaving home.

Indian-spiced red lentil fritters that are incredibly easy to make and delicious! A recipe to add to your repertoire as a change from falafel or meatballs.

Who said you can’t make a delicious meal from pantry staples? This recipe was such a hit at home that I had to share it with you. For the ginger, here’s my anti-waste tip - I always buy a nice root, peel it, cut it into 1-2cm pieces, and freeze them spaced out in a bag so I always have some on hand.

A while back, I shared a delicious recipe for pistachio dessert cream that you loved, so here’s another quick version using the same principle—smooth and intensely chocolatey dessert cream, this time without eggs or dairy products, perfect to end a meal, for an appetizer dinner, or for an afternoon snack.

Here’s an easy-to-make cooked artichoke salad that’s always a hit as a kémia, especially when serving couscous.

Here’s a delicious way to prepare tomatoes as a side dish for fish, meat, or a beautiful vegetarian meal with rice or quinoa.

Here’s a basic (and incredibly simple) recipe for breadcrumbs flavored with garlic and herbs, bringing a taste of summer to your dishes. I use it for Provençal tomatoes, in cauliflower gratin, and often sprinkle it over sautéed green beans, fresh green salad, mushrooms, or fish.

Truffles are probably the easiest chocolate treat that exists. They’re eaten without hunger (and without end…) and are perfect with coffee. Here’s a chocolatey, indulgent recipe that’s dairy-free!

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.

These little steamed buns are incredibly soft and fluffy. Here’s a detailed version to make them at home. You can fill them with anything - meat, fish, mushrooms…!

A colorful summer twist on traditional spring rolls