Here is a delicious way to prepare tomatoes to serve alongside fish or meat, or as a pretty vegetarian dish with rice or quinoa.

Today I’m sharing a family recipe: my mom’s tabbouleh. Everyone here loves it. It’s fresh and easy to make. Put it on all your summer tables and buffets!

A twist on the classic tabbouleh, today I’m sharing a flavorful recipe for tabbouleh with roasted vegetables.

A sweet, indulgent take on traditional Japanese maki and sushi, endlessly adaptable to the seasons and whatever you’re craving!

A little burst of freshness with a creamy kiwi and banana smoothie that’s easy to make, vegan and dairy-free.

A little freshness with a creamy strawberry smoothie that’s easy to make, and dairy-free.

Lentils are one of those ingredients that are often sitting in the pantry, and they shouldn’t be overlooked: they’re healthy and packed with protein. Beyond the famous French lentils with sausages, today I’m sharing a lentil salad recipe with fresh raw vegetables and smoked salmon, which pairs beautifully with lentils.

I fell in love with this simple, fresh salad - a lovely addition to your spring table.

A colorful, summery take on classic spring rolls

Pissaladière is a tart from Nice made with a thick, soft, crispy dough topped with onions, black olives and anchovies. Emblematic of southern French cooking and full of the taste of summer, it’s perfect as a starter, with drinks or on a Mediterranean buffet. This homemade pissaladière is easy to make and packed with flavor.

Black lentils (also called Beluga lentils, because the tiny black grains look like caviar) were a real discovery for me, and now I always keep some in my pantry. Nutritionally, they’re high in protein and packed with vitamins. They hold their shape when cooked and don’t need soaking, which makes them the perfect ingredient for a vegetarian starter or lunch that’s still filling!

A fresh, quick starter with a bright lemon flavor.

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.

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.

Truffles are probably the easiest chocolate bite there is. You eat them without being hungry (and without end…) and they are perfect with coffee. Here is a chocolatey, indulgent recipe with no dairy at all!

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.

Risotto is an Italian dish worth having in your recipe notebook: it’s a base you can vary endlessly, and with the leftovers you can make delicious arancini.

French-style peas have gone a little out of fashion, and yet they’re a simple, delicious way to cook peas. You can add cubes of cured meat, but today I’m giving you a vegetarian version.

Onions caramelized in the oven, with only 2 ingredients and no effort at all. Perfect alongside meat or in a quiche. Vegan, parve and kosher for Passover.

A few years ago I shared several versions of charoset with you; this year here is a new express charoset, and it is absolutely excellent.

The mortar of the Passover Seder plate (and, back in the day, mortar for the stomach too), here are 5 excellent versions of this Seder essential, ready in the blink of an eye!