A fun, sweet take on the classic chirashi rice bowl, to adapt with whatever fruit is in season.

A twist on the famous tomato gazpacho, here’s an original, easy, quick and refreshing recipe.

A red onion jam that’s sweet without being cloying, and adds a real touch of indulgence to your dishes, especially in a goat cheese and honey quiche, with your meats, hamburgers, mushrooms or on foie gras toasts. Parve and vegan.

A vegetarian chili that’s rich, creamy and full of flavor. A comforting dish to add to your winter menus.

A quick and delicious recipe for oven-roasted carrots that will have you buying carrots just so you can make it.

Roasted butternut squash is a lovely side dish when you want a change from potatoes or butternut squash soup. It’s simple and delicious. I like to serve it this way alongside caramelized barbecue-sauce assado (slow-roasted beef).

An Israeli classic, bourekas are puff pastry triangles filled with a cheese filling. Eat them warm on the go, at a picnic, or with a big salad on the side.

If, like me, you love fried eggplant but the thought of watching it soak up all that oil kills the craving, this oven-fried eggplant recipe is for you! Far less oil than deep-frying, for a result you could easily mistake for the real thing!

I love tarts and quiches and I love mushrooms. This week, wanting a change from my usual mushroom quiche, I came across a recipe from chef Ottolenghi, which inspired this one. I simplified it with what I had on hand and adapted it to our tastes, and everyone loved it. The tarragon and dill pairing goes beautifully with mushrooms and is what gives this tart its original flavor. The classic quiche filling (eggs + cream) is replaced here by a delicious mushroom cream (which, by the way, can be made dairy-free). I’ll let you discover it!

Roasted and marinated vegetable antipasti are a staple of Italian starters. Colorful and full of flavor, they also make a great side, especially with a beef carpaccio or a beautiful burrata.

These manchurians are Indo-Chinese vegetable balls in an absolutely divine sweet and sour sauce. They’re flavorful, tender, with a texture close to meat, and here everyone loved them! A vegan, parve recipe.

Red lentil dal is a hearty, satisfying vegetarian (and even vegan) dish that makes a complete meal. A pantry-staples recipe of the kind I love, perfect for traveling without leaving home.

Indian-spiced red lentil fritters that are incredibly easy to get right and packed with flavor! A recipe to add to your repertoire when you want a change from falafel or meatballs.

I love cooking from around the world, especially Asian food and Indian food. I enjoy putting together themed dinners, so here is a complete homemade Indian meal, with all the great Indian restaurant classics like naan, samosas and chicken tikka masala. Pick and choose from these ideas to put together your own favorite homemade Indian feast.

The famous chickpea fritters, so easy to make and so, so good! A must-have for your falafel party (and naturally vegan and parve).

A little trip to India with this samosa recipe - vegetarian triangles stuffed with potatoes and peas.

These pakoras are little Indian fritters made with a chickpea flour batter. They are crispy and easy to make. Naturally vegan, gluten-free and parve.

I make vegetable curries all the time once fall arrives, but I’d never had the chance to share one with you. That’s now fixed with this vegetarian curry with coconut cream: a complete meal that’s exotic, healthy and comforting at this time of year.

This famous green mint and cilantro sauce is close to the one served as a starter in Indian restaurants. I swapped the traditional yogurt for a quick cashew cream, which makes it vegan and parve.

After the Cheese naans, today I’m sharing a tasty variation - garlic and cilantro naan, with instructions for making it dairy-free (parve).