A vegetarian take on chicken schnitzel, this crispy corn schnitzel is a version everyone at the table will agree on.

A smooth, flavorful basic recipe for Italian tomato sauce. Just like with bolognese sauce, the secret to a good sauce is a long, slow simmer.

Here’s a very simple sauce made with sesame paste (tahini) that goes beautifully with roasted vegetables like eggplant or Miznon-style whole roasted cauliflower, but also with legumes like red lentils or chickpeas.

After a fair number of so-so attempts and store-bought sauces that were no better, I finally found THE egg roll dipping sauce, just the way I like it. Unlike other sauces, I don’t use fish sauce (nuoc mam). It’s sweet but slightly spicy and goes wonderfully with Vietnamese egg rolls, spring rolls and imperial rolls. Let me know what you think!

Small fresh spring rolls filled with raw vegetables and fresh herbs, to which you can, if you like, add chicken or shrimp. Kosher recipe, parve in the vegetarian version.

This recipe is a great one if you’d like to try cooking with millet. You can serve this risotto as a main course, but it also makes a delicious side for fish, such as meagre fillet in coconut curry sauce.

Love potatoes? After trying this recipe, you’re going to L-O-V-E them. Under a wonderfully crispy crust hides a soft, melting center. You can thank me later.

A slightly forgotten spring starter that shows off leeks beautifully!

Here’s a stir-fry of vegetables with Asian flavors that you can enjoy on its own with a bowl of rice, or as a side for Thai-style meat or fish.

Here’s a little cucumber salad you can serve on its own or as a condiment alongside salmon, cold cuts, or a green salad.

A foolproof step-by-step recipe for making delicious homemade egg pasta.

If you ever find yourself with too many tubs of cottage cheese and the expiration date creeping up, this is the recipe you need! Light, fluffy pancakes, perfect for brunch, breakfast or an afternoon snack!

A quick trip to Thailand with an easy and delicious version of pad thai. It’s a wonderfully convivial, fragrant dish that comes together faster than you’d think!

Stir-fried noodles with vegetables are a staple of Chinese cooking, and a quick, delicious dish. Vary the vegetables with the seasons and serve them as a side or a main course. This version is vegetarian and parve.

Hummus - chickpea purée - is one of Israel’s national dishes. You’ll find dozens of kinds in restaurants (some of them - called hummusiyas - serve nothing else!) but it’s so quick to make that I encourage you to try it. Here is a classic version of hummus with tahini, the way we eat it around here. Kosher and parve, naturally.

After gyoza, chicken dumplings and wontons, here is a new steamed dumpling (dim sum) recipe that is a must and absolutely delicious - har gow (ha kao), made kosher and parve with imitation shrimp.

These gyoza take a little time to make, especially the first time, but they’re so good you won’t regret it! They’re both crispy and tender thanks to the way they’re cooked: first lightly seared, then steamed, all in a single pan!

These steamed buns are unbelievably soft and fluffy. Here’s a detailed, step-by-step recipe for making them at home. You can fill them with anything: meat, fish, mushrooms…! This recipe is kosher and parve.

A recipe for Chinese scallion pancakes: they are easy to make and perfect alongside an Asian meal. Parve, of course.

Here is my recipe for galettes bretonnes, the savory buckwheat crêpes from Brittany, also called galettes de sarrasin or blé noir. Fill them however you like: buckwheat has the advantage of being gluten-free and low on the glycemic index.

This cashew cream is the perfect stand-in for classic crème fraîche or heavy cream. Its neutral flavor means you can use it in savory cooking as well as baking. It even works as a spread with drinks before dinner!