If you love chouquettes (and honestly, even if you don’t), you’ll adore these little cheese puffs flavored with herbes de Provence.

Asparagus season is short, so make the most of it! Here’s a pasta idea that’s a little different and really shows off the delicate flavor of asparagus.

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.

Here’s a recipe I made to clean out the fridge, and it was such a hit that I’m sharing it with you, because I’ll definitely make it again. Mushrooms stuffed with cheese, a few fresh herbs, and caramelized onions, easy and quick. You can serve them as an appetizer with small mushrooms or as a starter with bigger ones.

It was while making my famous savory babka that I noticed the filling I had prepared looked strangely like that famous cheese I loved to spread on bread back in France. So without further ado, here is the recipe, ready in no time at all and perfect for cocktail hour.

Little crispy cheese bites with an olive hidden inside, perfect for cocktail hour or to pack for a picnic. They’re delicious and really easy to make, and kids will love helping out.

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.

Have you heard of babka? Some people also call it Krantz cake. It’s the famous Ashkenazi twisted brioche that has taken Israel, and pretty much the whole world, by storm. After its success in previous years, I’m bringing back this twist on babka in a savory version.

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.

Here is an excellent quinoa salad that is served warm. It is meltingly soft thanks to the sweet potato and the halloumi. A bit like the black lentil salad, it’s a complete, filling vegetarian main!

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.

To add a little variety to the traditional hamantaschen, here is a light, crispy recipe that comes straight from Italy.

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.

Passover lasagna is a must! It’s flavorful and comforting, and as a bonus at the end of the recipe, a vegetarian version that’s just as delicious!

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!

An Ashkenazi recipe for tender Hamantaschen (Haman’s ears) with a homemade poppy seed filling.

A simple, soft egg challah.

What could be more indulgent and comforting than a gratin dauphinois? Potatoes, cream, milk and a little nutmeg. That’s it! Don’t count on having leftovers…

These zucchini flans are soft and moist, a fresh idea and a nice change for using up zucchini! They can go alongside fish or meat, or stand on their own with a salad.