A great side dish that will win over most zucchini skeptics. Perfect with fish.

Beldi lemons are small lemons, about the size of a walnut, found mainly in North Africa and Israel. Their season is fairly short; I usually find them between December and January. Their thin skin makes them perfect for curing in salt, and they add a lovely fragrance to fresh salads, fish or tagines.

Shakshuka with merguez is an easy and truly wonderful dish: the tomatoes and bell peppers melt into a confit, then a runny egg goes on top. Perfect for a light Mediterranean-style meal!

Carrots with caraway are a Tunisian specialty and part of the traditional kemia (the spread of small appetizers served at the start of a holiday meal). It’s a delicious way to dress up carrots, and it happens to be vegan and parve.

A quick, silky caramel sauce for drizzling over cakes, cheesecakes, crêpes or ice cream.

More delicate than its cousin the cauliflower, broccoli doesn’t always get people dreaming. And yet… If you liked the Roasted Cauliflower, here is an excellent, simple recipe. Feel free to add it to your kemia (Tunisian mezze spread) or serve it alongside a baked fish. It’s vegan and parve.

These succulent little dumplings are among the dim sum we love most. They are easier to make than they look, and they freeze well too.

Here’s an essential Israeli appetizer, smoky eggplant with tahini. It’s traditionally cooked over an open flame, which gives it that very characteristic taste. Here we like it with a little tomato, lots of tahini and cilantro. The result is melting and creamy. If you think you don’t like eggplant, give it a chance with this recipe!

It was in London that I discovered egg salad, which the British love to eat in sandwiches. I adore this salad; it has more bite than our traditional French œuf-mayo (hard-boiled eggs with mayonnaise) thanks to the scallions and mustard. I also add a small, finely minced shallot, and it always gets devoured in minutes, even by the kids. You can enjoy it on bread, on challah, or use it to fill mini rolls for an appetizer.

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

Tomato tart, Provençal, summery, indulgent - here we are crazy about it! The secret to making it really flavorful is to let the tomatoes marinate with the herbs and aromatics before baking. Try it once and it will become a must of your summer.

Summery and beautiful to look at, this is a recipe for last-minute dinners, buffets, or whenever you feel like something indulgent without having to start two days ahead… Everyone will ask for seconds; it’s always a big hit. It’s parve when made with margarine.

Apricot season is here! Here’s an indulgent, easy recipe to end your summer meals on a high note.

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

A great classic among Italian starters, Caprese salad comes, as its name suggests, from the island of Capri. An easy summer salad that everyone always loves. Kosher and dairy.

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 famous French bistro salad, the one and only warm goat cheese salad! Indulgent and pretty, served with a honey balsamic vinaigrette!

Tender zucchini roll-ups filled with a light ricotta, lemon and fresh herb filling, standing upright in a rich, concentrated roasted tomato sauce. A fresh, flavorful dairy dish that’s perfect for a holiday buffet or a summer lunch.

A springtime quiche that’s rich and comforting, made with ricotta, zucchini and a few mushrooms. I sometimes add a little smoked salmon in place of the mushrooms, and it’s just as delicious.

A complete meal, quick to make and endlessly adaptable. At home, I make a tart or a quiche once a week. Serve it with a fresh salad!