In a word? Delicious. Israeli chef Eyal Shani has restored this excellent, sometimes overlooked vegetable to its former glory. Whole roasted cauliflower is a recipe to adopt and serve to everyone who thinks vegetables are boring! You’ll never again be embarrassed to say that cauliflower is one of your favorite vegetables. And if nothing else, you’ll have a great recipe to serve to your vegetarian friends.

Caponata is a Sicilian cousin of French ratatouille. The two are made in much the same way, but what gives caponata its distinctive flavor are the capers, the vinegar and the black olives. Today I’m sharing my Italian grandmother’s recipe. Vegan, gluten-free and parve, it fits on any kosher table.

A twist on the classic caprese salad (tomato and mozzarella), here is a fresh, indulgent salad for summer. Vegetarian, dairy and kosher.

I really love vegetable carpaccios: they’re pretty, delicious and simple to make.

Eggplant parmigiana is a rich Italian classic, a complete dish similar to a gratin, creamier than a lasagna where the sheets of pasta have been swapped for delicious slices of eggplant.

Here is an easy cooked artichoke salad that is always a hit as part of a kemia (Tunisian appetizer spread), especially when serving couscous.

With summer on its way, here’s a starter that always has a place among my fresh salads: raw artichoke, sliced into a carpaccio and simply dressed.

A creamy cauliflower soup, comforting and quick to make for weeknight dinners.

Who said you can’t make a delicious meal from pantry staples? This recipe was such a hit at home that I had to share it. As for the ginger, here’s my no-waste tip: I always buy a nice big root, peel it, cut it into 1-2 cm pieces and freeze them in a bag, spacing the pieces well apart, so I always have some on hand.

An easy, flavorful roasted tomato soup, perfect for using up ripe tomatoes and a nice change from Caprese salad.

A staple of Japanese starters, miso soup is a light, soothing and comforting soup made with miso paste, seaweed and tofu. Here is a deliciously fragrant vegan version, made without dashi.

Who said soups were boring? Here’s an easy butternut squash soup. It’s comforting, filling and packed with vitamins, perfect for fall and winter. Vegan and parve when made with vegetable stock.

With the start of fall come the figs! Their season is fairly short, so make the most of it. Beyond eating them as they are, in jams or tarts, or in a savory loaf like this one, here is an indulgent, simple salad that makes a nice change and deserves a place on your table. Here, everyone loves it!

Quick mini quiches with a lovely goat cheese flavor, made even more indulgent with red onion confit. A dairy, vegetarian recipe.

Quenelles are a classic of Lyon’s cuisine. Here is an excellent recipe for plain quenelles. Filling without being heavy, they are delicious served in a sauce or pan-fried. This version is dairy (and kosher, of course).

Crisp on the outside like a Jerusalem bagel, with a sesame crust to die for and a wonderfully soft inside, all topped with a fragrant cheese cream that’s never heavy. A dream of a recipe, simple and festive at the same time. A must for Shavuot! Kosher and dairy.

White pizza is a pizza I adore, as much as or even more than the classic tomato sauce version, probably because it goes so well with all kinds of cheese, and with mushrooms in particular. Here are 2 topping ideas, one with goat cheese and red onion, the other with mozzarella and mushrooms, for white pizzas as beautiful and delicious as the ones at the restaurant.

Four cheese pizza is the perfect pizza for cheese lovers, but above all it’s a great way to make an excellent meal while using up all the leftover cheese in the fridge. I always keep a pizza dough ahead in the freezer: just take it out in the morning and let it rise quietly on a baking sheet lined with parchment paper.

Here’s a rustic, traditional soup that’s part of our winter menus and also of our Tu BiShvat menu, when it’s customary to eat barley. Pearl barley soup, Krupnik, is a Polish Ashkenazi specialty that warms both body and heart. It’s a lovely way to cook pearl barley, if you have some sitting in your pantry without knowing what to do with it. You can make it with or without meat; both options are given in the recipe.

Kreplach (or krepler, as we call them at home) are Ashkenazi filled dumplings, German in origin, that come in both cheese and meat versions. The best-known kreplach are usually filled with chicken or beef and served in chicken soup, but today I’m sharing a vegetarian (parve) version that’s every bit as tasty!

I don’t make a lot of gratins, apart from the gratin dauphinois we all love, but here is another easy, indulgent recipe - a cauliflower gratin.