With summer approaching, here’s a starter that always has a place among my fresh salads - raw artichoke, sliced carpaccio-style and seasoned.

Arancini are crispy little balls on the outside and melty on the inside. They’re perfect if you have leftover risotto from the day before, but they’re so good you might make risotto just for this! Here’s a vegetarian version with pesto and mozzarella.

If like me you love fried eggplant but the thought of them swimming in oil makes you think twice, this oven-baked fried eggplant recipe is for you! Much less oil than deep-frying for a surprisingly similar result!

Roasted and marinated vegetable antipasti are a cornerstone of Italian starters. Colorful and flavorful, they can also be served as a side dish alongside beef carpaccio or beautiful burrata mozzarella.

I really enjoy world cuisine, especially Asian and Indian food. I love organizing themed dinners, so here’s a complete homemade Indian meal featuring restaurant classics like naans, samosas, and chicken tikka masala. Pick and choose from these ideas to create your perfect Indian feast at home.

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

Here’s a stir-fried vegetable dish with Asian flavors that can be enjoyed on its own with a bowl of rice or as a side dish with Thai-style meat or fish.

Indian Naans. Like probably many of you, my favorite bread when eating Indian food. These are baked in the oven.

Here’s a quick cucumber salad you can serve as is or as a condiment with salmon, deli meats, or a green salad.

Pissaladière is a Niçoise tart made with thick, soft and crispy dough topped with onions, black olives and anchovies. Emblematic of Southern French cuisine with the taste of summer, perfect as an appetizer, for aperitif or a Mediterranean buffet, this homemade pissaladière is easy to prepare and full of flavor.

Caramelized oven-roasted onions with just 2 ingredients and no effort, perfect as a side dish for meat or in a quiche.

I love tarts and quiches as much as I love mushrooms. This week, looking for a change from my traditional mushroom quiche, I came across a recipe from chef Ottolenghi that inspired this dish. I simplified it with what I had on hand and adapted it to our tastes, and everyone loved it. The tarragon and dill combination pairs beautifully with the mushrooms and gives it an original flavor. The classic quiche custard (eggs + cream) is replaced here with a delicious mushroom cream (which can also be made dairy-free). Let me share it with you!

A fresh and quick starter with a delicious lemony flavor.

A twist on the famous tomato gazpacho, this original recipe is easy, quick, and refreshing.

A simple, fresh salad that’s perfect for your spring table—crisp, light, and full of flavor.

Here’s a must-have Israeli appetizer - smoky eggplant with tehina. It’s traditionally prepared over an open flame which gives it that very characteristic taste. We love it with a bit of tomato, plenty of tehina and cilantro. The result is melt-in-your-mouth and creamy. If you think you don’t like eggplant, give it a chance with this recipe!

What could be more indulgent and comforting than a gratin dauphinois? Potatoes, cream, milk, and nutmeg. That’s it! Don’t expect to have leftovers…

Passover lasagna, an absolute must! They’re flavorful and comforting, and as a bonus at the end of the recipe, an equally delicious vegetarian variation!

The famous chickpea fritters, very easy to make and absolutely delicious! A must-have for your falafel party.

After trying numerous mediocre recipes and store-bought sauces that weren’t any better, I finally found THE spring roll sauce just the way I like it. Unlike other sauces, I don’t use fish sauce. It’s sweet yet slightly spicy and pairs wonderfully with egg rolls, spring rolls, and imperial rolls.

Fresh spring rolls filled with crisp vegetables and fresh herbs, with optional chicken or shrimp. Light, healthy, and perfect for make-ahead meals.