An eggplant quiche worth discovering, less well known than the classics but wonderfully soft and full of the flavors of Italy.

Pissaladière is a tart from Nice made with a thick, soft, crispy dough topped with onions, black olives and anchovies. Emblematic of southern French cooking and full of the taste of summer, it’s perfect as a starter, with drinks or on a Mediterranean buffet. This homemade pissaladière is easy to make and packed with flavor.

Here’s a silky, creamy sauce made with fresh mushrooms.

Artichoke cream is a refined and original way to dress pasta. It works beautifully with frozen artichokes, which makes this a real pantry recipe. If you love artichokes, you should adore this one!

Make your own sandwich bread at home with this foolproof recipe: soft, wholesome and dairy-free. The perfect loaf for grilled cheese, toast or sandwiches.

It’s summer, and with the heat goes any desire to spend hours in the kitchen. So here is a summery, light and foolproof recipe you can adapt with just about anything! These little omelettes are just as good warm as they are cold. Don’t hesitate to double the quantities!

Black lentils (also called Beluga lentils, because the tiny black grains look like caviar) were a real discovery for me, and now I always keep some in my pantry. Nutritionally, they’re high in protein and packed with vitamins. They hold their shape when cooked and don’t need soaking, which makes them the perfect ingredient for a vegetarian starter or lunch that’s still filling!

Healthy, crunchy homemade grissini: an easy recipe you can customize with olives, Parmesan or herbs. Perfect for appetizers or alongside a soup or salad!

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.