A twist on the famous tomato gazpacho, here’s an original, easy, quick and refreshing recipe.

A red onion jam that’s sweet without being cloying, and adds a real touch of indulgence to your dishes, especially in a goat cheese and honey quiche, with your meats, hamburgers, mushrooms or on foie gras toasts. Parve and vegan.

A vegetarian chili that’s rich, creamy and full of flavor. A comforting dish to add to your winter menus.

A quick and delicious recipe for oven-roasted carrots that will have you buying carrots just so you can make it.

Roasted butternut squash is a lovely side dish when you want a change from potatoes or butternut squash soup. It’s simple and delicious. I like to serve it this way alongside caramelized barbecue-sauce assado (slow-roasted beef).

An Israeli classic, bourekas are puff pastry triangles filled with a cheese filling. Eat them warm on the go, at a picnic, or with a big salad on the side.

If, like me, you love fried eggplant but the thought of watching it soak up all that oil kills the craving, this oven-fried eggplant recipe is for you! Far less oil than deep-frying, for a result you could easily mistake for the real thing!

I love tarts and quiches and I love mushrooms. This week, wanting a change from my usual mushroom quiche, I came across a recipe from chef Ottolenghi, which inspired this one. I simplified it with what I had on hand and adapted it to our tastes, and everyone loved it. The tarragon and dill pairing goes beautifully with mushrooms and is what gives this tart its original flavor. The classic quiche filling (eggs + cream) is replaced here by a delicious mushroom cream (which, by the way, can be made dairy-free). I’ll let you discover it!

It’s hard to get more comforting than this dish full of fall flavors. The polenta is made from very fine cornmeal, and its creaminess pairs perfectly with mushrooms. For a complete meal, I add a pan of sautéed mushrooms and a runny egg, all dusted with parmesan.

For a change from bolognese lasagna, here is another Italian classic, with a spinach and ricotta filling baked under a golden béchamel. A comforting family dish, to serve with a nice mixed baby greens salad for a bit of freshness.

Spaghetti squash is a very pretty squash that gets its name from the way its cooked flesh pulls apart into strands that look just like spaghetti. You can use it the same way, and here I’m sharing a recipe for spaghetti squash with Parmesan sauce. It’s indulgent and surprisingly convincing, perfect for replacing regular pasta. A kosher dairy recipe.

These garlicky sautéed mushrooms with a slow-cooked egg make a lovely starter or even a light lunch, served with pasta or green beans sautéed in garlic, for example.

Delicious leek latkes, traditionally served at Rosh Hashanah but perfect for a change from the classic potato latkes of Hanukkah.

Mozzarella sticks (beignets de mozzarella in French) are sticks of mozzarella, breaded and then fried. Here is an easy recipe for making delicious mozzarella sticks at home. Enjoy them as a snack, as a starter with a good homemade tomato sauce or in a nice salad, for a change from warm goat cheese salad.

Arancini are little balls that are crispy on the outside and melting on the inside. They’re perfect if you have leftover risotto from the night before, but they’re so good you may end up making risotto just for them! Here’s a vegetarian version with pesto and mozzarella.

Roasted and marinated vegetable antipasti are a staple of Italian starters. Colorful and full of flavor, they also make a great side, especially with a beef carpaccio or a beautiful burrata.

These manchurians are Indo-Chinese vegetable balls in an absolutely divine sweet and sour sauce. They’re flavorful, tender, with a texture close to meat, and here everyone loved them! A vegan, parve recipe.

Red lentil dal is a hearty, satisfying vegetarian (and even vegan) dish that makes a complete meal. A pantry-staples recipe of the kind I love, perfect for traveling without leaving home.

Indian-spiced red lentil fritters that are incredibly easy to get right and packed with flavor! A recipe to add to your repertoire when you want a change from falafel or meatballs.

I love cooking from around the world, especially Asian food and Indian food. I enjoy putting together themed dinners, so here is a complete homemade Indian meal, with all the great Indian restaurant classics like naan, samosas and chicken tikka masala. Pick and choose from these ideas to put together your own favorite homemade Indian feast.

Indian naan. Like many of you, I’m sure, it’s my favorite bread whenever I eat Indian food. These ones are baked in the oven and stuffed with cheese (a dairy recipe).