A somewhat forgotten spring appetizer that beautifully showcases leeks

Hummus - chickpea purée - is one of Israel’s national dishes. You’ll find dozens of varieties in restaurants (some - called Houmoussia - serve only that!) but it’s so quick to make that I encourage you to try it at home. Here’s a classic version of hummus with tahini as we eat it here.

A classic Italian starter, the Caprese salad originates from the island of Capri. This easy summer salad is always a crowd-pleaser.

I discovered this egg salad in London, where the English traditionally eat it in sandwiches. I absolutely love this salad - it’s more flavorful than our classic egg-mayo thanks to the addition of green onions and mustard. I also add a finely minced shallot, and it’s always devoured in moments, even by the kids. You can enjoy it on bread, challah, or use it to fill appetizer bites.

French-style peas are a somewhat old-fashioned side dish that’s actually a simple and flavorful way to prepare peas. While you can add diced charcuterie, I’m sharing a vegetarian version today.

A foolproof step-by-step recipe for making delicious homemade egg pasta.

A sweet red onion confit that’s never cloying, perfect for adding richness to your dishes like goat cheese honey quiche, with your meats, burgers, mushrooms, or foie gras toasts.

If you happen to have too many containers of cottage cheese and the date is approaching, here’s the recipe you need! Fluffy and light pancakes, perfect for brunch, breakfast or snack time!

This excellent quinoa salad is best enjoyed warm. It’s rich and satisfying thanks to the sweet potato and haloumi. Much like the black lentil salad, it’s a complete and filling vegetarian dish!

A staple of Japanese starters, miso soup is a light, comforting soup made with miso paste, seaweed, and tofu. This fragrant vegan version is delicious and doesn’t contain dashi.

Lentils are a pantry staple that shouldn’t be overlooked—they’re nutritious and protein-rich. Beyond the classic lentils and sausage dish, I’m sharing today a lentil salad recipe packed with fresh vegetables and smoked salmon, which pairs beautifully with lentils.

Quenelles are a classic dish from Lyon. Here’s an excellent recipe for plain quenelles. Satisfying without being heavy, they’re delicious served in sauce or pan-fried.

A quick and smooth caramel sauce to drizzle over cakes, cheesecakes, crepes, or ice cream.

Caraway carrots are a Tunisian specialty and part of the traditional kémia (assortment of small appetizers served at the start of a festive meal). This is a delicious way to prepare carrots.

Take a culinary trip to India with this recipe for Samosas, crispy vegetarian triangles filled with spiced potatoes and peas.

These pakoras are small Indian fritters made with chickpea flour batter. They’re crispy and simple to make.

The most famous Indian sauce, very healthy and quick, made with yogurt, cucumber, and mint. It pairs perfectly with Indian dishes like red lentil fritters.

This famous green mint and cilantro sauce is close to what you find as an appetizer in Indian restaurants. I replaced the traditional yogurt with a quick cashew cream.

After the Cheese Naans, I’m presenting today a flavorful variation of garlic and cilantro naans, with instructions to make them dairy-free.

I regularly make vegetable curries once fall arrives but never had the chance to share one with you. Here’s a vegetarian coconut cream curry, a complete, exotic, healthy and comforting dish for this season.

A trendy Vietnamese dish that’s fresh and complete, perfect for summer. It combines different textures and sweet-sour flavors that are very pleasant. Usually served with marinated and sautéed beef, but I offer you an excellent vegetarian version.