Onions caramelized in the oven, with only 2 ingredients and no effort at all. Perfect alongside meat or in a quiche. Vegan, parve and kosher for Passover.

Passover lasagna is a must! It’s flavorful and comforting, and as a bonus at the end of the recipe, a vegetarian version that’s just as delicious!

A few years ago I shared several versions of charoset with you; this year here is a new express charoset, and it is absolutely excellent.

The mortar of the Passover Seder plate (and, back in the day, mortar for the stomach too), here are 5 excellent versions of this Seder essential, ready in the blink of an eye!

An Ashkenazi recipe for tender Hamantaschen (Haman’s ears) with a homemade poppy seed filling.

A simple, soft egg challah.

What could be more indulgent and comforting than a gratin dauphinois? Potatoes, cream, milk and a little nutmeg. That’s it! Don’t count on having leftovers…

These zucchini flans are soft and moist, a fresh idea and a nice change for using up zucchini! They can go alongside fish or meat, or stand on their own with a salad.

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!