After gyozas, chicken dumplings, and wontons, here’s another essential and delicious steamed dumpling (Dim Sum) recipe - ha kao.

These delicious dumplings are part of the Dim Sum we love so much. They’re easier to make than they look, and freeze well too.

Black lentils (also called Beluga because the small black grains resemble caviar) are a real discovery that I now always keep in my pantry. From a nutritional standpoint, they’re rich in protein and packed with vitamins. They hold up well during cooking and don’t require soaking, making them an ideal ingredient for a vegetarian yet satisfying starter or lunch!

A smooth and flavorful basic Italian tomato sauce recipe. Just like with bolognese sauce, the secret to a good sauce lies in long, slow cooking over low heat.

I discovered this recipe while making my famous savory babka. The filling I prepared reminded me so much of that famous French cheese spread I used to enjoy. So here it is - a recipe ready in no time, perfect for appetizers.

This recipe is excellent if you want to try cooking with millet. You can make this recipe as a main dish, but this risotto also makes a delicious side dish for fish, such as meagre fillet with coconut curry sauce.

This cashew-based cream is perfect for replacing heavy or light cream in any recipe. Its neutral taste makes it versatile for both cooking and baking. You can even use it as a spread for appetizers!

A creamy, comforting cauliflower soup that’s quick to make for busy weeknights.

Here’s a smooth and creamy sauce with fresh mushrooms.

Quick mini-quiches with delicious goat cheese flavor, made even more indulgent with red onion confit.

A simple sauce made with tahini (sesame paste) that pairs beautifully with roasted vegetables like eggplant or whole roasted cauliflower Miznon-style, as well as with legumes like red lentils or chickpeas.

Spaghetti squash is a beautiful squash that gets its name from the way its cooked flesh separates into spaghetti-like strands. You can use it just like pasta - here’s my recipe for spaghetti squash with parmesan cream sauce. It’s indulgent and impressive, perfect for replacing traditional pasta.

Caponata is a Sicilian cousin of French ratatouille. Their preparation methods are very similar, but what gives caponata its characteristic taste are the capers, vinegar, and black olives. Today I’m sharing my Italian grandmother’s recipe.

An excellent side dish that will make most zucchini skeptics fall in love with them. Perfect with fish.

Roasted butternut squash is a beautiful side dish that makes a nice change from potatoes or butternut soup. It’s simple and delicious. I like to serve it alongside caramelized assado with barbecue sauce.

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

In a word? Delicious. Israeli chef Eyal Shani has restored this excellent vegetable’s reputation. Whole roasted cauliflower is a recipe to adopt and serve to anyone who thinks vegetables are boring! You’ll never be ashamed again to say cauliflower is among your favorite vegetables. And if nothing else, you’ll have a great recipe to serve your vegetarian friends.

The mortar of the Passover Seder plate (and once mortar for the stomach), I’m sharing 5 excellent versions of this Seder element that you can make in no time!

These gyozas take a bit of time to make, especially the first time, but they’re so delicious you won’t regret it! They’re both crispy and tender thanks to their cooking method—first lightly pan-fried, then steamed, all in a single pan!

Do you love potatoes? After trying this recipe, you’re going to ADORE them. Under a wonderfully crispy crust hides a tender heart. You’ll thank me later.

A simple and fluffy egg challah.