Kreplach (or Krepler) are Ashkenazi stuffed pasta (of German origin) that come in both cheese and meat versions. While the most well-known kreplach are typically made with chicken or beef in chicken broth, I’m presenting today an equally delicious vegetarian (parve) version!

Summery and beautiful, here’s a recipe for impromptu dinners, buffets, or when you want something delicious without having to prepare it two days ahead… Everyone will ask for seconds, it’s always a huge hit.

Stir-fried noodles with vegetables are a Chinese cuisine staple - quick, delicious, and endlessly adaptable. Vary the vegetables with the seasons and serve as a side dish or main course.

A variation on classic tabbouleh, this savory roasted vegetable couscous salad brings a delicious twist to the traditional recipe.

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

A quick trip to Thailand with an easy and delicious version of pad thai. This is a very friendly dish, aromatic and faster than it seems!

It’s summer, and with the heat comes the desire to spend less time in the kitchen. Here’s a light, foolproof summer recipe you can adapt endlessly! These little soufflé flans are delicious hot or cold. Don’t hesitate to double the recipe!

A complete meal that’s quick and endlessly adaptable. At home, I make a tart or quiche once a week. Serve with a fresh salad!

To add variety to traditional Hamantaschen, here’s a light and crispy recipe that comes straight from Italy.

Chekchouka with merguez is an easy and excellent dish where tomatoes and bell peppers melt into a delicious confit topped with runny eggs, perfect for a light Middle Eastern meal!