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 with you. For the ginger, here’s my anti-waste tip - I always buy a nice root, peel it, cut it into 1-2cm pieces, and freeze them spaced out in a bag so I always have some on hand.

A grand classic of French cuisine, beef bourguignon is an easy braised dish we love, with melt-in-your-mouth tender meat in a rich, silky sauce. It’s even better enjoyed the next day.

White pizza is a pizza I absolutely love, as much if not more than the classic tomato sauce version, probably because it pairs so beautifully with all kinds of cheese and especially mushrooms. Here are 2 topping ideas, one with goat cheese and red onions, the other with mozzarella and mushrooms, for white pizzas as gorgeous and delicious as restaurant quality.

This 4-cheese pizza is perfect for cheese lovers and an excellent way to use up all those cheese remnants in your fridge. I always keep pizza dough in the freezer—just take it out in the morning and let it rise on a parchment-lined baking sheet.

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

Baked endives with smoked salmon are an excellent twist on the famous endives au jambon. To be honest, this recipe is what made me fall in love with cooked endives. If like me you’re not a fan, here’s a recipe (with tips) that should help you appreciate them. And if you already love them, it’s simply delicious so you should enjoy it too!

Hot and sour soup (potage pekinois) is one of the most beloved Chinese soups in restaurants, alongside wonton soup. This thick, exotic broth warms you up on cold evenings and can make a complete meal. I also love serving it as a starter for a Chinese meal, with spring rolls on the side and chicken with black mushrooms and bamboo shoots.

This fava bean and spinach soup is a silky smooth velouté that offers a refreshing change from typical soup flavors. A simple recipe for rainy winter days.

Leek season has begun! This smoked salmon and leek quiche is an excellent seasonal recipe that’s also perfect for using up an opened package of smoked salmon. If you enjoy fish quiches, you’ll likely also love the white fish and mushroom quiche and the salmon and spinach quiche with ricotta.

A simple and flavorful leek quiche, filled with a creamy custard made with fresh cream, tender leeks, and a hint of nutmeg.

A slow-cooked dish that yields melt-in-your-mouth tender meat, so soft it can be cut with a fork, with a beautifully rich sauce. This is a dish often served in Israeli home-style restaurants. Here’s my version, very easy and family-approved.

This braised beef brisket features tender, melt-in-your-mouth meat in a rich fig and red wine sauce. Perfect for festive meals, especially Rosh Hashanah or Sukkot.

If like me you love fried eggplant but the thought of them swimming in oil makes you think twice, this oven-baked fried eggplant recipe is for you! Much less oil than deep-frying for a surprisingly similar result!

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.

Stuffed cabbage is a charming, old-fashioned dish that belongs to the family of comforting home-cooked meals. I discovered it in Israel where it’s deeply rooted in home cooking, an Ashkenazi heritage recipe. It has many cousins as stuffed dishes of all kinds are part of Jewish culinary tradition.

A beautiful green vegetable soup without potatoes. A vitamin-packed cocktail rich in fiber. The secret to a perfectly smooth texture is not adding too much cooking water to achieve a flavorful and creamy soup.

Soup season is here! A perfect pumpkin soup for early fall. It’s simple (just two ingredients!), highlighting the delicate taste of pumpkin.

When the weather starts to cool down, I usually swap my lentil salad for a more wintry version, the traditional lentils with sausages.

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.

Soup season is here! This is a smooth and comforting pumpkin soup made with crème fraîche and topped with cheese.

These gnocchi with mushroom sauce smell like autumn and comfort food. The “ai funghi” sauce is an Italian classic, as famous as Bolognese sauce. It’s a quick dish (if your gnocchi are ready) and excellent. Potato gnocchi are a great alternative to pasta as they absorb the sauce beautifully.